The EASIEST Protein Sparing Bread
Have you made my protein sparing bread and do not like to whip the egg whites?
I have the EASIEST protein sparing bread recipe for you!
I am about to be on a Netflix series and I wanted to find a way to make my zero carb protein sparing bread even easier so I did! I hope you love it as much as we do!
You no longer have to whip the whites before adding the protein powder!
This recipe for my protein sparing bread is so easy, you just put the ingredients for the easiest protein bread recipe into the bowl of your stand mixer or any large bowl. Stir to combine, then add water and whip the mixture until stiff peaks form!
Click HERE to find my new egg white protein powder to make the best protein sparing bread!
Click HERE to find my favorite 8 quart stand mixer to make 2 loaves of my EASY Protein Sparing at once!
Makes a great gift!
NOTE: To make into protein sparing buns or sub sandwiches, line 2 large baking sheets with parchment paper. Spray the parchment with avocado oil spray.
Use a spatula to place a 4 inch round by 4 inches high ball of dough. Repeat until you have 12 buns. Bake for 15 minutes or until golden and cooked through.
Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time!
The EASIEST Protein Sparing Bread
Ingredients
- 1 1/2 cups unflavored egg white protein powder
- 1/4 cup allulose optional
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon cream of tartar
- 1 1/2 cups water
- Option: 1-3 tablespoons egg yolk powder or whole egg yolks
Instructions
- Preheat oven to 325 degrees F. Grease a bread pan with avocado oil spray. Set aside.
- Place the egg white protein, allulose, salt, and cream of tartar into the bowl of your stand mixer (or any large bowl). Stir to combine well.
- Add the water. Turn the mixer to high (or a hand mixer on high speed) and whip for at least 5 minutes or until stiff peaks form. Click HERE to find the 8 quart stand mixer I have so I can make 2 loaves of psmf bread at once! Makes a GREAT gift!
- Bake for 15 minutes or until golden and cooked through for buns. Bake for 30 minutes or until cooked though and golden brown for a loaf.
- Remove from the oven and cool completely before slicing.
- To make pizza: Place a piece of parchment on 3 (13 inch) pizza pans. Spray with avocado oil spray. Divide the dough evenly between the 3 pans and spread with a spatula until it is 1/4 inch thick. Place in the oven at 325 degrees F for 5 minutes; just until cooked through and very light brown. Remove from the oven and top with pizza sauce and your favorite pizza toppings!
- Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time!
Nutrition
NOTE: you can add 2-3 tablespoons of egg yolk powder to improve texture and flavor but it will increase the fat just add yolk powder after the whites are whipped stiff and lightly combine.
OPTIONS: You can make this into a loaf of bread, or use as the bread base in any of my other recipes like the cinnamon rolls HERE or my danish recipe HERE or my Pizza Cust HERE to have a softer bread. 🙂
Loaf: just place in a loaf pan and bake!
Sweet recipes (Cinnamon rolls, danish, etc): Replace the bread with this recipe (minus the pineapple extract) and continue with the rest of the recipe.
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thank you! can’t wait to try this, it’s been such hit and miss whipping up egg whites
Thanks!
Can you please help me ? I don’t know how to do keto and how to substitute carb like things. I’m having all kinds of allergies and digestive issues and doctors aren’t figuring it out . I don’t want medication .
I am happy to help you. We have lots of options here:
https://keto-adapted.com/subscriptions/
What can I use besides allulose? It doesn’t agree with my stomach.
You can omit it if you like. Just helps with browning.
Hi Maria,
Can I use inulin? I’m out of allulose and I can’t buy it in Ireland, had to order from US but it takes few weeks to receive it.
I’m not a fan of inulin. More on that here:
https://mariamindbodyhealth.com/guide-to-natural-sweeteners/
What is and where can you get the egg white protein?
You can get it here:
https://mariamindbodyhealth.com/protein-powder/
Mine wasn’t getting fluffy at all during the first 5 minutes. It was just liquid ,but it is shaping up now! Sooooo exciting! Should I assume that I should have used warm water?
Thank you!! Either should work but warm water might be best. 🙂
I’ve had mine on high for over 8 min and still liquid… any ideas?
Depending on the mixer, some have said it can take 15 minutes to get stiff peaks. 🙂
I’ve been stirring on high for 30 mins and it’s not stiffening. Any ideas? 😊
It could be many issues:
1. Please watch my YouTube video making it to see technique. https://youtu.be/jbrDcFAx9X4?si=JRqfNee9DdcdCEwM
2. Use real eggs and separate the whites. Carton egg whites are more likely to fall.
3. Whip the heck out of them! Everyone under-whips the whites!
4. Don’t use protein powders that have fat. Fat causes whites to fall.
5. Do not touch the whites with any water. Not a drop.
6. Don’t make it on a humid day unless you have AC. The whites will fall.
7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes.
8. Slice it the next day when completely cool.
9. Or try adding 1/4 cup more protein powder. Some brands are different.
10. If it’s too stiff like styrofoam, do not whip a long time after you add the protein powder. You have over mixed the protein powder into the whites.
What is the recipe for liquid egg whites, 4 egg whites & egg white powder. Is it 4 real egg whites + liquid egg whites to equal 1.5 cups? 1.5 cup egg white powder? Thank you so much I love the 2 ingredient recipe!
It is here:
https://mariamindbodyhealth.com/protein-sparing-wonder-bread/
I made this version yesterday and man was it easier!
I was more in the mood for a sweet bread (angel food cake) so I used Jay Robbs Vanilla Egg White Protein Powder in place of his unflavored. I am not sure of it was because I was using a hand mixer or because it was a rainy day here in Texas yesterday, but I had to mix it for 20 minutes for it to fluff up. It was so worth the time. This morning I had guilt free French toast using this bread! Thank you Maria for your awesome recipes!
Thank you!!
Curious if you have to let it sit in oven with it turned off while it cools slowly like with the other recipe?
It can help if yours tends to deflate, but with this recipes isn’t required.
Could you use erithrytol instead of allulose ? Or better to omit. Thanks 😊
Yes, either would work. 🙂
According to the video (and the link for purchase) it’s 1 1/2 cups Egg White Protein POWDER
going to try this new recipe today! great job presenting Kai!
Thanks!
I am SO excited to try this today! Note: looks like there is a little recipe instruction snafu. Right now step #4 says: “Bake for 15 minutes or until golden and cooked through.. Bake for 30 minutes or until cooked though and golden brown.” I am guessing it should just say 30?
The 15 minutes is if you are making buns, the 30 minutes for a loaf of bread.
From what I’ve read, it says 15 mins for BUNS and 30 mins for loaf.
I fixed it above. Thanks!
Unfortunately I do not have a stand mixer. I do have a deep metal bowl and a hand mixer. Any thoughts on whether it is even worth trying to make the bread this way? Thank you!
It will work, just have to beat it a bit longer. 🙂
Can I use this allulose baking blend for this?
That should work. 🙂
Seeing this just makes my day. I can’t wait to make this version. This PSMF bread is a staple for me. ❤️🎊❤️🎊❤️🎊
Thanks!
Is there ANY Possible way of using a Different brand of egg white powder?? NOW Foods or something?! I Can’t get it.
Thank you Maria and Craig for ALL You do❤️❤️❤️❤️
We have our own protein powder coming out soon! Stay tuned. 🙂
Oh that’s awesome! I can’t wait for that! This recipe with the egg white protein powder is genius! I can’t wait to try it!
Thanks!
YAY – so looking forward to your protein powder
Thanks! Coming soon!
If you click on the link above in this post, that clearly says: Click HERE to find my new egg white protein powder to make the best protein sparing bread, it will take you to the Jay Robb site. If yours isn’t out yet, maybe you should change that wording so it isn’t misleading.
The new protein powder will be launching very soon! 🙂
I sure hope you will ship to Canada??? A lot of things do not ship to Canada. My bread is in the oven as I’m typing first timer here, thanks
That should be an option. 🙂
Maria, you are the BEST!!! Please please please make your egg white protein powder available in Canada so that I can support you 🙂 You.Are.Awesome.
Thank you!!
Great can’t wait because the recommended one is so expensive
I always use a different brand of egg white protein as can’t get the Jay Robb in Australia. Works fine 🙂
Hi, I’m from Australia do u mind sharing what brand you use? Cheers
Which band do you get please as I am also in Australia thx
Just click the links above. 🙂
Since I have chickens I am going to continue the old way
MARIA, Can you try using Now brand Egg White Protein Powder?
I know they do not sponsor but there are many good ones out there.
I get gut distress from JRobb products. Tyvm N
That should work. 🙂
You can make your own egg white powder by dehydrating egg whites in the oven
You sure can! 💪
Each time I make this recipe it is a fail. The bread falls flat. Looks great in the oven, but after I remove it (I leave it in after baked for 30 minutes) it falls flat. The avocado oil does not prevent the bread from sticking to the pan. I have even used parchment paper. I love what this bread does and I eat it anyway, but would sure like to know the secret!
Have you tried this new version? It is much more resistant to falling.
How about another protein powder for those of us who are allergic to eggs? Any suggestions?
Agreed. I’ve been trying to find an answer to no avail. I asked in the group if you could substitute gelatin for it but no response. I hope you get an answer. 😀
Gelatin won’t work. Sorry.
You could try a pea protein powder, but might have to adjust amounts. 🙂
This may be a game changer for me because I gave up on making PSMF bread. I live on the bay in florida and could not get the egg whites to whip to stiff peaks…. can’t wait to try!!
Thanks! 🙂
I live on the gulf coast of Florida and try doubling the cream of tartar and 2 tbs allulose. The cream of tartar and allulose seem to be a humidity buster. If that doesn’t work, consider spreading into a 9×13. Taste is the same and then you just cut into sandwich size pieces. Buns should also be easier to make with high humidity.
So I’ve made the version you whip. Doesn’t fall flat, comes out looking nice and full. But oh my…the texture and flavor are like styrofoam. Can’t eat it. Now I read you said that could happen if we overwhip the egg whites – but I stopped the minute I got the peaks you described. Took a while to get there. What am I doing wrong?
Typically that is from mixing too much after you add the protein powder. More tips here:
https://www.youtube.com/watch?v=treN90iXkwM
I used Cinnamon Apple Herbal Tea (cooled) for the water and added some cinnamon and Brown Sugar Besti Allulose/Monk Fruit in the middle. Great for breakfast.
WoW! Fantastic idea! Thanks for sharing!
Yum!!
What a great idea!!! Thanks!!
Thank you!!
Can you use liquid allulose instead? Sounds great and cant wait to try it.
That should work.
Do you use the unflavored egg white powder for the bread or vanilla?
Thanks,
Tammi
Unflavored. 🙂
Made this today. Very easy and no falling even with the 98% humidity we have here. Thank you Maria, saves searching for all the ways to use those egg yolks.
Awesome!!
Can I use one cup of egg powder and one cup of water for small loaf?
That should work. 🙂
It’s looking fabulous in the oven!!!! OMG can’t wait!
Thanks!
Hi Maria, thank you for all your brilliant recipes.
I can’t get hold of allulose, will xylitol be a good substitute? If so shall I grind it to powder or use as granular?
Thank you!! Yes, that will work but xylitol will add some carbs and calories. 🙂
Do you use powdered or granulated allulose?
I used powdered but either will work. 🙂
Love this! Turned out better than the original for me. Thanks so much!
Thank you!!
Can this be frozen? I wasn’t sure how much it would make but it’s a lot! And only my type 1 3 yr old will be eating it! He eats a lot, but not sure how fast he will go through this.
Yes, it will freeze well. 🙂
Someone asked this in your keto Facebook group , but I can’t find that again to see if you answered. Does this recipe also need to sit in the oven after the 30 minutes of baking? Thanks
I fixed the directions above. This one doesn’t have to cool in oven like the other one. 🙂
Made this today. Much quicker and easier than whipping real egg whites. I have one quick question..did you measure the egg white protein using a dry measure cup or the liquid measure cup pictured in the video? I used a dry measure cup and then placed it in a liquid cup to compare the amount to that in the video. The dry measure cup was less. Can you provide the weight of the egg white protein powder in grams?
Thank you!! They should be the same amount. 🙂
It’s 120 grams.
Have you tried this version with the addition of nutritional yeast as in “best version” you posted on August 2? I assume the measurement would be the same? Thank you for making this recipe more accessible.
Yes, you can add yeast if you like. 🙂
How much yeast do you add?
I would add 1-2 tablespoons like this recipe. 🙂
https://mariamindbodyhealth.com/the-best-protein-sparing-bread-recipe/
Hi! Has anyone used the thermomix to whip the egg whites? If yes, what about the result? I don’t have any stand mixer; I’ve just got the thermomix and I’m not sure if it should work. Tank you!
Not sure if that will work or not. Let us know if you try it. 🙂
Thank you, Maria.
I did it and it worked. I’m so happy. Thank you very much. I’m in love with your bread.
Thanks!
There are lots of egg white protein powders on Amazon. It’s Just Egg White protein powder is a bit more reasonably priced.
I love this bread! Thank you for finding a way to make it even simpler! I’m glad I don’t need to buy liquid egg whites / eggs & can use the protein powder + cream of tartar. Thank you again Maria – this bread is game changing! 🙂
Thank you!!
Hi Maria,
Can you use swerve granular instead of allulose?
That should work.
Hello,
Can a monk fruit sweetener blend be used as a substitute for the allulose sugar in this recipe? If so how much would be used?
Thanks
That should work. Just sub the equivalent amount per the package. 🙂
Can I use liquid egg whites instead? and how much to replace the powder?
Also, if using the liquid ones, do I still need to add the water?
Thank you!
Just use this recipe in that case. 🙂
https://mariamindbodyhealth.com/protein-sparing-wonder-bread/
I always shied away from the other PSMF bread recipe but tried this one today….success! What’s the best way to store it once sliced? It’s currently in a ziplock bag on my counter.
Thank you!! I store in fridge for up to 4-5 days and in freezer for longer. 🙂
OMG!!!! Game changer!!! You are a freekin genius!! This is fabulous!!! So easy and the texture was spot on!!
Thank you!!
Why is it called Protein sparing ?
Protein Sparing Modified Fast is a medical term for this style of eating. We call it Pure Protein days which is clearer. It is like a fast that spared your bodies protein (muscle). 🙂
What type of Allulose? Will this be okay to use Besti Monk Fruit Sweetener With Allulose – Crystallized?
Just click on the ingredient to find the ones I use. This is the allulose:
https://mariamindbodyhealth.com/allulose-2/
And yes, that sweetener should work, but might not brown as well as allulose.
Thanks for the recipe. Unfortunately mine turned out super dry. Do you have any suggestions of what I should do to avoid this the next time?
Maybe a different brand of protein powder? Or use a bit less protein powder.
I cannot get Jay Robb here in Germany and my supply is almost used up…..do you know of a substitute that works as well? Same with allulose…. It is such a bummer that quite a few ingredients in your cookbooks are not available here. Alternatives that are more readily available in Europe?
Any egg white protein powder (sometimes called meringue powder) and sweetener (like Lakanto) will work. 🙂
Would adding 1/4 cup of nutritional yeast cause this to flop? I wondered because i think it might taste even better.
No, it shouldn’t. 🙂
I just made this but it came out white and not browned like yours. What did I do wrong?
Did you use allulose? The allulose helps it brown. 🙂
Is it possible to use fresh egg white for this recipe ? If so how much would you use ?
If you want to also use fresh cracked egg whites you need to follow this recipe or one of my other PSMF Bread variations: https://mariamindbodyhealth.com/protein-sparing-wonder-bread/
How much egg white powder and water would we use to make 3 servings?
It is best to make the full recipe and freeze any extras.
What if we don’t have the capability of doing that?
The website also gives three different options for serving sizes.
If you click on the serving size box at the top of the recipe card it will automatically adjust the ingredient amounts for you. Choose .25x, .5x, 1x, 2x, 3x. If you want to make only 1/3 of the yield, you will have to use a calculator to figure out the amounts. If you make that small of a batch it will turn out better as buns than it will a loaf which is why I answered like I did previously 🙂
Ok thank-you however, I’m not sure which one is the full serving size, that’s what I meant. I’m not great at math but I am trying to make a smaller batch to taste test first so I don’t waste any of the egg white powder. Which serving size is the one you would suggest?
The recipe as written yields 12 servings, or one loaf of bread. If you don’t want to make a full batch, half the recipe. It will yield 6 servings (6 slices of bread or 6 rolls depending on how large you make them.)
Thank you… This bread is easy and tastes great.
I had a hard time removing it from my glass loaf pan that I greased with palm oil shortening I let it cool a bit before removing. Any hints?
Line the pan with parchment first next time 🙂
If my loaf shrank to almost nothing, does that mean I didn’t bake it long enough?
It didn’t work for me. Tried a few times for a while – completely dry bowl and just wouldn’t get to stiff peaks. 🙁
It usually won’t whip quite as stiff using this method, but it should still work 😉
When exactly do you add the three egg yolks if you do not have whole powder? Also, is it ok to bake in glass loaf pan? thanks
Add them back in carefully once the whites are whipped fully, just until they are incorporated. If you over mix the yolks you will end up with styrofoam.
Hi, I just made this and am wildly impressed. My first loaf is teetering on the brink of memory foam, but not quite, but with butter, I’m happy! Question– you give the nutrition information for this but don’t say how many servings per loaf (assuming a standard loaf pan). How many slices are you basing those numbers on?
Thanks so much– very eager to try it out as grilled cheese and French toast!
It is 12 servings/slices per loaf🙏
Thanks for your reply– I realized I did see (somewhere?) 12 servings so I apologize for not spotting that sooner. I just made my second loaf with the following two changes– I too had serious difficulty removing the bread with just using a spray to grease my glass loaf pan (and it was shockingly difficult to clean), so i used parchment this time. Also, I whipped the mixture JUST to the point that stiff peaks form and the texture is much better– no memory foam mattress this time!
Awesomeness!
I just made the bread and did it exactly as instructed. Pulled out at about 42 minutes. And it sank about 1/3 of the way. I’m sure it’s still usable. But how can you tell if this bread is actually done? Normal bread is done at like 195°. Is there a way to test, this bread to make sure it’s done before pulling out?
If it shrank it either wasn’t whipped up stiff enough, it was too hot or humid in your kitchen, or you got something in the batter (residue on your bowl or paddle, etc).
tried to make it, it was firm only it was so white that it looked dirty. I used erythiol myself because I don’t have allulose myself, but is that why it didn’t turn brown?
Yes, Allulose is what browns the crust.
I made this over the weekend, it is really dry. Looks beautiful. Did it dry out due to overwhipping? or is that the normal result?
You might have over baked it a bit, but this recipe can be a little dry. Toasting it or adding something like mustard or mayo helps 🙂