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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
Maria Emmerich
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 30 minutes mins
Course Bread, Carnivore, Dairy Free, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 12
Calories 44
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
Calories: 44 | Fat: 0g | Protein: 9g | Carbohydrates: 0.5g | P:E Ratio: 18
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 thecinnamon rolls HEREormy 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.
“Maria Emmerich I can’t thank you ENOUGH!! I’m a completely new person now thanks to you! I never thought this could work but I am here now 2 years later, -149lbs keto strong! 
thank you, thank you, thank you!!! 
” – Alice
