I know it's a little late, but I wanted to jump in here and tell you I did make your bread. I made a half batch, just to test. It was very good, so I'm going to tell you my observations. I let the eggs come to room temp after I separated them, and it made all the difference in the way the bread looked after baking. Mine was a smooth bread, with no lumps on top or hard crust. The taste and texture was excellent. I also converted the measurements to metric. KETO EGG BREAD 1 loaf 6 egg whites, at room temperature 3 egg yolks from large eggs, at room temperature (54g) 1/2 cup dried egg white powder (55g) 1-2 tsp lemon juice (or cream of tartar) Salt to taste (I used 1/2 tsp) 1. In a stand mixer, whip egg whites with cream of tartar until stiff peaks form. Add yolks and egg white powder. 2. Whip again until well incorporated, stopping to scrape down the sides of the bowl if necessary. 3. Carefully scrape batter into a silicone bread pan. Smooth the top with a rubber spatula. 4. Bake at 350° for 30-35 minutes. Turn out onto a rack and wrap in a clean kitchen towel. Let cool for about 5 minutes. 5. Slice and place slices in a Ziploc bag until the next day, to allow the bread to soften. 6. Save the leftover yolks for another use.
I’m also a little late, but tried making it as well. Came out very good. For me the crust got softer just after letting it sit for a few minutes. But realize: this bread is completely made out of eggs, so it will taste like eggs (like an omelette). In the store I saw Pea protein powder next to the egg white powder. So next time I will try the Pea powder and see if it even works and how it tastes.
This recipe is the best easiet egg bread I have found. I made a couple small changes. I add 1/4 cup of Allulose to make softer and help with brown of bread. I also use 7 egg whites and 4 yolks. I also added 1tbspn of gelatin. Turned out perfect. Thank for the great recipe.
OMG gamechanger! Thank you for this instructional video. I just made the bread about an hour ago. I was so excited so I didn’t wait until the next day to eat it. I made veggie and tuna sandwiches for myself and family and we absolutely loved them. We did not taste an egg flavor at all. The consistency was about 80 to 90% similar to regular bread. I made one batch with the egg whites, egg yolks, egg powder and freshly squeezed keylime juice. The top was crispy and flaky at first, but once I allowed the loaf to rest for about 10 mins and cut it into slices, the bread crust was super soft. So it's a hit for us. Thank you thank you thank you again for the video! Good luck and enjoy everyone ❤🎉🥰
I’m sooooooo glad I stumbled upon your video! I made this bread and added a tablespoon of allulose and 2 tablespoons of vanilla stevia and it is golden brown and DELICIOUS!!! Thank you for your hard work in finding low carb recipes!!
So many people have “perfected” this bread, trying to figure out which one to do can make your 🤯 Well, I made this version today and very happy I did. As per instructions, the bread was sliced and put into sandwich size ZipLoc bags. However, I couldn’t wait to try it and made a grilled ham and cheese sandwich. I was very generous with the butter as this was not for fasting, I cut the crunchy crusts off and thoroughly enjoyed my sandwich. It was delicious. Great texture! The mouthfeel was that of regular white bread. I used 1 t lemon juice + 1 t cream of tartar, 1/2 t salt and 1 T allulose. After 15 mins the bread was well browned to I slid a sheet of aluminium foil over the top to prevent further browning.
@@watchmoivies123you really have to have egg white powder for it to turn out. It is possible to make your own powder from whites, if you're curious. There's videos about it, but it looked too labor intensive to me.
Thank you!! This bread looks pretty good! I'm going to try this. I really don't like the Keto Bread that you buy online or in stores, not too mention there really expensive. This maybe my new go to bread. 😁😁 I really appreciate you sharing your recipe. 👍🏼👍🏼
I make all sorts of versions of this recipe, but I never use a bunch egg white ....fresh. Probably because of the price of eggs when I started this, but now that eggs are lower I'll give it a try. Thank you so much for the Ziploc trick. Yesterday I made a loaf left it on counter then just used a plastic bag...loose fitting put in fridge and the texture got way different than previous versions I've done, it's almost like stale bread, way too stiff. In the past I've zip lock but didn't cut it first. This next time I'm going to cut it, bag it up. Maybe I'll find it freezes well, that would be fantastic!😊
@@percyhawkins716Since you asked a question inside another comment, I assume the author can't see it. I'm interested in the answer too so was wondering if you might repost it as an "original" stand-alone comment?
good to know! I have tried adding 1 tbsp of sour cream + some whole egg powder, and it had the best mouthfeel of the different variations I have tried. I like the idea of a bit of olive oil, and will try it out instead of sour cream in my next loaf.
@@jaclee6 can I get your recipe for this wonderful Bread I know those egg white powders are so expensive and I’ve tried so many recipes. They’re not good at all I’m hoping I can find a good one that is similar to Bread.
@@watchmoivies123 I have experimented with different variations, and i settled on the following. I basically use Linda's recipe as she described in the video, plus 1 tsp of olive oil, and 1 tbsp whole egg powder(optional). I think Linda's recipe use the least amount of eggwhite powder among the other recipes i have seen on the internet. hope you figure out a variation that works for you.
@@jaclee6 oh, so thank you very much for getting back. I guess I do have to buy that dried egg whites. So, in your opinion, how close does it taste a real bread?
They will still whip up, but I don't use them for this recipe because I also use the egg yolk from when I separated them. I know Maria Emmerich uses carton egg whites, she might have your answer
I made this bread but added 2 tablespoons of arrowroot powder and the sides sunk in. Should have made it just as you said. When you were experimenting did the sides ever sink in ? Seemed just a little dry so the second time I reduced the temp to 325 for 30 minutes and 15 minutes rest in oven with temperature off. The taste was excellent and I had roast beef sandwiches with mayo and dijon. Next time no arrowroot
@@KetoCoupleLife Wendy on loving it on keto says that you need to use more cream of tartar with fresh egg whites like 1-2 tsp instead of 1/2 tsp don’t know what you would do with the lemon juice. Also she says that she likes to weigh the dried egg white powder because too much can make it like foam. I might have used a bit too much myself because I dipped the cup in and scooped. Think I will use a bit less next time. Otherwise I loved the color the taste and the strength of the bread. I thought it would just fall apart when I made it with roast beef slices but it held together nicely. Thanks so much! I am a subscriber now!
Thank you so much for sharing your recipe 😊. I have been wondering if I could substitute lemon juice for the cream of tartar, now I know I won't be wasting my precious ingredients.
Thanks for this recipe! I'm definitely going to try it. I made one loaf (a different recipe) that was beautiful, but it was pure memory foam! 🤣 My fault, though, for not weighing the powdered egg whites. The second recipe I tried was much better, but still had that unpleasant "eggy egg-white" flavor. I had wondered why the yolks were left out in several of these recipes. I was thrilled to see that you successfully used them in yours. Also, cutting down the amount of egg white powder from 1.5 cups to 1/2 cup will definitely save money. Powdered egg whites are not cheap! Do you find that having the yolks added helps with better toasting of the bread? Your grilled cheese is so perfectly golden. The eggwhite-only bread seemed to burn easily, even with the heat turned down. I couldn't get the cheese to melt before the bread got too done. Same with using the toaster. I hope this recipe solves that problem. 😊
Yes! it does toast well in a pan (like a grilled cheese sandwich). Tried it in the toaster! Toasted beautiful, but a bit dry, maybe some more butter would be better (I just buttered the toast)
@@KetoCoupleLife any possibility that you could give us the gram weight of the egg white powder. Seems like it would be easy to use too much and have it like styrofoam. If that’s not possible, we can always just figure it out trial and error. Still love the simplicity of the recipe.
Can’t wait to try this bread! seems as though it will go good with a carnivore diet. mostly egg based. Will do some caluclations and see what I can come up with! Appreciate you making my weight loss journey easier!
Thank you for this. Easy recipe. Does the lemon juice stabilize the whipped whites like cream of tartar. What happened to your loaf when you left it out?
Thanks for making this video, Jenny. I just got egg white powder to try making the bread. I don't understand why Maria is making protein-sparing recipes, it seems counter-intuitive, so adding the egg yolks makes sense to me.
There's a bit of a split in the keto community right now... Is ingesting fat going to stop you from burning your own fat? Should you eat lower fat, higher protein? Or should you eat a 1:1 ratio of fat:protein? She falls on the lower fat side of things. That's why I won't call this PSMF and named it Keto bread, I feel the yolks are necessary for the level of texture/enjoyment for me.
Once u get in ketosis, ur appetite drops off So it doesn’t matter HOW u get there Then if u eat omad, the IF will help keep appetite down also Ur appetite is down BECUZ ur body is raiding the fridge n pantry ur dragging round with u lol Ketosis breaks down the fat AND ur body actually uses it for energy. Both need to happen. Then ur not running on glucose so it doesn’t matter.
@@KetoCoupleLifeHi, if we listen to Craig and Maria about the science of how the body holds onto fat it makes perfect sense to not eat fat if you want to lose weight. I like the idea of your high protein bread as I need more protein. Maria and Craig also talk about how, when wanting to lose weight that cals and carbs should be low and protein is the goal.. but only for 2-3 days a week. They are very well researched in this area. Thanks for sharing your easy bread. Cheers.
This looks awesome. Just what I was looking for! Can't wait to try. Thank you! I will try using 6 eggs and the rest of egg whites from carton so I don't have to figure out what to do with the unused yolks. Hopefully results are similar.
Hello. One year later and I saw your awesome recipe. I apologize if you already answered, but how much cream of tartar would you put in your recipe? Thank you for sharing 😊😊😊
I see they still collapse slightly on the sides, Indigo nili’s new recipe avoids that. Also, the allulose doesn’t make sweet bread it makes the bread go brown, she only uses a 1/4 cup. Your bread still looks good though. I now have about 20 recipes to try and I’m adding yours to the list.
Which version of Niilis bread doesn't collapse? I've watched so many video variations of this bread that I can't remember which one does what. I just made my first loaf yesterday using 1/3c of egg white powder (added at the beginning cause I'm lazy) and 2 egg yolks. It did collapse some . It tastes decent. Good to know I can add more yolks and it won't completely collapse.
@@janp7660 If you look on her channel she has a recipe which she calls, her go to recipe for this bread. I think that’s the name of the video, “my go to egg white bread recipe.” The secret is adding egg yoke powder or whole egg powder at the end, after the egg white powder and everything else is beaten. It not only stops the sides from collapsing it also produces a better texture that is not like memory foam, as she calls it. She has also been experimenting with adding other things in the past month, I think she must make about 30 loaves a week!
Did you just make bread out of eggs? I have just cut out all carbs as I am pre-diabetic and I miss bread. Since July I went from having a 7.0 GMI to a 6.0 GMI. I figure sometime around Christmas or sooner at this rate I will be down to 5.0.
AWESOME work!!!! Keep going! Yes! it's just eggs and a touch of lemon juice to help the whites whip and stabilize! You've got this! I originally created this for my husband because he missed bread, and even my non-keto/carnivore family loved it!
I'm really curious if you tried using more than 3 egg yolks in your recipe, and if so, what were the results? Does it do something negative to the taste or texture? 🤔 (I love the flavor of yolks, but I don't want to ruin your recipe by adding more if it causes the bread to do something funky).
I’m a new subscriber too, I will try your recipe. I have not been successful with the other psmf bread recipes. Will try one more time and let you know the result. Thank you!
Just finished baking the bread and happily it was a success. Thank you so much, you’re demonstration and explanation was really well done! By the way, it did not taste like cardboard, and I really liked the texture.
I made IndigoNilis bread and I gotta say not sure what I did but it tasted like Styrofoam. Hoping this doesn't taste that way. I have wasted so much money on ingredients.
Im in South Africa and we dont seem to have Egg White Powder. How can I make your Keto bread only using fresh eggs Could I increase fresh egg whites, instead of dried egg whites, or would that totally throw pit the texture. 🤔🤔🤔🤔🤔🤔🤔
@@KetoCoupleLifeI didn't know that about sulphites...thank you! I have to be careful to buy organic squeeze juices fir that same reason (RealLemon isn't "real" at all lol!)
Sorry I have to ask why did you decide to just whip the 12 egg white alone and not the egg white powder wit the liquid egg whites, it would save me from having to experiment myself and figure why. Thanks Sure looks good can’t wait to try making it.
that's an interesting thought! I wonder how it would turn out! I know I made my recipe using the basic steps that most people follow, but if I try it out and it's successful, I'll let you know
@@KetoCoupleLifesome other commenter noticed that separating the timing of whipping the egg whites and the powders helps things not collapse later, and bringing the eggs up to room temperature before working with them was a game-changer apparently also?
So I haven’t eaten any bread because I’ve tried keto bread I’ve tried other bread recipes that are keto and they’re all horrible. Yours looks great. Does it have a nice taste to it or is it blah?
Looks so good! But is it tasty? I am asking cause I also did this kind of bread, without the yolks, however, and it also looked good but tasted bad, like styrofoam.
Can you substitute unflavored protein powder for the egg powder? With so much egg already in it, I don't understand the need for powdered, too. Can anyone explain?
I haven't tried it with protein powder. If you try, let me know how it works! The powdered in this recipe helps to stabilize and give "body" to the bread- so it's not like angel food cake!
I’m succeeding now baking this bread PSMF and I don’t seem to taste flavor. I’m not sure how to get flavor. I’m going to start putting frozen butter in mine. Maybe butter flavor. I did on one loaf I used nutritional yeast. What do you think ? I’m thinking of adding cheese powder. I’ll use my bread for French toast and to put sausage gravy on it . But for a sandwich , toasted or not it looks great but lacks flavor.
I'm sure you could add fresh/dried herbs to this and get different flavors! You can also add yeast for that yeasty flavor! I like the fact it doesn't have any flavor, lets the food I use it with shine through!
@Keto Frugal Madre: Is this bread difficult to swallow? Other egg white bread recipes I have tried are hard to swallow (because it's dry I assume). Thank you.
I know what you mean! I don’t find it too difficult to swallow, the edges can get a little tough if it’s been a few days in the fridge, though. I’d love to have your feedback about that if you decide to try it!
I am going to try your recipe. Maria's original was to memory foam like for me. Ndigo Nili has some good variations as well. Im curious to know if you tried allulose and if so, did you like it.
@@judyporche9125 yes thank you. I will use just a tablespoon. I was also going to try putting a little monkfruit blend as well. Trying to make a version of hawaiian rolls.
Currently cooking it…. and I forgot the salt. I have cream of tartare but no lemon juice, so that’s what I’m using. I don’t have silicon moulds but just a loaf tin. I’m using an air fryer because my oven is dodgy. Can’t wait to see how this goes.
I know it's a little late, but I wanted to jump in here and tell you I did make your bread. I made a half batch, just to test. It was very good, so I'm going to tell you my observations. I let the eggs come to room temp after I separated them, and it made all the difference in the way the bread looked after baking. Mine was a smooth bread, with no lumps on top or hard crust. The taste and texture was excellent. I also converted the measurements to metric.
KETO EGG BREAD
1 loaf
6 egg whites, at room temperature
3 egg yolks from large eggs, at room temperature (54g)
1/2 cup dried egg white powder (55g)
1-2 tsp lemon juice (or cream of tartar)
Salt to taste (I used 1/2 tsp)
1. In a stand mixer, whip egg whites with cream of tartar until stiff peaks form. Add yolks and egg white powder.
2. Whip again until well incorporated, stopping to scrape down the sides of the bowl if necessary.
3. Carefully scrape batter into a silicone bread pan. Smooth the top with a rubber spatula.
4. Bake at 350° for 30-35 minutes. Turn out onto a rack and wrap in a clean kitchen towel. Let cool for about 5 minutes.
5. Slice and place slices in a Ziploc bag until the next day, to allow the bread to soften.
6. Save the leftover yolks for another use.
Glad it worked for you! Great observations!
KittyMama61, thank you very much for converting the weight measures to metric. 👍👏
If braindead keto kultists hate carbs so much, why do they try to make their foods look like them?
What about using “Whole Egg Powder”… will that work?
I’m also a little late, but tried making it as well. Came out very good. For me the crust got softer just after letting it sit for a few minutes. But realize: this bread is completely made out of eggs, so it will taste like eggs (like an omelette). In the store I saw Pea protein powder next to the egg white powder. So next time I will try the Pea powder and see if it even works and how it tastes.
This recipe is the best easiet egg bread I have found. I made a couple small changes. I add 1/4 cup of Allulose to make softer and help with brown of bread. I also use 7 egg whites and 4 yolks. I also added 1tbspn of gelatin. Turned out perfect. Thank for the great recipe.
TFS, I will try those add-ins too.😊
OMG gamechanger! Thank you for this instructional video. I just made the bread about an hour ago. I was so excited so I didn’t wait until the next day to eat it. I made veggie and tuna sandwiches for myself and family and we absolutely loved them. We did not taste an egg flavor at all. The consistency was about 80 to 90% similar to regular bread. I made one batch with the egg whites, egg yolks, egg powder and freshly squeezed keylime juice. The top was crispy and flaky at first, but once I allowed the loaf to rest for about 10 mins and cut it into slices, the bread crust was super soft. So it's a hit for us. Thank you thank you thank you again for the video! Good luck and enjoy everyone ❤🎉🥰
There’s nothing wrong with higher fat and cholesterol. Just as long as you have very low carbs. Good stuff
I’m sooooooo glad I stumbled upon your video! I made this bread and added a tablespoon of allulose and 2 tablespoons of vanilla stevia and it is golden brown and DELICIOUS!!! Thank you for your hard work in finding low carb recipes!!
Looks delicious..Must try, Thanks! 😊❤
So many people have “perfected” this bread, trying to figure out which one to do can make your 🤯
Well, I made this version today and very happy I did. As per instructions, the bread was sliced and put into sandwich size ZipLoc bags. However, I couldn’t wait to try it and made a grilled ham and cheese sandwich. I was very generous with the butter as this was not for fasting, I cut the crunchy crusts off and thoroughly enjoyed my sandwich. It was delicious. Great texture! The mouthfeel was that of regular white bread. I used 1 t lemon juice + 1 t cream of tartar, 1/2 t salt and 1 T allulose. After 15 mins the bread was well browned to I slid a sheet of aluminium foil over the top to prevent further browning.
Your bread method looks good, might give it a whirl, because if I'm honest, missing having bread of some kind the most. So thanks for this. 🥰🇬🇧🐾🐾🎃
Me, too!
I’ve been looking for this and your video was the best I’ve seen so far! Thank you for sharing.
This is awesome! I sprinkled Everything Season on top of mine before cooking! BAM!!
Thank you for coming up with something that doesn’t use nut flour!
*A fantastic alternative for those on keto.*
I need to try this bread. New subscriber to your channel. I am also a small UA-camr and I am trying to support other small UA-camrs. Great video.
Thanks for subbing!
Wpuld be great cut in strips and lightly fried in coconut oil and dipped in SF maple syrup! THANK YOU❤❤❤
Turkey and tuna and French toast and roast beef sandwiches. Great thanks so much
Thank you so much! Looks really good! And you are very sweet and kind! I’ll try it
This is encouraging. I've tried the PMSF bread and could not even eat it, it ended up in the trash. Thanks!
Hope you liked it! I *might* have a new recipe I'm working on that you may want to try! Still working on it right now!
Hello, can you tell me if you used this bread recipe? I don’t want to buy those egg white powders if I don’t have to they’re so expensive.
@@watchmoivies123you really have to have egg white powder for it to turn out. It is possible to make your own powder from whites, if you're curious. There's videos about it, but it looked too labor intensive to me.
Thank you!! This bread looks pretty good! I'm going to try this. I really don't like the Keto Bread that you buy online or in stores, not too mention there really expensive. This maybe my new go to bread. 😁😁 I really appreciate you sharing your recipe. 👍🏼👍🏼
It looks good and easy. I tried it already and I must admit it has a great, pleasant taste.
Thank you very much. Regards from northern Europe.
Glad you liked it! Thank you for letting me know!
I make all sorts of versions of this recipe, but I never use a bunch egg white ....fresh. Probably because of the price of eggs when I started this, but now that eggs are lower I'll give it a try. Thank you so much for the Ziploc trick. Yesterday I made a loaf left it on counter then just used a plastic bag...loose fitting put in fridge and the texture got way different than previous versions I've done, it's almost like stale bread, way too stiff. In the past I've zip lock but didn't cut it first. This next time I'm going to cut it, bag it up. Maybe I'll find it freezes well, that would be fantastic!😊
Your recipe is the first one I've even wanted to attempt. Thanks! -Linda
You are so welcome! Let me know what you think of it!
@@KetoCoupleLife
Can this be made without the use of a mixer?
@@percyhawkins716Since you asked a question inside another comment, I assume the author can't see it. I'm interested in the answer too so was wondering if you might repost it as an "original" stand-alone comment?
I love the simplicity of this recipe! I’m going to give it a try. Thank you ❤
I have made this several times now, and it is fantastic! My new go to bread recipe. It is so soft and so simple to make. Thank you!❤
I make mine with egg yolks or about half a tablespoon of olive oil. it works and it is not indelibly dry
ahhhh good to know! I wondered if maybe some bacon fat might give it the same result but a different flavor! May need to try that next!
good to know! I have tried adding 1 tbsp of sour cream + some whole egg powder, and it had the best mouthfeel of the different variations I have tried. I like the idea of a bit of olive oil, and will try it out instead of sour cream in my next loaf.
@@jaclee6 can I get your recipe for this wonderful Bread I know those egg white powders are so expensive and I’ve tried so many recipes. They’re not good at all I’m hoping I can find a good one that is similar to Bread.
@@watchmoivies123 I have experimented with different variations, and i settled on the following. I basically use Linda's recipe as she described in the video, plus 1 tsp of olive oil, and 1 tbsp whole egg powder(optional). I think Linda's recipe use the least amount of eggwhite powder among the other recipes i have seen on the internet. hope you figure out a variation that works for you.
@@jaclee6 oh, so thank you very much for getting back. I guess I do have to buy that dried egg whites.
So, in your opinion, how close does it taste a real bread?
Thank you so much for this recipe! I can't believe how good it turned out! This is basically egg bread!. I can't wait to try it!
Nice. Will be trying this. Keto for mental health 10 months. Doing great. Thanks!
How interesting! You did a wonderful job there. Will try asap. Thanks!
I'm going to try this! I will probably add a small amount of allulose (for browning) and a pinch of salt.
Awesome! Let me know how it works for you!
Love this video. I will keep it and make the bread. Thanks for sharing!!!❤
I will definitely try this bread. I have been looking for a simple keto bread recipe. Thank you for sharing.
You are so welcome! Hope you enjoy it!
God bless you! The Bread rocks!!!!
Hi i was wondering if you have ever used egg whites in a carton and what measurements do you use ? Is it a cup or more? Thanks so much
They will still whip up, but I don't use them for this recipe because I also use the egg yolk from when I separated them. I know Maria Emmerich uses carton egg whites, she might have your answer
I plan to add some allulose and maybe arrowroot to continue the experiment. Thanks for good ideas.
Sounds great! Let me know how it goes!
Someone else said the arrowroot caused their collapse when added
I made this bread but added 2 tablespoons of arrowroot powder and the sides sunk in. Should have made it just as you said. When you were experimenting did the sides ever sink in ? Seemed just a little dry so the second time I reduced the temp to 325 for 30 minutes and 15 minutes rest in oven with temperature off. The taste was excellent and I had roast beef sandwiches with mayo and dijon. Next time no arrowroot
Love to hear about your experiment! Glad it had good flavor and made a great sandwich! Yes, my sides can sink in if I don't whip the eggs long enough!
@@KetoCoupleLife Wendy on loving it on keto says that you need to use more cream of tartar with fresh egg whites like 1-2 tsp instead of 1/2 tsp don’t know what you would do with the lemon juice. Also she says that she likes to weigh the dried egg white powder because too much can make it like foam. I might have used a bit too much myself because I dipped the cup in and scooped. Think I will use a bit less next time. Otherwise I loved the color the taste and the strength of the bread. I thought it would just fall apart when I made it with roast beef slices but it held together nicely. Thanks so much! I am a subscriber now!
This is wonderful. Thanks for sharing
You and your recipe are amazing! Super excited to try thank you for sharing your genius!! Oh yeah new sub 🤗
Can you tell me if you tried this bread those egg white powders are very expensive and I don’t wanna buy it if I don’t have to thank you very much
I consider this carnivore bread thank you for the recipe I can’t wait to try it
Can you tell me if you tried this bread? I don’t wanna buy that expensive egg white powder is if I don’t have to thank you.
@@watchmoivies123 oh my just saw your comment I didn’t try it yet did you?
Thank you so much for sharing your recipe 😊. I have been wondering if I could substitute lemon juice for the cream of tartar, now I know I won't be wasting my precious ingredients.
AWESOME! Tell me how it turns out!
Thank you and it looks great. It would be great if you could measure your cups in grams too. Have both for all your audience.
55g of egg white powder.
@@kerryrus thank you
Google is a great tool for your laziness.
Someone else did figure it out and put it in the comments 🙂
wow kitchen magic😮
I think I will try my hand at bread again!
Also, I would love some information on your quilt in the background that he’s hanging on the wall
❤ thank you. Great recipe. Delicious prorein bread. You are my hero.❤
Turned out great!!!! Thank you so much for sharing!
So glad to hear it!
It would be fun to see some videos like making your fried sandwich or French toast
That's a great idea!
I love the little nooks and crannies. Bet it would make excellent English muffins!!
I've tried to freehand buns, it was ok.... need to try them again, but maybe with a mold this time!
I had to give up starch. I turned to low carb, and I lost over 100 lbs. I'm not looking forward to the egg whites, but I'll definitely try this
AWESOME job on the weightloss! I bet you feel so much better! Let me know if you try it and how you liked it!
I just made Basil Focaccia bread. It’s wonderful but I did add 2 Tbs. Egg yolk pdr.
Oh that sounds great!!!
Thanks for this recipe! I'm definitely going to try it. I made one loaf (a different recipe) that was beautiful, but it was pure memory foam! 🤣 My fault, though, for not weighing the powdered egg whites. The second recipe I tried was much better, but still had that unpleasant "eggy egg-white" flavor. I had wondered why the yolks were left out in several of these recipes. I was thrilled to see that you successfully used them in yours. Also, cutting down the amount of egg white powder from 1.5 cups to 1/2 cup will definitely save money. Powdered egg whites are not cheap!
Do you find that having the yolks added helps with better toasting of the bread? Your grilled cheese is so perfectly golden. The eggwhite-only bread seemed to burn easily, even with the heat turned down. I couldn't get the cheese to melt before the bread got too done. Same with using the toaster. I hope this recipe solves that problem. 😊
Yes! it does toast well in a pan (like a grilled cheese sandwich). Tried it in the toaster! Toasted beautiful, but a bit dry, maybe some more butter would be better (I just buttered the toast)
@@KetoCoupleLife any possibility that you could give us the gram weight of the egg white powder. Seems like it would be easy to use too much and have it like styrofoam. If that’s not possible, we can always just figure it out trial and error. Still love the simplicity of the recipe.
@@christinebrigham4732I see KittyMamma61 figured out it was 55 grams per 1/2 cup about 2 weeks ago, so her written recipe is posted above this. :)
Thank you for sharing- can’t wait to try!
Can’t wait to try this bread! seems as though it will go good with a carnivore diet. mostly egg based. Will do some caluclations and see what I can come up with! Appreciate you making my weight loss journey easier!
Thank you for this. Easy recipe. Does the lemon juice stabilize the whipped whites like cream of tartar. What happened to your loaf when you left it out?
Yes, Lemon juice stabilizes the whites like cream of tartar. I left it out for an experiment of another recipe and it did not stay as fluffy
Thank you so much for the recipe I can’t wait to try this out ❤
Hope you enjoy it!
Thanks for making this video, Jenny. I just got egg white powder to try making the bread. I don't understand why Maria is making protein-sparing recipes, it seems counter-intuitive, so adding the egg yolks makes sense to me.
There's a bit of a split in the keto community right now... Is ingesting fat going to stop you from burning your own fat? Should you eat lower fat, higher protein? Or should you eat a 1:1 ratio of fat:protein? She falls on the lower fat side of things. That's why I won't call this PSMF and named it Keto bread, I feel the yolks are necessary for the level of texture/enjoyment for me.
People who have lots of fat to lose don't need to eat fat to burn as they have plenty already.
Once u get in ketosis, ur appetite drops off
So it doesn’t matter HOW u get there
Then if u eat omad, the IF will help keep appetite down also
Ur appetite is down BECUZ ur body is raiding the fridge n pantry ur dragging round with u lol Ketosis breaks down the fat AND ur body actually uses it for energy. Both need to happen. Then ur not running on glucose so it doesn’t matter.
@@KetoCoupleLifeHi, if we listen to Craig and Maria about the science of how the body holds onto fat it makes perfect sense to not eat fat if you want to lose weight. I like the idea of your high protein bread as I need more protein. Maria and Craig also talk about how, when wanting to lose weight that cals and carbs should be low and protein is the goal.. but only for 2-3 days a week. They are very well researched in this area. Thanks for sharing your easy bread. Cheers.
Maria and Craig are helping people who are insulin resistant and need to lose fat. When reading the research it def is not counterintuitive.
This looks awesome. Just what I was looking for! Can't wait to try. Thank you! I will try using 6 eggs and the rest of egg whites from carton so I don't have to figure out what to do with the unused yolks. Hopefully results are similar.
Thank you for this recipe I can't wait to taste it its in the oven and I will let you know what we all think Merry Christmas
Same to you!
Hello. One year later and I saw your awesome recipe. I apologize if you already answered, but how much cream of tartar would you put in your recipe? Thank you for sharing 😊😊😊
I read where some commenter used equal C. of T. (1/2 t.) successfully
That bread looks great
I have to try this bread! Thank you for sharing with us. :)
You are so welcome!
2 questions: Could you use reconstituted egg yolk powder? and What is PMSF mean?
I see they still collapse slightly on the sides, Indigo nili’s new
recipe avoids that. Also, the allulose doesn’t make sweet bread
it makes the bread go brown, she only uses a 1/4 cup.
Your bread still looks good though. I now have about 20 recipes
to try and I’m adding yours to the list.
Thanks! You’ll have to tell me what you think about it!
Thank you. I've been wanting a way to use extra yolks. (And make better bread) . I can only make so much baked and frozen custard. Lol
Right? I used the rest of the egg yolks this morning to make an egg/bacon sandwich! :) worked out really well!
Which version of Niilis bread doesn't collapse? I've watched so many video variations of this bread that I can't remember which one does what. I just made my first loaf yesterday using 1/3c of egg white powder (added at the beginning cause I'm lazy) and 2 egg yolks. It did collapse some . It tastes decent. Good to know I can add more yolks and it won't completely collapse.
@@janp7660
If you look on her channel she has a recipe which she calls, her
go to recipe for this bread. I think that’s the name of the video,
“my go to egg white bread recipe.” The secret is adding egg
yoke powder or whole egg powder at the end, after the egg
white powder and everything else is beaten. It not only stops
the sides from collapsing it also produces a better texture
that is not like memory foam, as she calls it.
She has also been experimenting with adding other things
in the past month, I think she must make about 30 loaves
a week!
So uncomplicated! I am going to try this!! Thank you! ;)
It looks really good and seems to be easy to make, I wonder if you should patent it 🤔
Did you just make bread out of eggs? I have just cut out all carbs as I am pre-diabetic and I miss bread. Since July I went from having a 7.0 GMI to a 6.0 GMI. I figure sometime around Christmas or sooner at this rate I will be down to 5.0.
AWESOME work!!!! Keep going! Yes! it's just eggs and a touch of lemon juice to help the whites whip and stabilize! You've got this! I originally created this for my husband because he missed bread, and even my non-keto/carnivore family loved it!
From South Africa
Will try it
Thank you
I did a garlic basil focaccia bread. It had flavor but it was more like eating pizza bread.
Made this last night. Yummy!
I'm really curious if you tried using more than 3 egg yolks in your recipe, and if so, what were the results? Does it do something negative to the taste or texture? 🤔 (I love the flavor of yolks, but I don't want to ruin your recipe by adding more if it causes the bread to do something funky).
I haven't tried more yolks yet! sounds like a good experiment I should try!
I’m a new subscriber too, I will try your recipe. I have not been successful with the other psmf bread recipes. Will try one more time and let you know the result. Thank you!
Thanks for subbing!
Just finished baking the bread and happily it was a success. Thank you so much, you’re demonstration and explanation was really well done! By the way, it did not taste like cardboard, and I really liked the texture.
@@sylvieking7262 so happy to hear this! enjoy!
I made IndigoNilis bread and I gotta say not sure what I did but it tasted like Styrofoam. Hoping this doesn't taste that way. I have wasted so much money on ingredients.
Great gob !!! This is a winner. Thank u so much
Glad you like it!
Im in South Africa and we dont seem to have Egg White Powder.
How can I make your Keto bread only using fresh eggs
Could I increase fresh egg whites, instead of dried egg whites, or would that totally throw pit the texture.
🤔🤔🤔🤔🤔🤔🤔
I haven't tried it with just egg whites and no powder. If you test it, please let me know what you think!
That bread looks awesome, will have to try making grilled cheese with it...
Thanks for the recipe... : )
Thank you so much for this recipe! ❤Want to try it this week. What brand of egg white powder do you use?
I've used a couple different ones, they are all basically the same, get the one that fits your budget, as it is a pricy ingredient
TY so much this seems like a really simple good bread recipe will try adding the allulose to it
You are so welcome! Please let me know how it turns out with the allulose!
Can’t wait to try this! My project for tomorrow
Let me know what you think!
Thanks for the video. Tartar is used to stabilize the egg whites. Tartar is NOT an ingredient in tartar sauce.
I agree! :) Cream of Tartar is high in sulfites and I'm allergic to sulfites, that's why I use lemon! :)
@@KetoCoupleLifeI didn't know that about sulphites...thank you! I have to be careful to buy organic squeeze juices fir that same reason (RealLemon isn't "real" at all lol!)
Sorry I have to ask why did you decide to just whip the 12 egg white alone and not the egg white powder wit the liquid egg whites, it would save me from having to experiment myself and figure why. Thanks
Sure looks good can’t wait to try making it.
that's an interesting thought! I wonder how it would turn out! I know I made my recipe using the basic steps that most people follow, but if I try it out and it's successful, I'll let you know
@@KetoCoupleLifesome other commenter noticed that separating the timing of whipping the egg whites and the powders helps things not collapse later, and bringing the eggs up to room temperature before working with them was a game-changer apparently also?
This is great! 😃👍 I will do this bread 🥪🍞. ❤
Would it work all the same if using liquid egg whites or actual egg whites instead of the powdered egg whites?
At last something I can try. Thank you.
You're welcome!
Looks good I'll be having a go at making some!
Holy smokes! This is a game changer for me 😊
Great to hear!
That's awesome!!! Thanks for sharing!
Hi, I just emailed you about how it tasted and I just looked up egg white powders, and I just can’t believe the price that’s outrageous
I know $60.. 😮 I'm reading comments looking for alternative
I use a little Allulose in mine and I browns the bread like regular bread
So I haven’t eaten any bread because I’ve tried keto bread I’ve tried other bread recipes that are keto and they’re all horrible. Yours looks great. Does it have a nice taste to it or is it blah?
It's a very neutral taste! You could add your favorite herbs to change the flavor!
@@KetoCoupleLife OK so I might add in some thing, but I do like plain as long as the texture and taste is pretty much like a regular bread
Looks so good! But is it tasty? I am asking cause I also did this kind of bread, without the yolks, however, and it also looked good but tasted bad, like styrofoam.
It doesn't taste like styrofoam to me, but it is a neutral flavor. You can add herbs or spices to add flavor, though!
This recipe will be my first try, I may add a little instant yeast for flavor.
Thank you for sharing this. Looks so good.
My pleasure 😊
Can you substitute unflavored protein powder for the egg powder? With so much egg already in it, I don't understand the need for powdered, too. Can anyone explain?
I haven't tried it with protein powder. If you try, let me know how it works! The powdered in this recipe helps to stabilize and give "body" to the bread- so it's not like angel food cake!
I’m succeeding now baking this bread PSMF and I don’t seem to taste flavor. I’m not sure how to get flavor. I’m going to start putting frozen butter in mine. Maybe butter flavor. I did on one loaf I used nutritional yeast. What do you think ? I’m thinking of adding cheese powder. I’ll use my bread for French toast and to put sausage gravy on it . But for a sandwich , toasted or not it looks great but lacks flavor.
I'm sure you could add fresh/dried herbs to this and get different flavors! You can also add yeast for that yeasty flavor! I like the fact it doesn't have any flavor, lets the food I use it with shine through!
Thanks.Can this bread be used for stuffing?
Okay. Thanks
loving your variation
Thanks!
Nice recipe, im curious why you bake it on 350 instead of 325 like the other bread recipes?
Great question! I used to make English muffin bread years ago and that cooks at 350, so I just cooked it at that out of habit and it turned out fine!
Your recipe is good. No memory foam. Thanks so much. Have you tried adding the frozen grated butter like Indigo uses?
Thanks so much! No, I haven't tried it yet! I really need to! If you do, let me know how it turns out!
@@KetoCoupleLife it comes out amazing. Try it! Also, do her version of yeasted bread that rises for an hour
I want grilled cheese, looks wonderful.
@Keto Frugal Madre: Is this bread difficult to swallow? Other egg white bread recipes I have tried are hard to swallow (because it's dry I assume). Thank you.
I know what you mean! I don’t find it too difficult to swallow, the edges can get a little tough if it’s been a few days in the fridge, though. I’d love to have your feedback about that if you decide to try it!
@@KetoCoupleLife Thank you for replying. I'll let you know when I try it. I like the simplicity of the recipe.
Looks delicious!
I am going to try your recipe. Maria's original was to memory foam like for me. Ndigo Nili has some good variations as well. Im curious to know if you tried allulose and if so, did you like it.
You don’t have to use 1/4 cup to get browning. 1 Tablespoon if Allulose will help.
@@judyporche9125 yes thank you. I will use just a tablespoon. I was also going to try putting a little monkfruit blend as well. Trying to make a version of hawaiian rolls.
Thank you❤
Currently cooking it…. and I forgot the salt. I have cream of tartare but no lemon juice, so that’s what I’m using. I don’t have silicon moulds but just a loaf tin. I’m using an air fryer because my oven is dodgy. Can’t wait to see how this goes.