I’ve been watching you last few weeks and I’m so addicted to your video Thanks for sharing and loving yourself and sharing the love with us. So thankful. I look forward to purchasing your books and other products 😊
@@beejereeno2 thank you! Just found a recipe for a keto all-purpose flour that can be used 1:1 for regular all-purpose flour. (Victoria’s Keto Kitchen)
@@MariaEmmerich But you didn’t say how much salt and dried egg white measurements. You just added it. Was that about a tsp of salt and a cup of dried egg whites? I imagine it could make a pretty big difference if I don’t get that right.
2 things… how come you don’t use the allulose in “your” bread. Also, I’ve noticed that you don’t seem to be adding the carbs from allulose to you recipe nutrients. Why?
Allulose is optional and just browns the crust. Carbs from allulose and erythritol are truly zero glycemic, pass through the body completely undigested and can be subtracted :)
Why can’t you just use the egg white powder as the coating, and skip all the making of the bread etc. since you just end up with “egg white powder” 🤷🏻♀️
@@ArgentinaCook So did you try it? Egg white powder has an off odor and not really any flavor on its own. Things can be breaded with oat fiber too, but I dip in egg first.
My mind is blown! 🤯🤯🤯 I never thought of making flour with egg whites! I’m totally going to make these this weekend! Thank you Maria and Kai!!
Enjoy!
I’m a big fan because you show alternatives for pork. I’m allergic to pork and give people like me choices. Thank you
You made my day!
I’ve been watching you last few weeks and I’m so addicted to your video Thanks for sharing and loving yourself and sharing the love with us. So thankful. I look forward to purchasing your books and other products 😊
Thank you so much!!
Awesome recipe, need to check out that punkin pie ice cream video
Love the Meat Pure Protein ideas.
Glad you like them!
This looks so good! And I’m with Kai, I don’t like touching coke meat because my hands get too cold! Can’t wait to try this!
I’m with Kai - I love pumpkin ice cream (or pumpkin anything!) and pickles! The chicken patties looked delicious!
Thank you!
I loved pickles too when I was a kid. Those patties looks delish. I can’t wait to make them!
Thanks!
Kai was totally into the pumpkin ice cream!
He is!
How do you sub the protein flour for all-purpose flour?
The pumpkin ice cream sounds amazing!
Depends on the recipe. I have my recipe here:
mariamindbodyhealth.com/protein-sparing-bread-flour/
@@MariaEmmerich Thank you.
I’ve made this bread and flour.
I was just wondering how to convert the flour in a recipe that calls for all purpose flour.
@@beejereeno2 thank you! Just found a recipe for a keto all-purpose flour that can be used 1:1 for regular all-purpose flour. (Victoria’s Keto Kitchen)
@@cherileerogers1650I spent money on victorias ingredients - made me so bloated! Full
Of fiber carbs
Better than school lunch chicken patties? That’s a low bar.😅. These look delicious!
😂😂😂
I actually loved school lunch chicken patties
I wonder if just using egg white protein powder would work the same…..????
It won't turn out with the same breaded texture if you don't follow the recipe exactly :)
@@MariaEmmerich But you didn’t say how much salt and dried egg white measurements. You just added it.
Was that about a tsp of salt and a cup of dried egg whites?
I imagine it could make a pretty big difference if I don’t get that right.
I didn't hear a time & temperature for how long the nuggets cook for?
Find the link to the full recipe with instructions in the video description :)
Thank you! 🥰
2 things… how come you don’t use the allulose in “your” bread. Also, I’ve noticed that you don’t seem to be adding the carbs from allulose to you recipe nutrients. Why?
Allulose is optional and just browns the crust. Carbs from allulose and erythritol are truly zero glycemic, pass through the body completely undigested and can be subtracted :)
Hi. Link not working.
Try now. :)
Looks great. The link doesn't work for me. "404 page not found "
It is working now. :)
Why can’t you just use the egg white powder as the coating, and skip all the making of the bread etc. since you just end up with “egg white powder” 🤷🏻♀️
Good question, I was thinking the same thing.
Yes, it wouldn't have the texture of a breading. :)
lol I was thinking the same! I will need to try both ways
@@ArgentinaCook So did you try it? Egg white powder has an off odor and not really any flavor on its own. Things can be breaded with oat fiber too, but I dip in egg first.
Protein sparing?
Stands for Protein Sparing Modified Fast. I explain it here:
ua-cam.com/video/HNB99-6i0uM/v-deo.html
@@MariaEmmerich Do people adopt this only very short term? Because I can't see something like this being sustainable for any significant durations.
Yes, we recommend adding it 1-3 days a week to break a stall or speed up weight loss. It is not a long term thing, just add occasionally.