Keto-Adapted Bread

Keto-Adapted Bread

by Maria Emmerich

Ingredients

12 eggs, separated

1/2 cup Jay Robb unflavored egg white protein (or 3/4 to 1 cup whey protein)

1/2 tsp onion powder (optional)
1/4 tsp of Cream of Tarter

Instructions

Preheat the oven to 325 degrees F

Separate to eggs (save the yolks), and whip the whites for a few minutes, add cream of tarter and beat until Very stiff (I use a stand mixer on high for a few minutes).Add

Gently mix the protein powder into the whites.

Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).

Grease a bread pan with coconut oil spray and fill with "dough".
Keep bread from falling turn pan on its side and finish cooking the last 5 minutes like this.

Bake for 35 to40 minutes or until golden brown.

Let completely cool  in oven with oven door cracked open for an hour before cutting or the bread will fall.  Cut into slices.

I keep this bread in the freezer at all times to make sandwiches.

OPTION: Make bread into 18 buns on a greased cookie sheet.Some protein powders require longer.

Notes

Nutritional Comparison (per serving)

Traditional Bread = 80 calories, 2 g fat, 2 g protein, 24.5 carbs, 1 g fiber

Keto Adapted Bread _ 49 calories, 2.9 gfat, 5.2g protein, 0.5 g carb, trace fiber (53.5% fat, 42.5 protein, 4% carbs)