Trying to go keto, but having a craving for bread, or need a quick sandwich for lunch? This keto cloud bread loaf is a keto bread recipe made using egg whites and protein powder and tastes just like real white bread.
I have been working with clients wanting to lose weight using a low carb/keto approach. During this time, I’ve found that my almond flour keto bread has too much fat to be helpful to my clients anymore.
In my opinion, being able to add butter, mayonnaise, butter or cheese to a sandwich makes it a little more interesting, keeping keto sustainable long term.
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, maybe I could take my cloud bread recipe and just make a loaf from that recipe. I wanted to keep it simple, using ingredients you can purchase from your grocery store. Always using ingredients you have to purchase online just makes everyone frustrated.
Whilst these recipes are great (and you should definitely follow both Brenda and Maria as they are fantastic recipe developers) adding sour cream means you can’t add other delicious fats.
Also, allulose is what’s called a “rare sugar”, and when made commercially, manufacturers use enzymes to convert fructose from corn and other plants into allulose. Not exactly what I call health food.
Keto Bread Just 2 Grams Carbs!
This bread is made with only 3 ingredients. Egg whites, whey protein powder and cream of Tartar. All available at your local grocery store.
You’d think that so much egg white would make the whole house smell like eggs… I’ve made this recipe a lot recently, and there is no eggy smell whatsoever.
The only time you might encounter an eggy smell when baking this recipe is if you have the oven turned up too high (causing a burning smell) – which also happens in the toaster if the bread gets too close to the heating elements.
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You can purchase egg whites in the egg section at your grocery store. Thanks to all the low-fat diets, buying plain egg whites is actually pretty easy.
This brand is available at both Coles and Woolworths. There is also a free-range version of the same product which is in a green coloured container.
You can use any whey protein powder you like, but I find this one works the best. It is unflavoured, and it’s in the health food section at coles.
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When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume potential, and stabilizes them by helping hold in water and air.
Compared to my keto almond flour bread, this has substantially less fat, which means you can add fats on top, like nut butter, mayonnaise, avocado or butter.
What is Cream Of Tartar (and do I have to use it?) When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume potential, and stabilizes them by helping hold in water and air.
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Need it to be 100% Dairy-Free? There is very little dairy in whey protein isolate, however, if you need it to be 100% dairy-free, you can also use egg protein powder with the exact same results.
Hi! I’m Aaron (). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth CookbookThis low carb keto egg loaf recipe is soft, creamy and just perfect comfort food. It makes amazing keto French toast fried in butter and topped with cinnamon and sugar free sweetener. Only 1.3g net carbs per slice.
Regular readers of this blog will know that I have a passion for baking. That's why I just HAD to create my own version of the popular keto egg loaf. It's a high protein bread alternative that is VERY different to my regular low carb bread staples such as my Almond Flour Keto Bread or this Flaxseed Bread With Coconut Flour.
No Yolking™ Egg White Protein Bread
Glad you're asking. The original keto egg loaf recipe became popular through Instagram. It called for equal amounts of egg, butter and cream cheese.
I tested a version of this, but found that the loaf collapsed into a dense heap straight after removing it from the oven. It tasted lovely, but had the texture of a flan or baked custard.
By adding coconut flour and baking powder I achieved a fluffier texture. And even though my keto egg loaf did still deflate as it cooled down, it retained a better shape. I like to think of it as sugar free French toast - eggy, creamy and soft in all the best ways. You get me?
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Since this keto loaf recipe only contains a very small amount of coconut flour, it is very low in carbs. The total carb count per portion is just 1.9 grams and one slice comes in at 1.3g net carbs. It is the perfect keto breakfast for anyone who wants to keep their carb count very low.
Of course, an egg loaf is not exactly comparable to regular low carb bread. The main ingredient in keto bread will be either nut or seed flours, and other ingredients such as eggs, butter or water play second fiddle. Keto bread really can pass as proper wheat bread.
For this recipe, the tables are turned. This is a high protein recipe where eggs take the centre stage. Where normally we'd try anything to get bread taste NOT eggy, here it is the entire point. Definitely serve this warm, slathered in sugar free syrup jut like a pancake. Or even better, fry it in butter and top with golden erythritol!
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1.) Get your ingredients ready, pre-heat the oven to 350 F / 175 C electric and line a small loaf tin with parchment paper.
2.) Mix the eggs, cream cheese, butter and erythritol in a food processor or high speed blender until frothy. Alternatively, use a tall mixing jug and a handheld electric blender.
3.) Pour the mix into the prepared loaf tin and bake for 40-45 minutes or until a toothpick inserted comes out clean.
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Tip: Check the keto loaf after 25 minutes. Once it is golden on top, cover it loosely with a sheet of aluminium paper to prevent excessive browning.
First of all, you need to know that this loaf is all about the taste. IT TASTES GREAT. I have not yet produced one that does not deflate at all. However, I have a few suggestions and ideas that I will try next time I make it.
Secondly, next time I will bake it in a full sized bread pan as opposed to a small loaf pan. The loaf will turn out a lower, rectangular shape, which means the weight of the loaf is more evenly distributed (meaning wider rather than higher). I actually think this is such a good idea I'll write it into the recipe.
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like for a souffle, then fold them in at the end. It would be interesting to see if the air pockets created can hold up and create a lighter, larger loaf. Definitely use the large loaf pan if you try this out.
*** update September 2020 - a reader followed this suggestion and produced an egg loaf that held its shape. She showed me images and it looked PERFECT. ***
Think of this keto loaf as a mixture between a pancake and a slice of bread. It is best eaten warm / toasted and buttered generously. Here are some topping ideas that would work well:
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It's also worth considering baking the mix in a casserole dish and slicing it into squares. This way, you might solve the issue with the sinking middle as you'd end up more with a large pancake or frittata - whatever you want to call it!
It for up to 3 months. Pre-slice the egg loaf before freezing and pop into the toaster or microwave straight from frozen.
This keto egg loaf is a mix between a creamy, soft French toast, a pancake, a slice of spongy white bread and a dessert. It's an easy low carb gluten free recipe that even works as a savoury cheesy loaf - see the post for details. Perfect if you want to keep your carb content low.
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Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
I used a small bread loaf pan (450ml capacity). I think if you use a regular, full size bread loaf pan the loaf will sink less in the middle as it will be rectangular rather then a high bread shape.
*** update September 2020 - a reader followed the suggestion in the post to separate the eggs and whip the egg whites until stiff. She then folded the egg whites into the batter at the very end. This produced an egg loaf that held its shape and did not sink in the middle. She showed me images and it looked PERFECT. ***
Zero Carb Bread
Calories: 133 kcal Total Carbohydrates: 1.9 g Protein: 5.6 g Fat: 12.2 g Saturated Fat: 7 g Fiber: 0.7 g Sugar: 0.9 g
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