Protein Sparing Bread Recipes

PROTEIN SPARING BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Separate the eggs (save the yolks), and place the whites into a large bowl or stand mixer. Add salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
• Gently mix the protein powder into the whites.
• Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall). OMIT YOLKS FOR PROTEIN SPARING MACROS.
• Grease a bread pan with Primal Kitchen Avocado oil spray and fill with "dough."
• Bake for 45 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
• Let completely cool before cutting or the bread will fall. Cut into slices.
• Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
• OPTION: Make bread into 18 buns on a greased cookie sheet.

PROTEIN SPARING WONDER BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
• Turn the mixer to low and gently mix the Jay Robb egg white protein powder into the whites.
• Grease a bread pan with Primal Kitchen Avocado oil spray and fill with protein sparing Wonder Bread mixture.
• Bake for 30 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
• Let completely cool before cutting or the bread will fall. Cut into slices.
• Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
• OPTION: Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.