PSMF KETO EGG WHITE BREAD

KETO LOW-CARB EGG-WHITE BREAD (ZERO CARBS)

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I discovered this egg-white zero-carb bread on Youtube.  A fellow Canadian Keto vlogger named Ketogntic Woman made this bread a few different ways.   I love that Ketogenic Woman acknowledged where she got the recipe – from another Keto expert named Maria Emmerich.  Maria is the original developer of this fantastic bread recipe.

DOES KETO EGG-WHITE BREAD TASTE LIKE BREAD?

Made from egg whites and zero carbs, this bread tastes so much like the real deal – very similar to fresh white wheat bread.  Soft and moist and delicious!

IS KETO EGG-WHITE BREAD EASY TO MAKE?

Like with most baking recipes, specific methods and measured ingredients are a must to be successful at making this delicious bread. However, I’ve discovered through trial and error that this recipe is quite forgiving and different versions are readily available. 

The first time I made this bread so many things went wrong.  I started without looking at the recipe and only used a cup of egg whites instead of 1.5 cups.  While the whites were stiffening, I discovered that I had no cream of tartar.  I ran to the neighbours, got talking for a few minutes, and she didn’t have any to give me either.  By the time I got home, my egg-white peaks were very stiff!  Probably too stiff.  I moved forward anyway.  I used baking powder in place of cream of tartar.  I should have used lemon juice, but I was nervous and not thinking straight.  The bread still tasted great, albeit not as fluffy and spongy and moist as it should have been.

I decided to add cheese to this batch too.  Always thinking about ways to incorporate cheese into my recipes! Dairy and vegan! I put the cheese on top of the loaf with thinly sliced tomato and in a round focaccia pan. 

Surprisingly, despite all these mistakes the bread turned out okay.  Loved the Italian seasoning on top.  Not fabulous.  But just okay.

The next time I made this recipe, I followed the directions perfectly and the loaf was absolutely perfect and delicious. 

So many dishes can be made with this simple bread.  But it’s delicious on its own with a hunk of quality butter.

The point is that this is such an easy recipe.  Just follow the directions.  Once you’ve mastered making the bread, you can go crazy with various interpretations of the recipe.

DO YOU NEED A STAND MIXER TO MAKE THIS BREAD?

The answer is no.  You can also use a hand mixer.  It’s just a little more tiring and you will probably only be able to make one loaf.  The dough gets big!  If you’re making the recipe as it’s shown here you’ll need an electric mixer.

CAN YOU USE CARTON EGGS INSTEAD OF FRESH EGGS?

Some people say that fresh eggs whip up more successfully.  I personally use carton eggs to ensure no yolk gets into the mixture and I’m prone to breaking yolks.  No yolks can enter the batter at all.  Keep in mind that the success of your stiff egg whites will also depend on the moisture in your house.  Most recipes say to whip the egg whites for 8 minutes.  In my house in the heat of summer, it takes closer to 15 minutes. 

DO YOU NEED TO USE ALLULOSE?

You do not have to add allulose.  Allulose can be expensive.  But I think it’s worth purchasing.  It’s available on Amazon and other places throughout the USA.  Allulose is not available in Canada.  However, you can purchase it from Canada on your amazon.com account.  Allulose is added to allow your bread to turn golden brown on top.  It looks beautiful!  Adding allulose will not make the bread taste sweet at all.

HOW DO YOU MAKE SURE YOUR EGG WHITES ARE STIFF?

The secret to perfect stiffened egg whites is to make sure everything is dry.  Your bowel must be completely clean and dry.  All utensils must be dry.  As mentioned above, if your house is too humid because of the season or where you live, it may take longer to whip the egg whites.  If this doesn’t work, try using a dehumidifier at night to take some of the moisture out of the air. 

HOW DO YOU STORE EGG WHITE BREAD?

Place the cooled loaves in a zip lock bag.  You can leave them on the counter for several days, not in the refrigerator.

To freeze the bread, slice first.  Separate with a sheet of parchment and set in an airtight container or freezer bag.

WHAT ARE THE INGREDIENTS IN KETO LOW-CARB EGG WHITE BREAD?

Egg Whites: Your egg whites can be freshly cracked or you can use egg whites from a carton. I prefer the ones in the carton because I am far from mastering how to crack an egg without the yolk breaking. You cannot have any yolk in your egg whites!

Dried Egg White Powder: This ingredient is a little tougher to find, at least where I live. You may have to purchase this product on Amazon. But certainly, check out your local health food and bulk stores. I guess it will depend on the size of the city in which you live.

Cream of Tartar: This is a dry, powdery, acidic byproduct of fermenting grapes into wine. Its scientific name is potassium bitartrate (aka potassium hydrogen tartrate or tartaric acid). But you can find it in the spice aisle labelled as plain ol’ cream of tartar.

Adding a small amount of cream of tartar when you’re beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those tiny bubbles you’re whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cakes and cooking.  

Salt: You can use whatever salt you prefer for flavouring.

HOW DO YOU PREPARE THIS KETO LOW-CARB EGG WHITE BREAD?

Preheat the oven to 325F. 

Measure egg whites. Place them in your electric mixer and let them stand for 30 to 60 minutes to bring egg whites to room temperature for better results.  Check the temperature of the egg whites before you begin to ensure they are room temperature.  Turn on the mixer, beginning on levels 2 to 4.  On my kitchen aid, I must mix on level 4 to get the bubbles.  Once the bubbles form, I increase to level 10.

When the egg whites look “soapy” increase the speed.  (Starting slowly helps increase your chances of getting stiff peaks.) Depending on the moisture in your home it may take from 8 to 20 minutes for your egg whites to form stiff peaks. 

When the peaks of your egg whites are stiff, add the cream of tartar, salt, allulose, and dried egg whites.  Keep the speed on level 2 to incorporate these ingredients.  Don’t overmix.  Use a spatula to make sure nothing sticks to the sides of the bowl.

Spray your bread pan with non-stick cooking spray or line with parchment.  Transfer ¼ of the dough to the pan.  Add a layer of cheese.  Add another ¼ amount of dough to cover the cheese.  Then add another layer of cheese.  Do this ending with the egg whites. 

Add the tomato to the top.  Sprinkle with coarse salt and Italian seasoning.

Bake for 30 minutes.  Turn off the oven.  Leave the bread to rest in the oven to cool down slowly for at least 30 minutes so the bread doesn’t deflate.

HOW DO YOU PREPARE KETO LOW-CARB EGG WHITE BREAD?

WHAT ARE SOME TIPS TO HELP ME IN PREPARING THIS KETO LOW-CARB EGG WHITE BREAD?

  • The humidity in the air will affect the resulting bread.  If the air is too humid you may have a bit of trouble getting the egg whites to become stiff. Cream of Tartar helps.
  • You can use store-bought egg whites if preferred.  Most of the time this works out.
  • Be sure all utensils and bowls are dry.  If anything is wet, it will affect the egg whites and the bread won’t rise.
  • Make sure you don’t get any yolk into the egg whites.  This will cause the whites to not whip and stiffen.
  • Let the egg whites stand for about 20 to 30 minutes to reach room temp before whipping them. They’ll have a more liquid viscosity than when they’re cold, which permits air to be readily incorporated into them to build volume.
  • Whip eggs for at least 8 minutes.
  • If your eggs go beyond stiff, then add an extra egg yolk to bring them back down again.
  • If you live in a humid environment you may have difficulty with the egg whites because of the moisture in the air.
  • The egg whites should be the consistency of shaving cream. 
  • Be sure to preheat your oven in advance so that the dough is not sitting and waiting for the oven to heat.  Otherwise, the whites will begin to deflate.
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PSMF KETO EGG-WHITE BREAD (ZERO CARBS)

This PSMF Keto Egg-White Bread at Zero Carbs is very similar to white wheat bread — spongy, moist, delicious!  You can enjoy it as toast with eggs and bacon in the morning or use a couple of slices to make any sandwich of your choice.  The bread can be fried for croutons, used in appetizers and hors d’oeuvres and so much more!  The recipe uses fresh egg whites (from eggs or cartons), dried egg whites, cream of tartar, allulose and salt.   If you are hunting for a filling and satisfying Keto Low-Carb bread, check out this recipe!

  • Author: KETO LOW-CARB SHARI MAC
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 Minutes
  • Yield: 12 slices 1x
  • Category: PSMF KETO
  • Method: BAKING
  • Cuisine: Breakfast, lunch, brunch, hors d’oeuvres, appetizers,dinner, dessert
  • Diet: Gluten Free

Ingredients

Scale

1 ½ cups fresh egg whites (equals whites from 12 eggs)

½ teaspoon cream of tartar

½ teaspoon salt

2 tablespoons allulose

1 cup powdered egg whites

Instructions

Preheat oven to 325F. Measure egg whites. Place them in your electric mixer and let them stand for 30 to 60 minutes to bring egg whites to room temperature for better results.  Check the temperature of the egg whites before you begin to ensure they are room temperature.  Turn on the mixer, beginning on levels 2 to 4.  On my kitchen aid, I must mix on level 4 to get the bubbles.  Once the bubbles form, I increase to level 10. When the egg whites look “soapy” increase the speed.  (Starting slowly helps increase your chances of getting stiff peaks.) Depending on the moisture in your home it may take from 8 to 20 minutes for your egg whites to form stiff peaks.

 

When the peaks of your egg whites are stiff, add the cream of tartar, salt, allulose, and dried egg whites.  Keep the speed on level 2 to incorporate these ingredients.  Don’t overmix.  Use a spatula to make sure nothing sticks to the sides of the bowl.

 

Spray your bread pan with non-stick cooking spray or line with parchment.  Transfer the dough to the pan.  Smooth the top. Bake for 30 minutes.  Turn off the oven.  Leave the bread to rest in the oven to cool down slowly for at least 30 minutes so the bread doesn’t deflate.

 

Notes

The recipe is based on the keto version and is approximate only.  One serving has 4.2 grams of net carbs. 

 

(Note: The nutritional information provided is a courtesy and is approximate only.  We cannot guarantee the nutritional accuracy of any recipe on this site.  We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.) 

 

Nutrition

  • Serving Size: 1
  • Calories: 27
  • Sugar: 0
  • Sodium: 148
  • Fat: 0
  • Saturated Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 5.5
  • Cholesterol: 0

Keywords: keto, keto bread, low-carb bread, keto-recipes, ketogenic-diet, ketogenic-recipes, low-carb, low-carb-recipes, lazy-keto, sugar-free, sugar-free-recipes, keto-and-wine, gluten-free bread, gluten-free, grain-free, wheat-free

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