prep time: 10 minutes
•
cook time: 45 minutes yield: one 9 by 5-inch loaf (14 slices, 2 per serving)
prep time: 10 minutes
•
cook time: 45 minutes yield: one 9 by 5-inch loaf (14 slices, 2 per serving)
This recipe produces a light, fluffy bread with a texture that’s often compared to that of Wonder Bread. If you whip the whites until very stiff, you won’t end up something that’s more like an eggy soufflé than bread—it will be light and airy. However, meringues and humidity do not mix. If your kitchen is very humid, you will not end up with airy bread. Please do not use egg whites in a carton, either; if you do, you won’t end up with airy bread. It’s best to use real eggs and separate the yolks from the whites.
6 large egg whites
¼ cup unflavored egg white protein powder
½ teaspoon onion powder or other seasonings/spices of choice (optional)
3 large egg yolks
variations:
Garlic Keto Bread. Preheat the oven to 400°F. Brush slices of keto bread with MCT oil and rub on roasted garlic or Garlic Confit ( see here ). Toast in the oven for 3 to 6 minutes, until golden brown.
Keto Buns . To make buns instead of a loaf, line two baking sheets with parchment paper and grease the paper.
To form hamburger buns, use a spatula to gently scoop up about 1/3 cup of the dough and place it on one of the prepared baking sheets. Using a spatula, form into a round bun, about 3½ inches in diameter. Repeat with the rest of the dough, placing seven buns on each baking sheet.
To form hot dog or hoagie buns, use a spatula to gently scoop up about 1/3 cup of the dough and place it on one of the prepared baking sheets. Using a spatula, form into an oblong shape, about 6 inches long and 2 inches wide. Repeat with the rest of the dough, placing seven buns on each baking sheet.
Bake the buns for 15 to 20 minutes, until golden brown. Let completely cool on the baking sheets before removing or cutting. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Makes about 14 buns.
Crispy Keto Bread Croutons . Preheat the oven to 350°F. Cut a loaf of keto bread into cubes. Heat ¼ cup of bacon fat or MCT oil in a large sauté pan over medium heat, then add 1 to 2 teaspoons of minced garlic and the bread cubes and toss to coat. Place the croutons on a rimmed baking sheet and bake for 15 minutes, or until crispy. Let cool before using. Leftovers will keep in an airtight container in the fridge for up to 2 days. Makes 5 cups.
1. Preheat the oven to 325°F. Grease a 9 by 5-inch loaf pan.
2. Using a stand mixer with the whisk attachment (or a mixing bowl and electric hand-held beaters), whip the egg whites until very stiff and the peaks hold their shape, about 10 minutes. (To test whether the whites are ready, turn the whisk upside down; if the peaks fold down on themselves, keep whipping.) Using a rubber spatula, slowly fold in the protein powder and any desired seasonings.
3. In a small bowl, beat the egg yolks, then gently fold the yolks into the whites (making sure that the whites don’t fall).
4. Fill the prepared pan with the “dough.” Bake for 40 to 45 minutes, until golden brown. Let completely cool before cutting or the bread will fall. Cut into 14 slices. Store in an airtight container in the fridge for up to 6 days or in the freezer for up to 1 month.
busy family tip: I often keep keto bread in my fridge or freezer for easy additions to meals.
