Keto-Adapted Bread

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Author: Maria Emmerich
Recipe type: Bread
Cuisine: American
Serves: 18
  • 12 eggs, separated
  • ½ cup Jay Robb unflavored egg white protein (or ¾ to 1 cup whey protein)
  • ½ tsp onion powder (optional)
  1. Preheat the oven to 325 degrees F.
  2. Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes).
  3. Gently mix the protein powder into the whites.
  4. Slowly fold the reserved egg yolks into the whites (making sure the whites don’t fall).
  5. Grease a bread pan with coconut oil spray and fill with “dough.”
  6. Bake for 25-30 minutes or until golden brown.
  7. Let completely cool before cutting or the bread will fall. Cut into slices.
  8. I keep this bread in the freezer at all times to make sandwiches.
  9. OPTION: Make bread into 18 buns on a greased cookie sheet.
  10. NOTE: If having trouble with it falling after cooking, try 400 degrees for an hour. Some protein powders require longer.
Traditional Bread = 80 calories, 2g fat, 2g protein, 24.5g carbs, 1g fiber
Keto-Adapted Bread = 49 calories, 2.9g fat, 5.2g protein, 0.5g carb, trace fiber (53.5% fat, 42.5% protein, 4% carbs)