Protein Sparing Wonder Bread Recipes

THE EASIEST PROTEIN SPARING BREAD

Steps:

• Preheat oven to 325 degrees F. Grease a bread pan with avocado oil spray. Set aside.
• Place the egg white protein, allulose, salt, and cream of tartar into the bowl of your stand mixer (or any large bowl). Stir to combine well.
• Add the water. Turn the mixer to high (or a hand mixer on high speed) and whip for at least 5 minutes or until stiff peaks form. Click HERE to find the 8 quart stand mixer I have so I can make 2 loaves of psmf bread at once! Makes a GREAT gift!
• Bake for 15 minutes or until golden and cooked through for buns. Bake for 30 minutes or until cooked though and golden brown for a loaf.
• Remove from the oven and cool completely before slicing.
• To make pizza: Place a piece of parchment on 3 (13 inch) pizza pans. Spray with avocado oil spray. Divide the dough evenly between the 3 pans and spread with a spatula until it is ¼ inch thick. Place in the oven at 325 degrees F for 5 minutes; just until cooked through and very light brown. Remove from the oven and top with pizza sauce and your favorite pizza toppings!
• Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time!

THE BEST PROTEIN SPARING BREAD RECIPE

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, nutritional yeast, 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 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.