This recipe is really great for PSMF days (Days that really increase fat loss, see our videos for details). Please share this with anyone you think might enjoy it or benefit form a keto lifestyle! And don't forget to subscribe!
@@debraraiche3327 if you click on the link about the modified recipe it takes you to the recipe. It says 12 egg whites. It looks like she used 1 quart/946 ml.
So from reading through all the comments and replies this is what I've gathered. 1. Beat the egg whites until practically solid, however long that takes for your mixer. 2. Absolutely no water or fat while beating. 3. Turn mixer off or down to to the lowest speed. Add the egg white protein powder/powdered egg whites. And turn mixer on low to incorporate. Do not over mix at this point. 4. Put in 325° F preheated oven for 45 min. Not Convection, regular (no fan). Then turn off oven and let it stay in there for another 15-30 min. 5. Wait until the next day, or however many hours it will take to Completely Cool, before slicing. 6. If making it into buns, hamburger is 3" tall and 3" diameter, it isn't said but for hot dog or sausage I would guess also 3" tall, but go 1" longer than the hot dog/sausage and maybe 2x as wide. Still bake at 325° F (no convection/fan) but for 20 min. Nothing mentioned about rest time in the oven after baking buns but I would presume it to be 15-20 min. And also let cool completely before cutting. Probably good idea to make at least 1 day before you would need them. 7. Lots of falls/flops with the unflavored egg white protein but easy sucess with the flavored ones. I only checked ingredients on the Jay Robb brand but noticed xanthum gum is an ingredient in the flavored ones. So I am thinking that adding maybe 1/8 tsp to 1/4 tsp xanthum gum per loaf to the stiffly beaten egg whites might help those whose attempts have consistently failed with the unflavored egg white powders. Just a guess, but I know xanthum is used in a lot of keto baked goods. 8. My personal tip with egg whites and adding cream of tartar. Wait until the egg whites are foamy before adding it to the mixer. And 1/4 tsp is plenty for a single loaf. 9. Another personal tip. Do not drop or tap the loaf pan after adding the whipped egg white mixture. This will cause it to fall while baking (personal experience). If you accidentally drop the pan, if using parchment instead of sprayed with oil/fat you might be able to rescue by putting back into the mixer and whipping it a few more minutes (just a guess, no experience). 10. While I understand that selling the recipe books is an income source and that is why she refers to the carnivore recipe ebook in a lot of replies. It is still my personal opinion that if the one in the ebook has all the correct instructions, amounts, and times that this info should be updated in the video details and on the blog as well so there aren't other versions on her platforms with incorrect information. 11. Fresh egg whites whip up fluffier than carton egg whites. Probably would only need 1.5 cups of fresh egg whites per loaf. # of eggs would depend on what size eggs you have I imagine. Might be able to even do 1 1/3 cup fresh egg whites per loaf. I did 2 cups carton egg whites and part of what I had mounded in the loaf pan slid off when it rose while baking, so I might try 1 3/4 cup carton egg whites next time, or a taller loaf pan. 😄 Hopefully some of what I shared will help someone and I wish everyone successful keto bread! 🍞
Great tips! I didn't know you had to wait until the whites are foamy to add the cream of tartar. I added it from the beginning and probably used too much cream of tartar - 1/2 tsp for 500 ml (17 oz) of egg whites, which the bottle says it's supposed to be 15 egg whites. I also noticed that the recommended brand of egg protein powder has xhantan gum. I can't get that brand where I live so I got plain dehydrated egg albumin and I'm not sure about using xhantan gum. Do you think psyllium husk or chia seeds would work too? I made so many mistakes... I probably underwhipped the eggs. I tapped the pan after pouring the whites and used the baking function of my Ninja Foodi Grill instead of a real oven... It rose but reached the lid of the Ninja Foodi. I won't cut into it until tomorrow but I can already tell that it's waaaay too airy, not resembling bread whatsoever.
Thank you for sharing . I was wondering if it was healthy for you . What gelatin is Maria talking about in her recipes and where do I find it . I was wondering if you knew . And is gelatin healthier than cream of tartar. ?
@@HoneyDrake cream of tartar has been used for many years in cooking. It's very safe. It can also be used as a home remedy for urine infections. 1/4 teaspoon in water. It will raise the acid levels in the bladder. Therefore helping to get rid of stones. You can't substitute gelatine for cream of tartar. Products are way too different. I'm from Wales. I buy gelatine from the supermarket - asda or Tesco etc
Made the bread last night. Turned out perfect. Had a keto sandwich today. I love this bread!!! Been on keto/LC for 3 years. So happy to find a bread I love. Thank you Maria.
Keep in mind Maria is using an extra large 7qt kitchenaid mixer. Most kitchenaid machines are 4 or 5qt. I have a 6qt machine and still halve the recipe so it's not overflowing my mixer. Excellent recipe though!
Maria, I read your (old) blog YEARS ago where you posted your personal story/journey and I was very touched but I can’t find it, I wanted to share it with friends and family. You’re amazing. Thank you for sharing your journey with us all!
Cream of tartar is tartaric acid which is harvested from the lees of winemaking. It is the white part that separates from the lees and settles on the bottom of the container of your wine
Absolutely beautiful. Wow 11:30pm gonna try this. Just ordered egg white from Amazon. Please teach that good looking young man how to hold a fork correctly.
Maria, you are amazing! The “God Mother” of PSMF Bread that started it all! If only I had known all this back when I was a young Mom,doing my best based on what wisdom of the time was!
I just made it a second time my mixer bowl isn't as large as yours so I have to do 1/2 the recipe to get the recipe to work I did the full recipe the first time i don't think I let it puff as much as it should have because it was oozing out of the bowl. Half recipe worked so much better heaped up in bread pan just like yours, I added 3T of confectioners monk fruit sugar, t garlic powder and 1t onion powder because I thought adding flavor would be fun. I'll make the other half of the recipe to make buns in my muffin top pan. Thank you this is a great recipe.
Love this recipe! It's so good! I needed this video because my whites fell and my hamburger buns weren't as large as I would have liked, but it was still delicious! So now, I know to let them cool in the oven and be patient. lol Thanks, Maria.
Thank you so much for posting this Maria I'm going through some challenges with my health and this recipe actually qualifies and is very helpful nutritionally. Thanks so very much!
This bread is awesome! I like to add garlic powder and Italian seasoning for a little extra flavor. I’ll be experimenting with other mix-ins in the future.
Hi! At what point do you incorporate the mix ins? I want to do the same as you, but I also want to add slice bread extract liquid, when should I add that? Thanks!
@@NealJett I add my mix ins right after stiff peaks have formed and then I only mix it for a few seconds, and then right into the baking pan it goes. I'm not sure how liquid would work in this though. I would be weary of the whites collapsing, but let me know how it goes! I'm interested in what that would taste like! Hopefully Maria sees this and adds here suggestions. :)
I have make this bread for the third time and I have follow the recipe from The Art Of Loss Fat book 🤔I been taking off the oven once is done , I will try leaving in the oven extra 15 minutes once is done next time I make , I love how your looks 😍🍞🙌🏼
Here are my tips:1. watch the RUclips video. 2. Use real eggs and separate the whites 3. Whip the heck out of them! Everyone under-whips the whites 4. Don’t use protein powders that have fat. Fat causes whites to fall 5. Do not touch the whites with any water. Not a drop 6. Don’t make it on a humid day unless you have AC. The whites will fall. 7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes. 8. Slice it the next day when completely cool. 💖💖💖💖💖💖
Can’t wait to have a BLT it has been a long time haven’t made the bread yet but I’m so excited I figured I should read the reviews first so I don’t make any mistakes unfortunately today is very humid and I don’t have the AC on So I will just keep reading what people have written maybe tomorrow I can make it
This bread has saved me Thank you thank you. When bread is a huge part of your life and now asked to stop. And I did for ten years. But now I don’t have to. This is out of this world 🌎 fantastic alternative. Thank you again
I love this so much. A ham and cheese sandwich on this bread is like that old-fashioned bread in the 50's. Wouldn't touch that now that I know better, but this bread is so 'homey'. Great toast too.
One comment as I have my first loaf baking. Maria’s mixer bowl is twice as big as mine. Had to stop mixing and dump out 1/2. Hoping it turns out. Looks just like hers does!
just made my first round of this bread - looks amazing - although next time I am gonna have to move the shelf above and it's stopped one of them from rising :D
Oh Boy I figured out your mixing bowl and attachments are much higher my double batch tried to jump out of the mixing bowl 😅 and my kitchen aid that I started on slow for two minutes then graduated to hight formed stiff peaks in 8 minutes. The protein powder went in tried to escape and I think I got 90% in the bowl. Airy egg white ‘dough’ filled up all 3 of my 8.5x4” loaf pans. In the oven at 375 timer on 45 minutes. Here we go!
Dear Maria, today I made your Protein Sparing bread Chili Dogs recipe. This was the first time I got the PSMF bread to not taste like styrofoam 😂🤣 success, I think. Although they came out great they were super sticky and actually stuck to my lips while I was trying to eat. Do you perhaps know what I could have done wrong, or offer advice. Thanks for everything, enjoy Paris and don't allow the current negativity to steal your joy! The truth will always be revealed, you don't have to justify yourself to anyone!!!! ❤️❤️❤️
I just love the boys! So adorable! My question is, if I'm using fresh farm eggs, how many should I use in comparison to one carton of egg whites? Yolks saved for ice cream of course! 😉
I am wondering if the bread or recipes can be made without allullose? I can’t do any artificial sweeteners or substitutes. My kids will throw up any of them. Have you ever made the bread with out the allulose? Thanks so much. ❤
New subscriber. I have been hearing about this recipe and can’t wait to try it. Can you please share what the make and model is of your beautiful standing mixer. Thanks.
Dear Maria! Thank you so much for this video & recipe! It's so much fun to watch you and your boys. Since I'm German, I would need your help with the metric. Is this whole package of liquid eggwhite estimatedly 1 Liter? And how much is one "scoop"? Like 1/2 Flour-Cup? Thanks in advance & love from Germany!
@@MariaEmmerich Thank you so much, dear Maria! Vielen lieben Dank :-) So please come back soon to Germany, I would be honored to meet you in person one day! Love!!!!
Hey, thank you for the video. I was wondering if using casein protein would yield better results than just egg white powder? Since casein is the go-to dairy protein for bakings, perhaps it will work out better? Thanks in advance!
Hey Maria! I was curious if you could tell us the measurements for the scoop of protein? My egg white powder that I have on hand is not Jay Robb, so I don’t have that scoop. Thanks in advance! I really want to try this. I’ve been seeing everyone on Instagram making it and it looks amazing! You are a genius in the kitchen! My hubby is finally on board eating this way with me, so I love having so many great recipes to make for him! 💜
I love the bread Maria! But I noticed I have very fluffy egg whites but when I put in the powder the egg whites fall. Less egg white powder? Or can I leave out the egg white powder? Thank you so much!
It depends on the brand you use. If it has any fat, it will cause the whites to fall:) You can't leave the powder out. It will end up as a wet souffle.
@@MariaEmmerich thank you! I used the Jay Rob. Left the powder out? Do you mean it should be refrigerated? I’ve been storing in my pantry. Maybe it’s too warm in my house. Thanks for your time!
I made this today and it was delicious!! I made it and cooked it exactly as instructed and while the top looked perfect the bottom shrunk down loads. Almost so there was no bottom at all. I’m wondering if it was undercooked? Any idea why? I whipped the egg whites for 12 mins, baked for 45 mins, left to cool in the oven for 15 and then took out. The top looks perfect, but the bottom is shrivelled and tiny
@Maria Emmerich Is this the same as your earlier egg white bread recipe with cream cheese, and can I just omit the cream cheese? Thank you! Love your boys! So cute! 💖💖
Thank you! It is a totally different recipe than that:) I have the full recipe in this book: keto-adapted.com/product/protein-sparing-modified-fast-cookbook/ We appreciate your support SO much!
Maria, in case we have wow egg white powder, what is each scoop equivalent too, please? Asking, because the scoop in the wow looks huge, not like typical drink mix powder scoops, 😁
Hi folks... i started my journey on carnivore my being introduced to Dr. Berry last summer. I am interested in learning about Marias methods/keto process.. never done any counting but have 2 small kids that need to figure out how to get more foods they like that are keto
Awesome! I have a Carnivore class that is great! keto-adapted.com/product/carnivore-class-video/ And we have a facebook group for kids and keto here: facebook.com/groups/sugarfreekid :)
I just made this for the first time today. It really shrank away up from the bread pan a lot, though the part outside the pan remained beautiful and fluffy. I'm wondering if it was possibly the cooking spray I used. Does it stick to parchment if you don't spray it? I'm thinking of trying a freeform loaf on parchment.
Hi, just tried this recipe for the first time, looked fantastic coming out of the oven! When I took the loaf out of the tin, the bottom half had shrunk away from the tin so looked like it had a squashed bottom. Any ideas on how to fix for next time? Thanks in advance
@@MariaEmmerich thankyou, had left it in the oven for 45 mins after baking. I mixed at full speed for 15 mins, will try longer next time though not sure it is possible to get the whites any stiffer.
@@MariaEmmerich hi there, I followed these instructions and the result was the same ☹️ any further ideas? I see everyone's perfectly shaped bread on insta and I need it in my life!!
@@rachelcolley32 the same thing is happening to me! I've even tried lining the pan with parchment paper and the bottom still shrinks up 😥 @Maria Emmerich please help!
Do you have to use egg white protein powder or could you use powdered egg whites? I looked at the egg white protein powder you used and don't like that it has xylitol in it. Just curious if there is something in the protein powder that is critical to the success of the recipe :)
I used 12-14 egg whites to make ONE ‘loaf’ in a large sheet pan. 1/2 the amount of egg white protein powder and a tsp of cream of tartar. 15 servings and I carefully cut each in half lengthwise to make sandwich bread or buns. I’m making lemon curd with the yolks. First time I used fresh eggs. 325 for about 25-30 minutes. Cool in oven, then on a rack before cutting. This will be the way I always make it. One litre of egg whites as per Maria’s instructions will make TWO sheet pans or one sheet pan AND one loaf. 👵🏻
Hi Maria do you fold the egg yolks at last by hand ? have mine in the oven let’s see how it turns out 🙌🏼🙌🏼I have been 20 days on the cleanse and I really miss some bread
Do you know if your protein powder supplier ships internationally... like to New Zealand? I can't find strawberry or peanut butter flavoured proteins here.
Mine keeps flopping while baking. It tastes good, but is half the size it should be. I am whipping real whites for 15 min, adding the protein powder, mixing that in and then put into pans. Not sure what I need to do to keep it high!
PSMF BREAD My Tips: 1. Watch the RUclips video. 2. Use real eggs and separate the whites 3. Whip the heck out of them! Everyone under-whips the whites 4. Don’t use protein powders that have fat. Fat causes whites to fall 5. Do not touch the whites with any water. Not a drop 6. Don’t make it on a humid day unless you have AC. The whites will fall. 7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes. 8. Slice it the next day when completely cool. 💖💖💖💖💖
I'm about out of patience trying to make this. every attempt comes up with collapsed sides, and bottom. The last thing I tried, is beating the egg whites for 15 min. Bake for 45 min and leave in the oven for 30 min. Still, while cooling sides and bottom collapse. Used a glass loaf pan, used a silicone loaf pan, and now a non stick loaf pan. tried it with and without non stick spray. so, and suggestions on this, or should I just give up- and move on to something else? Just too frustrating.
PSMF BREAD My Tips: 1. Watch the RUclips video. 2. Use real eggs and separate the whites 3. Whip the heck out of them! Everyone under-whips the whites 4. Don’t use protein powders that have fat. Fat causes whites to fall 5. Do not touch the whites with any water. Not a drop 6. Don’t make it on a humid day unless you have AC. The whites will fall. 7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes. 8. Slice it the next day when completely cool. 💖💖💖💖💖💖
These instructions don’t seem to match what’s in the cookbook. I just made my first loaf (currently in the oven) from the PSMF cookbook. It said to use a rubber spatula to gently fold in the egg white powder. It was hard to get it all mixed in. In this video I was surprised to see Maria mixes it in with the mixer. Next time, I’ll do that. The recipe calls for 1 cup egg white powder. I’m assuming her scoops are a quarter cup since she uses 4 scoops. Also the cookbook said set oven at 350. In this video she says 325. ??? Hopefully what I’ve done turns out OK.
You can find all of the pantry items, kitchen gadgets and supplements I personally use and recommend here: mariamindbodyhealth.com/keto-shopping-and-supplement-guide/
What I'm saying is that in your You Tube video you did not add all of the ingredient which you posted on your webpage recipe and then you didn't cook at the same temp or time. @@MariaEmmerich
I have many variations of this bread recipe on my RUclips channel and my blog, so each recipe will call for slightly different ingredients and instructions. When in doubt, ALWAYS go by the linked written recipe. Sometimes I get a little wild in the kitchen when I am filming 🤪
For anyone interested - I used a carton of 500 ml of egg whites, 2 tsp. cream of tartar, 1 tsp salt and 60 grams egg white protein powder. They whipped up wonderfully and did NOT deflate.
If it is like a sponge you have over mixed the powder into the whipped egg whites. Check out this video on troubleshooting tips and tricks: ruclips.net/video/treN90iXkwM/видео.html
In the printed recipe, it says you also use the egg yolks, but in the video I did not see her at egg yolk- so do you use them? And it looks like she used egg whites from a Carton correct?
I rent an apartment abd landlord replaced with digital oven that has an automatic cooling fan once done baking. Any suggestions? Should i just immediately take it out after those 45mins?
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This recipe is really great for PSMF days (Days that really increase fat loss, see our videos for details).
Please share this with anyone you think might enjoy it or benefit form a keto lifestyle! And don't forget to subscribe!
if you use real eggs and only want one loaf ? How many egg whites ? In the recipe link it says to add in the egg yolks ?
Do we have to use the powder? What does that add?
Can this be made with a hand mixer? The video makes me think I’ll be up to my elbows in egg whites.🤷♀️😀
How many egg whites do you use it using real eggs? Thank you!
@@debraraiche3327 if you click on the link about the modified recipe it takes you to the recipe. It says 12 egg whites. It looks like she used 1 quart/946 ml.
So from reading through all the comments and replies this is what I've gathered.
1. Beat the egg whites until practically solid, however long that takes for your mixer.
2. Absolutely no water or fat while beating.
3. Turn mixer off or down to to the lowest speed. Add the egg white protein powder/powdered egg whites. And turn mixer on low to incorporate. Do not over mix at this point.
4. Put in 325° F preheated oven for 45 min. Not Convection, regular (no fan). Then turn off oven and let it stay in there for another 15-30 min.
5. Wait until the next day, or however many hours it will take to Completely Cool, before slicing.
6. If making it into buns, hamburger is 3" tall and 3" diameter, it isn't said but for hot dog or sausage I would guess also 3" tall, but go 1" longer than the hot dog/sausage and maybe 2x as wide. Still bake at 325° F (no convection/fan) but for 20 min. Nothing mentioned about rest time in the oven after baking buns but I would presume it to be 15-20 min. And also let cool completely before cutting. Probably good idea to make at least 1 day before you would need them.
7. Lots of falls/flops with the unflavored egg white protein but easy sucess with the flavored ones. I only checked ingredients on the Jay Robb brand but noticed xanthum gum is an ingredient in the flavored ones. So I am thinking that adding maybe 1/8 tsp to 1/4 tsp xanthum gum per loaf to the stiffly beaten egg whites might help those whose attempts have consistently failed with the unflavored egg white powders. Just a guess, but I know xanthum is used in a lot of keto baked goods.
8. My personal tip with egg whites and adding cream of tartar. Wait until the egg whites are foamy before adding it to the mixer. And 1/4 tsp is plenty for a single loaf.
9. Another personal tip. Do not drop or tap the loaf pan after adding the whipped egg white mixture. This will cause it to fall while baking (personal experience). If you accidentally drop the pan, if using parchment instead of sprayed with oil/fat you might be able to rescue by putting back into the mixer and whipping it a few more minutes (just a guess, no experience).
10. While I understand that selling the recipe books is an income source and that is why she refers to the carnivore recipe ebook in a lot of replies. It is still my personal opinion that if the one in the ebook has all the correct instructions, amounts, and times that this info should be updated in the video details and on the blog as well so there aren't other versions on her platforms with incorrect information.
11. Fresh egg whites whip up fluffier than carton egg whites. Probably would only need 1.5 cups of fresh egg whites per loaf. # of eggs would depend on what size eggs you have I imagine. Might be able to even do 1 1/3 cup fresh egg whites per loaf. I did 2 cups carton egg whites and part of what I had mounded in the loaf pan slid off when it rose while baking, so I might try 1 3/4 cup carton egg whites next time, or a taller loaf pan. 😄
Hopefully some of what I shared will help someone and I wish everyone successful keto bread! 🍞
Good job! 💖💖💖💖💖
Great tips!
I didn't know you had to wait until the whites are foamy to add the cream of tartar. I added it from the beginning and probably used too much cream of tartar - 1/2 tsp for 500 ml (17 oz) of egg whites, which the bottle says it's supposed to be 15 egg whites.
I also noticed that the recommended brand of egg protein powder has xhantan gum. I can't get that brand where I live so I got plain dehydrated egg albumin and I'm not sure about using xhantan gum. Do you think psyllium husk or chia seeds would work too?
I made so many mistakes... I probably underwhipped the eggs. I tapped the pan after pouring the whites and used the baking function of my Ninja Foodi Grill instead of a real oven... It rose but reached the lid of the Ninja Foodi. I won't cut into it until tomorrow but I can already tell that it's waaaay too airy, not resembling bread whatsoever.
Mine is in the oven. Probably a fail😞
@@susanstambaugh1086 How did it turn out?
@@Sylphadora it actually turned out great! I was shocked.
Cream of tartar is potassium bitartrate. It helps egg white to hold in water and air and stops them collapsing. By product of wine making.
Thank you for sharing . I was wondering if it was healthy for you . What gelatin is Maria talking about in her recipes and where do I find it . I was wondering if you knew .
And is gelatin healthier than cream of tartar. ?
@@HoneyDrake cream of tartar has been used for many years in cooking. It's very safe. It can also be used as a home remedy for urine infections. 1/4 teaspoon in water. It will raise the acid levels in the bladder. Therefore helping to get rid of stones. You can't substitute gelatine for cream of tartar. Products are way too different. I'm from Wales. I buy gelatine from the supermarket - asda or Tesco etc
@@welshboo1 Thanks good to know .❤️
Made the bread last night. Turned out perfect. Had a keto sandwich today. I love this bread!!! Been on keto/LC for 3 years. So happy to find a bread I love. Thank you Maria.
So glad! Thank you! 💖💖💖💖💖
Keep in mind Maria is using an extra large 7qt kitchenaid mixer. Most kitchenaid machines are 4 or 5qt. I have a 6qt machine and still halve the recipe so it's not overflowing my mixer. Excellent recipe though!
I love how respectful she is of her boys, even when she’s in the middle of a busy moment. They’re so cute.
Thanks so much! 😊
Of course. can't have that air of ⚪ superiority over obviously children that aren't hers 🙄.
@@thebtchthathikes1008 wow. They are hers
She loves her boys
Anyone doing a video that will be seen by millions all over the world would be lol
Maria, I read your (old) blog YEARS ago where you posted your personal story/journey and I was very touched but I can’t find it, I wanted to share it with friends and family. You’re amazing. Thank you for sharing your journey with us all!
Mariamindbodyhealth.com
This recipe was a game changer for me. I use it nearly every day.
Same here! Thank you!
How many egg whites do
You use if not using the large carton?
Cream of tartar is tartaric acid which is harvested from the lees of winemaking. It is the white part that separates from the lees and settles on the bottom of the container of your wine
Absolutely beautiful. Wow 11:30pm gonna try this. Just ordered egg white from Amazon. Please teach that good looking young man how to hold a fork correctly.
Maria, you are amazing! The “God Mother” of PSMF Bread that started it all! If only I had known all this back when I was a young Mom,doing my best based on what wisdom of the time was!
Thank you!
I just made it a second time my mixer bowl isn't as large as yours so I have to do 1/2 the recipe to get the recipe to work I did the full recipe the first time i don't think I let it puff as much as it should have because it was oozing out of the bowl. Half recipe worked so much better heaped up in bread pan just like yours, I added 3T of confectioners monk fruit sugar, t garlic powder and 1t onion powder because I thought adding flavor would be fun. I'll make the other half of the recipe to make buns in my muffin top pan. Thank you this is a great recipe.
Awesome!
Thank you for helping people the way you do. You don't know how you've helped and it is most appreciated.
Thank you so much! :)
So cute are the boys! Thank you Maria!!
Love this recipe! It's so good! I needed this video because my whites fell and my hamburger buns weren't as large as I would have liked, but it was still delicious! So now, I know to let them cool in the oven and be patient. lol Thanks, Maria.
Thank you!
Thank you so much for posting this Maria I'm going through some challenges with my health and this recipe actually qualifies and is very helpful nutritionally. Thanks so very much!
Wonderful, glad you enjoy it. :)
You’re family is just the cutest Maria! The boys are growing so fast!! I can’t wait to try this recipe! Thanks for sharing!!
Thank you so much 🤗
So I added 1/4 cup of nutritional yeast to mine and i hope it benefits it!! Having the smell of regular bread would make this recipe heaven on earth
I hope you enjoy!
Ooo I'm going to try that with the buns
Hi Jill id the yeast help for the keto bread
@@clairemassicotte5501 it made it smell more like bread so yes lol
This bread is awesome! I like to add garlic powder and Italian seasoning for a little extra flavor. I’ll be experimenting with other mix-ins in the future.
Awesome! :)
Hi! At what point do you incorporate the mix ins? I want to do the same as you, but I also want to add slice bread extract liquid, when should I add that? Thanks!
@@NealJett I add my mix ins right after stiff peaks have formed and then I only mix it for a few seconds, and then right into the baking pan it goes. I'm not sure how liquid would work in this though. I would be weary of the whites collapsing, but let me know how it goes! I'm interested in what that would taste like! Hopefully Maria sees this and adds here suggestions. :)
I have make this bread for the third time and I have follow the recipe from The Art Of Loss Fat book 🤔I been taking off the oven once is done , I will try leaving in the oven extra 15 minutes once is done next time I make , I love how your looks 😍🍞🙌🏼
Here are my tips:1. watch the RUclips video.
2. Use real eggs and separate the whites
3. Whip the heck out of them! Everyone under-whips the whites
4. Don’t use protein powders that have fat. Fat causes whites to fall
5. Do not touch the whites with any water. Not a drop
6. Don’t make it on a humid day unless you have AC. The whites will fall.
7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes.
8. Slice it the next day when completely cool.
💖💖💖💖💖💖
I practice carnivore and this definitely works for my husband and me. Great recipe!
Wonderful!
FYI Cream of Tartar is nothing more than powdered potassium bitartrate. A small amount in water if you have leg cramps is a great way to prevent them.
Your kiddos are so precious. Can't wait to try this recipe!
Thank you so much! Enjoy! :)
Thank you for this!! You are all 3 SO ADORABLE!!! 🥰🥰🥰
Thank you!! 😊
I just made it I popped it in the oven I'm so 😁 excited to taste it lol. Bacon sandwich for breakfast! My favorite!
Hope you enjoy 😊
Can’t wait to have a BLT it has been a long time haven’t made the bread yet but I’m so excited I figured I should read the reviews first so I don’t make any mistakes unfortunately today is very humid and I don’t have the AC on So I will just keep reading what people have written maybe tomorrow I can make it
Just awesome! Thanks for sharing this video Maria and for also proving that kids can enjoy a low carb lifestyle and be healthy!
Thank you! 💖💖💖💖💖💖💖
Cream of Tartar is made from what is let inside the wine barrel after the wine aged in German it is called Weinstein aka wine stone
Interesting!
I made this today! Thank you so much for sharing this recipe. It is perfect. So easy.
Awesome!! Thank you! :)
I didn’t have plain egg white protein, so I used vanilla flavored egg white protein powder. Holy moly it’s good! It’s like angel food cake! 😍
Yes! I have that recipe here: mariamindbodyhealth.com/low-carb-angel-food-cake/
How much egg white powder if I don’t have a “scoop”?
This bread has saved me Thank you thank you. When bread is a huge part of your life and now asked to stop. And I did for ten years. But now I don’t have to. This is out of this world 🌎 fantastic alternative. Thank you again
You are so welcome! :)
I love this so much. A ham and cheese sandwich on this bread is like that old-fashioned bread in the 50's. Wouldn't touch that now that I know better, but this bread is so 'homey'. Great toast too.
Oh yes! :)
Kai, I hit the buttons!!! Micah, I am going to try that Dutch Baby!!! Thanks Maria!
Hope you like it!
Your boys are precious! Thank you for the lesson.
Thank you! :)
This is one of my most POPULAR recipes! Let me know what you think :)
One comment as I have my first loaf baking. Maria’s mixer bowl is twice as big as mine. Had to stop mixing and dump out 1/2. Hoping it turns out. Looks just like hers does!
Enjoy! 😊
You are awesome Maria and your kids are pretty special too.
Thank you so much!
I’m rewatching to make your sausage stuffing for Thanksgiving!!
Hope you enjoy!
just made my first round of this bread - looks amazing - although next time I am gonna have to move the shelf above and it's stopped one of them from rising :D
Awesome! Thanks! :)
Oh Boy I figured out your mixing bowl and attachments are much higher my double batch tried to jump out of the mixing bowl 😅 and my kitchen aid that I started on slow for two minutes then graduated to hight formed stiff peaks in 8 minutes. The protein powder went in tried to escape and I think I got 90% in the bowl. Airy egg white ‘dough’ filled up all 3 of my 8.5x4” loaf pans. In the oven at 375 timer on 45 minutes. Here we go!
Enjoy! 😊
Just discovered you and so eager to learn more!!! Your boys are beautiful!
Thank you so much!!
Dear Maria, today I made your Protein Sparing bread Chili Dogs recipe. This was the first time I got the PSMF bread to not taste like styrofoam 😂🤣 success, I think. Although they came out great they were super sticky and actually stuck to my lips while I was trying to eat. Do you perhaps know what I could have done wrong, or offer advice. Thanks for everything, enjoy Paris and don't allow the current negativity to steal your joy! The truth will always be revealed, you don't have to justify yourself to anyone!!!! ❤️❤️❤️
I just love the boys! So adorable! My question is, if I'm using fresh farm eggs, how many should I use in comparison to one carton of egg whites? Yolks saved for ice cream of course! 😉
Great idea! The full recipe conversion is on my blog MariaMindBodyHealth.com search Keto Bread
@@MariaEmmerich as always, thank you so much!
@@MariaEmmerich do you have a link to your ice cream recipe using egg yolks? Thanks
Wow, that couldn’t be any more simple. I will try making some tomorrow!
Hope you enjoy
Made this today for the first time.
Thank you!
Wonderful! 💖💖💖💖💖💖
Hi Maria, I wonder if is possible to make a protein sparing "sticky caramel pudding"?
I think you could totally make that work!
Love the bread.. the video.. and those Boys make my day.. love the ending 😘😍🤩😘🥰🥰 Shared at Health and Wellness !
Thank you so much!
I am wondering if the bread or recipes can be made without allullose? I can’t do any artificial sweeteners or substitutes. My kids will throw up any of them. Have you ever made the bread with out the allulose? Thanks so much. ❤
Yes, it works without allulose. The crust just will not brown (allulose is what causes it to turn brown)
New subscriber. I have been hearing about this recipe and can’t wait to try it. Can you please share what the make and model is of your beautiful standing mixer. Thanks.
Welcome! I have these two: mariamindbodyhealth.com/kitchenaid-stand-mixer/
@@MariaEmmerich thank you!
How do you store this? Can I freeze it too? Awesome video!!
Store in a sealed container or ziplock bag in the fridge for 5 days or in the freezer for up to a month.
@@MariaEmmerich thank you!
Can you do this recipe without the egg white powder
Sorry, that wouldn't work. You need the protein powder for the texture.
Wow, your kids have amazing healthy looking skin. You’re clearly doing something right here.
Thank you so much! :)
Can’t wait to make this , question please what is the best way to store bread and how long dose it stay fresh ? Thanks
Store in the fridge, add a paper towel to the bag to absorb moisture. Will keep in fridge for 4-5 days. :)
I love your boys so much Maria❤️ Maria would this be considered a carnivore recipe?
Yes it is!
Maria Emmerich thank you! I’m going to try this
Dear Maria! Thank you so much for this video & recipe! It's so much fun to watch you and your boys. Since I'm German, I would need your help with the metric. Is this whole package of liquid eggwhite estimatedly 1 Liter? And how much is one "scoop"? Like 1/2 Flour-Cup? Thanks in advance & love from Germany!
I LOVE Germany! It would be 1/4 cup per scoop:)
@@MariaEmmerich Thank you so much, dear Maria! Vielen lieben Dank :-) So please come back soon to Germany, I would be honored to meet you in person one day! Love!!!!
Hey, thank you for the video. I was wondering if using casein protein would yield better results than just egg white powder? Since casein is the go-to dairy protein for bakings, perhaps it will work out better? Thanks in advance!
It won't work 🙏
Thanks, Maria :)@@MariaEmmerich
Hey Maria! I was curious if you could tell us the measurements for the scoop of protein? My egg white powder that I have on hand is not Jay Robb, so I don’t have that scoop. Thanks in advance! I really want to try this. I’ve been seeing everyone on Instagram making it and it looks amazing! You are a genius in the kitchen! My hubby is finally on board eating this way with me, so I love having so many great recipes to make for him! 💜
JRobb scoop is 30 grams and 1/2 cup volume size.
@@cktubeful thank you!
About 34 grams. 😊
@@MariaEmmerich thank you! 💜
I love getting the kids involved!!
Me too! Thanks!
I love the bread Maria! But I noticed I have very fluffy egg whites but when I put in the powder the egg whites fall. Less egg white powder? Or can I leave out the egg white powder? Thank you so much!
It depends on the brand you use. If it has any fat, it will cause the whites to fall:) You can't leave the powder out. It will end up as a wet souffle.
@@MariaEmmerich thank you! I used the Jay Rob. Left the powder out? Do you mean it should be refrigerated? I’ve been storing in my pantry. Maybe it’s too warm in my house. Thanks for your time!
I made this today and it was delicious!! I made it and cooked it exactly as instructed and while the top looked perfect the bottom shrunk down loads. Almost so there was no bottom at all. I’m wondering if it was undercooked? Any idea why? I whipped the egg whites for 12 mins, baked for 45 mins, left to cool in the oven for 15 and then took out. The top looks perfect, but the bottom is shrivelled and tiny
Glad you liked it!! 💖💖💖💖
💖
Can you use egg whites that have been in the freezer?
Fresh would be best 🙏
Hi Maria! I am loving your recipes! Can you tell me about your mixer? How many quarts? Is it a professional mixer?
It is an 8 quart Kitchenaid. :)
Do you have a video without egg white powder? :) just egg whites?
That wouldn't have the same structure, it would be more like cloud bread.
Love this recipe!! 😋🍞
Thank you 😋
@Maria Emmerich
Is this the same as your earlier egg white bread recipe with cream cheese, and can I just omit the cream cheese? Thank you! Love your boys! So cute! 💖💖
Thank you! It is a totally different recipe than that:) I have the full recipe in this book: keto-adapted.com/product/protein-sparing-modified-fast-cookbook/
We appreciate your support SO much!
Also get your bowl cold, he!ps get them to whip better.
Those look amazing!!!!
Thank you! :)
Maria, in case we have wow egg white powder, what is each scoop equivalent too, please? Asking, because the scoop in the wow looks huge, not like typical drink mix powder scoops, 😁
Jay Robb scoop is 33 grams. :)
@@MariaEmmerich Thank you 😊
Hi folks... i started my journey on carnivore my being introduced to Dr. Berry last summer. I am interested in learning about Marias methods/keto process.. never done any counting but have 2 small kids that need to figure out how to get more foods they like that are keto
Awesome! I have a Carnivore class that is great! keto-adapted.com/product/carnivore-class-video/ And we have a facebook group for kids and keto here: facebook.com/groups/sugarfreekid :)
This looks like a happy, yummy and healthy bread! Could I swap the protein powder with collagen?
Thanks
No sorry collagen will not give same results. 😊
I just made this for the first time today. It really shrank away up from the bread pan a lot, though the part outside the pan remained beautiful and fluffy. I'm wondering if it was possibly the cooking spray I used. Does it stick to parchment if you don't spray it? I'm thinking of trying a freeform loaf on parchment.
I have had the exact same issue!! Literally just posted about this.
Andrea, what kind of spray did you use?
That might work. :)
I had this happen, too. I didn't use any spray but used a silicone pan. Will try a metal pan next time.
Hi !
I would like to try but I can’t find the protein powder in France... 😕 Can I substitute it with something else ? Thx 🙏🏻
Look for powdered egg whites. They have them in the baking isle.:)
Hi, just tried this recipe for the first time, looked fantastic coming out of the oven! When I took the loaf out of the tin, the bottom half had shrunk away from the tin so looked like it had a squashed bottom. Any ideas on how to fix for next time? Thanks in advance
Beat the whites longer, leave the loaf in the oven for an hour after baking, cut next day. 😊
@@MariaEmmerich thankyou, had left it in the oven for 45 mins after baking. I mixed at full speed for 15 mins, will try longer next time though not sure it is possible to get the whites any stiffer.
@@MariaEmmerich hi there, I followed these instructions and the result was the same ☹️ any further ideas? I see everyone's perfectly shaped bread on insta and I need it in my life!!
@@rachelcolley32 the same thing is happening to me! I've even tried lining the pan with parchment paper and the bottom still shrinks up 😥 @Maria Emmerich please help!
Do you have to use egg white protein powder or could you use powdered egg whites? I looked at the egg white protein powder you used and don't like that it has xylitol in it. Just curious if there is something in the protein powder that is critical to the success of the recipe :)
Yes, powdered egg whites are the same thing:) I use the unflavored that is just pure powdered whites.
If you use regular eggs do you use a quart of regular egg whites in place of the carton egg whites? Tia! ❤️🙂
Yes, I believe so!
I used 12-14 egg whites to make ONE ‘loaf’ in a large sheet pan. 1/2 the amount of egg white protein powder and a tsp of cream of tartar. 15 servings and I carefully cut each in half lengthwise to make sandwich bread or buns. I’m making lemon curd with the yolks. First time I used fresh eggs. 325 for about 25-30 minutes. Cool in oven, then on a rack before cutting. This will be the way I always make it. One litre of egg whites as per Maria’s instructions will make TWO sheet pans or one sheet pan AND one loaf. 👵🏻
Great recipe. I’m baking it right now… How does it keep after it’s done? Do I cover it and keep it on the counter or put it in the fridge? Thank you
Yes store in the fridge, add a paper towel to your bag to absorb moisture. :)
Hi Maria do you fold the egg yolks at last by hand ? have mine in the oven let’s see how it turns out 🙌🏼🙌🏼I have been 20 days on the cleanse and I really miss some bread
You can add them in the end. 😊
Can you use liquid allulose instead of powdered allulose?
Yes, that would work.
Do the egg whites in the carton have to be room temperature first?
For best results I use room temperature egg whites :)
Oh my goodness.... your boys are soooo cute ! ❤️ I love their personalities - sooo much energy ! I hope I can find the egg white protein in 🇨🇦!
Thank you so much!!💖💖💖💖💖
Thanks Maria, Kai and Micah! Question; aren't egg whites inflammatory?
No, they are a great source of protein!
Lovely video! Your adorable kids rock!
You are so kind!
Another must try!
Please do!
Your boys are so precious!
Thank you! :)
Do you know if your protein powder supplier ships internationally... like to New Zealand? I can't find strawberry or peanut butter flavoured proteins here.
I am not sure. You will have to email them and ask 🙏
Mine keeps flopping while baking. It tastes good, but is half the size it should be. I am whipping real whites for 15 min, adding the protein powder, mixing that in and then put into pans. Not sure what I need to do to keep it high!
PSMF BREAD My Tips:
1. Watch the RUclips video.
2. Use real eggs and separate the whites
3. Whip the heck out of them! Everyone under-whips the whites
4. Don’t use protein powders that have fat. Fat causes whites to fall
5. Do not touch the whites with any water. Not a drop
6. Don’t make it on a humid day unless you have AC. The whites will fall.
7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes.
8. Slice it the next day when completely cool.
💖💖💖💖💖
@@MariaEmmerich I think it was just too humid out here in the desert. I have made 2 loaves since which came out perfectly!
I'm about out of patience trying to make this. every attempt comes up with collapsed sides, and bottom. The last thing I tried, is beating the egg whites for 15 min. Bake for 45 min and leave in the oven for 30 min. Still, while cooling sides and bottom collapse. Used a glass loaf pan, used a silicone loaf pan, and now a non stick loaf pan. tried it with and without non stick spray. so, and suggestions on this, or should I just give up- and move on to something else? Just too frustrating.
PSMF BREAD My Tips:
1. Watch the RUclips video.
2. Use real eggs and separate the whites
3. Whip the heck out of them! Everyone under-whips the whites
4. Don’t use protein powders that have fat. Fat causes whites to fall
5. Do not touch the whites with any water. Not a drop
6. Don’t make it on a humid day unless you have AC. The whites will fall.
7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes.
8. Slice it the next day when completely cool.
💖💖💖💖💖💖
These instructions don’t seem to match what’s in the cookbook. I just made my first loaf (currently in the oven) from the PSMF cookbook. It said to use a rubber spatula to gently fold in the egg white powder. It was hard to get it all mixed in. In this video I was surprised to see Maria mixes it in with the mixer. Next time, I’ll do that. The recipe calls for 1 cup egg white powder. I’m assuming her scoops are a quarter cup since she uses 4 scoops. Also the cookbook said set oven at 350. In this video she says 325. ??? Hopefully what I’ve done turns out OK.
There are a few different versions of this recipe. You just have to find which one you like best. :)
I have made the angel food cake and it's wonderful. I just bought some unflavored egg whites. How do you make the buns? Should you make them big?
Wonderful! Make them into large 3 inch high buns, by 3 inches wide. Bake for 20 minutes.
I have to try this again. The first one was like styrofoam! LOL
What about all of the other ingredients on your website for this recipe?
You can find all of the pantry items, kitchen gadgets and supplements I personally use and recommend here: mariamindbodyhealth.com/keto-shopping-and-supplement-guide/
What I'm saying is that in your You Tube video you did not add all of the ingredient which you posted on your webpage recipe and then you didn't cook at the same temp or time.
@@MariaEmmerich
I have many variations of this bread recipe on my RUclips channel and my blog, so each recipe will call for slightly different ingredients and instructions. When in doubt, ALWAYS go by the linked written recipe. Sometimes I get a little wild in the kitchen when I am filming 🤪
Hello, Can I use stevia instead of allulose? or if there are any alternatives to allulose?
Thank you
Yes you can, the glycerite is what would be best. :)
@@MariaEmmerich how much stevia glycerite for one batch of bread? I use the same brand name that you use.
@@MariaEmmerich how much stevia glycerite for one batch of bread? I use the same brand name that you use.
@@MariaEmmerich hi Maria... How much of the stevia glycerite do you use for one batch of bread?
hello, a question can I make the bread without allulose? because I can't find it
Yes, but the texture is different, and it won't brown as well.
Why do you use both the egg whites and the egg white protein? Why not save one of those if you can make the bread with just one?
You can make it with just egg white protein and water, but you can not make it without egg white protein at all. Otherwise it'll just be meringue.
For anyone interested - I used a carton of 500 ml of egg whites, 2 tsp. cream of tartar, 1 tsp salt and 60 grams egg white protein powder. They whipped up wonderfully and did NOT deflate.
Awesome! :)
@@MariaEmmerich big problem though. The bread is ridiculously dry. Inedible. The only way it is edible is toasted and with lots of butter...
@@sophieg8522 perhaps too much egg white protein? I've read that too much egg white protein powder makes the bread dry.
How do o get the protein bread that’s not so spongy. I almost choked me
If it is like a sponge you have over mixed the powder into the whipped egg whites. Check out this video on troubleshooting tips and tricks: ruclips.net/video/treN90iXkwM/видео.html
In the printed recipe, it says you also use the egg yolks, but in the video I did not see her at egg yolk- so do you use them? And it looks like she used egg whites from a Carton correct?
You can use them if you want, but they are totally optional :)
I rent an apartment abd landlord replaced with digital oven that has an automatic cooling fan once done baking. Any suggestions? Should i just immediately take it out after those 45mins?
I think it would be okay to leave it in the oven to cool after baking :)
Hi Maria, do you count allulose in your total carbs? Thank you, love this recipe
No allulose can be subtracted. :)
Hello, can I use meringue powder in replacement of the egg white protein powder for the bread
If it is just egg whites it may work. :)
I can't get that egg protein powder in my country. Will any dehyrated egg white powder do?
Yes as long as it is just egg whites. :)