Keto Egg White Protein Buttermilk Bread

Name: Keto Egg White Protein Buttermilk Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1⁄2 Cup water; 120 G Egg White Protein Powder; 1 tsp Active Dry Yeast; 1⁄2 tsp Salt; 2 tsp Cream of Tartar; 18 g Egg Powder (whole); 6g powdered Butter; 18 g Buttermilk Powder; 1⁄2 tsp Xanthan Gum; 2 teaspoons Nutritional Yeast; 3 tablespoons Allulose; 1 teaspoon arrowroot powder

8 steps

Prep:20minCook:40min

The best keto egg white bread I've tried! Has a good crumb and mouth feel. Moist, but not eggy. Doesn't have that dry, memory foam texture at all! The buttermilk powder gives it a slight sourdough flavor. 1.5 net carbs per slice (the 6.4g of carbs in allulose is not metabolized and therefore causes no increase in blood glucose or blood insulin levels and can be subtracted from overall carb count)

Updated at: Thu, 17 Aug 2023 12:01:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories53.8 kcal (3%)

Total Fat0.9 g (1%)

Carbs5.5 g (2%)

Sugars1 g (1%)

Protein8.2 g (16%)

Sodium215 mg (11%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

1.5 Cupwater

120gegg white protein powder

1 tspActive Dry Yeast

½ tspSalt

2 tspCream of Tartar

18gEgg Powder

whole

6gpowdered Butter

18gButtermilk Powder

½ tspXanthan Gum

2 teaspoonsnutritional yeast

3 tablespoonsAllulose

1 teaspoonarrowroot powder

Instructions

Step 1

Pre-heat Oven 325 Degrees F

Step 2

Add water first, then add active dry yeast, salt, cream of tartar and egg white protein powder to the mixing bowl and beat in high until you have stiff peaks about 5 to 7 minutes.

Step 3

In a separate bowl add in the egg yolk powder, butter powder, buttermilk powder, nutritional yeast, allulose and xanthan gum then mix well and set aside.

Step 4

Once you have stiff peaks turn the mixer on to low setting then add the rest of the dry ingredients slowly then blend until incorporated. Do not over beat. NOTE: Once you add the dry fat ingredients to whipped whites, it will lose volume quickly. So mix on low and no longer than 1 minute to incorporate and pour/spoon the batter into your bread pan and get into the preheated oven right away.

Step 5

Add dough to a parchment lined bread pan (1 - 7.75 x 3.75 or 2 - mini bread pans) and cook at 325 degrees for 40 minutes.

Step 6

Remove the bread from oven and remove the bread from the pan by lifting the parchment paper with the bread loaf and onto a cooling rack.

Step 7

Once fully cooled, turn loaf upside down and slice into 14 slices. (slices more nicely from bottom up)

Step 8

NOTE: It's important to not add ANY of the dry fat ingredients before getting the egg whites whipped - else they won't whip properly. Also, silicone bread pans tend to darken the bread too much. SUBSTITUTION: You can substitute the water and egg white powder w/ 12 egg whites (separated from whole eggs-at room temp) and 1 cup Jay Robb unflavored egg white protein