Searching for the perfect Zero Carb Bread? This Egg White Protein Bread bakes up light and fluffy, and has 8 grams of protein per slice! Perfect for sandwiches or to go with your breakfast dishes with keto jam.
A Light and Fluffy Keto Bread Recipe!
This bread will remind you of your favorite soft loaf of bread! Made mostly with egg whites, it’s high in protein and has less than .5 gram of carbs per slice.
The best part is that it’s so much easier to make than a standard loaf of bread. The egg whites (or egg white powder) whips up in a stand mixer with a few additions, then is added to a loaf pan to bake for 30 minutes. Once it cools, it’s ready to eat, start to finish in less than 45 minutes.
This bread is lightly adapted from Keto Maria’s PMSF (protein sparing modified fast) Protein Sparing Bread. The first time I made it, I was shocked at how easy it was to make and the amazing texture it had.
No, it does not taste like bread made from wheat. However, the light texture is similar, and the nutritional stats are spot on. When used in a recipe, such as to hold together your favorite sandwich or whip up a batch of french toast, the other flavors take over and it’s very satisfying!
Is Zero Carb Bread Healthy? Beware of health claims!”
Most store-bought options that claim “zero carbs” are breads (or tortillas) still made from wheat. The manufacturers use highly processed wheat and gluten, and then add in highly processed fiber.
The result – a 0 net carb bread that is highly processed.
If you’ve chosen a low carb or keto lifestyle to live healthier, these “0 carb” products will not get you there.
This recipe for Zero Carb Bread uses fresh egg whites along with dehydrated egg whites. There are no grains, and the bread has very low total carbs (.5 g total carbs per slice, because eggs have a small amount of carbohydrate).
What You’ll Need
Helpful Kitchen Tools:
- Parchment Paper
- Stand Mixer with whisk attachment (this can be done with a hand mixer if necessary)
- 9×5 Loaf Pan
Egg White Bread Ingredients:
- Egg Whites (separated from whole eggs)
- Egg White Protein Powder (necessary to make the dense texture)
- Cream of Tartar (optional)
- Sea Salt
- Monk Fruit Sweetener
- Whole Egg Powder (optional, but adds a great flavor and better texture)
How to Make Zero Carb Bread
Step 1: Preheat oven to 325º F. Line a 9×5 loaf pan with parchment paper. I first spray it with oil, then add the parchment, to help it stick to the pan, and then press the paper firmly against the edges. Set prepared pan aside.
Step 2: Add fresh egg whites, cream of tartar, monk fruit sweetener, and salt to a standing mixer bowl with the whisk attachment. Whisk on medium speed until the egg whites are foamy, then turn it on high speed until the egg whites form very stiff peaks. The egg whites should stay in the bowl when the bowl is turned upside down!
Step 3: Add the egg white protein powder, and mix in on low. See notes about removing clumps from egg white protein.
Step 4: Add the egg white mixture to the lined loaf pan. Use a spatula to pile the egg whites into a bread loaf shape.
Step 5: Bake the bread for 33 minutes, until the top is very golden brown.
Step 6: Allow to fully cool before slicing the bread. Store leftover bread wrapped tightly in the fridge for up to a week, or in the freezer for 3 months.
FAQ & How to Store Leftover Keto Bread
How to Store Leftovers
This bread stores well wrapped in an air tight container in the refrigerator up to 7 days.
Freeze the bread up to 3 months. It only takes about 30 minutes sitting at room temperature to defrost when ready to enjoy!
How can bread be zero carbs?
This bread is made almost entirely out of egg whites. The egg whites are whipped into stiff peaks, then dehydrated egg whites are stirred in, to give the egg whites more structure and a more dense texture.
The result is something that looks like bread, and has a soft texture like bread. It does not taste like bread, but it’s mild flavor is perfect for building sandwiches.
How do I remove the clumps from my egg white protein?
If your egg white protein has been opened for a while, or you live in a humid climate, the protein powder will clump, which doesn’t mix well into the bread.
If you notice your egg white protein has clumps, put it in a blender and process it to break up the clumps prior to adding it to your egg whites.
Otherwise, use it with the clumps. It will give your bread a bumpy appearance, and the day the bread is fresh you will notice little dry chunks in the bread. However, after a day or two of sitting in the refrigerate, these clumps absorb the moisture from the bread and pretty much disappear.
Serving Ideas for Egg White Protein Bread
- Serve spread with butter and Sugar Free Raspberry Jam for a sneaky, high protein breakfast!
- Upgrade your Avocado Toast with this high protein option.
- Layer eggs, bacon, tomato and cheese for a killer breakfast sandwich!
- Browse these Keto Sandwich ideas!
- Slather the bread in butter and add some cheddar cheese. Toast the outside for a cozy, keto grilled cheese!
- Make Keto French Toast!
Other Keto Bread Recipes
- Keto Bread Rolls (using almond flour and psyllium husk.)
- Keto Waffles (these almost make a great breakfast sandwich or low carb bread substitute!)
- Basic Keto Muffins (with lots of variations to make these a perfect muffin!)
- stand mixer
- parchment paper
- 9×5 loaf pan
- 12 egg whites separated from yolks, fresh
- 5 tablespoons powdered monk fruit sweetener
- 3/4 teaspoon sea salt
- 1/2 teaspoon cream of tartar (optional)
- 1 cup egg white protein
- Preheat oven to 325º F. Line a 9×5 loaf pan with parchment paper. I first spray it with oil, then add the parchment, to help it stick to the pan, and then press the paper firmly against the edges. Set prepared pan aside.
- Add fresh egg whites, cream of tartar, monk fruit sweetener, and salt to a standing mixer bowl with the whisk attachment. Whisk on medium speed until the egg whites are foamy, then turn it on high speed until the egg whites form very stiff peaks. The egg whites should stay in the bowl when the bowl is turned upside down!
- Add the egg white protein powder, and mix in on low. (See notes about removing clumps from egg white protein.)
- Add the egg white mixture to the lined loaf pan. Use a spatula to pile the egg whites into a bread loaf shape.
- Bake the bread for 33 minutes, until the top is very golden brown.
- Allow to fully cool before slicing the bread.