If you’ve been following a keto diet for a while, you probably know that bread is one of the hardest things to give up.
Regular bread is full of carbs, and most store-bought keto bread options are either expensive, hard to find, or just don’t taste that good.
That’s why I’m excited to share this keto egg white bread recipe with you. It’s made with simple ingredients you can find online or in most stores, and it actually tastes like real bread. You can use it for sandwiches, toast it for breakfast, or just eat it on its own.
This recipe is completely keto friendly and very low in carbs. The main ingredient is eggs, which means you’re also getting a good amount of protein with every slice.
Unlike some keto bread recipes that use almond flour or coconut flour, this one uses egg white powder, whey protein isolate, and gelatin to create a bread that has a nice texture and holds together well.
It’s not crumbly or dense like some other keto breads can be. The texture is actually quite light and fluffy, which is hard to achieve with low-carb ingredients.
👍 Why You’ll Love This Recipe
No Almond Flour Needed: Most keto bread recipes use almond flour or coconut flour, but this one doesn’t. Almond flour can make bread dense and heavy, but this recipe creates a much lighter texture.
Very High in Protein: Because this bread is made mostly from eggs, egg white powder, and whey protein isolate, it’s packed with protein. Each slice gives you a good amount of protein, which helps keep you full and satisfied.
Light and Fluffy Texture: Unlike many keto breads that turn out dense, heavy, or brick-like, this bread is actually light and fluffy.
The secret is in whipping the egg whites until they form peaks, which creates lots of tiny air bubbles. These air bubbles make the bread soft and airy, similar to regular bread.
✨ Recipe Ingredients
- 5 Eggs
- 0.5 oz Egg White Powder (15g) – Use this powder (amazon link)
- 0.4oz Whey Protein Isolate (12g) – Use this powder (amazon link)
- 0.4oz Beef Gelatine Powder (12g)
- 1/4 teaspoon Xanthan Gum
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating your oven to 320°F (160°C). While it heats, separate all the eggs. The whites go into a large mixing bowl, and the yolks go into a smaller bowl.
Step 2
Add the salt and cream of tartar to the whites. Use an electric whisk to whip them on low speed, and then on high speed until peaks form.
Step 3
Mix the remaining dry ingredients. Sift half over the egg whites and whip to combine well. Then, add the remaining half.
Step 4
Continue whipping until the mixture becomes dense.
Step 5
Use the same whisk and whip the egg yolks until they become creamy.
Step 6
Using a silicone spatula, add the whipped yolks to the whipped egg whites and combine them using an electric whisk until the batter is thick.
Step 7
Pour half of the batter into a 2lb silicone loaf mold. Remove air pockets by banging it on the worktop (I highly recommend not skipping this step). Then, fill with the remaining batter.
Step 8
Bake for about 30 minutes. Then, turn the oven off and leave the bread inside for another 25 minutes. Take the bread out, let it cool, then slice and serve. Enjoy!
💡Tips
1. Use Room Temperature Eggs
Before you start making this bread, take your eggs out of the fridge and let them sit on the counter for about 30 minutes. Room temperature eggs whip up much better than cold eggs, and this makes a big difference in how your bread turns out.
When egg whites are cold, they’re harder to whip and it takes longer to get them to the right consistency. Room temperature egg whites will whip up faster and create more volume, which means your bread will be lighter and fluffier.
2. Whip the Egg Whites to Stiff Peaks
When the recipe says to whip the egg whites until peaks form, it means you need to keep whipping until the egg whites are really thick and hold their shape. To test if they’re ready, lift the whisk out of the bowl and turn it upside down.
If the egg whites stand straight up and don’t fall over, you’ve reached stiff peaks and they’re ready. If they flop over or look soft, keep whipping for another minute or two.
Getting the egg whites to the right consistency is the most important part of this recipe because they create the structure and fluffiness of the bread.
If you under-whip them, the bread will be dense and flat. Start whipping on low speed for the first minute to break up the egg whites, then switch to high speed until you see them getting white and foamy, and keep going until those peaks stand up straight.
3. Don’t Open the Oven Door While Baking
This is really important for this recipe. Once you put the bread in the oven, leave the door closed for the entire baking time. Don’t open it to check on the bread or peek at how it’s doing.
When you open the oven door, the temperature drops suddenly and this can cause the bread to collapse or sink in the middle.
You’ll Love These Recipes Too
Check out these recipes too:
FAQ
What does beef gelatin do in this recipe?
Beef gelatin powder is what helps hold this bread together and gives it a nice texture that’s not crumbly. Gelatin works by creating bonds between proteins when it’s heated and then cooled, which makes the bread more stable and elastic.
Without it, the bread would be very fragile and would fall apart when you try to slice it or make a sandwich.
Keto Egg White Bread
Print RecipeIngredients
- 5 Eggs
- 0.5 oz Egg White Powder 15g – Use this powder (amazon link)
- 0.4 oz Whey Protein Isolate 12g – Use this powder (amazon link)
- 0.4 oz Beef Gelatine Powder 12g
- 1/4 teaspoon Xanthan Gum
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon Salt
Instructions
- Start by preheating your oven to 320°F (160°C). While it heats, separate all the eggs. The whites go into a large mixing bowl, and the yolks go into a smaller bowl.
- Add the salt and cream of tartar to the whites. Use an electric whisk to whip them on low speed, and then on high speed until peaks form.
- Mix the remaining dry ingredients. Sift half over the egg whites and whip to combine well. Then, add the remaining half.
- Continue whipping until the mixture becomes dense.
- Use the same whisk and whip the egg yolks until they become creamy.
- Using a silicone spatula, add the whipped yolks to the whipped egg whites and combine them using an electric whisk until the batter is thick.
- Pour half of the batter into a 2lb silicone loaf mold. Remove air pockets by banging it on the worktop (I highly recommend not skipping this step). Then, fill with the remaining batter.
- Bake for about 30 minutes. Then, turn the oven off and leave the bread inside for another 25 minutes. Take the bread out, let it cool, then slice and serve. Enjoy!
Great recipe