2/18/16

2 Ingredient Low Carb Bread - Bulletproof, Keto, Paleo



If you have been following a low carb or grain-free eating plan and thought you had to give up on bread, this two-ingredient version will make you lose your mind.

It has NO GRAINS or flour of any kind - just eggs and whey protein. That means practically ZERO CARBS (just the ones coming from the whey, about 4g for the whole loaf).

And it's fabulous.

Here's a quick one-minute video to show you just how easy it is to make:



Low Carb Bread with Only 2 Ingredients (Bulletproof, Keto, Paleo)
Recipe Adapted from The Ketogenic Cookbook

Makes 1 Loaf

Oven 325 degrees

Ingredients:
6 pastured eggs, separated
1/2 cup grass-fed Bulletproof Whey Protein (or your favorite grass-fed plain whey protein)

Preheat oven to 325 degrees. Use middle rack and remove any racks above as bread will expand while baking.

Generously butter a loaf pan/dish (I use a ceramic one).

Beat 6 egg whites until stiff peaks form - a hand mixer on high works well.

Add the whey and the 6 yolks, blend gently on low just until fully incorporated. Batter will be fluffy.

Pour batter into prepared dish and place in oven.

Bake for 40 minutes.

Remove and allow to cool completely. Loaf will sink to a normal height.

Once fully cooled, release from dish, slice and serve.

Leftovers will keep in the fridge for a few days.

Reheating recommendation: Heat a skillet to medium-high and add ghee or grass-fed butter, sear bread slices in skillet until lightly toasted on each side, about 30 seconds per side. Do not overheat.


Go ahead, have a sandwich!



45 comments:

  1. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. This comment has been removed by a blog administrator.

      Delete
    3. This comment has been removed by the author.

      Delete
    4. This comment has been removed by a blog administrator.

      Delete
  2. This comment has been removed by the author.

    ReplyDelete
  3. Replies
    1. Thanks Veronica for standing up to the bully.. How many calories are in the bread? Can it be made with collagen instead of whey?

      Delete
    2. Hi - I appreciate your comment and no the collagen powder doesn't work in this recipe. It will turn out flat and spongy. As for calories, it depends on your protein powder but I'm estimating around 800 for the whole loaf. There are only 2 ingredients so it's just the calories from the eggs and the protein powder.

      Thanks,
      Veronica

      Delete
    3. This looks easy, AMAZING and very nutritious. I'm on it like Blue Bonnet! Thanks!

      Delete
  4. I can't wait to try this; FINALLY, a keto bread that doesn't require a long list of specialty ingredients! Can you freeze this bread successfully?

    ReplyDelete
    Replies
    1. Personally, I don't like the texture once it's been frozen! I know some who do freeze it so it may just be a personal thing and you have to try it for yourself. I will leave mine in a sealed container in the fridge for as long as 5 days with no issues if that helps

      Delete
    2. I need flavor! Do you think adding garlic, onion powder and cheese would work with this recipe?

      Delete
    3. This comment has been removed by the author.

      Delete
    4. Yes! You can def add herbs and seasonings. I like fresh rosemary, thyme and garlic but dried works well also. Italian seasoning is good, too. I don't normally use cheese but have lightly topped it with shredded parmegianno reggiano before putting it the oven and that worked.

      Delete
  5. Does it matter if you use Bulletproof Whey vs Collagen Protein?

    ReplyDelete
    Replies
    1. Hi Chris - Yes, they are different and in my opinion only the whey works in a baking recipe such as this. I know some are concerned that whey is not heat stable, however, I think most are consuming this as a bread alternative which it is awesome for vs. wanting an additional protein source.

      Delete
  6. What size eggs do you use?

    ReplyDelete
  7. where do i find this bullet proof whey protein? any grocey store perhaps?

    ReplyDelete
    Replies
    1. Hi - You can find it at Whole Foods (not every store has it yet, though). You can also order it online.

      Delete
  8. Does the bread end up with a strong egg taste?

    ReplyDelete
    Replies
    1. Hi Kayla,

      Many people say they think it tastes eggy. Personally, I don't notice it unless I overtoast it.

      Thanks,
      Veronica

      Delete
  9. I am going to try this! It looks good! One question...what flavor of protein powder did you use?

    ReplyDelete
  10. What size loaf pan do you use?

    ReplyDelete
  11. Hi, I'll do it tomorrow. How do you think it would be if I modified the technique? Assemble the egg whites along with the yolks joint and then mix the protein with enveloping motions?

    ReplyDelete
    Replies
    1. I'm not sure I understand your question but the egg whites need to be whipped separately then you can fold in/gently whip the other 2 things.

      Delete
  12. This comment has been removed by a blog administrator.

    ReplyDelete
  13. I've made this a few times and it's fantastic! I'm wondering if it would work in a muffin pan for a dinner roll kinda thing...

    ReplyDelete
    Replies
    1. Hi - That's awesome! I have not tried it in a muffin pan but sounds like a good idea. You'd just need to adjust your bake time accordingly and it might take more than one batch to get it perfect

      Delete
  14. um...would it taste funny if I made it with Vanilla flavoured whey protein?

    ReplyDelete
  15. It WAS! I used vanilla whey protien, (and added a bit of cream cheese). It turned out a bit like very light french toast flavoured. I was trying to avoid any eggy taste and I did not like the aftertaste of Almond flour bread.
    Someone above said it best when they was a very forgiving recipe. You really can play around with it and get different flavours. thanks for posting

    ReplyDelete
  16. oh yeah i forgot to mention. I used it to make a loaf and I used a muffin top baking tin to make hamburger buns (cause i miss those so much) Worked great! Easy peasy

    ReplyDelete
  17. I'm wondering why you specify pastured eggs when they cook all the way in the recipe. I used eggs from my sweet, free range chickens, is this okay?

    ReplyDelete
  18. How do you keep the bread from falling too much when you take it out of the oven??

    ReplyDelete
    Replies
    1. Hi - when you take it out, let it cool completely before releasing it from the sides of the dish. It will sink some but should not be flat. Make sure to use the whey vs collagen. The collagen will make it flatten out, unfortunately.

      Delete
  19. Can u replace whey protein with almond meal?

    ReplyDelete
  20. I used 6 mini loaf pans and baked until tops were golden. Love this recipe!!!! Thank You!!!

    ReplyDelete
  21. Can you use plain whey and not bulletproof?

    ReplyDelete