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!



33 comments:

  1. If you aren't going to post a link to the original then please take this post down. This recipe is in our cookbook and is copyrighted.
    http://www.amazon.com/The-Ketogenic-Cookbook-Nutritious-Low-Carb/dp/1628600780

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    1. Hi - The recipe is linked to the cookbook on Amazon and has been since the beginning. Please see at the very top where it says "Recipe Adapted from The Ketogenic Cookbook". It's a wonderful cookbook and I've been very diligent in always referencing it.

      Kind regards,
      Veronica

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    2. I'm sorry, I did not see that. Thank you.

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    3. Cannot copyright recipes, only the text instructions, photos, typesetting, etc. She gave credit, but even that isn't necessary legally, only add a courtesy, as she did.

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  2. This comment has been removed by the author.

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  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?

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  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?

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    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

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

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    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.

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

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    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.

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  6. What size eggs do you use?

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

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

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

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    1. Hi Kayla,

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

      Thanks,
      Veronica

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

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    1. Hi - I use plain (no flavor)

      Thanks,
      Veronica

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  10. What size loaf pan do you use?

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    1. Hi - I use a 9x5x3 loaf dish

      Thanks,
      Veronica

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  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?

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    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.

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  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...

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    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

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  14. 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.
    http://healthtrendz.co/1-hour-belly-blast-diet/

    ReplyDelete