Keto Protein Bread for Carnivore and BBBE

Keto Protein Bread is adapted from the famous Egg White Bread (Maria Emmerich recipe) but it is higher in fat and has a secret ingredient  giving it a soft and fluffy texture.

What’s more this version of the bread is perfect for Carnivore as well as BBBE (Beef Butter Bacon and Egg protocol) because it contains only animal ingredients.

The response to this bread has been phenomenal!  Be sure to watch it on the video for best results.  If you don’t have a stand mixer, don’t worry it will work with a hand held electric mixer!

Keto Protein Bread for Carnivore and BBBE

Loaf of Keto Protein Bread in slices on board

What you will Need for this soft Keto Protein Bread! 

NOTE: You can also buy Keto Chow direct and get a large bag of the Keto Chow Soup base as well as many other flavors!  Use my code KETOGENICWOMAN to get 10% off!  Purchase here

How to Make Keto Protein Buns

My favorite way to use this recipe to make buns is to use either the silicone mesh baguette pans.

The little holes in the bottom ensure you get a crust both at the top and bottom of the bun!

However you have to be sure to not overbake them or the buns will be hard and dry.  Every oven is different so you might have to test your oven.

In my oven I bake them for 10 minutes at 325, then brush the tops with butter, then bake another 2 minutes, then I take them out.

Yield: 12

Soft and Fluffy Keto Protein Bread

Closeup shot of BBBE Carnivore Bread

This soft and fluffy Keto Protein Bread is perfect for sandwiches, french toast and dippy eggs! Only 1.2 total carbs per 2 slices!

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

  • 6 Egg Whites
  • 3 Egg Yolks
  • 42 grams (1.5 oz) Egg White Powder
  • 30 grams Beef Bone Broth Powder (or 22 grams Beef Keto Chow) or 2 tbsp beef gelatin or 2 scoops Vital Proteins Collagen
  • 1/4 tsp Redmonds salt
  • 1/2 tsp Cream of Tartar (only needed if high humidity keeps egg whites from getting stiff)
  • 1 Tbsp Butter (optional)

Instructions

  1. Preheat oven to 325
  2. Separate 6 egg whites into a mixing bowl, keep 3 yolks for later in the recipe and save 3 yolks for something else!
  3. Add salt, egg white powder and bone broth powder into mixing bowl. Mix on high for 3 to 5 minutes until mixture has stiff peaks.
  4. Turn mixer down to lowest speed and add 3 egg yolks one at a time, allowing a couple spins for each one to become incorporated into mixture.
  5. Press mixture into a silicone loaf pan (8 x 4). If using glass or metal pan be sure to line with parchment paper.
  6. Bake for 25 minutes. Remove from oven and brush top with 1 tbsp melted butter and sprinkle with Redmonds seasoning salt.
  7. Bake for an additional 5 minutes
  8. Turn oven off and leave in oven for an additional 15-20 minutes
  9. Allow to cool completely then remove from pan and slice in 12 slices.
  10. Enjoy!

Notes

NOTE 1: If using Keto Chow or any other protein powder that contains fat, be sure to add it in when adding in the egg yolks at the end. The fat could cause your batter to collapse.

NOTE 2: You can also add 1 tbsp beef gelatin for even softer fluffier bread!

NOTE 3: To make buns, bake at 325 for approximately 10 minutes, brush with butter and then bake another 2 minutes, then remove from oven.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 54Total Fat: 2.1gCarbohydrates: 0.6gNet Carbohydrates: 0.6gFiber: 0gProtein: 7.6g

Did you make this recipe?

Please leave a comment on the blog or tag me on Instagram! @ketogenic.woman. Follow me on Pinterest by clicking the Pinterest button to the left!

 

16 thoughts on “Keto Protein Bread for Carnivore and BBBE”

    1. It’s one of the options. This is from the list of ingredients: Beef Bone Broth Powder (or Beef Keto Chow) or Beef Gelatin or Beef Collagen.
      So use any one of those 4 items!

  1. Feel so lucky to have found your recipe, in the UK we do not have allulose, also its production is not very environmentally freindly. Thank you.

  2. May I ask the measured amount that is in one scoop of collagen? I watched the video of you making the egg white poke cake today, and you used a scoop of collagen there too, but I can’t estimate how much that would be using tablespoons, and I have a different brand of collagen that I would like to use if possible.
    Thanks for your help, and I hope that you have a stress free move!

    Kind regards,
    Kathy

    1. In this case, the collagen used was Vital Proteins and the scoop equates to 10 grams and was very close to 1 tbsp so I think for this recipe the scoop can be interchanged with tbsp. For the Poke cake, I’m pretty sure it was also the same but I don’t have that can anymore as I used it up. The collagen’s only purpose is to soften the end result and so it’s ok if it’s not exact! I hope that helps!

  3. I have tried several versions of this bread. Why do I continue to have a problem with the inside consistency of the bread? It almost feels wet? I followed this recipe today and I toasted it to overcome the wetness. It was then so very dry. I so want to find a way to make protein keto bread that is good!

    1. If it’s too wet that could mean that it just needs a few more minutes baking. Don’t forget that we all have different ovens and even the pans can make a difference. They all conduct heat differently. I hope you find that sweet spot!

  4. As a fellow Canadian, I appreciate the Keto Chow alternative. After buying the egg white powder, the egg yolk powder, and the Alluose , to have to buy another product is disheartening. I love your recipes, thanks for all your work and experimentation. Happy house hunting!

    1. Marie Blomberg

      I’ve tried this recipe twice. After beating with electric beaters for 15 minutes my egg white was still only slightly thickened!! What’s the problem??

      1. You probably know most, if not all of these, but I wanted to cover all bases: if you live in a humid place like me, make this recipe on a day with lower humidity (i.e. no rain, preferably sunny) and keep the temp in your kitchen a little cooler. Don’t forget to add some cream of tartar to the egg whites. Make sure the mixing bowl is completely dry and NO part of the yolk got in. Also, I place my eggs in a bowl of warm water to quickly bring them to room temperature before mixing. Hopefully you find success! I know how frustrating it can be! My mom lives in Florida and neither one of us has been able to successfully whip egg whites in Florida:(

  5. I made it using 2 T of pork gelatin in place of the bone broth powder. I did not use cream of tartar. It worked perfectly, and is soft! Loving this version, Anita!

  6. OMG!!! Finally! An egg white bread that I didn’t choke on. And it didn’t turn to sawdust in my mouth either. This is it – this is the ONE!

    I used 3 eggs – separated and then made up the difference with carton egg whites – about 3/4 cup. Let them come close to room temp (around 60F). I also used the 22g of Keto Chow Beef soup plus a TBS of gelatin but I added these at the end after the egg whites (plus egg white powder & salt) and then lastly added the egg yolks one at a time. I added the butter during the baking as well.

    1. I really love this bread and have made it several times now with a few variations. You are making it exactly the same way as I’ve been doing it (with the tbsp gelatin and using 3 fresh eggs plus carton eggwhites!) I made this recipe for BBBE but I will use it for everything now!

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