Low Carb/High Protein Bread Loaf Recipe | Proofed with yeast-no gluten or nuts | PSMF
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- The protein sparing bread recipe did not look very appetizing to me in the first original version so I never tried it. Indigo Nili's modified versions looked way more appetizing
( • 🧈Egg White Bread **BUT... ) and spurred me on to try some other modifications. And I figured out the closest I've come so far to a regular low carb white bread loaf. Hope you guys enjoy as much as I have been!
#Nutfree #Glutenfree
Original Creator of the Protein Sparing Bread Maria Emmerich -
TH-cam- / mariaemmerich1
Blog- mariamindbodyh...
Ingredients, blog link and macros below!!!!
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
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Alycia J Distefano
P. O. Box 56
Derby, NY 14047
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Low Carb Bread Loaf Recipe
292 g Warm Water (100-110 degree Fahrenheit) (1- 1/3 Cup)
9 g Active Dry Yeast (2 1/4 tsp.)
7 g Honey/ 6 g Inulin (1 tsp./ 2 tsp.)
10 g Whole Psyllium Husk (2 Tbs.)
100 g Egg White Powder (about 1- 1/4 Cup)
20 g - 80 g Allulose (2 Tbs. - 1/2 Cup)
1/2 tsp. Salt
1/2 tsp. Cream of Tarter
24 g Heavy Cream Powder (optional, can use butter powder also) (3 Tbs.)
Macros for whole batch:
587 Calories
18 g Fat
20 g Total Carbs
15 g Fiber
5 g Net Carbs
85 g Protein
Blog Link to Full Recipe: www.ketoupgrad...
I have an updated video, same recipe but everything I've learned since making this video- th-cam.com/video/2X1cCKLyZI4/w-d-xo.html
I also did a FAQ video to answer everything I knew at the time- th-cam.com/video/IZh_q6Zu6Jc/w-d-xo.html
I’m loving your channel. Nice to see someone who knows what they’re doing, not just recycling the same recipes everyone else is doing.
So glad you are enjoying! I hope I'm not recycling, I never really know because I don't watch a lot of others recipes kinda for that reason, lol.
@@KetoUpgrade Don't worry about recycling as long as you make improvements. As a trained pastry chef, you always seem to bring something new to these recipes, which is why I really appreciate your channel. And I do look forward to further tweaks on this bread recipe. Keep it up!
@@KetoUpgrade AMEN TO THAT!!
Exactly!!!
@@KetoUpgrade I'm looking forward to you making oat fiber bread more edible, lol
I just found your channel and immediately tried the bread. This is the FIRST keto bread I actually liked and even better than Victoria's Keto Kitchen 2.0 bread. It's light, moist, and tastes great! Even my picky husband liked it. I did not add the allulose, used the honey, and swapped the heavy cream for butter powder. Will definitely make again, and I'm so excited to have french toast back in my life. You're amazing!!! Thank you, thank you.
Awww yay!!! Thank you so much for the comment!! I'm so glad you and your husband enjoyed! You're very welcome!
"Keto Love"......2 ingredient desserts, quick meals, healthy latte's.....see what you think!
without the allulose was the bread hard?
@@vashappening6178, it's been a long time since I ate it, but I do not remember it being hard.
I have been keto for over 4 years. Needless to say, I've made numerous recipes. This is THE BEST bread I have made!! Thank you so much for your expertise and sharing your creations. The only problem I'm going to have now is not eating the entire loaf in one day! Lol
Yay!! So glad you love it! You are very welcome!
This is my second try with PSMF bread and your recipe is the winner! It’s the “chew” on the bread that made me a happy camper! Thank you
This was my 3rd try and agreed. No comparison to the others.
Thank you so much again Alycia. It turned out just like bread. I tweeked it because I didn't have full phylum husk,so I used a tbls of powder form then a heaping tbls of wheat gluten fiber. And the texture and smell taste just like bread. YOU ARE OUR SAVING GRACE.
I just made your recipe with yeast and whole psyillium husk powder - but added Indigo Nili's frozen butter instead of butter/whole cream powder. It is really really really good! I've only had a small slice to try it as it cooled - but I can't imagine ever missing traditional bread with this recipe. THANK YOU!
Awesome!! I wanna try making buns for Thanksgiving. You're Welcome!
Would love your modified recipe!
when do you add the grated butter? I know I've seen it somewhere but Indigo Nili has somany recipes I can't find the right one - thank you!
How much and when did you add the butter please
@Keto Upgrade I've never commented on your videos, but just wanted to say you're awesome! Your hard work and dedication does not go unnoticed. I thought indigo Nili was the mad scientist, but you my friend are taking it to another level. I like that you're all pushing the bar higher. I can't wait to get a good mixer to try this recipe.I'm so sick of all the Eggy bread recipe's out there. Ty you so much! I'm sorry about your wedding shower.
Aww thank you! A good mixer is invaluable! I've never used my mixer so much since I went keto. Especially the ice cream maker! You're very welcome! It's ok, it sucks but it will happen eventually.
Enjoyed your video. I’ll definitely try your bread recipe. Thank you.
Yay! Love this community and your springboarding with Indigo Nili and create your spin on this bread and she on yours!!! Yay!🥰
Thank you so much for this recipe. I used it and made a Cardamon Bread, using your allulose recommendations for a sweeter dough (80 gm), added a T. of ground Cardamon, and sprinkled in a couple layers of ‘cinnamon sugar’. I iced the loaf as I do with a traditional Cardamon Braid and it worked! I couldn’t be more pleased. Thanks for giving me the tools to restore a favorite flavor and traditional food to our Christmas celebration.
That is a gorgeous loaf of bread, can’t wait to try this recipe. Thanks for doing all this testing!!
Thanks, I thought it was very beautiful loaf! You're very welcome!
Just made this bread today - it's the best version of the PSMF bread so far that I have tried. It's even family approved - which is quite hard to accomplish. Thank you for all of your experimentations. Indigo Nili's version is great too, but yours really improved the texture. With all of the added ingredients, we can no longer call it PSMF bread - but it really is the best tasting low carb bread. Thanks again.
Yay! So glad you and your family enjoyed it! Yeah I didn't know what to call it, lol. You're welcome!
@@patdunion62 I want to know too....
Great gawd, I am always so thankful about english recipes that actually utilize the metric system. :D
Aliycia I am so sorry you arent feeling well. I had COVID before and it gave me crazy brain fog for a while after.
I appreciate you coming on and keeping this video for us to learn from. Be patient with yourself you did a great job!
I cant wait to try this recipe. Thanks again!
Yeah I thought I would be fine and then doing the video it made me realize how messed my brain was. And had to take a nap right after. Thank you!! I hope you enjoy the recipe! You're welcome. 😊
You and Indigo Nili are my favorites. You both are so fun and I look forward to all your "experiments". Thanks for taking the guess-work out of keto baking and I especially like the "why and how" certain products work in recipes. Kudos to you and your channel!
So glad you are enjoying! You're very welcome, Love teaching people what I've learned. Thank you!
I’ve been a baking fool for three weeks now. With ALL the things! Butter powder. Buttermilk powder. Egg yolk powder. And I’ve loved every bite. But, I beg you, all the versions get so confusing later when you’re going back in time, please think up a naming convention, so later when I rifle through my recipe file I’ll know what your most recent favorite was. (If you can narrow it down!) I have a freezer full of Chompies, Carbonaut, Aldis, LC Foods, etc. and I don’t want to eat anything but this bread and it’s variations. Just tried the Hawaiian Rolls from Carnivore’s Angel and they were so much fun, but I think your recipe could easily go Hawaiian, so THANK YOU! You’re the right person at the right time because as a pastry chef you know how this compares to the full sugar/flour products. I want to serve this to all my non-keto friends (sigh) and not make excuses!
I agree or how about just numbering the final recipes as you go along !
I was debating on what to call this bread because it's definitely not just psmf bread. I was thinking something with ultimate proofed white bread. Idk so hard to just come up with a name for something. On my comp I named it first ps bread because I know I'll probably have more versions.
@@KetoUpgrade Well I’m good with First-Second-Third etc! I’m sick of Vers. 2.1 . This bread is in perpetual Beta!
Indeed, you have made a new recipe to call your own …
I made this last night. It’s the best Keto bread I’ve ever made. I used butter powder. I’ve just had a piece toasted with my home-made Keto jam on it. I could eat it all day long. Thank you
Yay! So glad you love it! You're very welcome!
Thanks so much for the shout out! That bread looks amazing. Such a creative spin! I love it! ❤️👌🏼🍞
You're welcome! Thank you for all your experiments, I learned a lot from your videos! Thank you, it's pretty yummy, been enjoying it for 2 weeks now. Might be the only recipe I make time to make, because I don't usually have time to make my own recipes. Lol
@@KetoUpgrade @Indigo Nili Gotta give huge props to these Keto Women who support and build on each other's successes and give credit where credit is due. You all are fabulous.
This Keto yeast bread is one of the best seen thus far; I mean just look at the height, soft pillow like structure; Inulin feeds yeast a great sub for sugar, honey; not a bread eater except once in a while focaccia but this is like wow I’m impressed!
Thank you!
So you made it?
I just love you channel! You really do an excellent job explaining the recipes and techniques. I want to try this today but I don’t have the heavy cream powder. I may just try without. Thanks again!
Aww thank you! Glad you are enjoying, hope you enjoy the recipe!😊 You're welcome!
Just made this but used full cream milk powder instead butter or heavy cream powder because we can’t get these easily in Australia and it turned out by far the best egg white bread ever out of all the recipes out there. Had the look, feel, consistency and taste of regular wheat white bread. Also toasted, it was very tasty. Thank you!
Hi Cathie, I am also in Australia what did you use in place of Allulose
@@donnayob6337 It works best with allulose. Allulose makes the bread soft. I buy it from Iherb. I buy all my supplements from them and save on postage (free). It works out cheaper than Chemist Warehouse
Im Australia too.. have any of you figured out this bread in the bread maker? Even if we whip it all first in thermo mix then transfer to machine? Also can you tell me which brands of egg white flour etc you brought from iherb that was best value … thank you
Quick tip. If you are using stainless bowls for activating yeast, it can help to run the bowl under warm water before adding the temperature sensitive water to it. It won't act like a heat sink anymore!
Thank you very much for all of your amazing recipes!!👏
Ohhhh really good tip!!!!!!
Thank you Alicia! This recipe IS the BEST loaf I have come across. The texture is awesome as well as the flavor. I used butter powder. I am waiting to acquire the bamboo
fiber and give it a try. Delivery on wed.
I love the loaf I made.
My 28 yr old grandson was blown away.. He has tasted every loaf or bun I have made and by far this IS the winner!!!
THANK YOU!
Thank you, that's awesome!!! You are so welcome!
Heeeeey I made this loaf it was awesome tasted just like bread, I made my hubby a sandwich for lunch didn’t tell him it was your loaf . Haaa he had no clue and scoffed the lot . Thanks for what you do for us girls, this is my bread for life. It tastes amazing. Thank you so much xxxxx
This bread just came out of the oven. I did make some adjustments so I could use egg whites also, I followed the suggestions from Laura’s post. I had a few mishaps because I’m not used to working with egg whites and had no idea what I was doing, but 4 attempts later I ended up with a beautiful loaf with golden crust and soft white bread. I did not have the patience to wait for it to cool. It made the best sandwich ever. The best part was, I didn’t have to toast it to eat it like most Keto bread. This recipe was super easy once I got it figured out, this will be a recipe I make many times over again. It’s the closest thing to sandwich bread as we are going to get. Thanks for creating such wonderful recipes.
So glad you enjoyed it! I love that you can just make a deli sandwich with it, so delicious! You are very welcome!
Lana what adjustments did you make to use egg whites. The egg white powder is so expensive but Costco eggs are a lot cheaper. You can use the yolks to make waffles ect.
Hello, I followed the tips from a fellow commenter’s post, Laura L. She mixed 1 cup of liquid equal whites and 1/3 cup of powdered egg whites (mixed 1/2 t xantham gum into powdered whites) with the 1/4 cup water proofed with the yeast. Then she whip till the right consistency. All the other ingredients I added when Alycia did, like the heavy cream powder. It’s been a while since I made it, but it was amazing. Let me know how it turns out.
I really enjoy your channel and can’t get enough of your recipes. Your explanations really help, too. Thanks so much of thinking of us and sharing your expertise. Wish I lived close by so that I could make a bakery stop a few times a week. Thanks again!
Awesome, so happy to hear that! You are very welcome! I wish all my TH-cam peeps lived near by, it would be so cool to meet everyone, lol. You're very welcome!!!
Omg, this bread is awesome! Wow, thank you so much for the recipe. It’s so great learning new ideas from someone like yourself who really knows and understands ingredients and how to use them properly. I am sure you have saved many of us, especially me, from wasting an awful lot of products which some of them are not cheap LOL. Thanks again !
Aww thank you! So happy you love it😊❤ You're very welcome!
Update from 05/25/23- Check out this video if you want more info about this bread- th-cam.com/video/IZh_q6Zu6Jc/w-d-xo.html
I will also be redoing this video at some point soon so keep an eye out for that!
The long awaited PSMF Bread recipe. I think this recipe is a pretty decent replacement, hope you enjoy!😉
Important note someone just reminded me of. For those having trouble whipping the egg whites to stiff peaks with a hand mixer, you can't whip egg whites in a plastic bowl because plastic holds onto residual oils. Metal or glass is best, happy baking!
Thank you!
@@Curvesohyeah you're welcome!
I put this on another video but I wanted to make sure you saw it....OK, so I have a request for you to work on if you think you could do it. Do you think you could come up with a low carb boba tea or at least the boba pearls and the sugar "sauce"? I've seen a couple "keto boba tea" substitutes, KetoFocus teamed up with ChocZero and made one with their syrup, oil and gelatin...I'm sorry but that sounds disgusting and nothing like boba. A couple channels, Healthy Ambitions is one, used the viral noodle technique with the sodium alginate and calcium lactate. I've made the noodles so I know the consistency that turns out to be and that's still not boba. Boba has that chew to it from the tapioca. I don't know, I'm not a very good cook much less a chef but I thought maybe if you used like oat fiber and coconut flour or something like that maybe? Maybe started with stuff like that for the pearls and brown sugar Swerve for the signature sauce that usually comes in boba tea. You'd truly be like a GOD in my book if you could figure it out! Just a suggestion. Hopes and fingers 🤞 crossed you can because to have that as a treat every now and then without having to consume enough carbs for entire year would be HEAVEN! Love your channel! Keep it up! Happy New Year! 😊
For egg white protein powder, can we use isopure unflavored protein powder?
@@kavithayabaluri4065 no, whey protein is dairy it doesn't whip like egg whites whip.
Thank you. Thank you. Thank you! We are so grateful for your commitment to creating the best baked goods possible. Love your recipes! God bless you and your growing family!
I made this bread this morning, finally a good result
Awesome! Glad it came out, someone else said the yolk powder didn't work for them. You're welcome!
That’s just adding an egg yolk. The heavy cream or butter powders were for flavor, the yolk is adding more protein.
Alycia I just made your bread. I didn't let it "RISE", but oh my goodness, it is the best keto bread I have ever had. I used the heavy cream powder, next time I will try the butter powder, but it is so easy to swallow and it even smells like real bread. Oh, I used the honey, works great. Please keep doing what you are doing. Oh, I also make your coffee cake, delicious. Thank you so much for all your great recipes. Can't wait to make your Christmas cookies. Please keep the fantastic recipes coming.🤗🤗
So glad you are liking the recipes! I will keep it going! You're very welcome!
@LoAnn Arnauckas did your bread rise like the one in the video? One of the reasons I like this bread is it's quick to make. Letting it rise means you have to wait before you bake it, but I'm going to try her way and yours. I use egg yolk powder and butter powder with a capful of butter extract mixed into the egg and butter powder before I mix it in. Gives it a great flavor.
Made it to the end even though I commented all the way thru the video.
Looking forward to making this. Don't know how much editing you had to do but certainly no need to apologize for being a little "off". It just means you are human like the rest of us and I don't feel so bad, being like that, many days. Lol. Thx again Great video & tips.
Hope you enjoy! Thank you I did a lot of editing, lol. You're welcome!
I actually like the video because you explained so much. I’d rather take my time to learn.
Just made some hotdog buns today for chili dogs and some buns for sandwiches. It was perfect! Thank you. Can’t wait to see what else you come up with. I’m sure it will be delicious. Hope you feel better.
Sorry about your wedding shower.
Awesome! You're welcome! Just a little sniffly still, thanks hopefully will be happening soon.
Thank you so much for all of your research and hard work. Please keep these coming. I can see you will be one of my go-to channels.
You're very welcome! I will as long as I can!
Dear Alycia,
I was looking through some German pastry recipes. German bakeries add ground ginger to their yeast as a “conditioner” ….So, I added 1 tsp ground ginger powder to my yeast, sugar and water mixture….. The results were spectacular…. No more eggy smell or taste…. And only a hint no, whisper of ginger to the bread. If you did not know it was there you would never have guessed…..the bread was over the top delicious! Best loaf ever! Try it, please and see!
Bottom line, I am very sensitive to the odour and taste of eggs in baked items.
Gladys🇨🇦Toronto
I've heard about using ground ginger as a dough conditioner. Glad to know this worked for you.
A dough conditioner! I’ll have to try this.
I appreciate your knowledge and explanation of the why’s. Like so many of us I miss bread but my reason for giving it up is due to a gluten sensitivity.
Thank you for letting me know, it's nice to hear. I have a gluten sensitivity also, so I understand.
Thank you so much for your work. I tried this recipe using liquid egg whites with powder egg whites and powder egg yolks instead of using the powder heavy cream. It came out so good and it's the closest to real bread. The texture and taste is so good. Thank you so much
Awesome! You're welcome!
@LauraL, how much liquid egg white versus powdered egg white? I’d love to give that a try too.
@@pennypritty1 of course I used 1 cup of liquid egg whites and 1/3 cup of powder egg whites. I mixed both of them with the puffed 1/4 cup of yeast. After 7 min. I added 1/2 tsp of xantham gum to thicken it up. The egg whites whipped up nicely.
I tried the bread with your adaptions and it came out beautifully. Thank you for sharing.
@@laural.3031 Did you separate the whites or did you use the carton kind? Also, did you add the butter/heavy cream powder after or before adding xanthan hum? thanks
Thank you! Your recipes are amazing.
I’m so tired of wasting my ingredients and time on bread that has no flavor and tastes like memory foam. Looking forward to making it. I don’t have the HWC powder but I do have buttermilk powder and butter powder that I will try.
You're welcome! I bet the buttermilk powder and butter powder combo will be delicious!
That's because you overwhipped or overcooked the bread if you had that texture 😊
Appreciate all your research on this bread, thanks for sharing, Looks delicious.
Thank you, you're very welcome!
I am so thankful your video came through my suggestions! You are a kitchen wizard! I love learning the science behind recipes, and tweaking things until they can't be improved upon anymore! I just made my bread yesterday, but in a few days, this will be my next recipe! Thanks for doing all the legwork for us! All the best, Pam
So glad you are enjoying my video! Hope you enjoy all the keto baked goods!
Thanks for all your trials! That's a BEAUTIFUL loaf of bread. I'm definitely going to give this a try! 😋 If you like rye bread, try adding a Tablespoon of caraway seeds. It's amazing!
Awesome! Hope you enjoy! I do not like rye bread but thanks for the suggestion I'm sure there are rye bread lovers reading!
thank you girl, you got it! this is the first ever eggwhite protein bread that i ve made that is not chokey! i finished a whole slice without needing water to wash it down! thank you so much for yr efforts. i m so thrilled.
Yay!! So glad you liked it! I think it is the closest thing to white bread I have developed so far. You're very welcome!
The best bread recipe ever, even my wife loves it, which is unbelievable lol, hope you are doing well! Look forward to more videos!
Awesome, thank you! So glad you love it! Can't wait to get back to making new video!
I’m so glad there is a bread I can make instead of paying 6$ a loaf. Thankyou
You're welcome.
So happy to find a bread that isn't just a mess of almond meal, mozerella, and cream cheese. Bless you.
I use binder clips to hold the parchment in place while putting the batter into the pan
I loved this bread so much that i started experimenting myself! I used cheddar cheese powder instead of heavy cream powder and threw un some chopped jalepeno that i dried well. It turned out amazing! I also only used 20 grams allulose. It does change the macros a bit, but not to bad!❤️😊
Love this bread! Thank you!
So happy you are experimenting, love to hear! Sounds delicious! You're welcome!😊❤
Hi🙋♀from Malaysia here! Appreciate your "test" recipe that bring such a wonderful success to the keto bread! There were countless fail with just egg white powder but this is amazing. I doubt if it will whip with psyllium husk at first but i just let the whisking run and magic happens at 10~12 mins-- whipped and stiff! For your record, the variation of ingredients I used -> psyllium husk powder, instant dry yeast, whole egg powder and bake without proofing. Texture is still white-bread like but drier (may caused of less fat using whole egg powder) but still a great loaf!
Hello!! So happy you are enjoying!!! Thank you for the variations and glad it came out well still!! Happy keto Baking!!!!
I use HWC powder, acacia fiber and one Tbl. of arrowroot powder in mine with the help of indigo’s experiments too, and it makes perfect hamburger buns in a bun mesh sheet. Game changer.
Nicki, how much HWC powder and acacia fiber did you add? I just received my acacia fiber yesterday and I'm looking forward to trying it.
Hi! I used 2 tbls of acacia fiber ( but I might have accidentally done three this last time, I won’t know probably until I do it again), and 3 tbls of HWC powder. But I also did the 120grams of egg white powder to 1 1/2 cups of water. I haven’t dropped it down to the 100 grams/one cup of water, yet. 1/4 tsp xanthan gum.
@@CNickiS2 Thanks for the exact deets! Super helpful! I've been dropping to the 1-1/4c version, unless I'm filling a big sheet pan or roasting pan for buns.
@@barbarachen1428 Sure thing. I hope it works as well for you.
@@CNickiS2 Today I used 2 T. acacia fiber (15g) and 2T (10g) butter powder. Also 2T allulose. Used 1-1/4 c. EWP. Also added 3/4t. xanthan gum because I read a post saying that it helped the batter drop out of a disher scoop better. I really think it did help! Texture was excellent, flavor good but still bland. Brushed with melted butter, which was yummy. Probably my best rolls to date, overall. I will gut up and brave Alycia's yeast proofing next.
Congratulations to you both on Van's birth. He is so precious! Today I made your recipe. It looks fantastic while baking, though usually mine always shrink into itself as it cools. Will see if this one does better and the taste I'm wanting is there. I haven liked the texture or flavor of any of the PSMF breads I've made so far :(. I'm crossing my this one is the one. Thank you! Love your recipes.
Using a straight sided bread pan, type that’s lidded, gives a neater loaf with a smooth top. Adding egg yolk powder changed what was to me styrofoam into a very edible bread sub.
How much egg yolk powder did you use? And was that in place of the egg whites powder?
I can’t stand people saying they’ve changed this or that and then don’t share, selfish through and through 😤
Thank you for all the time you put in experimenting on different recipes! Appreciate you!
You are so welcome!
Girl your amazing! I've been watching Indigos bread recipes but haven't tried any only because I don't have some of the ingredients she uses but I have pretty much everything from your ingredients, I would only need to buy the milk powder and eggs white powder.
Aww thanks! Hope you enjoy when you do get to making it!
This was awesome thank you so much Alicia!!
You are so welcome!
I'm so excited! I couldn't wait to make your version of PSMF/ Keto bread. I finally made it after my chores. I am not a baker so my bread split on the top side; and didn't whip up as stiff as yours, but it turned out better than I had hoped for. I used the honey, butter powder, and 60 g Allulose. I really like that I can use powdered eggs. Thank you so much for all the effort that you put into your recipes. I can't wait to try you upgraded versions.
Awesome! So glad it turned out well! You're very welcome, happy to do it and make people happy with good food!
I whip my batter longer… I use. Cuisinart 500w stand mixer. It just takes about 8-9 minutes. I keep going nail the stiff peaks form. Do the beater test Alycia does!
Thank you for sharing your wonderful recipes with us. Nili, Maria and everyone else, including you are working hard to achieve the best recipes to share, and it is greatly appreciated 👍 😀! I have learned so much from you. I have been baking up a storm( is that the right way to say it?)! Will try your version tomorrow. Thank you, thank you Alycia 💕
Aww you are very welcome, I'm glad to help!! And it makes my heart happy to hear people are learning from me!!!!
So sorry you have been under the weather & your shower was canceled. Can't believe you are testing and cooking feeling yuck. Cooking is my relax "therapy" but I don't do it unless I am feeling well. Thx for all you do. God bless ya
It's ok, hopefully I'll be able to have it soon. They are saying we are over the surge in western New York and trending down. Hopefully that is true! Gotta keep truckin' though. You're welcome!
This is a delishous bread and a real keeper reciped. THANK You so much for sharing this treasure with all of us. So worth the time to proof this bread. I will never go back! Love your expertise..
So glad you enjoyed it!!! You're very Welcome!
Don’t be hard on yourself. We understand and appreciate you making this video when you aren’t feeling so well. Love following you and watching you improve these recipes.
Hey Alisha! Me thinks you knocked this ball out of the park! I have been making the bread with the butter powder, but this innovation is truly extraordinary. I'll jump in as soon as I grab some yeast!
Thanks! I hope you enjoy it!
Thank you for your comment on the butter powder. I have some, so I will try it.
This is the holy grail of keto bread if you don’t want to eat gobs of coconut, nut/seed flours and flax… this can literally be eaten with every meal and doesn’t throw me out of ketosis, or add a thousands of extra calories to my day. I noticed most keto breads utterly stopped my weight loss. Some threw me out of ketosis. Not this one. And this is also the best tasting, and the most bread like.
My notoriously picky husband even eats it with no problem if I throw a tablespoon of oat fiber in it, it makes it even more bread like. I have made every keto bread recipe over the past decade, and this one is hands down the best. It gets the texture of bread and mouthfeel spot on. I love indigo Nilli and really appreciate all her experiments, but this version takes this bread to the next level. I literally can’t imagine a more perfect bread recipe. For my husband to eat it, and actually like it speaks volumes. He is highly critical, picky, and stubborn when it comes to foods. He loves the weight loss of keto, but will not eat a keto version of food unless it tastes like the original.
I’m going to add more sweetener and swirls of cinnamon and sugar to it next time. I’m also thinking of adding lemon juice, and sweetener and making a lemon loaf. Also going to dry some out and put it in the Food processor for bread crumbs so I can finally make a meatloaf like I used to. And possibly croutons? And maybe bread pudding? Oh this bread recipe is going to change my life. You are so brilliant. Thank you
So glad you love the recipe!! I do too!! So nice to have bread back in my life! I definitely have a lot of similar ideas for this recipe, can't wait to have the time to experiment more! So cool this recipe is approved by a picky husband even, lol! Hope you enjoy your experiments! Happy Baking!!😉😊
You're very persuasive! I've never even heard of heavy cream powder, allulose, or even egg white powder! Nor do I have a stand mixer! But I'm thinking about getting all that and making this recipe. The loaf looked great!
Lol, this bread is all the rage right now, definitely not my idea. But definitely the best loaf I've found for pb&j and deli sandwiches! Thanks!
Wow! It worked! Thank you so much . I made your recipe into buns for keto sloppy joes. They were amazing!
Yay! So glad you liked it!
Yesssss! I knew this was coming! Another great video! Happy Saturday!
Yay! Thank you! Happy Saturday to you too!
I have been using Wendy’s Egg White Protein recipe from Loving it on Keto, but this approach is wonderful. You have so much actual baking knowledge and experience. I might be trying some of these additions in future loaves! Get well soon!
Thank you! Hope you enjoy! Thanks, Just a little sniffle still.
This is the BOMB! Followed exactly, with inulin. Quite helpful to have the internal temp for doneness noted on the blog too, since it's a bit harder to tell on the first go around!💥 Also, for the rising stage, I create a warm environment by microwaving 2 cups of water in a measuring cup and then placing the loaf inside the microwave with the heated water to the side.
Thanks! That's why I temped it because I really didn't know when it was done, lol. 👍
I have been waiting for you to touch this ! thank you so much .
Nice! You're welcome!
I LOVE this bread!!!! I have made it 3 times already and it turns out fabulous every time. THANK YOU for your creativity. My husband told me not to buy him bread anymore as he likes this and he’s not keto. 👍
Awesome!!! Thank you for the comment!!! You're very Welcome!
I made your bread recipe and it's beautiful. Looks like real bread.
Now, my egg whites did flop in the mixing bowl since I over mixed them...first time I've ever done that.
I let the dough rise like you recommended. Scored the top.
I wish you could have smelled that wonderful yeasty aroma. Next time, I"ll add more sweetener to give it more of a white bread taste. I did add buttermilk powder, butter powder, and egg yolk powder after whipping up the egg white protein powder. I wanted to see if I could go for even more flavor!
Even though, my egg white batter deflated in my mixing bowl after over doing it, the bread rose and made a great loaf. Honestly, it does look like the real deal. Golden outside, good sized air holes inside, and smells yeasty! It slices great too. It has more of a bread like texture, not exactly like bread since it's not a gluten bread...but the best I've made out of all the keto TH-cam bread experiments out there. I wish you could see it. It's kinda like an artisan old world crusty bread.
Many thanks for all of your time-consuming experiments for us!
***Update: my bread doesn't toast well at all. But I did grill it in a pan with melted butter and sprinkled on "Everything but The Bagel" seasoning.... that's the bomb for flavor!
Glad you liked it! The reason it deflated was because of all the add ins, it's very sensitive to adding fats into it and once you add the fats if you mix too much it gets liquidy. Also adding extra fats and savory flavor components is gonna counter act the sweetener you put in. Have fun experimenting with it! You're very welcome! Happy baking!😉😊
@@KetoUpgrade it deflated before the add-ins, I over best the egg white powder. My KitchenAid stand mixer is 20 yrs old and I think it needs to have a stronger motor to whip. It likes whipping raw egg whites better. But thanks!
Thank you so much for your research and video. This is one of the best detailed keto bread recipes I've watched! The picture of your long sandwich bun looks amazing. How long did you proof your buns - same as the bread loaf 1 hour? Since you said you don't have any silicone molds, how did you form the buns and maintain their shape while it was proofing?
You're welcome! I formed the dough on parchment into sub roll shapes, just piling it up as much as I could and smoothing out the top into an oblong sub roll but after they proofed for an hour they were just big flatish ovals, baked them anyways and they were like big Flatbread rolls I cut in half and filled.
I'm excited to try this recipe! Thank you for your hard work!
Hope you enjoy! You're welcome!
Thank you for this recipe. I appreciate your hard work and I could see you weren't feeling that well but you did the video anyway, for all of us. So thank you! I just bought the egg whites and psyllium husks through your affiliate link. Looking forward to trying the bread this week!
You're welcome! Thank you for using my affiliate links, much appreciated! Hope you enjoy the bread as much as I have been. 😊
I think this is the best iteration of the PSMF bread so far, so thank you for working on it. I'm going to make this again today with VWG replacing the psyllium husk. I still have not finished last week's loaf, which makes a great toast. But it's "chokey," so my version with VWG was too dry. I'm also going to add either grated parmesan cheese or nutritional yeast to help with flavor, and two yolks to help with moisture. Both of these will be added in last along with the cream powder and VWG.
Thank you and you're welcome. Happy baking!
Egg white powder is pretty spendy cartons of egg whites are relatively cheap, is it possible to do this with whipped egg whites and not egg white powder, maybe another experiment, food for thought.
The problem is where do you put the yeast if you have no warm water? It would be a lot more experimenting. Maybe one day.
Think of an angel food cake. Change the flour for Alecia ingredients including the yeast (unproofed) dry. Give it a try I really believe it will work.
Just made this bread…Delicious and Beautiful! Thank you so much! I am THRILLED, guilt free bread!
Yay! Makes me so happy to hear, thanks for commenting! You're very welcome!
That bread looks so delicious and it smelling like yeast OMG!! I'm going to have to save $$ to get all the ingredients.
I made this today, the first batch was a fail, because I wasn't watching the video at the same time and I put the butter powder in with everything, and it wouldn't whip. So I added regular flour and made a high protein loaf for my hubby. I remade, and It was perfect !☺️
Alycia!! You cracked the code!! I cannot believe how absolutely perfect this bread is!! I used psyllium husk powder (half the amount, as written on your blog) and it came out excellent. I have tried Nili’s so many times with all the variations but it always came out “chokey”. You are a genius!! I hope you are 100% soon. 💙💙💙
Yay! So happy you loved it! Thank you, hopefully I'll be 100% by monday!
Why did you use half the psyllium husks? Did you achieve a heavier texture?
RSVP?
@@gladysobrien1055 powdered psyllium is twice as strong as whole psyllium husk.
Oh thank you for the ratio on the psyllium. I didn't really want to buy it yet another package of product. I'm running out of space!
Wow: I can’t wait to try your recipe, bread looks great.Thanks for sharing
Thank you! Hope you enjoy, you're welcome!
Oh I am so happy. I have been following Indigo Nilli and her bread add ins. I love every experiment but they still tasted weird and choky. I made your recipe into buns and they were fantastic. There is a slight psyllium taste that I don't love but with something on the bun it is barely noticeable. The buns were so soft and sweet but not overpowering. I love them. Thank you sooo much. I was about to give up on egg bread forever! I used the butter powder and the psyllium powder (half the amount) and proofed for 1 hour. They only took about 15 min to cook. Thank you thank you thank you!!
Yay!! So glad you liked them! Love when people make their own thing out of my recipes! I just made some sub rolls for dinner, came out good! You're very welcome!
Just finished making your bread for the first time!
It’s the best Keto bread I’ve had and I’ve been Keto/low carb for 5 years.
I want to try tweaking it to replace the husk powder. Over all it’s pretty darn good!
Awesome!!! So glad you enjoyed it, thank you for the comment!
*A must-try for anyone looking for a healthier bread option.*
I save protein scoops to keep in bags of random flours and powders too! Can't wait to try this
💗 My GOD, I can't believe you made this AMAZING video when you were still sick with COVID! I don't think I would be able to form so much as one cohesive sentence!
Thank you so much for all the wonderful videos, AND for sharing so much knowledge and expertise. You are a jewel!
H.O.A.X
👏👏👏 bravo - what us ketones need!!
Thank you so much for your work on this recipe! I made this bread today and it came out delicious!
You're welcome! So glad you loved it!
Love that you go the extra mile!
Thanks!
Just made this loaf tonight. It worked, and it has terrific texture and taste, and slices much more like regular bread! The only sub was using butter powder (10g) instead of cream powder. I upped the yeast because mine is getting old. It did rise slowly but I couldn't really smell the yeast after baking (or while baking) so if I can't buy new yeast before my next loaf I'll at least double it. My batter didn't whip up quite as much as yours, but it did rise. I have an oven with a "proof" mode that I have to monitor because it's actually too hot(!), but next time I'm going to shoot for at least 95 degrees to go for a faster rise...not dealing with gluten or anything...just want that rise. My loaf did shrink back a little and it's too brown. I will calibrate my oven thermometer. Thanks again, and hope you are feeling better! So sorry about your bridal shower :(
Awesome!! So glad it came out well. You are very welcome!!! I'm getting better, just some sniffles still. Thanks, hopefully it will happen soon!
I tried this with my hand mixer and gave up after 45 minutes, no stiff peaks. I’m hoping the yeast will rise to the occasion and rescue my drippy mixture. I think for this you need a real mixer.
I went at it again today and was determined to get a loaf of bread out of this recipe. I used the the single whisk attachment on the hand blender and it seemed to work noticeably better. I never got the stiff peaks like in your video but it definitely was an improvement. Let it rise and it baked up pretty well, not as big but really delicious with a nice crust. Made some strawberry jam and looking forward to dining on my first peanut butter and jelly sandwich in a long time. Thank you!!!
That's weird because you can definitely whip egg whites with a hand mixer. I'm sorry it didn't work for you.
@@KetoUpgrade yes I was surprised because I did cloud bread with real egg whites before and got stiff peaks very easily.
Yay! So glad you got it to work! Enjoy that pb&j!! You're welcome 😊 💗
Not hard to watch at all. I hope you're feeling better now! I'll definitely try this version. :)
That's good, it was painful to edit cause I could see my brain not functioning very fast, felt really slow to me, lol. Hope you enjoy my version!😉💗
I won't lie, I absolutely hate keto bread. It's like eating a dense tasteless cake. I really look forward to making this and resume eating sandwiches and grilled cheese. Gosh, I do miss them so much.
I've made this loaf three times and it is my absolute favorite. Thanks for giving me great bread that I don't need a water chaser to eat! it
Awesome! So glad you are enjoying it! You're very welcome!
Thx that was my question and it’s nice to know I’m not the only one who thought other breads like these we DRY
I was looking for a comment like this before I even attempted to make this type of bread again. I just couldn’t get past the dryness and figured that it came w/the territory. I am looking forward to trying this recipe.
Romans 6:23 For the wages of sin is death, but the free gift of God is eternal life in Christ Jesus our Lord.
Absolutely best loaf I’ve ever made. I used too much allulose (less than the 1/2c., but a little too sweet… but not by much). First time I’ve ever proofed it. I’m so excited about it. I’ve made a LOT of bad loaves… so when they turn out, I’m pumped. Thank you so much for this!
Yay!!! SO happy to hear!!! You're very welcome!!!
Became Keto in June 2023. Saw your video and made a beautiful loaf of bread. I used Honey, 80g allulose (Yes, I did), I used psyllium husk powder(alli had), and used butter powder. Found my bread replacement. Thank you!
Thank you for all your hard work 😊
You are so welcome!
I do love this recipe but wish I could just buy it from somewhere so I don’t have to make it!
Lol don't we all.
Finally a nut free recipe! Thanks for the video!
I feel your pain, I'm on my 19th version of Nili's 3rd version... have experimented with replacing egg yolk with coconut flour+yolk combo. (But I noticed you didn't use any yolk, at all)... I've also replaced some of the egg white with collegen peptides , and gelatin powder... have fun!
Oh, I love your number system. 19th version of Nili’s 3rd version. None of my loaves have turned out since last Sept 2021! So I guess, I am on at least 100 of Nili’s 3rd, too! And we keep baking! Good luck!
Gladys🇨🇦
@@gladysobrien1055 Haha!
Sorry they haven't turned out, I got up to version 29 before taking a breather. I did make several versions that we suitable for different uses, like, pizza crust or French Toast.
@@rjdn7932 I eat the bread🍞. No matter what I did wrong…they always taste good with a little PB 🥜🥜🥜on them. But they do not rise in the oven. As a matter of fact…they shrink lower than the sides of the pan! I feel I am losing half the expensive ingredients! Slices are tiny! Taste eggs!
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Great Chef Alicia love you