Uploaded September 2025 | Updated September 2026, 3 weeks ago
Tired of dry, crumbly egg white protein bread that chokes you when you eat it? 😬 This recipe is my game-changing upgrade to the famous #MariaEmmerich Egg White Bread — But it is soft, flavorful, and actually toastable! 🔥
This isn’t just another keto bread — it’s a high-protein, low-carb loaf that works for keto, protein-sparing, and carnivore-ish lifestyles. With a few key tweaks (real butter, apple cider vinegar, milk protein, and gelatin), this bread bakes up moist, sliceable, and perfect for sandwiches or toast.
🥖 What makes this different?
Not dry or chokey
High-protein, low-carb, keto-friendly
It won't suck the life out of your soul
I made this video as a promise to @JenFine223 - Jen, thank you for your continued support!
👉 If you want to support the channel:
Amazon Affiliate Links :
Egg White Powder: amzn.to/4lJ26S4
Redmond Real Salt Fine: amzn.to/4jzdaAc
TOTAL MILK PROTEIN: amzn.to/4knux8j
Whole Psyllium Husks: amzn.to/422TiPR
Yeast: amzn.to/3HWYRbF
Apple Cider Vinegar: amzn.to/4nbABBi
Honey: amzn.to/4m4Ys4K
Gelatin Packets: amzn.to/3RWvWWp
Grass Fed Gelatin: amzn.to/42DyJsG
Gray Stoneware Bowl set: amzn.to/3GfSX3U
Gray Stoneware Plates: amzn.to/3RcDbsZ
Stainless Steel Mixing Bowl Set: amzn.to/3PjlZRz
Inulin: amzn.to/47syogt
UNBLEACHED PARCHMENT PAPER: amzn.to/4hYOFMn
Cream of tartar: amzn.to/4mnxc1P
Ramekins: amzn.to/4lVVeQZ
Ceramic Dipping Bowls: amzn.to/3VHuBEF
Kitchen scale: amzn.to/47ZSM8Q
Glass liquid measuring cup: amzn.to/4mQGGne
🛒 Shop my Amazon store: amazon.com/shop/ketovorekandi?ref_=cm_sw_r_cp_ud_aipsfshop_RPZB76E888HMTG2HAAVS
☕ Buy me a coffee: buymeacoffee.com/ketovorekandi
My Contact Info: email: kandikeith1974@gmail.com
Any testimonies, cards, or words of encouragement are always appreciated.
If you would like to send by regular mail, my address is:
Kandi Keith
31724 Casino Dr BOX 445
Lake Elsinore CA 92530
-----------------------------------------------------------------------------------------------------------------------
🥖 High-Protein Hybrid Toast-Friendly Bread
Ingredients
300 g warm water (≈105°F / 40°C)
7 g honey (≈1 tsp)
9 g active dry yeast (≈1 packet)
10 g whole psyllium husk (≈1 Tbsp)
100 g egg white powder (≈1 cup, lightly packed)
20 g allulose (≈2 Tbsp)
3 g salt (½ tsp)
2 g cream of tartar (½ tsp)
22 g melted butter (≈1 Tbsp + 1 tsp), cooled slightly
7 g total milk protein (≈2 tsp)
2 g inulin (≈½ tsp, for browning/toastiness)
15 g apple cider vinegar (2–3 tsp)
2 g powdered gelatin (½–1 tsp), bloomed in 10 g cold water
Instructions:
Bloom yeast
In your mixing bowl, whisk together 300 g warm water, 15 g ACV, and 7 g honey.
Sprinkle 9 g active dry yeast on top, stir gently, and let sit 5–7 minutes until foamy.
Bloom gelatin
In a small dish, sprinkle 2 g gelatin over 10 g cold water.
Let sit 5 minutes to hydrate.
Prepare dry mix
Sift together psyllium husk, egg white powder, allulose, salt, cream of tartar, milk protein, and inulin.
Combine wet & gelatin
Add the bloomed gelatin to the foamy yeast mixture.
Beat briefly with a whisk or mixer to fully dissolve and break up the gelatin so no clumps remain.
Then add the dry ingredients. Beat on high speed until you achieve stiff peaks and a thick, elastic batter.
Add butter
Gently fold in the melted butter until just incorporated.
Pan & bake
Spoon the batter into a parchment-lined loaf pan.
⚠️ Important: Spread it evenly but be careful not to press the batter down too hard — you don’t want to deflate the air you’ve beaten in.
Bake at 325°F (163°C) for ~28 minutes, or until a toothpick inserted in the center comes out clean.
Remove immediately from the pan using the parchment.
Peel off the parchment and cool bread completely on a wire rack.
🔢 Macros (entire loaf)
Calories: ~675 kcal
Protein: ~95 g
Fat: ~18 g
Total Carbs: ~47 g
Fiber: ~10 g
Net Carbs: ~37 g
Tired of dry, crumbly egg white protein bread that chokes you when you eat it? 😬 This recipe is my game-changing upgrade to the famous #MariaEmmerich Egg White Bread — But it is soft, flavorful, and actually toastable! 🔥
This isn’t just another keto bread — it’s a high-protein, low-carb loaf that works for keto, protein-sparing, and carnivore-ish lifestyles. With a few key tweaks (real butter, apple cider vinegar, milk protein, and gelatin), this bread bakes up moist, sliceable, and perfect for sandwiches or toast.
🥖 What makes this different?
Not dry or chokey
High-protein, low-carb, keto-friendly
It won't suck the life out of your soul
I made this video as a promise to @JenFine223 - Jen, thank you for your continued support!
👉 If you want to support the channel:
Amazon Affiliate Links :
Egg White Powder: amzn.to/4lJ26S4
Redmond Real Salt Fine: amzn.to/4jzdaAc
TOTAL MILK PROTEIN: amzn.to/4knux8j
Whole Psyllium Husks: amzn.to/422TiPR
Yeast: amzn.to/3HWYRbF
Apple Cider Vinegar: amzn.to/4nbABBi
Honey: amzn.to/4m4Ys4K
Gelatin Packets: amzn.to/3RWvWWp
Grass Fed Gelatin: amzn.to/42DyJsG
Gray Stoneware Bowl set: amzn.to/3GfSX3U
Gray Stoneware Plates: amzn.to/3RcDbsZ
Stainless Steel Mixing Bowl Set: amzn.to/3PjlZRz
Inulin: amzn.to/47syogt
UNBLEACHED PARCHMENT PAPER: amzn.to/4hYOFMn
Cream of tartar: amzn.to/4mnxc1P
Ramekins: amzn.to/4lVVeQZ
Ceramic Dipping Bowls: amzn.to/3VHuBEF
Kitchen scale: amzn.to/47ZSM8Q
Glass liquid measuring cup: amzn.to/4mQGGne
🛒 Shop my Amazon store: amazon.com/shop/ketovorekandi?ref_=cm_sw_r_cp_ud_aipsfshop_RPZB76E888HMTG2HAAVS
☕ Buy me a coffee: buymeacoffee.com/ketovorekandi
My Contact Info: email: kandikeith1974@gmail.com
Any testimonies, cards, or words of encouragement are always appreciated.
If you would like to send by regular mail, my address is:
Kandi Keith
31724 Casino Dr BOX 445
Lake Elsinore CA 92530
-----------------------------------------------------------------------------------------------------------------------
🥖 High-Protein Hybrid Toast-Friendly Bread
Ingredients
300 g warm water (≈105°F / 40°C)
7 g honey (≈1 tsp)
9 g active dry yeast (≈1 packet)
10 g whole psyllium husk (≈1 Tbsp)
100 g egg white powder (≈1 cup, lightly packed)
20 g allulose (≈2 Tbsp)
3 g salt (½ tsp)
2 g cream of tartar (½ tsp)
22 g melted butter (≈1 Tbsp + 1 tsp), cooled slightly
7 g total milk protein (≈2 tsp)
2 g inulin (≈½ tsp, for browning/toastiness)
15 g apple cider vinegar (2–3 tsp)
2 g powdered gelatin (½–1 tsp), bloomed in 10 g cold water
Instructions:
Bloom yeast
In your mixing bowl, whisk together 300 g warm water, 15 g ACV, and 7 g honey.
Sprinkle 9 g active dry yeast on top, stir gently, and let sit 5–7 minutes until foamy.
Bloom gelatin
In a small dish, sprinkle 2 g gelatin over 10 g cold water.
Let sit 5 minutes to hydrate.
Prepare dry mix
Sift together psyllium husk, egg white powder, allulose, salt, cream of tartar, milk protein, and inulin.
Combine wet & gelatin
Add the bloomed gelatin to the foamy yeast mixture.
Beat briefly with a whisk or mixer to fully dissolve and break up the gelatin so no clumps remain.
Then add the dry ingredients. Beat on high speed until you achieve stiff peaks and a thick, elastic batter.
Add butter
Gently fold in the melted butter until just incorporated.
Pan & bake
Spoon the batter into a parchment-lined loaf pan.
⚠️ Important: Spread it evenly but be careful not to press the batter down too hard — you don’t want to deflate the air you’ve beaten in.
Bake at 325°F (163°C) for ~28 minutes, or until a toothpick inserted in the center comes out clean.
Remove immediately from the pan using the parchment.
Peel off the parchment and cool bread completely on a wire rack.
🔢 Macros (entire loaf)
Calories: ~675 kcal
Protein: ~95 g
Fat: ~18 g
Total Carbs: ~47 g
Fiber: ~10 g
Net Carbs: ~37 g
