Low Carb Bread Loaf Recipe
Updated: Oct 14, 2022
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
( https://www.youtube.com/watch?v=ad-VLExvDb0&t=33s ) and spurred me on to try some other modifications. And I figured out the closest I've come so far to a regular white bread loaf. Hope you guys enjoy as much as I have been!
Such a Pretty Loaf!!
There are only a few adjustments I made to Indigo Nili's butter powder version. First of which, I didn't want to go out and buy butter powder if I didn't have to. So I used something I always have on hand to make our camping favorite, keto mochas, heavy cream powder. And it worked well as a substitute, it obviously doesn't add any butter flavor to the loaf but gives the same benefit to improving the texture of the loaf as adding any kind of fat source has on it. And this loaf is good without it but the heavy cream powder does impart some flavor to an otherwise flavorless loaf of bread. You can also use other kinds of powdered fats like egg yolk powder, coconut cream powder or an unflavored MCT oil powder.
Next I wanted to see if I could bloom yeast in the water that you use to whip up the egg whites and it worked! I was really surprised that the egg whites whipped up to nice stiff peaks with the addition of yeast and honey/inulin and I got a rise out of the loaf when set in a warm place. The yeast does need some help from heat to get going in the first place with just using honey or the inulin to activate it. Just setting it in front of the preheating oven works perfectly. Then once the batter is in the pan, it needs to be set in front of the heat to get it to rise. I did try just baking it straight away and the loaf ended up being way more dense of a loaf and not very good. You can use 1 teaspoon of honey or 2 teaspoons of inulin if you don't want to use honey. Inulin is a prebiotic extracted most commonly from chicory root fiber.
There is one other ingredient that you must have in order for the loaf to rise correctly and that it whole psyllium husk powder. It may seem insignificant but the psyllium husk keeps the allulose inside the egg whites as it rises. I wanted to make sure every ingredient was essential and contributed to the overall improvement of the PSMF Bread. Psyllium husk is included in many keto and paleo baked good recipes and acts as a binding agent to replicate gluten. If you don't have whole psyllium husk, I believe ground can be used but only half the amount and it may change the look and color of the loaf.
The last ingredient I altered is an optional one. The original PSMF Bread has no allulose in it, the first modification was adding a quarter cup of allulose to the loaf to aid in giving a brown crust to the loaf (Maria Emmerich's the original creator- https://mariamindbodyhealth.com/ ) I have learned through so much testing that besides browning, allulose also makes our keto baked goods very soft. Sometimes even too soft for delicate cakes and such. But when I first started testing I actually doubled the amount of allulose in the bread and it turned out so good and soft. But I know that some people may think the bread is too sweet for a regular white bread recipe. So bottom line the amount of allulose added to this recipe is completely up to you.
The rest of the ingredients are the ones found in the original PSMF bread without fresh egg whites. I did not test any bread loaves with fresh egg whites. I'm not sure how the bread would fare with using mostly fresh egg whites. Fresh egg whites are a lot less forgiving than the powdered. It seems like you can't really mess up the bread with powdered egg whites. You can't over beat powdered egg whites like you can with fresh and I've even heard people having trouble getting the fresh egg whites to whip to stiff peaks in the first place. I had no issue getting this recipe to turn out time after time using the ingredients in the recipe. The other 2 ingredients are salt and cream of tarter in the same amounts as the original 1/2 tsp. of each. I didn't see any reason to mess with these two ingredients but I'm sure you can up the salt or change the seasonings to your liking.
You can place the batter into any kind of silicon bun molds or in a loaf pan. I used the biggest loaf pan I own 9.25 inch by 5.25 inch and it made the nicest loaf. Unfortunately they don't rise up when just shaped on a parchment lined baking sheet, they rise out so you end up getting wide flat rolls, rather than tall buns. They would rise up if you put them into big round silicon molds that can contain the spread of the batter. Scoring your loaf is optional but that is how I got the split down the middle. Without scoring the loaf you could get a weird looking loaf you may also get a super smooth mushroom like top to the loaf.
I still liked the flat bread buns I made, they were delicious as a big sandwich roll.
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Low Carb Bread Loaf Recipe
292 g Warm Water (100-110 degree Fahrenheit) (1- 1/4 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) (4 Tbs.)
Preheat oven to 325 degrees, weigh/measure the warm water into a stand mixer bowl, dissolve the honey or inulin into the water and whisk in the active dry yeast, let sit on top of the stove in front of the warm air until it gets really nice and bubbly
While that is working weigh/measure out the psyllium husk into one bowl, the heavy cream powder into another bowl and the egg white powder, allulose, cream of tarter and salt into another bowl
Once the yeast is active, place on the mixer with the whip attachment and whisk in the whole psyllium husk, scraping down to make sure it is all incorporated
Add the egg white protein, allulose, salt and cream of tarter into the mixing bowl and whisk on low to incorporate, then whip on full speed for 5-10 minutes until thick and stiff peaks (should look like thick shaving cream)
While that is whipping prepare a loaf pan with spray and parchment paper or spray silicon pans
Once fully whipped, add in the heavy cream or butter powder on low speed until just combined, you do not want to mix for too long, the egg whites might deflate if mixed too long
Take off the mixer and give a few stirs to make sure it is fully mixed and spoon into the loaf pan being sure to not get any gaps in the batter, set in front of the warm oven or in another warm spot to rise for 1-1.25 hours rotating in front of the hot air of the oven if using that option. Don't put too close to the hot air though, it may cook the outside of the egg whites You can also proof it in a proofer at 100 degrees or in a dehydrator at the lowest setting usually 105
Once risen you can score away the hardened egg whites down the middle of the loaf, if you don't you could get a nice smooth top to your loaf but it will crack somewhere when it bakes, bake for 28-35 minutes turning half way through until it is solid feeling, I temp it to at least 180 degrees in the center, should be dark golden brown
Let cool for a few minutes in the pan, then loosen the corners or any part not covered in parchment and lift out, remove parchment and let cool on a cooling rack
Slice and enjoy once cool, will last a few days on the counter top or a week in the fridge, can slice and freeze and pull out a few slices at a time
Macros for whole batch:
18 g Fat
20 g Total Carbs
15 g Fiber
5 g Net Carbs
85 g Protein
Alycia J Distefano
P. O. Box 56
Derby, NY 14047
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