Meal Plans for Weight Loss

Low Carb Gluten Free Bread Recipe – Only 3 Ingredients!



Why I love this recipe…

There are tonsΒ of gluten free breads out there that are absolutely delicious – I admit – but very few of them (if any) can claim to have only 4g of carbs for the entire loaf of bread!

This bread recipe is from The Ketogenic Cookbook which, by the way, is an awesome cookbook if you’re looking for more low carb recipes like this.

I don’t adhere to a 100% Low Carb diet, but I do like to incorporate low carb recipes into my diet.


Better than I expected…

One of the main things I love about this bread recipe (other than the really low carb content) is that it’s light, flexible, fluffy, spongy, bendable – and it doesn’t fall apart when you eat it – if you’re familiar with gluten free breads, this is like music to your ears πŸ˜‰

So, yes,Β I’m pretty excited about discovering this recipe & wanted to share the good news withΒ you – thanks Ketogenic Cookbook!

Watch me make this recipe below…


Get Creative with it…

While I am forever grateful for this recipe, in the future, I’ll probably be doing different variations of it. Β For instance, as you’ll see in this recipe, I added in 1/4 tsp of sea salt to give it more flavor while the original recipe does not include salt.

Next time, I think I’ll add in some xylitol for a dab of sweetness. Β After that, I’m thinking I’ll play around with some herbs for more of an herbal bread recipe. Β Another idea is, of course, adding in some ground flax or chia seeds to increase the fiber content.

All of these options will still keep this recipe low carb while adding more flavors and health benefits. Β Get creative and make it your own!


Products I Used for this Recipe:

High Quality Whey Protein Powder – HERE

Cuisinart Electric Hand Mixer – HERE

Whisk Insert I Used on the Mixer (I used 2 of these) – HERE





Low Carb Gluten Free Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
This recipe was created by the authors of The Ketogenic Cookbook.
Servings: 10
Author: Kayla Chandler
  • 6 Organic Pasture-Raised Eggs
  • 1/2 C. Grass-fed Whey Protein Powder Soy Protein Powder works good too if you're allergic to whey
  • 1/4 tsp Celtic Sea Salt or Himalayan Salt
  • Coconut Oil for greasing pan
  • The Whey Protein Powder I Use:
  1. Separate the egg whites from the egg yolks. Put egg whites in a large bowl for mixing while saving the egg yolks in a small bowl to the side for later. Do not let any of the yolks get into the egg white mixture.
  2. With a hand mixer, mix the egg whites for 5-6 minutes or until they form a whipped cream like texture (as seen in recipe video above).
  3. Add the Whey Protein, Egg Yolks, and Salt to the egg white mixture and mix gently until well blended. I suggest using a fork or whisk to mix by hand so you don't lose the fluffiness texture.
  4. Grease your loaf pan with coconut oil & pour the bread mixture into the pan.
  5. Bake at 350 degrees for 35-45 minutes or until thoroughly done.
  6. Let cool before serving.
Recipe Notes

The bread will rise pretty high while cooking. After it cools, it will deflate. This is normal. Let bread cool IN the pan.

Adapted from The Ketogenic Cookbook


164 Responses to Low Carb Gluten Free Bread Recipe – Only 3 Ingredients!

  1. This is a little late in coming, although I have had this recipe pinned for months. It came out excellent! There is a little bit of eggy taste, but the texture makes it worth it. I was cooking some bacon for another recipe at the time, and on a whim, put a slice into the hot bacon grease to fry it. Mmm! Also planning to try garlic bread, French toast, and a grilled cheese sandwich.

    • Yummm that sounds so good!! You’ll have to let me know how the french toast comes out! Also, I just posted another keto bread recipe that I think you’ll LOVE… it’s my most recent blog post so be sure to give that recipe a try too! πŸ™‚

  2. Just made this bread a few nights ago, it’s awesome! Tried making french toast with it like other people said they have done and it tasted great! Definitely going to be a regular recipe.

  3. I made this with about 1 teaspoon of cinnamon and 1/4 of nutmeg also added vanilla 1 teaspoon and 4 drops of SucraDrops sweetener. When making it then once it cooled I sliced it up. Dipped it into a mixture of 3 large eggs, 2 tablespoons of HWC and 1 Tablespoon of cinnamon beat until all is mixed well dip the bread into egg mixture fry in pan with butter and wow this makes the best french toast i also served it with butter and keto friendly maple syrup I made by heating up a 1 cup of clear Fiberyum syrup 1 to 2 Tablespoons of butter, then adding 2 teaspoons of maple extract (can add more to your liking) serve over french toast the extra syrup can be stored in jelly jar or glass container and keeps well on counter for weeks. Best ever French toast!!

  4. Awesome recipe! I just made a loaf this morning and had a couple slices with a bowl of homemade vegetable beef soup. Really hit the spot! Just a hint of egg flavor but it held up well when dipped in the soup! I did add a bit of cream of tartar to the egg whites and a 1/2 tsp baking powder to the mix. Not sure if it helped for sure with the “deflating” issue. Mine didn’t fall very far! Even my non-dieting son said it was pretty good! πŸ˜‰

    • Currently, I don’t calculate macros for my recipes; however, I’m re-designing my whole website and this feature will be included in the near future πŸ™‚

  5. Made this bread yesterday and followed the recipe as is. It was good. Thank you! I think next time I make it, I will add some herbs, parm cheese to give it a savory flavor. It definately has a lot of potential to very good with a little tweaking. The bread shrank after cooling so I wonder if adding some instant yeast would help keep its shape after it cools?

    • Awesome, I’m glad you liked it! And, yes, I like to get creative with it every time I make it. I’ve not tried adding yeast to it before, but it could possibly work. If you give it a try, let me know πŸ™‚

      • Okay, tried adding yeast and the bread still shrank. I also added garlic powder and oregano. It tasted good. Next time I will try some baking powder.

    • It’ll definitely last longer if refrigerated. To reheat a slice, I like to add a bit of coconut oil or grass-fed ghee/butter to a skillet and toast each side.

  6. Hey thanks so much!! I love it! I’m a low carb veteran and have used cloud bread a million times over for sandwiches: because I have a love for sandwiches and a metabolism that hates carbohydrates πŸ˜‰ I love having an option that has better texture and holds up well, and that also isn’t so loaded with cream cheese. Tastes just like regular cloud bread, but man its chewy and bendy. Good stuff πŸ™‚ People who are not so sure about it probably haven’t had the original egg bread, lets be real: this is a holder for sandwiches made from eggs, not some awesome bakery french bread!

    • Hey Rachel! I completely agree with your last statement! πŸ™‚ Thanks for your kind feedback, and I’m glad you enjoyed the recipe. You rock! πŸ™‚

      • Last night I ate it as a slider with BBQ pork tenderloins and lowcarb coleslaw. That’s some good eating! I’m still excited about it this morning, I’m 50 pounds down in 2 years from eating a 90% lowcarb diet, but lately I have backslid into carbs and despite my hiit workouts I feel the pounds creeping on…needed just a new trick or two in my book to get excited again and this is just the ticket! For those wondering, I used isopure plain whey for mine, plus some salt and the taste is just fine, its perfect for building an awesome sandwich πŸ™‚

  7. I made this in a GLASS LOAF PAN , and greased it with coconut oil . I had a Really hard time to get it out , had to put a knife and scrape it out and break the bread . I let it cool before doing that . It’s not exactly what I thought it would be , I had to put honey on it . Kind of flavourless .
    Now I have a $ 40.00 container of Whey powder that I don’t know what to do with . VERY DISAPPOINTED DIABETIC .

    • Hey Cathy! I hate that it didn’t work out for you. I’ve not heard of anyone having the problem of not being able to get the bread out of the loaf pan. Keep in mind, this is a basic recipe that’s very flexible, which is why I encourage everyone to “get creative” with it. You can add Italian Herbs to the mixture for a more savory taste (then dip it in olive oil). Or, you can add sweetener, cinnamon, etc. to it for more of a dessert-style bread. Another great way to eat it is by toasting it in a skillet with grass-fed butter or coconut oil. As far as the leftover whey protein powder you have, there are many ways you can still make use of it. I like adding it to my smoothies, low carb protein pancakes/waffles, low carb muffin recipes, etc.

  8. Do you beat the egg yolks in the separate bowl before you mix them into the egg whites? Or, do you just mix the whole yolks, along with the other ingredients, into the egg whites?

  9. What size loaf pan do you use? I have a glass pan, but I don’t know if it’s the size needed.
    Thanks Kayla.. Can’t wait to try this.

  10. Ok I’ve tried countless low carb recipes and have hated just about every one of them. I’m sure they’re good but I’m a picky eater and I like the “real” stuff! Is this anything like real bread?

    • Hey Kara! Well, I won’t lie and say it taste like real bread. This recipe is mainly for those trying to stay very low carb, such as those on a keto diet. If you make the recipe correctly, it does yield a great texture/taste. But, it won’t be just like real bread. I’ve found that this bread actually tastes better if you slice it into 1 inch slices (after baking it) and toast it in a heated skillet with coconut oil or grass-fed butter. There are many paleo-friendly and grain free bread recipes out there, though, that taste pretty close to the real thing. But, they’ll contain more carbs, which is fine if you’re not on a keto diet. Hope this helps! πŸ™‚

  11. Somebody asked before if isolate protein powder would work. I just used it today it works, I made a nice loaf.
    This Whey Isolate Protein powder available at Sprouts and the price isn’t that bad.
    I added some garlic powder too. The middle of the bread shrank after I let it cool off. Tastes good, little on the dry side definitely needs butter or something. But can’t go wrong with 4 g of carbsπŸ‘πŸ»πŸ‘πŸ»πŸ˜€
    I wish I could post some picturesπŸ˜„
    Thank you for this great recipe Kayla!!

    • Thanks for the feedback! Speaking of butter, I like to reheat a slice in a skillet of butter and toast each side.. really good!

  12. I wanted something with a bit more bite to it and a bit more like brown bread so took a tablespoon of flax and about two teaspoons each of chia seeds and psyllium husks then ground them finely in a coffee grinder and mixed them in with the whey protein along with some Italian herbs and garlic powder. It didn’t rise quite as much as the original recipe but still a good amount. I’ve made a grilled cheese sandwich with it in a George Foreman grill and it holds up quite well – I found the original recipe came out flat as a pancake.

  13. Kayla, I would love to know what kind of hand mixer you are using in the video that has the double whisks. I want one! Lol…thanks in advance for the the info and loved your tutorial.

    • Hey Dee! Thanks for the positive feedback πŸ™‚ I’ve included the links to the mixer and the whisk attachment within the blog post for you..

  14. Hi! I know it’s supposed to fall a bit like a soufflΓ© but mine fell so much that it would be difficult to have make a sandwich on it.. Do you have any suggestions?

    • Hmm.. the biggest factor with the fluffiness is to make sure you whip the egg whites up really, really good (as shown in the recipe video). Another helpful tip would be to make sure the eggs are room temperature before preparing the recipe.

    • Lay the pan on its side when you remove it from oven not upright then when you remove it from pan lay it on its other side until completely cooled.

    • absolutely! In fact, my fav way to eat this bread (when re-heating it) is by toasting it in a skillet with grass-fed butter. Add some cheese and you’re good to go! πŸ˜‰

  15. Would regular eggs work? It’s not necessary to use organic is it? I’ve made a lot to cloud bread but it is just so soft and spongy and doesn’t toast well at all. This looks amazing!!!

    • Yes, regular eggs will work. The key to getting a lot of fluffiness is to whip up the egg whites really really good with an electric hand mixer πŸ™‚

  16. I use Genepro medical grade protein powder. It is a whey-protein isolate based powder, so do you think that would work in place of the grass-fed whey protein powder? I’m not really concerned about the paleo, GF part as I am with the carbs.

  17. I am going to try this today! I noticed that your bread pan is glass. I only have metal bread pans. Do you know if it would be ok to use metal vs glass! Thank you!

    • Hey Jill! In terms of results, it’ll yield the same results. I just use glass because it’s safer, health-wise πŸ™‚

    • As long as you fluff the egg whites up enough with the electric hand mixture, then it won’t taste eggy πŸ™‚

    • Yes it does. I fluffed mine to very stiff peaks and it definitely tasted eggy still. It’s the main ingredient so unless you put herbs or some other stronger flavouring there’s no way around that taste. However, I think this would be great as a breakfast bread in something like bread pudding. I sliced mine and made french toast with it and it was VERY close in taste and texture to the real thing!

  18. Dang people are so rude!!! Marla it was a suggestion….. I’m allergic to whey but was able to have the high quality grass fed whey!!!

    • Try adding about 3 Tbsp of Xylitol and 2-3 tsp vanilla. It may also help to add a bit of cinnamon too to bring out more flavor (approx 1 tsp). Others have used stevia instead of xylitol since it’s a lot stronger in taste. Another idea would be to use vanilla flavored protein powder.

  19. Thank you for the recipe. I’m not good at creating recipes! What amount of xylitol would u use and how much vanilla flavoring. I tried 1 tablespoon of sweetener and tsp of vanilla. It didn’t really have a taste. What would u suggest?

  20. I noted that the consistency was quite fluffy when put in pan not as liquid looking as yours. The loaf rose and browned real quick to the point that I pulled it out with 7 minutes still on the timer as afraid it would be charcoal at the end risking that it may not be cooked. Let it cool cut a slice and looked good but sounded spongy. Had a bite and was still tasty so will probably definitely toast it to cook it that little bit more

    • Hey Donna… thanks for your feedback! Next time, see if lowering the temperature to 300-325 degrees works better for you… πŸ™‚

  21. Hi, Kayla. Just got this. Reminds me of an old Atkins recipe I used to use. For the lady(ies) who either cannot get the whey, I am going to try goat whey as dairy does a number on me as well as gluten. Maybe she/they can get that instead.

  22. Really soft and fluffy. Has an eggy taste to it which gets better after toasting. It has a cake like consistency almost. Nice change. We ate it the whole week with almond butter for on the go breakfast. Do tell us how your variations turned out!

    • Wonderful.. I’m glad you liked it πŸ™‚ Some are enjoying it will stevia and cinnamon… when you toast it, it tastes sort of like french toast!

  23. Oh my – I had to try this and it turned out great!!! I am going to try it with some sweetener and cinnamon the next time. One question… in a comment above you said a 1 1/2 qt bread pan… is that the regular size bread pan? I think mine was a title too small. Wonder if a round casserole would work? Thanks

    • Awesome!! Let me know how you like it with the sweetener and cinnamon next time.. yes, that’s the regular sized loaf pan most grocery stores sell.

    • Store in the fridge.. my favorite way to reheat is to add a bit of grass-fed butter or coconut oil to a skillet over medium heat and toast the bread on each side.

  24. Has anyone tried this with brown rice protein powder? Or Namaste flour mixture also made with brown rice? Thank you 😊 Do you think either of those would work?

    • any protein powder seems to work… just not a flour, such as almond or coconut flour because they seem to be too heavy/thick.

  25. Hello. . I have a question
    Can you please try this recipe with powdered milk ? Because I don’t have any protein powder at allll and I can’t ship it to my country so can you please tell me what to use instead? And thanks 😊

  26. Hi Kayla,

    I want to try cutting this recipe in half, and was wondering how or if I should adjust the cooking time.


    • hmmm.. I’ve never tried it that way, so I couldn’t say. It quite possibly could work though… just be sure to make the egg whites really fluffy. Let me know either way as I’m curious myself πŸ™‚

  27. I made this bread up this morning and wouldn’t you just know it there was a power failure the moment I put it in the oven!!! So I just left it there as couldn’t do much else! When the power came back on 3 hours later I turned the oven back on and cooked it for the appropriate time 45 minutes. It came out okay even though some of the egg whites had settled in the bottom. I didn’t want to remix as it would let the air out so just left it. I let it cool in the pan as per the instructions and cut a slice to eat.. it was really nice. I used to make a poor man’s bacon and egg pie by adding chopped bacon to the Yorkshire Pudding which always turned put lovely.So next time I will put some chopped bacon into the mix and see how it turns out as savoury bread!

    • Ohh no! That stinks! Well, I’m glad the bread still turned out eatable πŸ˜‰ Yes, the bacon idea sounds delicious.. I may try that next time too… thx for the tip πŸ™‚

    • I’ve added some italian herbs before and then dipped the bread in some oil & vinegar.. it was divine! Never added cheese though… let me know how it goes if you try it πŸ™‚

  28. I tried this tonight with chocolate casein powder! Turned out delicious! Couldn’t believe my husband liked it plain. I put peanut butter on my slices. Thanks so much for this wonderfully easy recipe! Looking forward to trying other ways of preparing this.

    • Yum! That sounds delish!! Keep me posted if you find other variations of this recipe that are worth trying πŸ™‚

  29. I have been eating as close to a no carb diet as possible for about a month. Prior to this, I was a HUGE bread eater, to the point where I wouldn’t even buy a loaf of bread because the temptation was just too much lol. When I came across this recipe this morning I made it as fast as I could. Sadly, I only had chocolate whey protein powder and I thought that would hinder the final product but oh my word, it is delicious. It came out almost like a chocolate angel food cake. I tried one piece plain and it wasn’t the best thing in the world, but it works in a pinch. I spread some peanut butter on another piece and it was delicious! Exactly what I have been needing to help curb my carb cravings. I can’t wait to try it tonight with some strawberries and drizzle of agave! Thank you for this amazing recipe!

    • Yummm! Chocolate whey sounds delish, especially if you’re craving something sweet! I wonder how it would turn out if you added a bit of stevia to the bread recipe to give it a bit more flavor. I bet it’s going to be good with that peanut butter!! One thing I like to do when I make it the regular whey is to add a bit of grass-fed butter or ghee to a skillet and toast the bread on each side… it’s SO good toasted too! I even added a bit of Italian seasoning to the recipe once and dipped the bread in some oil and vinegar (loved it!)… there are so many variations you can try with this recipe.. let me know if you try any other new variations πŸ™‚

  30. Hi. Can’t wait to try this recipe! I’m just curious though, your response to a few questions in the beginning was stated that there were 6.5 grams of carbs per serving. Then in a later comment you said there is only 2.5 grams in the whole loaf. Please let me know how many grams of carbs are in a serving if you cut the loaf in to 10 pieces. Thanks!

    • Hey Judith! I just read through the comment section and can’t locate where I stated 6.5 grams of carbs per serving. But, the correct amount is 4g of carbs for the entire loaf as stated in the blog post and recipe video, so that would come out to 0.4g carbs per slice of bread (if you do 10 slices). Hope this helps! πŸ™‚

  31. I used vanilla protein powder because that’s what I had on hand and I added about 1tsp cinnamon. After it was baked I cut it in cubes and poured a mix of coconut milk, eggs, xylose and cinnamon over it and made a delicious low card bread pudding. Hubby loved it and asked for more.

  32. Can this be used without the yolks? In other words, could I use egg white substitute or just extra egg whites to equal out 6 whole eggs? This looks and sounds so good and really want to try it, but I’m trying to make weight right now and watching fat intake.

    • Hey Cristine! Honestly, I can’t say for sure because I’ve never tried it that way. But, I would think if you prep the original (6) egg whites as stated in the recipe (by making them fluffy) and then add a few tablespoons of liquid egg whites in place of the yolks, then it quite possibly could work. But, you’ll want to add some spices and flavors. Otherwise, without the fat from the yolks, it’ll taste bland. Let me know how it turns out πŸ™‚

  33. Hey Kayla, thanks soooo much for sharing this recipe ! I loved the result!

    I made the recipe with soy protein powder instead of whey and the result is awesome as well.

    And I added some herbs and a little bit of extra salt then the recipe

    thanks so much !!

    • Thank you SO much for sharing this.. several have been asking for an alternative to whey, so I’ll have to let them know that soy protein powder works good too. The amazing thing about this recipe is that you can go crazy with different flavor variations! If you come up with any other interesting flavors, be sure to share πŸ™‚

  34. OMG it looks so amazing. I don’t even care if it is not “bread” as long as it is breadlike or bready! As long as I can slap something on it and it holds up like cheese or nut butter or even a veggie burger! It looks like braided egg bread! Can you make french toast with this? How about regular toast (or because it is eggy, does it burn)? I am a Celiac and have not had a low card or even a light wheat in about 10 years!

    Please tell me where you find unflavored Whey Protein Powder…none of the stores near me carry this, only chocolate or vanilla!!!

    God Bless You…not only for posting this, but for the beautiful and appealing layout as well! πŸ™‚

    • Hey Tess! Lol, for some reason your comment cracked me up… maybe it’s because I know EXACTLY what you mean since I’m celiac too! Yes, the bread is ‘spongy’ enough to use as a sandwich bread… just be sure to follow the directions in the video to a T. Also, whenever I reheat mine, I like to add a bit of coconut oil or grass-fed butter to a skillet over medium heat and toast the bread on each side… OMG it’s divine that way!! Check out the comment below by Brooke.. she said she made it in a way where it tasted like french toast. As far as which whey to use.. I use the brand listed in the article (Bulletproof). But, as long as it’s from a high quality/pasture-raised source, it should work fine. The brand I use is practically flavorless, so it’s very versatile. Thank you for your kind words btw… be sure to let me know how it turns out when you make it! πŸ™‚

    • Quest has an unflavored protein powder that is especially made for baking. it is a whey/casein blend and I got it at the VitaminShoppe

  35. Just made this for the first time and I loved it! I added xylitol for sweetness, cinnamon and a little bit of vanilla extract. When it was done, I topped a slice with a sliced strawberry and, maybe I’m crazy, but I thought it tasted like French toast! Yum!

    • Yummmm! That’s sounds too good! I’m going to have to try that variation next time.. thx for the feedback πŸ™‚

    • Hey Joanne! I’ve never tried pea protein with this particular recipe, so I can’t say for sure. If you decide to try it, let me know how it turns out πŸ™‚

  36. I made this last night and just got around to eating a turkey SANDWICH! I have been as close to zero carb as possible for the past year and a half. I don’t usually make the fake recipes but decided to try this. As a sandwich, it is amazing! Ok, it’s not bread, but it holds up great and is just what is needed to make a sandwich for those really cutting out carbs. Thank you for sharing!!

    • Yay! I’m glad it turned out good for you. And, yes, you’re absolutely right.. it’s not ‘bread’ but it’s perfect to serve as bread for those trying to eat low carb or are on a ketogenic diet. One thing I have found after making this recipe several times is to add a bit more salt and possibly even some xylitol (if you can eat that). Another great idea to add more flavor is to add some Italian seasoning or dried herbs, especially if you’ll be using it as a ‘side’ item to serve with soup or something similar πŸ™‚

  37. I made this last night and am really disappointed. It just tastes like cold, dried scrambled eggs. It looks like bread but that’s where the similarity ends.

    • Hey Victoria! I feel you girl.. this (kind of) happened to me the first time. Lets see if I can list out a few culprits that may help solve the prob: 1) Make sure the egg whites are super fluffy (like in my recipe video). 2) Make sure you stir in the remaining ingredients instead of blending them with a hand mixer to avoid losing the fluffiness of the egg whites 3) Bake it a little longer if necessary to ensure the center of the bread fully expands. 4) If the texture is good but the taste isn’t (remember, this is just the base recipe), then try adding in your own flavors to make it taste more like bread, such as more salt & a bit of some type of sugar substitute (i.e. xylitol, coconut palm sugar, etc.). You can even add in dried herbs, such as dried oregano, rosemary, thyme, etc. to give it an herbal twist… Hope this helps!

  38. Hi Kayla, Thank you so much for this recipe. This is one of my first tries at gluten-free cooking and it was so easy. My husband really liked the way it came out and said it tastes exactly like Yorkshire Pudding. Is that how it’s supposed to turn out?

    • Hey Elisa! Unfortunately, I’ve never tried Yorkshire Pudding because it contains flour, and I’m allergic to gluten πŸ™ But, based on the recipe, they seem to be pretty close!! πŸ™‚

    • Hi Lisa.. I’ve not tried it with soy protein since I don’t consume soy too often. But, please report back to me if you end of up testing it out.. I’m curious to know the results πŸ™‚

  39. Hi, do you let the bread cool IN the pan or do you take it out and cool it on a rack right after you take it out of the oven? Thanks!

    • Hey Karin! Honestly, I’ve never tried freezing it, so I can’t say for sure. But, I would think it would. πŸ™‚

  40. Does this taste very “eggy”?? I eat eggs, but only camouflaged well…like with lots of cheese, etc…because I don’t like the taste.

    Also, could you use prepackaged egg whites, like egg beaters?? Just curious.

    • Not to me, but I’m not sure how sensitive you are to the egg taste… you can add in some different herbs, spices, and flavors to cover up any egg taste… if you use pre-packaged egg whites, you’d still need the yolks for the entire recipe so it would be wasting the egg whites from the actual egg. πŸ™‚

  41. Could you use grass fed collagen powder rather than the whey protein? I have no idea but I’m trying to make a low carb bread without using whey. Any thoughts?

    • Hey Nicole!.. unfortunately, the collagen powder wouldn’t work with this recipe.. the whey provides a unique texture and fluffiness that collagen wouldn’t be able to do… if you’re trying to avoid whey, then try searching for low carb bread recipes on pinterest… they may not be as low carb as this one, but there are some good ones out there πŸ™‚

    • Yes, but I recommend getting 100% grass-fed whey protein to avoid unnecessary growth hormones, antibiotics, toxins, etc.

    • Honestly, I’m really not sure. You can try it and let me know how it goes. I do know that the whey protein powder is what gives it a ‘spongy’ and fluffy texture. I doubt coconut flour would do that but definitely let me know if you decide to try it πŸ™‚

    • Hi Gloria.. unfortunately, not that I know of. At least not one that would be grain or flour free. But, have you tried grass-fed whey? Some who have allergies to conventional whey can actually tolerate high quality grass-fed whey…

        • You’re right Marla! I’ll have to test out some other types of protein powders to see if they yield similar results texture-wise with this recipe… thx for your feedback πŸ™‚

Leave a reply

The information on this website has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, or cure any illness or disease.