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the best keto egg white bread
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The Best Keto Egg White Bread

Soft, fluffy keto white bread made with egg whites and cream.
Prep Time15 mins
Cook Time27 mins
Rising Time1 hr 45 mins
Total Time2 hrs 27 mins
Course: Appetizer, Breakfast, Snack
Keyword: easy keto bread, keto bread, keto white bread
Servings: 12 slices
Calories: 114kcal

Ingredients

Instructions

  • Add the heavy cream to a small microwavable cup or bowl. Microwave for ~30s or until warm but not too hot that you can't comfortable put your finger in it.
  • Add the yeast, sugar and powdered monkfruit sweetener to the cream and use a fork to give everything a quick whisk.
  • Cover the cream mixture with plastic wrap and set aside.
  • In another large bowl, add the egg whites and beat until you can almost form soft peaks.
  • Add the cream mixture along with the keto flour to the egg whites. Sprinkle the salt on top.
  • Mix everything with a spatula until a dough starts to form. When it becomes too tough to stir, you can use your hands to begin kneading the dough together.
  • Knead the dough on a clean, greased surface for ~4-5minutes or just until it's relatively smooth, no longer sticking to your hands and you can form a ball.
  • Place the ball of dough in a clean, greased bowl and cover with plastic wrap. Set aside to rise somewhere warm for ~1 hour (it's okay if it doesn't double in size).
  • After an hour, remove the dough from the bowl and pour it out onto a clean greased surface.
  • Punch the dough down, then cover it with a large greased piece of parchment paper to prevent sticking. Roll the dough out into a rectangle about 12 x 9 inches big (doesn't need to be perfect).
  • Then roll the dough length to length like you would cinnamon rolls, tucking in the sides as you go.
  • Pinch the edge of the dough into the rest of the dough as best you can, then place the roll into a very well greased 8x4 inch loaf pan.
  • Brush the top of the dough with a bit of olive oil or butter and cover with plastic wrap once more. Set aside to rise somewhere warm for ~45 minutes. Meanwhile, pre-heat your oven to 350*F.
  • After rising, unwrap the loaf pan and place it in the centre of the oven to bake for 4min at 350*F then reduce the temperature to 330*F and continue baking for another 22-23min or until quite golden brown on top.
  • Let the loaf cool for 5min then remove it from the pan (use a butter knife to go around the edges and under the bread as it may stick a little).
  • Place the loaf on a plate to cool. You can also brush it with some butter at this time, if you wish. Once fully cooled, you can slice and serve the loaf! Enjoy your Keto Egg White Bread!

Video

Notes

Tools I Used To Make Keto Egg White Bread

  • Mixing Bowls
  • Spatula
  • 8x4 Inch Loaf Pan
  • Parchment Paper
  • Pastry Brush
 

Keto Egg White Bread Ingredients

  • Keto Bread and Pastry Flour - This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
  • Heavy Cream - This acts as the fat source in our bread and provides a delicious rich flavour and soft texture to our bread. 
  • Dry Active Yeast - This is the leavener in our bread. Make sure your yeast is active by adding 1 tsp sugar and 1 tsp yeast to a cup of warm water. Leave it for 5 min. If it becomes frothy/bubbles up then it's active, if not, you need some new yeast!
  • Sugar - This is necessary for our bread to rise! The yeast consumes the sugar and converts it to CO2 and alcohol. So do not worry about this affecting your low carb diet. 
  • Powdered Monkfruit Sweetener - This is my favourite sweetener in terms of taste and how well it blends into baked goods. You can use any you prefer but I highly recommend this one!
  • Egg Whites - A lot of the rise in this bread actually comes from the egg whites. It makes for a much lighter loaf than other keto bread recipes.
  • Salt 
  • Olive Oil or Butter - I prefer oil for greasing the bowls/brushing the bread prior to baking but I like the flavour and shine butter provides to the loaf when brushed on after baking. 
 

Tips For Making Keto Egg White Bread

  • Make sure your egg whites are at room temperature so they don't affect the yeast's ability to activate. 
  • Make sure your yeast is active by adding 1 tsp sugar and 1 tsp yeast to a cup of warm water. Leave it for 5 min. If it becomes frothy/bubbles up then it's active, if not, you need some new yeast. 
  • To keep yeast fresh, store it in a ziplock in the freezer and only take out the amount you need for a recipe.
  • When kneading this bread, be careful not to over-knead it. This flour is higher in gluten so it requires less kneading to reach the same consistency as traditional bread. I'd recommend kneading this bread by hand to prevent the risk of over-kneading with a stand-mixer. 
  • For a taller loaf, make 1.5x this recipe in the same loaf pan. 
 

How To Store Keto Egg White Bread

  • Store keto egg white bread in a ziplock at room temperature for up to 3 days.
  • OR freeze in a ziplock or airtight container between pieces of parchment/wax paper. Thaw at room temperature or toast from frozen. 

Nutrition

Serving: 1slice | Fiber: 5.4g | Calories: 114kcal | Fat: 5.4g | Protein: 9.4g | Carbohydrates: 2.6g