Egg White & Whey Protein Bread

This is the best egg white protein bread: the only recipe that actually tastes and feels like real bread! It’s super high protein (10 grams per slice) and nearly zero carbs and fat, so it’s the perfect bread for high protein keto and PSMF!

Making high protein keto bread is my jam! If you haven’t tried my other recipes, have a look at my skillet pea protein bread and the protein keto tortillas, or the bodybuilder chicken bread (no protein powder here – just chicken breast!)

Slices of fluffy keto egg white bread.

Protein sparing keto bread

In each slice of this deliciously fluffy keto egg white bread you’ll get 10 grams of protein, ZERO net carbs, and ONLY 0.5 grams of fat!

You might be wondering, why would I do a keto bread with so little fat in it. Well, this is because I eat high protein keto – Protein is my main focus, as I do bodybuilding. I eat fat to complete my calories, to feel satiated, and because it’s delicious.

As such, I prefer to have less calories on the bread itself so I can to spend it on toppings. And, with enough protein in the bread, I can eat it post workout and not feel the need to compliment it with protein shakes.

In fact, this egg white bread is so high protein that I can eat about 3 or 4 slices and call it a meal!

It’s also a great bread if you are doing PSMF. It’s not zero fat per slice, but at 0.5 grams it’s also not bad, for the amount of flavor you’ll get!

Just baked PSMF egg white bread loaf, beautifully risen and with golden crust.

Baking with protein powder

As you can see, up to now I haven’t used egg whites, egg white powder or even whey protein in none of my other keto bread recipes. I usually make keto bread out of pea protein, as it behaves more similarly to bread flour.

Whey protein and egg whites, powdered or not, are both difficult to bake with because of their drying properties. So I’ll admit I have been taking the easy route.

But I wanted to expand on my protein bread recipes, so I decided to take these difficult protein ingredients, classically used for keto cloud bread (oopsie bread) and doughtein bread (dough-tein= protein based dough) and create a new protein bread recipe that’s really REALLY GOOD.

A slice of protein sparing keto bread in hand.

The best keto egg white bread

This is not your typical keto cloud (oopsie) bread, I assure you. This bread is fluffy but not like a “cloud”, it has proper bread texture. That’s because this keto bread recipe contains ingredients that go beyond simply egg whites.

Loaves made out of mostly egg whites, like oopsie or doughtein, don’t feel like real bread. While they taste kinda nice, these breads usually get too dry, with a sponge-like texture. Also, they’re impossible to bake with consistent results.

Egg whites are finicky and it can be hard to make a recipe that’s based on them turn right. It might grow to much, too little, sideways, deflate and shrink… It’s complicated.

But when making sweet egg white recipes like pavlova or the Molotof dessert, that’s mostly egg whites, it usually results. Why? Because there’s also a very generous amount of sweetener involved to lift the egg whites and make them less susceptible to failing.

So I developed a protein bread recipe that, like oopsie or doughtein bread still takes a lot of egg whites, but added some special ingredients to give the egg white base proper structure for consistent results.

Plus a texture that’s much more bread like, slices perfectly, and it’s great to spread butter on!

Sliced loaf of protein sparing bread.

The ingredients

Besides the egg white base, this LikeHotKeto bread recipe has other high protein and low fat ingredients to maintain as good PSMF macros as possible while making a fluffy and delicious bread with a golden, sexy crust:

Egg whites: Approximately 10 large eggs worth of egg whites for one loaf – about 1 1/3 cups. You can use any type of egg whites you prefer!

Apple cider vinegar: Add ACV or white vinegar to help get the egg whites to stiff peaks. You could also use cream of tartar. This is specially important if using packaged or powdered egg whites.

Whey protein: Unflavored whey protein isolate boosts the protein content in this keto recipe and helps the bread stay put after it leaves the oven, instead of shrinking. This is the main recipe “flour”.

Nutritional yeast: The secondary keto “flour” in my combination. Nutritional yeast gives delicious flavor and helps the bread stay fluffy.

Golden flax meal: It keeps the moisture in (counteracts drying caused by egg whites and whey protein), and gives the bread some elasticity for perfect slicing and buttering.

A bit of salt and sweetener: You can use any keto sweetener, be it pure erythritol, allulose or xylitol or blends. Just make sure it’s powdered, so that it will dissolve properly.

Protein sparing bread loaf just out of the oven.

Natural or powdered egg whites

You can use any type of egg whites for this keto protein bread recipe! Use natural liquid egg whites or reconstituted egg white protein powder, whatever is more convenient for you.

From whole eggs: If using natural egg whites, you’ll need 10 large eggs. As eggs can vary a lot in size even when coming out of the same carton, it’s a good idea to measure the amount of whites you managed to separate from the eggs. You’ll need 2 1/3 cups or 330 grams total.

Packaged egg whites: The egg whites that come in a bottle are almost the same as the ones that you get when you crack the eggs yourself, but they were cracked by a machine in a factory somewhere and then pasteurized.

Liquid egg whites save some time in the kitchen. They are very practical, just measure out the amount needed and proceed to beat them!

Egg white protein powder: To use egg white protein powder in this protein bread recipe, you’ll need to rehydrate in water the amount of powdered egg white equivalent to 330 grams of liquid egg whites, or 1 1/3 cups.

Keo egg white and whey protein bread with a golden crunchy crust.

How to make

Start by preheating the oven to 165 °C (330 °F). The oven temperature being correct is essential for this protein bread to turn perfect, so don’t forget this step!

Then, grease a metal loaf pan (I use a 10 x 4 inch pan) with some butter or olive/avocado oil cooking spray. This protein bread recipe is nearly non-fat, so it tends to stick even to non-stick pans if a layer of fat isn’t added.

In a separate smaller bowl, mix all the dry ingredients (whey protein, nutritional yeast, flax meal, sweetener and salt) with a whisk to fluff them up and break any lumps that may be present.

How egg whites beaten to stiff peaks look like.

Beat the egg whites to stiff peaks, as stiff as they will go before breaking. They should stand straight but still have some shine to them.

With a standing mixer, it takes about 8-9 minutes on medium-high speed. You can still do it with a hand mixer, but it might take a little longer.

After the egg whites reach stiff peaks, it’s time to incorporate the mix of dry ingredients into the keto bread batter. This needs to be done very gently to keep the egg whites from losing air.

How to mix the keto protein sparing bread loaf batter: whisking  the dry ingredients and combining them with the egg whites.

Add the dry ingredients half at a time. Mix slowly after the first addition, and after it’s incorporated add the second half and mix everything gently until combined.

I actually don’t even turn the mixer back on after getting the whites stiff: I remove the whisk from the mixer and incorporate the dry ingredients holding the whisk in my hand. That’s how gentle I am 🙂 Because I like my keto bread super fluffy!

The keto egg white bread batter inside the loaf pan, then inside the oven showing it growing as it bakes.

Transfer the egg white bread batter into the greased bread pan. Even the surface with a spatula, and take the protein bread into the preheated oven for about 35-40 minutes, until it gets a nice domed golden crust.

When you turn off the oven, keep the door closed and do not remove the bread (or peak inside) for at least 15 more minutes. The bread will keep slowly baking in the residual heat, ensuring the interior is fully coked.

This also prevents the protein sparing bread from deflating as much. It will still deflate a little – as you can see in the 2 bottom pictures above, the bread looks less puffed up when it’s done that it did at it’s peak size (at 25 minutes). It’s still plenty fluffy!

Keto protein sparing bread being sliced with a bread knife.

What to serve with keto protein bread

Just by itself, or with a pat of butter or some cheese or ham, a slice of this high protein low carb bread is a treat for anyone who’s been on keto for some time!

If you are one of those long time keto dieters that has forgotten what’s bread all about, here’s some ideas of uses for keto protein bread:

Keto whey protein bread topped with dulce de leche.
This whey bread topped keto dulce de leche: a match made in heaven!

Make a keto sandwich! This is the perfect sandwich bread, easy to slice and to spread butter on. Add some cheese, deli meat, pulled brisket, sausage, turkey leftovers, the works!

Make toast! Do you have a toaster that hasn’t seen use in a while? Go ahead and give it some love by letting it get some slices of the protein bread toasty hot and golden. Don’t forget to top it with some delicious sugar-free jam!

Serve with soup: Try this protein bread, toasted or not, with soup for a delicious keto lunch. Pair it with this easy, 5-minutes pumpkin soup or make this zucchini and pea protein soup to go with it. You can never have too much protein!

Slices of fluffy keto egg white bread.

Egg White And Whey Protein Bread

4.55 from 31 votes
This is the best keto egg white protein bread: it tastes and feels like real bread, with 10 grams of protein and zero net carbs per slice!
Author: Pris Frank
Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 15 minutes
Total Time 1 hour
Course Bread, Side Dish
Cuisine Keto
Servings 12 slices



  • Preheat oven to 165 °C (330 °F) and grease a loaf pan with butter or olive oil / spray.
  • In a medium bowl, mix with a whisk 2 scoops unflavored whey protein powder, 1/2 cup nutritional yeast, 2 tablespoons golden flax meal, 2 tablespoons powdered sweetener and 1 teaspoon salt breaking any powder clumps and fluffing them up.
  • Add 1 1/3 cup egg whites and 2 teaspoons apple cider vinegar to a large bowl and beat until stiff peaks form. This will take about 8 minutes on medium-high speed with a standing mixer, it might take longer with a hand mixer.
  • Add half of the dry ingredient mixture to the stiff egg whites, and gently mix just until combined. Add the remaining, and again mix very gently not to deflate the whites. I recommend turning off the mixer, and folding then whisking slowly by hand.
  • Pour protein bread batter into greased loaf pan and level with a spatula.
  • Bake in the preheated oven at 165 °C (330 °F) for 35 to 40 minutes, until the top is golden brown. Turn off the oven, and leave the keto bread inside (with the door closed) for at least 15 minutes to finish baking and to prevent deflating.


* Use a powdered version of your preferred keto sweetener, as the granulated sweeteners won't dissolve properly. To powder your own keto sweetener, just blend or process or a couple of seconds.


Serving: 1Calories: 51kcalCarbohydrates: 1.7gProtein: 10gFat: 0.5gFiber: 1.6gNet Carbohydrates: 0.1g
Tried this recipe?Leave a comment and let us know how it was!

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  1. Hello i have a bag of egg white protein powder can i use it in place of the liquid by adding water to it?

  2. Sure you can, Rose! But only it’s an unflavored egg white protein powder. Just follow the instructions on the package for the proportion to make 10 egg whites. If your egg white protein powder doesn’t come with instructions, because they are mostly the same thing, no matter the brand (dried egg whites only), this is a “standard” measure you can try: 2 teaspoons of egg white powder plus 2 tablespoons water for each egg white. Remember to let the powder sit in the water for some time to hydrate properly or it will clump up really bad when you start mixing.

  3. Hi Bobbi! My loaf pan is 10x4x2.75″ I think the bread grows better if the pan is longer/taller like this rather than wide, if that helps you chose.

  4. This looks amazing! Wondering about dryness without any oil or fat added.

    thank you 🙂

  5. Thank you Allison! Oil is not needed in this recipe, the egg whites provide the moisture. I assure you it’s not dry at all.

  6. Nice recipe 🙂 I am however a little sensitive to Nutritional yeast due to the large amounts of B-vitamins in it. Would I be able to swap the nutritional yeast for another flour substitute? If so, what would you recommend?

  7. Thank you Kris 🙂 I use the nutritional yeast to give “lift” in the recipe, helping the egg whites stay put without weighing the bread down. So I imagine pork panko could work, as it has a loose/fluffy and not very absorbent texture. Or maybe just use more whey, but in this case just use half the amount (from the amount of nutritional yeast). But in this case probably it will not be as fluffy/soft. I will try to test this myself as soon as I can and I’ll let you know the results. I’m not sure if it helps/makes a difference for you, but the amount of B-vitamins is much less in natural, non-fortified nutritional yeast (compared to the more commonly found fortified one, with extra vitamins).

  8. Hi Kris. Just to get back to you, I testd the recipe with pork panko instead of nutritional yeast today and it is fine! So you can substitute that.

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