Egg White Bread || To Allulose or not to Allulose? *Comparison* || No Fat & (almost) Zero Carbs
For more great Instant Pot recipes, please visit InstantPotEasy.com
Here are links to all of the products I use for making egg white bread (affiliate links – thanks!): Judee’s Dried Egg White Powder 2lbs: https://amzn.to/3fabJcP …
This was wonderful, but what do you do with all the egg yokes?
I followed the instructions to the t but the end product was not as fluffy as yours ,did I do something wrong.
The non Allulose one reminds me of that foam you use to fill gaps in wood. LOL
I love that you are so honest! Thanks a lot for it! – And as I watched your daughters: they are in the same kind of way! Very nice family I guess! Wish you all a great day and thanks to you and your family to give always their opinion and insights in this keto recipes! :-)) Kind regards from Vienna/Austria
I tried one loaf without the Allulose and won't do it again. It was too crumbly I had a big mess. Love your videos.
Thanks for making this comparison. I guess my only concern is …I try and keep my daily carbs to <15 and 1 Tablespoon of Allulose has 12 carbs. Any thoughts on this? Thank you again for making your videos. Stay Safe & well❣️
Great comparison!! I finally got a hold of allulose here in Canada. Should receive it next week, anxious to see/taste the difference. 🥰🥰
What about adding yeast to help make the eggy taste not as pronounced? Won't help it rise, just for taste.
Love this lady! Just had my hubby pre order the sugar free kids cook book for my birthday! So excited!
Allulose triggers my sweet addition. I have been making the bread without sweetener, and am fine with it. It does not taste as Good. But no cravings. KETOGENICWoman addes nutritional yeast. So i have been adding that and the bread gets brown without the crumbly top. Try it if you are still having sweet cravings.
My first few loaves were like styrofoam. Game changers for me were;
1. Allulose (quarter cup to 8 egg whites)
2. Whip egg white for 2.5 min (I have a Kitchenaid)
3. Don’t overwhip the egg powder mix (max 20 -30 secs)
4 Cook at 300 F for 20 min
5. Leave in oven with temp off for 15 min
I’ve started using fresh egg white and it whips so well that I suspect I could leave the allulose out but I haven’t tried it yet.
When you’re doing the slice on top, how deep are you going? I just tried it and the bread looks like a uterus 😂
Have you tried with carton egg whites? I've been wanting to make this for awhile now, and after seeing the difference between Allulose and not, I definitely will make it with. Also, I'm thinking that Erythritol would work great since it mimics real sugar in regards to browning and crystalizing. Thank you for experimenting!
Hi,
Thanks for your videos i have been looking for an alternative keto bread as i had to move away from the keto king bread.
I had a slight idea and wondered if brushing the top of the loaf with some of the egg yolk after it's been the oven for a few minutes and solidified a bit might help it brown up or not.
I am going to order some egg white powder and try this bread now so i can eat some sandwiches and burgers again!
I have been using this bread for a while now, ever since I saw Maria make it about 5 years ago or so. The improvement of adding the allulose was GENIUS. So glad she did that.
You should try the cinnamon rolls…They are amazing. Some day when the weather gets a bit cooler and I am willing to turn my oven on, I want to try adding sweetener and cinnamon to the bread. I LOVE cinnamon bread
Nice video!
So sorry about spell class changing what I typed. Thank you aniline for your reply below. I think the nutritional yeast interested me more than the addition of xanthan gum. Have you tried it? Seems like it would give it a cheesy flavor. Thanks again for all your hard work and for sharing it with us. I think you are amazing!
Hi Nikki. I have ordered the supplies to make your bread recipe, they should arrive next week.
Just wanted to add…I recently viewed yet another version of this bread and may try it. She added 1/2 t of xanthan gum, 1 T of nutrional yeast, and 1/2c unflavored protein powder. Thought this may be of interested.??
Looks so good! You may have answered this already I'm sorry if that's true…. Can you use boxed egg whites or is separating eggs necessary? We Could use a lower carb option for sure!
Thank you, I'm just about to try this type of bread for the first time. Did you say there was a substitute for allulose?
Thank you for this demo! I am going to try and order some allulose from the States!
I've found that the egg whites peak harder and faster with a hand mixer if I leave the allulose out until later. That might have something to do with me living less than a mile from the ocean, who knows. But I included that info in the interest of full disclosure. 😘
I did two things at around the same time and couldn't figure out what I did wrong. I was using allulose and we liked it then I added the nutritional yeast and baking powder and I liked it so much more! But then I haven't been liking it as well and haven't figured out what I've been doing differently — I ran out of allulose and used swerve and for whatever reason never really made the connection. I knew the crust was lighter in color and that didn't bother me at all but didn't think about the difference in texture. I'm going back to the allulose!
Two questions : is the oven set on convection or static ?
What do you do with all the eggs yolks ? Can we use the eggs whites from the carton? Thanks
This is awesome, I love the side by side! So helpful, I'll be telling my viewers about this video the next time I make the bread!
Maillard reaction?
From the mouths of babes. Thanks for this as I was wondering why mine was so flakey on my first attempt I used swreve. I did prefer this way in the half I added cinnamon to. The plain not so much. Keep up this amazing work. You have answered two of my questions in your last 3 videos.
Excellent comparison. Much appreciated. Thanks!
I’ve never used allulose or any other sweetener and it tastes fine.
I'm thinking you could make some egg dumplings with the egg powder and the yolks (like egg noodles) ??
What a cutie your daughter is
This bread rocks. Love it! Made it a couple of times now. I use the allulose. What am I doing wrong that would cause my bread to shrink really bad towards bottom? Gets all misshaped. Taste and looks fine. Just not holding pan shape.
Great video, thanks for taking the time to answer some of our questions about egg white protein bread.
As I have watched others make the bread, I always think yours is the prettiest, looks the best. Now I know why. I knew some were leaving out or substituting for the Allulose, but I didn't know that's what was making such a difference. My supplies will be here tomorrow. I will follow exactly as you have shown us. Thanks!!!
I would like to try the egg white bread, but it looks complicated. Can allulose be used in coffee? Blessings…
And so it shall always be known as 'Pro-Fo' in my household.
I’m wondering if you added yeast just for flavor, would that be nice or weird. I haven’t made this bread yet but it’s in my to do, for sure.
Why don't you put the egg white powder in with the allulose? Or just after it starts to peak? You always wait until you have full stiff peaks before folding in the powder. curious.
This video was extremely helpful! Thank you very much 🤗👍
Thank you soooooo much for making this video. I will start using the allulose.
You did so many of us a favor by doing the side by side test and I for one thank you for that! I was debating on buying allulose since I use stevia sweetener for everything I want sweetened and now after watching your comparison, I'll be buying allulose next! thanks again!! Also, another YouTuber that was making this bread also uses I think 1/4 cup of powered egg white instead because she thinks it makes the bread less dry, I'll have to try that, too.
I've used monk fruit I've ground down I think it works too.
I love this recipe.
I used powder splenda, worked great though not as brown.
I used a bread pan and it rose like crazy.
No crumbly top or egginess
The skin came out a bit rubbery so I'm going to try a little less egg powder to see if that helps.
Makes a great angle food cake substitute 😉❤
Such a thoughtful, well-spoken child~ not to mention lovely =) She sure does favor you Mom, but can still see Dad too. It's always interesting to see how the genetics show up in our kids~ must be the science researcher/social worker in me!
Thanks for the comparison- along w/all the specific details👍~You really do present/teach well, & we're grateful for the time & effort you put into these posts.
~Samantha in AZ
Thank you and I am SOO glad I came across your channel. I am a new subscriber, and you do a GREAT job. I have one MAJOR question that I hope you can PLEASE answer??— —— " Can the Egg White mixture be BLENDED in a Ninja or similar type blender, RATHER than using a stand up mixer or a powered Hand mixer" ???
I am a single man, and I am "forced" to cook for myself ( I use the microwave for almost everything)—- and as I am tired when I get home from work, I also eat a high protein diet and like to stay in shape, as you do, and this bread looks PERFECT to incorporate into my life-
–but the clean up looks like something I could NOT trust myself to do a second time, no matter how good the bread came the first time and since I have never seen anybody use a blender, rather than powered mixers to make Egg White breads and things like this, I am wondering if I CAN use on, or if there is a reason I couldn't ???? —Thanks and terrific channel— I am loving it !!!I do 4 egg whites as I live on my own and love this "bread" fresh – so 20 grams of egg white powder, 1/4 tspn cream of tartar, 1/4 tspn baking powder, salt to taste, (have excluded allulose but will put it back and give it a go and will work out 1/4 cup divided by 3 and weigh it) I cook for 25mins on 190 degrees c 374 degree F and leave it the loaf in the oven for 30 mins – this gives me 44 grams of protein from the loaf on a PSMF day – for me the baking powder is the game changer on small and texture
My bread seems to stay wet like on the inside, so I have to toast it
I made this bread with allulose and though not as good as regular bread but it was better than any of the other keto bread recipes I have made. Unless something else comes along that is better I will continue to make this egg bread.
GREAT video! Such a lucky family to have a cook like you!