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I have been researching low Keto bread recipes, and I think I have found it! This PSMF Keto Wonder Bread Recipe, that I am about to share with you today, is light and fluffy, and only 0.1 carbs per slice! Come alone with me and I will show you how I make it!

This recipe was made famous by Indigo Nili and she adapted it from Maria Emmerich, who’s low carb recipes are amazing! I have lost over 47 pounds over the last 8 months or so, and low carb has been the only way I have been eating lately. I do have some cheat days once a month or so, and I mainly showcase non low carb food on my blog because I cook for my 3 kids, who are not eating low carb.

Now this no carb bread recipe is called PSMF, which means Protein Sparing Modified Fasting. The purpose of this diet is to help people lose body fat and not muscle.
I don’t follow the whole diet itself, and the PSMF diet is recommended to be a short term diet. You can find out more about Protein Sparing Diet here.

I am on a regular Keto diet, and I make this bread to cut out carbs, because even with the low carb breads that you may find in stores these days, the ingredients, seem to stall my progress. That is why this PSMF Bread Recipe is perfect for my needs.

For me, this recipe is easy to make, slice and store in the fridge. I use this PSMF bread for everything, from burgers, deli meats, breakfast, grilled chicken sandwiches, even hot dogs.
When I eat out, I just swap out the bun of a burger with two slices of this PSMF bread, and I am good to go!

So in preparation of this recipe, first you must mix together everything but the WHOLE EGG POWDER for the first 5 minutes, then add in the whole egg powder a little at a time. 
After everything is whipped up, you will have a fluffy mixture that has stiff peaks. 

Tips for making this PSMF Keto Wonder Bread:

1: I precut pieces of parchment paper to line my bread pans. I usually make enough to make 6 loaves, as this helps me cut down on prep time, because I make a loaf every 3 days or so.

2: I also pre-measure the ingredients for each loaf, into sandwich size bags, and store them in my pantry, to also cut down on prep time.

So, in one bag, I measure out 1-1/2 cups (120 grams) of egg white powder,1/4 cup of Allulose  powder, 1/2 teaspoon of salt, and 1/2 teaspoon of cream of tarter. In a separate bag, I place 3 tablespoons of Whole Egg Powder (20 grams)

I make several bags of each, so that I can just pull them out of the pantry and start making the recipe. No need to measure out and make a mess each time.

3: When the bread is finished baking, you should let the loaf pan rest on a rack, on a counter, for 15 minutes before removing the parchment paper, then let the bread rest on the rack for 15 more minutes before slicing. This important step will give the bread a chance to dry up a bit for better slicing.

4: Be sure to slice this PSMF bread fairly thin, because I found that it can be a little too spongy and dry tasting if it is too thick.

5: This can be stored in a tight sealed food storage box on the counter for only above 2 days, and it can be stored the same way, in the fridge for about 5 days. You can also store them in resealable storage bags as well, but I use this food storage bin if I am making only one loaf, and this storage bin, if I make two loaves at a time.

6: You can add a bit of everything seasoning to the top of this bread, by removing it from the oven 10 minutes earlier, and brushing some melted butter on top and sprinkling everything seasoning on it then place it back in the oven until done.

PSMF keto wonder bread

Each slice has about 38 calories, and 0.1 carbs, depending upon how thick you slice it.
The size of the loaf pan that I use is 9.25 inches x 5.25 inches. You can find them here.

PSMF keto wonder bread

This bread is a life saver for my ability to stick to my Keto diet, and it tastes wonderful in my opinion. Try it out and let me know what you think in the comments below!

Baking items you will nedd for this PSMF Keto Wonder Bread Recipe:

1: Parchment Paper

2: Loaf Pan

3: Bread Storage Bin

Ingredients:

120 grams (1-1/2 cups) Egg White Powder 

20 grams (3 tablespoons) Whole Egg Powder

1/4 cup of Allulose sweetener 

1/2 teaspoon of Cream of Tarter

1/2 teaspoon of salt

1-1/2 cups of water

Optional:

1 tablespoon of melted butter 

1 teaspoon of everything seasoning 

Directions:

Pre-heat oven to 325 degrees.

In the bowl of an electric mixer, place egg white powder, allulose,  salt and cream of tarter.

Using the whisk attachment, mix on low for about 10 seconds just to incorporate the dry ingredients.

Next add in the water.

Increase speed to maximum, and let it mix for 5 minutes on high speed, until fluffy.

After the 5 minutes are done, lower the speed to low again and add in the whole egg powder, a tablespoon at a time until combined.

Quickly add mixture to parchment paper lined loaf pans, and shape into a loaf.

Place loaf pan in oven and let bake for about 40 minutes.Remove loaf pan from oven, and let the bread sit in loaf pan on a rack to cool for 15 minutes.

Carefully remove bread from loaf pan, and slowly remove parchment paper.

Let loaf sit on rack for another 15 minutes before slicing and storing.

Optional:

Remove loaf pan from oven 10 minutes before bake time is done, and brush top of loaf with melted butter, then sprinkle evenly with everything seasoning.

Place back in oven to complete baking.

*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission.  Please see my disclosure