::Low Carb Recipe:: Maria’s Protein Bread

A low carb lifestyle could seem very hopeless and bland if not for certain recipe-pioneers like Maria Emmerich, who do the work of converting previously decadent recipes into low carb friendly recipes, and hopefully without anyone noticing any taste changes.

I’ll admit I was overwhelmed looking at some of her’s, as well as other’s recipes, with these new ingredients (almond flour was the only “new” ingredient that had seen the inside of my pantry up to now).  It’s challenging to know where to start.

Well, let me help!

Maria’s protein bread has a simple enough ingredient list for low carb baking starters, like me.  The only new purchase for me was Jay Robb’s unflavored whey protein, and most of his protein products are carried at my local Whole Foods.

You can find her posting of this recipe on her blog, here, as well as below.

PROTEIN BREAD:
6 eggs, separated
1 cup Jay Robb unflavored egg white or whey protein
4 oz cream cheese, room temperature
1/2 tsp onion powder (optional)

Preheat the oven to 325 degrees F. Separate the eggs (save the yolks for a different recipe…creme brule???), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes). Slowly fold in the whey protein and onion powder if using. Then slowly fold in the cream cheese into the whites (making sure the whites don’t fall). Grease a bread pan and fill with “dough.” Bake for 40-45 minutes or until golden brown. Let completely cool before cutting or the bread will fall. Cut into 12 slices. I keep this bread in the freezer at all times to make sandwiches. OPTION: Make bread into 12 buns on a greased cookie sheet.

NUTRITIONAL COMPARISON (per slice)
White Bread = 80 calories, 15 carbs, 1 fiber, 3 g protein
“Healthified” Bread = 60 calories, trace carbs, 6 g protein
And here’s my progress through the recipe via pictures.

{“dough”}

{ready to bake}

{fresh out of the oven}

{sliced after completely cooled}

My only problem in executing this recipe to perfection was my lack of total cream cheese incorporation into the “dough” – and this is quite a challenge as they’re close to the same color. Next time, I think I’ll let it set out a bit longer so it’s softer, and maybe I’ll even mix it up a bit ahead of time before incorporating it into the ingredients in the mixing bowl.

{you can see the chunks of cream cheese that didn’t mix well. also left the top with a very meringue feel to it.}

Had everything mixed together, this would have been great bread, but for a first time, good bread isn’t bad.

I made a grilled cheese and tomato sandwich, that was ok, as I accidentally skimped on the amount of cheese as compared to the slices of bread (it was a little dry).  Can’t wait to try it again with moister bread and more cheese.

{grilled cheese}

So, for now, I’m toasting the bread, and topping each slice with my very bland tuna fish salad (tuna, mayo, dill pickles, and a little pepper – I’m used to sweet relish, hence the “bland” remark) and a few slices of tomato.  Yummy!  The tuna really pairs nicely with the onion powder in the bread.

Would I make this recipe again? Yes!

::Happy Trying New Recipes::

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About Heather.B

I'm a thirty-something (how did I get so old?!) esthetician (Jan 2009), soon-to-add holistic services (Jan 2013), and then onto business school with a few more endeavors in the works. Stayed tuned though as this changes often. I call it "what-to-be-when-I'm-a-grown-up ADD" - but here's a great quote of encouragement if you're similar in nature: “The experience of centering was one I particularly sought because I thought of myself as dispersed, interested in too many things. I envied people who were ‘single-minded,’ who had one powerful talent and who knew when they got up in the morning what it was they had to do. Whereas I, wherever I turned, felt the enchantment: to the window for the sweetness of the air; to the door for the passing figures; to the teapot, the typewriter, the knitting needles, the pets, the pottery, the newspaper, the telephone. Wherever I looked I could have lived. It took me half my life to come to believe I was okay even if I did love experience in a loose and undiscriminating way and did not know for sure the difference between good and bad. My struggles to accept my nature were the struggles of centering.” – [from Centering in Pottery, Poetry, and the Person by Mary Caroline Richards] I'm a lover of animals (especially my bird and cat), my niece and nephew (and #3 on HER way), and plants; an avid crochet-er (and other crafty things), amateur photographer, baker extraordinaire, dreamer of travels far away (camping and road trips settle me for now), searcher of different music, and beloved daughter of The King. Add in a penchant for being taught new things, and you've got a good idea of what you're dealing with here. I, also, have an endocrine disorder (PCOS) that causes me to have a low carb diet and an insatiable appetite for holistic health (along with a big butt) - I console myself with the reminder that there are worse things, like being eaten by an alligator. Lastly, I've found I get bored easily and procrastinate like it's my job. So who knows how steadily I'll contribute to this. Welcome! If you choose to read this, I've warned you fairly ;), and I really hope you enjoy the variety of my life. Please send me a note and let me know about you!

4 responses to “::Low Carb Recipe:: Maria’s Protein Bread”

  1. Trying Low Carbs says :

    I tried this, and it has no flavor, the only light flavor I get is from the outside, which taste like cardboard, do you think I;m doing something wrong? 😦

    • Heather.B says :

      Aww, I’m sorry to hear that! The flavor I remember tasting was from the onion powder I added, but I’m not sure what it would be like plain (if you added onion powder and didn’t taste that, then I think something was done wrong, unfortunately). I thought cinnamon might be fun for a more breakfast/dessert idea, but that still doesn’t entirely solve your problem. Hmmm… I’ll try it again, without any seasonings, and I’ll get back to you on that. Might take me a week or two, though, but I’ll try to make it as soon as possible.

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