::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.
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.
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.
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.
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::