Find all the ingredients and tools I use for my egg bread on my Amazon Egg Bread Making List here: amzn.to/3zrSlA8 (affiliate links - thanks!) FAQ: Q: How do you store your bread? A: I store it in the fridge in an airtight container. I've kept it for at least a week and it's still fine. Freeze for longer storage. 👍🏼 Q: How does it taste? A: Great. Very clean taste, ready to soak up whatever you put on it. There are no weird plant fiber tastes like a lot of low carb breads have.

OK, I'm not one to leave comments but you absolutely killed it with this recipe! I'm 70 years old and not a baker but my first loaf of this bread came out perfect!!! I didn't have any allulose so I had to use Stevia instead which worked but the crust didn't brown nicely like yours did but the taste and texture was still perfect! Just ordered some allulose as I'm sure that will make it brown as you said in your video. I used the 20g of egg yolks and for me is was exactly like white bread in taste and texture and best of all it was not wet or moist inside but had a real white bread texture and held together perfectly when sliced! I made a quick mini turkey sandwich out of one slice cut in half for a taste test and I think if I had my eyes closed I would have been fooled into thinking this was plain old white bread with carbs! To everyone out there, if you are searching the internet or youtube for a great keto bread STOP SEARCHING! You won't find a better one out there (I know, I've tried plenty and this is THE ONE period the end!) Besides it's easy to make and only took me 10 minutes to prepare before it went in the baking pan! (and I'm 70 years old and don't have a fancy mixer, just a hand one which worked fine!) Very little trouble and very little mess! Can't wait for my allulose to arrive but I'm sure this loaf will be gone way before it gets here! I can see you did a lot of experimenting to get this recipe down and that's why I wrote such a big review as it was well deserved! Buy the way, you can STOP EXPERIMENTING NOW! it's perfect and anyone who tries it will certainly agree! ❤❤❤

Thanks for the work experimenting on this. One note: I just made this with the old recipe (using real eggs + powdered) and saved out 4 egg yolks to add at the end. Excellent results, at least comparable to your own. Much cheaper and more convenient than the whole egg powder. I don't think you should write off real egg yolks so quickly.

I was watching a video about making bread and came across a KZfaqr that was given you credit for your bread recipe and recommended everybody look you up and give you credit this is a great recipe it looks like

Shut up girl! This is fantastic! We toasted it and slathered butter on it. My hubby just asked me to marry him again! THANK YOU! This totally fills the craving I’ve been having.

Wow. That looks literally indistinguishable from regular white bread. I don't want to order a bunch of new ingredients right now, since I'm moving at the end of the month, but this goes definitely to the top of my list to try afterwards. You're a hero for figuring these things out - I would never have the patience!

Recently got into making egg white bread. Have seen multiple recipes that had small variations so I tried an aggregate version for myself and came to the same conclusion: memory foam and sunken form. This is the only one I’ve seen that not only addresses it, but seems to have corrected it. On top of that, I went to your website to find another rare phenomenon - the recipes get straight to the point without paragraphs of personal life story. I’m an impatient guy who doesn’t want their time wasted on recipe websites, so that was a great find. You have a very unique channel and website, and your constant perfecting of this recipe is inspiring. Keep up the fantastic work!

I am adding psyllium powder and I really like it… 2 TBSP and 1 whole egg because I didn’t have whole egg powder….. I think it makes it very breadlike!! I added both after whipping the other ingredients.

This is so fantastic, thank you!! Making the bread from whole eggs and not having a use for the yolks was frustrating. And I didn’t love the texture of the other one! I appreciate your work on sorting this out so much! My type 1 diabetic son can have sandwiches and French toast and all that fun stuff without mom getting super frustrated in the kitchen ❤️

Your bread turned out beautifully! I am going to try my new bread. Recipe with adding the whole egg powder especially since your macros are still great for PSMF days and the yolk gives us so much vitamins too. Thank you for sharing your recipe!

I’m so excited to try this recipe. No more “memory foam” Thank you

This recipe is life changing!! I went with the 20 g of whole egg powder. I sliced the whole loaf and initially it was a bit wet. I put all the slices in a Tupperware container with food safe desiccant packets. Problem solved. This is the BEST bread replacement I have tried!!!! Hardly any carbs whatsoever, and it tastes great!!! Thank you soooooo much for solving my bread desire, because I can have this and it literally solves my bread craving!🎉🎉🎉 You and Maria are geniuses, no question!!!! I'm ordering the small aluminum pans this week when I get paid because I take small breakfast sandwiches to work for breakfast. Thank you Indigo Nili!!!! Please don't EVER stop experimenting, as you are changing lives ❤❤❤

I make the original bread every week and I think your recipe may have just changed my life. The bread is the only "recipe" or former food substitute that I use so I'm really excited for any chance to improve it

Fan-flippin’-tastic!! As always, I REALLY appreciate your constant strive for the perfect loaf. While I enjoy Maria’s recipes, I think you are giving her a run for her money when it comes to the perfect PSB!! 👏🏽❤️

Brilliant!! I've watched this video four times - can't believe your beautiful results! You have every right to be "super thrilled" with your results!!!! 😊

Ok..I got all my ingredients from Amazon today and tried it…I will give my honest review…I love it! I could not believe it…it is very doable as a substitute for bread. I truly was shocked and relieved since I spent a lot on the recommended ingredients. This will be a staple in my diet replacing…unfortunetly 😢. my sour dough bread. This will make that loss so easy now as I have decided it must leave me. Thank you so much for doing this for us Indigo. My husband even said he could eat this on a regular basis and he isn’t over weight. I’m not either but only because I watch what I eat….now that is something. ☺️☺️ I am recommending your channel to several other family members and friends. Thank you ..thank you.

It’s like unwrapping gifts ☺️ a yummy gift. Thank you 💯

Just made this recipe the second time and used 30g of whole egg powder and it came out FANTASTIC! 30g was the magic number for me

All I can say is good job! I think you have taken the egg white bread to a new level. I had a lot of failed egg white breads but recently lots of successes after following you. I had gone back to my almond flour bread but realized that the egg white bread gives me a feeling of satiety. Now I can have good tasting and nice looking bread. Thank you so much. So now if only I can resolve the parchment paper issue. I feel like an origami failure.

I made the bread back in December of 2021. It was a total win. Today I decided to try making it as waffles. I used the same recipe and added 1 Tsp of Cinnamon and 1 Tsp Vanilla. I got 10 full size belgian waffles, using 1 cup of the batter for each one. They are great. They're a tad dray (but I find the bread to be a tad dry too) but that doesn't bother me. Served them with butter and sugar free syrup. Total win!

I'd love to see how it toasts, how butter spreads on it, and how it holds a sandwich together., great video!!

Thanks so much!!! I really appreciate all the hard work you obviously put in to testing these variations and producing this video to share with us. You rock!

How have I never thought to measure ingredients that way?!?! Can't wait to make this version, thank you for all of your baking!

Hi Niti my wife and I just tried your bread it was fantastic, it has been inspiring watching you bake variations saving us many hours in experimentation we mixed cooked onion mushrooms and bacon into a mix and cooked it. Wow it is really tasty. Thanks for all your hard work you are inspiring..

My first success and happy accident came about today! Used the complete recipe, but too poor to have any egg powder. I used 20g of ground pork rinds! IT TURNED OUT FABULOUSLY!!! THANK YOU!🥰❤

I love how you just keep going on the testing! I had given up, my last several tries have been big failures and I am tired of wasting time/money/food. I might try this one more time with this version. I don't miss bread, however, I do miss picking my burgers, and other 'sandwich" meats. It would be nice to have a nice vessel again--or a quick "toast" with lots of butter or 2 Krazy Keto butter mayo.

Ok. I got my stand mixer. I made a loaf last night. It turned out great. Just not dark around the crust area. Today I used a little more than half to make stuffing with sausage. Omg! It turned out great. Thanks again for your help. ❤️

Thanks for figuring this out and not quitting.

Finally, an egg white bread that doesn’t sink in on sides and bottom. I used a taller straight-sided sandwich bread tin, and with the whole egg powder (plus 1tsp nutritional yeast for flavor) finally got a sandwich style loaf that looks like regular bread. Toasts well. I’ve made so many egg white loaves that were franken-loaves. Thanks for experimenting and giving us a great bread sub.

Thank you for giving Maria due credit. Your tweeks are amazing and thank you for experimenting so we don’t have to. I live in Alaska and neither egg yolk or whole egg powder are available anywhere in Fbks (I looked yesterday) and it takes nearly two weeks to get here from Amazon. My solution was to buy eggs and freeze-dry. I will have 5 dozen eggs worth of whole egg powder tomorrow and I cannot wait to try this. I also appreciate your video on how to line the bread pan with parchment.

I just want to say how fabulous this bread recipe is! I’ve made few others and I was shocked when I bit into a slice of this one at how SOFT and bread it is! I made a small loaf and some buns and I slightly over cooked the buns. I tasted them right out of the oven and they were much like the other recipes. I sliced the bread and put it all in the fridge overnight. This morning I tried a piece with a little peanut butter and jam. I noticed it felt softer to the touch but when I bit into it there was no chewiness as I expected. The crust had a little chew tit but the inside was pure Heavenly soft BREAD! Thank you so much for all your experiments because this one was so worth all of your work. Of anyone has tried these egg bread recipes and they were too chewy and hard to swallow then turn should try this one! Huge win Indigo Nili!

I just made Maria Emmerich easy bread for the first time....I could barely choke it down...I had such high hopes. I will try with whole egg powder...

UPDATE: I made your version of the egg bread with the whole egg powder and it is a game changer! I love the texture, it is not dry and I don't think I am attacking my foam mattress to eat it. I sprinkled a little bit of everything but bagel seasoning on top of the loaf and that added some additional flavor. The next time I make this (only me eating this and I don't want to get overwhelmed with bread) I want to try a flatbread on a silicon mat. I love naan bread and if this works out, I will be super satisfied to find a bread I can add to my breakfast sometimes. I tried Maria's original recipe for her bread and couldn't eat it because it was like chewing on memory foam. I think you have solved that problem and I am willing to try again using the whole egg powder. Thanks for all the experimenting that you have done to get to this point.

Thank you so much for this! This is the first time my bread hasn't been styrofoam texture and didn't collapse during cooling. My stomach never felt right after using all egg whites, but adding the whole egg powder eliminated the usual discomfort I get. Can't wait to try this recipe as pizza crust!

I am thrilled to see this video. You made bread making look extremely easy. I must give this a try. Thank you so very much for sharing your hard work with us.

Made this 12/5/21 - WOW! WOW! WOW! I had given up on any version of this bread turning out right. (At least half a dozen tries.) Then I found this video and decided to give it ONE MORE TRY. Soooooo glad I did! I followed the recipe exactly, down to the same pan and the parchment. Perfection! Thank you so so much for this!! ~ Becky

I finally got my egg yolk powder today and tried your recipe. This is amazing and it came out perfectly! This is the very first loaf I've made that actually looks like bread! Thank you so much for all the work that goes into perfecting your recipes and your videos! I have to go, I'm making a sandwich! Thank you!

Thank you so much for sharing the "perfect" loaf recipe. I love how you're not shy about experimenting and sharing the fails as well as the successes. I just made the base recipe but used Wendy's (Loving it on Keto) adaptation with the Now EWPP. Quite happy with that but as I'm not PSMF I want to try adding the Whole Egg Powder and this gives me a guide. Hope you have a wonderful day.

Yay! Been waiting to hear you say you found the perfect recipe. I knew you would do it!

OMG Nili. Your test kitchen recipe tweaks have been so informative. I used this version with an addition of 20g lupin flour, 1/2 teasp active yeast, 2 T nutritional yeast (I’ll cut that to 1T next time), I used 12g egg yolk powder with the remainder 8g of heavy cream powder. All the rest of the ingredients are your quantities. I’m going to try Carbalose next time.

You truly are a genius and gifted in the kitchen making delicious recipes to help me sustain my ketovore lifestyle. I am now starting Protein Sparing Fast to take off some stubborn weight and your recipes will make it so much easier. Adding the egg yolk powder to the PS bread is a game changer. Thank you for sharing all your recipes.

Thank you for sharing your experiments. You turned me on to this bread and I love having 100% guilt free, no fudging with net carbs bread for sandwiches and 🍔 buns!

Thank you so much for doing these test/ experiments and sharing them with us. I will be ordering the whole egg powder and giving this a try. It looks amazing. We eat the bread daily in our home. Thanks again 🌝

You are so amazing and the fact it Fits my Psfm days and keto days is amazing. So grateful for you!

I just made this bread this morning for the first time. All I can say is Wow what a beautiful thing came out of my oven. I had to let it cool before I tried it. Where has this been all my life. Thank you so very much for all your experiments to get us the perfect bread. I can't wait for lunch now!

Ok I’m going to try it. You convinced me. I miss toast.

So I made this recipe again this am... only additions were 1/8th teaspoon of Yeast and 1 tablespoon of Nutritional Yeast ... about 15 minutes into the bake, this house smells like real bread baking... 🍞 I am absolutely in love with this recipe now... However I must have sliced Texas size pieces as I got only 12 slices and you got 16... no matter it is delish 😋 and I had a sandwich!! This is a real game changer for me... thank you, thank you, THANK YOU!! 😊 BLESSINGS

So have you have done a video showing how you line your pans? I’m a klutz with this and it was messy. My first loaf just went in the oven! I’m excited to try it! Thanks for doing all the work to come up with this recipe!!

I made this bread for the first time and all I can say is wow 🤯. Soooooo delicious!!!! Bread without counting calories or feeling guilty. Thank you 🙏🏽

I'm buying some whole egg powder! You're literally my hero! No more memory foam 😁

Thank you! So I RAN to the kitchen after watching you this morning and made this! Winner! Nice flavor, really good browning (even with a allulose/erythritol blend.....I'm like you and can't go overboard on the allulose), great loaf shape! I think the only thing that was my bad, may be not getting the whole egg powder fully incorporated at the end. I tend to get worried that I'll overbeat and then don't get it mixed well enough! My crumb, had more holes and not as compact as yours. Still yummy by itself and as a piece of toast! I'm so grateful to you for your experimentation! Not dry and not crumbly! I don't have to use this for another French toast casserole! Again, thank you!!!!!!!!!!!!!!!

I made your bread recipe last week and I cannot believe it turned out perfectly on my first try! It is amazing. It truly looks and cuts like a loaf of regular bread. I'm going to try it again and I will also use your recipe to make hotdog buns. Thank you for sharing the recipe. :)

I have ordered the ingredients and will be making this - I have friends who desperately miss having a simple slice of bread and butter. Thank you.

Thanks for doing this experiment! I can’t wait to try the recipe with the changes!

That looks so much like real bread. Hope it taste as good as it looks. Great for sandwiches, toast, french toast and so on.

Thank you. I made this bread today. It's really good. I tolerated the other recipe, my husband wouldn't touch it. Today he ate an entire slice and said he would eat it. That's a huge plus.

Just tried the one with Butter powder. OMG I’m so happy right now, it is delish! So soft and tasty. Game changer for me !! Thank you for all your hard work!

I’ve tried nearly ALL the PSMF bread and this is the absolute best! I made a double batch today! Thank you so much for all your hard work testing and trying many recipes. P.S. your little boy Levi is such a sweetheart!

I’ve made this bread twice. The first time, I didn’t measure right. It was a little styrofoamie but good. I just made a second loaf. It’s VERY dark on top. I’m going to test my oven to see if it’s actually 325. Also, my whole egg powder clumped and there was yellow throughout the bread. I’ll sift it next time. I’ll let everyone know how this all works.

Yes, yes, this really works. I don't use the allulose and once it's sliced browning is not important. After a week in the fridge wrapped in parchment paper and a plastic bag - perfection. Amasing some of it lasted that long. My go to recipe, though I may change to just adding egg yolk rather than whole egg. Tip; my first batch had lumps from the egg yolk so next time I sieved it and this removed the lumps - perfection. Thank you for this.

OMG!!!!!! I made it yesterday and this is definitely the perfect texture!!!!! Thank your for all the experimenting.

Thank you for taking the time to experiment with all these variations. I finally had a chance to try adding the whole egg powder and I am SO glad I did! I’ll be continuing to make it your way from now on, thank you!!

Was planning on making some more egg bread tomorrow. I will make 2 loves one at 20 and the other 30 to see what I like better. Thanks so much for working at this, you must have made a hundred loves so far testing.. lol

I used granulated lakanto monkfruit, because I don't care for the taste of erythritol and I don't have allulose. I sifted in the whole egg powder with a tiny, fine, wire seive. It turned out beautifully. Large bread shaped slices, no collapses, great taste with butter! I almost feel guilty eating it, because it's like Wonder bread! 🍞 Hands down, THIS IS MY BREAD!!! My search has ended.😋 I envision grilled cheese, french toast and roast beef sandwiches in my near future. I am SO grateful! Thank you!! Follow up: I just toasted a piece in a conventional pop-up toaster. "What's burning?" Yeah. Burned very quickly around the edges. Will have to find another method to toast it more evenly. Next loaf, I MAY add a drizzle of melted butter to see if it helps moisten it a bit.

I lift my beater and creat a well in the middle and dump my whole egg powder in the middle and cover it with egg batter and blend on level 2. That way it gets mixed well without sticking to the sides.

Love your baking experiment and it turned out so great. Can’t wait to try this recipe.

Made your bread… freaking amazing 🤩, looks perfect and so much nicer than all the other misshapen versions

Oh My!!!! I tried without Allulose 1st because I didn’t have. I was loving it. I saw you video to use Allulose or not and I realized why it was so white. I tried the Allulose… WOW!!!! I love it. I will not change a thing. It makes a great cheeseburger.

Whaouhhhhhhh!!!!!!!!! OMG je viens de le faire et il est juste incroyable !!!! C’est fou comme le whole egg powder change tout !!! You are the best !! Merci ❤❤❤

I just made this and have to say "bravo". I found the original PMSF bread to be too much like angel food cake for my liking. As good as this turned out, I feel like I need a better way to disperse the whole egg powder, as I was getting some little lumps. Maybe a BBQ rub shaker... Have you tried adding any yeast, nutritional yeast, or extracts to get a more bread like flavor?

Thanks for all the hardwork you do. Tasting and perfecting the recipes so we don't have too.

Just wondered if it’s possible to freeze this bread? Thanks for the recipe!! 🎉

Thank you for all your work you’ve done on the recipe. Perfection. I have made two loaves in each one was a colossal fail. The first one it’s possible I did not set the timer right and it didn’t cook long enough, but the second one I am mystified! I followed your Recipe exactly and the second one ended up being completely hollow on the inside they fall immediately upon being taken out of the oven. I am going to try again, but I know I did everything correctly on the second one I was excruciatingly careful I just can’t quite figure it out. Both of them fell immediately out of the oven the first one possibly not cook long enough the second one no way thank you so much.

That does look pretty perfect indeed! Now… I don’t know if anyone has asked, but have you tried drying the slices out to get hard or even baking them to then make bread crumbs out of it? If so, have you tried using the bread crumbs in cooking….?…like to make chicken parm? That would be amazing. Thanks for all your hard work in this bread journey!

Great. What commitment! What does it taste like. I make sourdough bread etc but have never made an egg bread. Love your recipes. I am enjoying your videos on the instant pot particularly, as I am awaiting my first instant pot on order from America via Amazon. It’s the instant pot pro. I am Australian so they are more expensive and not as widely available here, so was pleased to find one at a fair price compared to our more local brands. Can’t wait to get the Pro to give it a go! 😄 Thanks.

Thank you for the recipe!!

WOW!! You are awesome! Thank you for devoting your time and energy to perfecting this recipe! I have tried to make Maria's bread a couple times and while in the past I have worked at perfecting a keto recipe, this one had me stumped! I love that you have 2 sizes! and yes, the little loaves are adorable! Thanks so much!! I'll be watching for more good information!

I would love for you to make hamburger buns. I’ve tried but they are just too gummy, even though a loaf of bread from the same batter comes out great. Love this video. Can’t wait to try it!

I am definitely using your "variation" of Maria's recipe! Looks fantastic!

Thanks for the recipe. I tried it today and it is tasty.

never baked before watched your video bought all the stuff... WOW oh so good!

Wow!!! You really have perfected the look of the egg bread!!! I had given up on the egg bread until this video popped up! lol, but now I’m going to order the whole egg powder and give it another go! You mentioned if it was still a tad dry at the end some changes that could be made and I’m wondering if adding 1-2tbsp of non-fat Greek yogurt which comes from Loving it On Keto, would do the trick?! A fusion of ideas! 😆 What size is the large loaf pan? Thank you for all of your experimenting to make this bread perfect!

HURRAY, I'm soooo excited for you. You are the Egg White Bread QUEEN!!! Congratulations, I think you have created the perfect recipe, and no whipping of the egg whites and the need to make lemon curd or something with the leftover yolks. BRILLIANT!!! The shape is so much more appealing and not having to let it rest in the oven for 30 minutes is great for adding the second batch of mini loaves or other shapes as you showed us. PS, I like the Amazon list feature. I had not seen that before. All your tools and supplies in one place. Nov 2021 update: I made it and its so much better this way. I still dont like the "crust" it makes. Seems to be hard to chew even when using only 2 tbsps. allelulose, but the bread is terrific. I'm converting my family as well. I will let you know how many thumbs up my 5 yr old grandson gives it.

Finally made this! I added gelatin and arrowroot per your other recipes and it turned out perfectly! So good!

Just found your channel and I love it! Tried this bread, my sides caved but I think my egg yolk powder was super clumpy and I should’ve blended more. I’m not giving up! Thanks for taking the time to tweak these recipes. It helps tremendously!

Those loaves are awesome!! I have had so many fails with the egg white protein only recipes…they have been deflating on me like nobody’s business. Your loaves are gorgeous and the macros are still good! Headed to your Amazon links now to score some whole egg powder! Thank you for the renewed hope!! I don’t recall you mentioning it, but why does the whole egg powder cause the bubbles? Is it a leavening thing from the yolks? Have a great evening and thank you so much for all your behind the scenes experimentation!! ⭐️👍🏻👏🏻🥳

One could also use small amounts of buttermilk powder, and or sour cream powder for a more sourdough taste

You're like a mad scientist in the kitchen! Lol I can't thank you enough for all you do to find the perfect recipes for us. That is a lot of time, work and expense. I appreciate you so much! Big blessings from Las Vegas, Nevada!🙏🇺🇸😇😍

The reason why whole eggs won't work like whole egg powder might be because whole egg powder is actually pre-cooked eggs (basically scrambled eggs) that have been dehydrated and ground to a powder... Or so the "how to" recipes goes, at least. In other words, what if you cooked scrambled eggs, skipped dehydration, blended it into a mooshy paste (maybe with a tiny bit of the water that was added to the egg whites?) and added that to the bread? More hassle, but makes it a lot more accessible. Apparently 1 regular egg make about 13-14 grams of egg powder, so the difference between 13 grams and the scrambled cooked egg would be water weight. For your recipe, it would be about 1 and a half whole egg, or 3 eggs to 240 grams of egg white powder, which is good, 'cause that makes 80 grams of egg white powder per scrambled egg and should be "easy" to test. 👌

Great job - looks so delicious! I know ingredient prices vary, but just wondering if you have a "ball park" cost per loaf🍞. Thanks!

I was ready to give up. Your version is perfect for me. It’s exactly the texture and taste I was looking for.

I have my egg white bread in the oven now. I followed the recipe to the letter. After I whipped the egg whites, it was nice and thick and fluffy. I let it rest for five minutes, however, when I added the whole egg powder, the batter became watery. I’ll try cutting down on the whole egg powder the next time. I also saw one comment where the person said she used 4 egg yolks at the end and the bread came out great. Nothing like experimentation.

I absolutely love it! Do you mind giving us the gram measurement of every ingridient of the bread? Another thing, did you calibrate your oven or doublecheck if the temperature is spot on?! These are two tipps originated from "serious keto" and i myself was astonished how much difference in temperature there is with mine. Greetings

This looks super fun! I was always more of a cooking person rather than baking, and when switching to low carb, baking took a huge backseat, but this looks easy enough to follow. EDIT* I just made it and it turned out wonderfully! I tried to do a half batch but I think I'm just going to do a whole batch and just...have more bread/toast. Win-win for me!

New Sub here... My hubby surprised me with a new Kitchenaid bowl lift stand mixer yesterday... I'm SO EXCITED because I've been dying to make the PSMF bread... Upon getting a refresh on the recipe I found ur channel... I love how u don't have to fuss with real egg whites... Ur bread looks AMAZING... I'm definitely gonna try this version first to break in my new "toy"... U know ur getting old when u get genuinely excited over a new stand mixer... 😆 Thx for the tip on the metal loaf pan as well... I have silicone ones in my cart as we speak on Amazon, not for long... lol... Thx again, I look forward to watching more of ur videos...🤠💕

Oh BLESS YOU!!! I missed getting the butter powder ordered at the first of the month and was waiting until I had enough for a large enough order, LOW and BEHOLD you did it again! I have all that! Baking bread first thing in the morning! My first try was ok but spongy without the butter powder, never giving up, was waiting for a better solution. PERFECTION! Indigo did it again, THANK YOU, the granddaughter wanted to make it tonight, LOL, she just had her bath, back to school tomorrow.

This is wonderful! Thank you so much. My husband and I are on the 30 day Keto challenge 🙌🏼 Thanks again ♥️

Nili!!! I just made my first (original recipe) loaf yesterday.. it looked just as crazy as the one in this video. I'm a retired Pastry chef, and feel like I'm learning how to bake all over again (but with healthier ingredients).. I had already started writing out, my next attempt.. 27g whole egg powder!! 😆... great minds think alike.. what do you think of the addition of xanthan gum... as I really did not like the wet eggy texture, at the end of the chew..

Soooo thankful I found this recipe! I hope this tastes and chews like bread. I'll be over the moon! Thank you!

I never leave any comments, but I love eggwhite wraps. We are eventually moving to Spain so I was trying to find a recipe for them, total failure. I tried your recipe, the first one was a little crunchy because the pan was too hot, for the seccond one I added monk fruit and cinammon, lowered the fire and left it less time. Then I mixed 1/4 cup of my fat free home made cream cheese with splenda and cocoa powder. I can tell you, your wraps are waaaay better than the egglife ones, I absolutely love them. Thank you for trying and sharing your recipes!