🧈Frozen Shredded Butter Bread **Made with my KETO Bread Dry Mix**

[@olgakuchukov6981]

Thank you for staying the course and being steadfast in the egg white bread space! 🧡

[@liap1293]

My mother used to make a sharp cheddar & cracked black pepper bread that was absolutely delicious. Do you think you could try making that?

[@PinkLady54]

I am not happy with myself! I donated my salad shooter last yr as I just wasn't using it after decades of owning it. I use the food processor now. Well I been kicking my backside for that since You started using it for this. 🤕 But I'm just thinking - what if I freeze the parts to the food processor before beginning? Might give me the time I need to git er dun without everything turning to soft goo... ?? Maybe. Going to try it today!! Thank You Nili for birthing these magnificent improvements & giving us such great, skilled directions to continue to follow along!! YOU ROCK! May the LORD continue to prosper You & Yours in all You do!

[@user-iv6ty3cd5i]

CAn you use the salad shooter to shred cheese?

[@methanial73]

I would like to try to make some english muffins with your mix. I miss them.

[@jle1597]

So, I made Nilli's bamboo fiber experiment with the buns. I have the same form as she does in the video. I realized I could cut off the bottoms and cook them on low with butter on a pan and they look just like English muffins. They're a little more sturdy too. I guess you could tweak the flavors to make them a little more sourdough-ish. Extra cream of tartar maybe? Next time I make them I'll post a pic or a link to a pic. They didn't taste exactly like English muffins but they were quite nostalgic.😊

[@BeefBossSweden]

The Eggwhite Bread Queen strikes again

[@cookshackcuisinista]

Hello dear Nilli... Like many I am so glad that you continue to amaze us all with your talent and encourage us all to continue on the path of wellness. I have made my bread with the egg whites in the cartons and follow your directions more or less using another three eggs for their yolks to stabilize the mixture. I also do the proofing and it turns out very well. I do not add the egg white powder until such time as I stir in the butter powder and the arrowroot otherwise I end up with a very dense gluey crust on the bottom. I am probably going to post my version on my channel soon even though I'm not really actively posting anymore. Thanks again for all that you do🎉❤

[@sandra.phillips]

Thanks Indigo! I actually went on Ebay recently and got a good deal on a Salad Shooter... just because I saw how easy you shredded the butter. I'll use it for other things, but that will be it's main purpose. Thanks for the idea about your bread mix. I also plan to make Victoria's bread mixes, regular and Bisquick versions. And Steve has some great dressings, condiment and sauce recipes to prep. Like you say, food prep is the key to consistency with your diet. Variety is good too. Thanks for making that easier!

[@horskin]

You are the greatest. I absolutely love the fact that I can pull out a bread mix and have a delicious bread within the hour. Thanks for all your efforts.

[@user-py2oc8fx7f]

I would store each shredded butter stick in its own container to save weighing/measuring later. 😊

[@terebrown2892]

That's what I was thinkin!

[@ravenhunter2077]

I would love to see flavored bread recipes using your bread mix. Both sweet and savory. Thanks.

[@khasenb]

I have added cinnamon and Perfect Keto flavored MCT Oil Powders with pretty good success to make a "French toast bread".

[@ravenhunter2077]

@@khasenb Sounds delicious. thanks!

[@60x2andgood]

Im interested in buns or biscuits. And cupcakes!!

[@celiawaddell4526]

Rosemary focaccia, best plan for buns(little and big), cinnamon bread-there isn’t a way to roll it, but omg if there was a good cinnamon bread. I’m still struggling with mine deflating. Mine was super sweet, took me weeks to notice I had vanilla egg white powder with sweetener. Lol.

[@terebrown2892]

Cinnamon... Can't stir it in, but try layering it.... Maybe give it a gentle swirl? Add raisins,finely chopped and rolled sugar to keep them from sinking?

[@lipstik06]

Do you have the nutrition statistics for this bread?

[@LorraineKrueger-o3b]

Would you mind sharing the make and model number of the salad shoot you use, please, Nili?

[@trayfoo]

Absolutely my favorite egg white bread so far, shredded butter FTW! ❤❤❤

[@delina9558]

Thank you Nili!

[@debbiewebber1582]

The shredder/slicer attachments for your KitchenAid ( sold separately)is awesome for this

[@cindydemanche3839]

How about biscuits, Nili? Have you tried that with the bread mix? Cheese danish is another thing!

[@judywright3020]

Can you make a pumpkin bread?

[@LoveWinsMovement]

Nili the 'Baking Goddess' ... How about a garlic bread version that uses your long bun tray? With the frozen butter I'm thinking it could be fabulous plus it could be eaten with a beautiful KETO / LOW CARB Zoodle dish.

[@JenFine223]

Do you have a link to that shredder?

[@saramarques7986]

Maybe Sweet version of your bread with chocolate flavor, lemon, banana, apple, panetone peanut butter and other sweet versions to transform it into a kind of pound cake ☺️ today I'm going to make it again! Thank you so much for your creation!

[@taffielena]

Pumpernickel bread would be awesome. Please

[@terebrown2892]

Rye with caraway seeds

[@Universe111-vl3wl]

Thank you for the healthy recipes. Can you do sorghum and flexseed sourdough bread recipes?

[@cherylgarrett4455]

I use the frozen grated butter in everything: biscuits, pie crusts, etc. I also use near frozen butter (still pliable) for making croissants.

[@dewilton7712]

What about making pancakes, waffles, cake, and muffins with your flour mix?

[@critter4004]

Might sound weird to some people but I like to use half frozen butter and half frozen chicken fat. My mother used to use chicken fat in her homemade buns! So this brings back good memories 😊 Thanks Nili ❤

[@VeryInteresting777]

I wonder what lard or bacon fat would taste like in the bread?

[@tamarajans]

That’s GORGEOUS! I’ve been doing way too much experimenting (ok, I’m addicted now 🤦‍♀️🤷‍♀️) If there is really any such thing… Oh wait…. My husband says, “Yes there is.” 😵‍💫… 😜 But recently looking more at trying carnivore… ish… kinda… Having a hard time seeing myself doing it, but I’ve lots to learn about it. With that in mind, though, I’ve gravitated back to this and am loving it. And I love having the mix ready, butter shredded, etc. Just fantastic in every way. Thank you SO much for the brilliant work you do. ❤

[@amybrumley1628]

Biscuits or something Simular My husband keeps buying biscuits 😢 I think it's comfort food for him. For me, it's pastries which I have seen your video on pastries.... very creative

[@tomsmith2013]

Beautiful job as always!

[@risasklutteredkitchen1293]

I still need to make the mix. Btw, I really like the butter loaf with the butter powder subbing out the arrowroot for the bamboo fiber. It makes super-soft crumb to the loaf and it has become my favorite. I am going to play with the recipe to make an Italian loaf - I figure since the loaf is already a light green color from the bamboo that the herbs would make it look better and taste better. We will see!

[@60x2andgood]

Can you be more clear about your substitutions so we can try too ?

[@user-iv6ty3cd5i]

My bamboo fiber is white?

[@100Diamonds10]

Hamburger buns, I have 4" & 6" cake pans that come apart. I would like to make a bacon burger. Maybe my hubby will share/try my food more often.

[@henryfamily2051]

What kind and size of loaf pans do you recommend

[@khasenb]

Nili, you are an egg white bread goddess! Thank you for pulling together options to make this more efficient. I really like the "Yeasted Next Level Butter Bread" and when comparing the ingredients looks like I can use the mix for that as well - with the additions of the yeast/honey and omit the yolk powder. Also, I really love the ease of printing your recipes. I always write on recipes as I'm making them, and your recipe links make this super convenient as well!

[@janismcgovern5067]

I made a batch of your grated butter bread! Amazing like no other keto bread I have had! Thank you! I got the egg white powder on sale! Win win

[@suegrover6452]

Love your recipes! Have you ever thought about doing one with vanilla? I don't know how that might affect the recipe but my son wants me to try it and I have been a little reluctant because every ingredient seems to have such a powerful effect on the end product. I most likely will try it, eventually though, just so he'll quit bugging me about it. 😂

[@cindydemanche3839]

I am going to have to make up the bread white mix to make things a little easier, Thanks for sharing this again! Love your recipe with the frozen shredded butter.

[@francesherman9083]

Looks delicious, do you have the macros on this bread?

[@fmlbeauty]

Hi Nili! Thank you so much for your experiments. Did you say we can use half of real egg yolk for a loaf? what do you think about using frozen shredded egg yolks in the egg white bread instead of other fat components? Will it work?

[@kevinbibeau4762]

Hi, have you tried baking the bread using a Pullman bread pan with cover?

[@rmatakovich]

Indigo- You mention at the end of your video to tell you what we would like you to make from this bread. I may try it myself, I have not yet. I am Slavic, and I want to know if you can make an ancient holiday recipe. It is called Povitica or even a little more south is Potice. It is a date and nut kind of bread. Please let me know! And thank you so much.

[@henryfamily2051]

I would love for someone to come up with something that tastes like cornbread. I bought some of the cornbread extract but not sure how to use it

[@kimholland854]

Hello, Wes over at Highfalutinlowcarb KZbin channel did three cornbread recipes in one challenge video. Check it out here: kzbin.info/www/bejne/o3-vnnmNj7yifqM

[@marcydobbs1653]

I tried the extract. My view as a Southrrn girl, it tasted a bit like corn, but not like cornbread.

[@brendashope1558]

Neisha Berry has a corn bread recipe that is quite popular.

[@terebrown2892]

@@marcydobbs1653 and I think the texture of cornbread is important, don't know how you'd replicate that. Unless you're grinding your own wheat and left some coarse?

[@khasenb]

I agree with @brendashope1558 that Neisha Berry's (neishalovesit) corn bread is amazing! The texture comes from crushed pork panko and I found that I didn't need the cornbread extract - I didn't care for the taste of it.

[@SusanLidiaE]

Wow impressive! I am saving this recipe. I have to buy all the ingredients and will make the mix ahead of time so to not pull out all those things. I used to do all that and not mind but as I get older, less is best!

[@TimeOutForLowCarb]

That is amazing! BTW, I would love for you to share your thought about Victoria's Keto Kitchen flour blend with bamboo fiber. One is with almond, one is with pecan and one is with flaxseed. The one with almond and flaxseed is good. The pecan is good with crust, cookies and cakes. What do you think of her biscuit recipe. I ask you because this recipe you have is amazing. I am curious if you would use Victoria's keto flour blend for anything. And why?

[@kimholland854]

Hello, yes, Nili did the bamboo bread in this video. Check it out: kzbin.info/www/bejne/rnmknWaCg9mKms0

[@Rainwatercolor]

When you shred the butter is that a large or fine disk you use it was really difficult to tell and I can't find anyone who tells you how to shred butter. I'm 71 so I may be searching the wrong thing LOL. Thanks so much!

[@bendav]

If you want to make buns instead of a loaf, do you make any alterations or is it the same except for shape?

[@terebrown2892]

You mean like hamburger buns? Cause that's what I'm interested in. Thx for asking the question.

[@bendav]

@@terebrown2892 Yes, the hamburger buns.

[@IndigoNili]

Shape and reduce the cook time! I'd guess 20-25 minutes

[@TheModestKetoCouple]

I bet that was delicious!

[@kylemcarthur]

Hello. I love your frozen shredded butter recipe. I make one of your older ones without egg yolk powder… Anyway.. I have found a wee ‘hack’. It came from a mistake (as the best revelations usually come from). I use the yeast recipe. One day I made the yeast up but couldn’t make the loaf on that day.. so the next day I made it and just used the yeast that was now fully fed and no longer bubbling (smelled like beer). The result was amazing. It smelled so much like actual bread and the taste is next level. Try it. I’m not sure what timescale would make the best ‘bread smell’ but when I cook it now I always make the yeast mix up the day before. The whole house smells like a bakery. Thanks so much for doing all your experiments so we don’t have to. 😁👍🏼

[@MsBiz888]

I totally nailed this recipe tonight, it turned out awesome! But hey, note to self, for next time I'll need to lower the oven heat and cook time since I'm using a convection oven. Probably 310-315 degrees and stick it in the lowest part of the oven. Huge shoutout to Nili for this incredible recipe! You rock, my friend. BTW, how to store this? In a ziploc in the fridge? How long does it last? 😄

[@dexter-wy5bo]

any plans of getting a copacker to produce/sell the mix?

[@sfolsen421]

Looks delicious, I'm excited to try it. In this recipe, did the egg white bread mix have the added fiber?

[@saraeasterday9558]

Can this be used for for pizza crust? How does it turn out?

[@midnight1951]

Where do you get your powders, e.g., egg white, whole egg, yolk, butter?

[@janismcgovern5067]

I have a question…can I use egg white powder instead of liquid egg whites in other recipes? What is the conversion?

[@poedameron8198]

Will this frozen butter technique work on regular gluten flour.🤔🤔

[@joanriley71]

Made my first batch of egg white bread this week. Thank you for the encouragement. Which recipe would be best to use as a "stuffing" recipe for traditional holiday cooking?

[@60x2andgood]

I have had a salad shooter got 45 years. My dad got it for me. I have given probably 30 as gifts over the years. You can save a lot of money by looking for them at the thrift store. And there extra parts too. Look in the kitchen area.

[@wendyjohnston3215]

Is the allulose powdered or granulated

[@faithopeloveful]

Do you have a similar recipe using egg whites rather than egg white powder? I have gone thru 2 big containers of the NOW egg white powder experiments and had to throw out a fair bit. Maybe the humidity here is not right for this bread. Love your experiments!

[@pegz.3959]

I think Jan Greta (sp???) has a good recipe with liquid egg whites.

[@celiawaddell4526]

Nili has one, but it still has some egg white powder. It is possible to dehydrate egg white, but it is time consuming.

[@kaycresswell6179]

Could you tell me how you made your ready mix so I can make a batch thanks kay from the uk

[@fnpfeelgood6627]

I’m going to try dehydrating my fresh egg whites to make bread and was wondering if I can do it in the oven. My air fryer has a dehydrating setting but more room in the oven and I could use a larger pan. But the lowest setting is 150 degrees and I can run the convection setting too. Do you think that would work? Or would I need to crack the door? Or should I just use my air fryer?

[@debradickinson161]

Thanks Nili for all that you do and share. I’ve only tried the egg white bread once using butter powder and it deflated. I think I over mixed the egg whites. Now after watching this video I am inspired to try again using the grated butter. Since you’re taking recommendations for variations on this bread, have you considered using it for stuffing would it hold up well to having broth mixed with it?

[@chrishitchings5128]

Hi Niki, I was wondering if you could swap out the butter for shredded cheddar cheese or mozzarella? Or if you would leave butter in and add the cheese too? I’d love for you to try a cheesy bread this way! Thank you for anll of your experimentation and I love watching your videos.

[@chrishitchings5128]

Spell check!!! I’m sorry I didn’t proof read Nili!!!

[@lunag8932]

Thank you for your videos! I have question..how long is the bread good for and should it be placed in the refrigerator? Thank you!

[@shepompi]

OK let me give you my honest opinion I tried your egg white powdered , butter bread, and I left out the arrowroot and allulose….ahhh still very chalky so I gave it to my dogs they loved it😊 Because I’m missing my bread so much, I tried your recipe with those ingredients And I have to tell you I absolutely love it love it love it. I’ve tried a lot of keto carnivore bread recipes had to throw most of them away or I should say give them to my dogs, but this one so far is the best. My question to you is what do you think about substituting the water for heavy whipping cream by whipping it first just your thoughts thanks😊 Ooh and since butter has a lot of water in it what do you think about substituting it for lard?

[@dewilton7712]

Are you sure the ratios are written down correctly with the recipes? It is not whipping for me. 145g of flour mix without fiber and 2 tbsp (32g) of salt in the flour mix seemed high.

[@60x2andgood]

@IndigoNili is this th latest bread you like? I watch one from a year ago where you tested 4 recipes. The last one you did on the video. You said it was kinda sourdough taste. Can you please link that recipe in a reply? I cant seem to find it. TY

[@angelinar2275]

Could you use shredded cheese as a fat instead of frozen shredded butter?

[@jannelppenthien3845]

What can I use instead of allulose? It does not exist in Denmark.😊

[@user-iv6ty3cd5i]

I have tried victorias kitchen bread with bamboo fiber and I wasn’t a fan. I may be the only I one! i found it flavorless and dryish. I’m still hoping to find the best bread recipe

[@jmom687]

I was just thinking frozen shredded cheese rather than butter 🤤

[@michellephillips6317]

Is the pan size an 8x4 or 9x5? Also, instead of going by the look of the bread to know it's done, is there a temperature we could go by? Thanks.

[@terebrown2892]

And I'm thinking the" knock on the bottom to see if they're home" trick probably wouldn't work?

[@michellephillips6317]

Maybe.....but it never works for me@@terebrown2892

[@hollydrouillard5115]

Can I assume you use Fine grind of Redmond salt? Not Kosher?

[@IndigoNili]

In the mix, yes

[@hollydrouillard5115]

@@IndigoNili Thank you so much!

[@WilliamEMorgan]

Does anyone know how many carbs are in the entire loaf of bread? Don't see any macros listing

[@100Diamonds10]

By the way, I brought the ingredients you suggested so the bread doesn't fall/squish like other peoples egg bread does.

[@danastur8214]

Hello, I am trying this egg white bread from the powder, following the recipe exactly and mine is just not whipping stiff, it's so frustrating because it's my 3rd loaf and even after 15 minutes of mixing on hight speed it looks like a cake batter! I tried even to decrease the water by little and it didn't work. Any advice? I checked for the expiration date on the egg white powder, even though I just got it, and everything seems fine, but it just doesn't work. I would appreciated any advice. Thank you!

[@maryfangman3067]

I need dairy free but wanted the fat. I have tried using frozen Wagyu Beef Tallow and it seemed to work. Has anyone experimented with going dairy free with this bread. Is there a butter extract that tastes good that has no dairy?

[@PinkLady54]

I need dairy free also. Great to see You here! ☺️ I use butter extract from Olive Nation; it is very good. If You find a better one, please share. I use it & a pinch of turmeric to make a wonderful coconut oil spread. But when I used that in the frozen butter bread it was not a go!! Another commenter told me why that doesn't work as butter is only 80% fat & coconut & tallow are 100% fat so... After that, like You, I just used half as much frozen tallow with some butter extract & it works better. I need more tries & varying the amounts & kinds of fats to find best balance yet. I used bacon fat 1st time & that wasn't good but by now I don't remember how much so... 🤔🤨 Unlike Nili I don't write things down so they can be properly evaluated & tweaked for fastest results 🤕🤪 But I feel like we can do it!! I JUST am thinking what if we make a whipped tallow (maybe that wagyu she uses🤩) incorporating 20% water & butter extract then freeze that! Then shred as usual!?!? I just did a fresh batch of tallow so I am going to try that today!! Might have the best sub?? Well after getting the wagyu of course!! but regular beef will have to do for now! Please share any triumphs or failures so I can skip or use those 😂😍🗝️🏆

[@brendashope1558]

Thanks for sharing your results, I have to be dairy free too, so have been using a different creator’s recipe. Would love to figure out df for this one

[@thliv5916]

I use shredded tallow instead of butter for all my carnivore ‘butter’ breads. Tastes great 👍

[@sandraantoniohuber7820]

Hi, I'm your new follower, I'm from Switzerland, I have a question, my oven only goes to 250 degrees, I don't understand how I can do it now?? Would it be 180 degrees for baking??? Thank you very much if you answer me❤❤❤

[@jle1597]

I don't know if anyone answered you, or you found out, but likely, you have to convert Celsius to Fahrenheit. I believe Europe is on Celsius and she's referring to 325° Fahrenheit. I'd have to look up the conversion. A long time since chemistry, lol.

[@TracyG-ij6uj]

I've tried this bread a handful of times with some of Indigo's variations. I think the taste is spot on to regular bread, but it's just way too dry, even with adding frozen butter. Am I doing something wrong or does everyone just deal with the dryness? I just can't get past it.

[@joannevanbelleghem1435]

Yummm... looks delicious! 😋

[@debbiewebber1582]

How does this bread recipe work if you leave out the allulose?

[@kimholland854]

It doesn’t get at browned. It is pale in cooler, and is less sweet by a tiny bit, but the allulose helps it get a nice brown crust. Other sweeteners don’t do that.

[@arkyhunter2750]

Nice.

[@angelinar2275]

So im in Central Mexico... I've tried the recipe twice. I could not seem to mix the egg white powder into a foamy substance. On my 2nd try, I attempted mixing the egg whites alone. It seemed to be working, but as soon as i added the rest of the ingredients, it turned into cake batter. I still baked it, and it tasted good but it was not pretty lol and im sure the butter all fell to the bottom. Any advice on different altitudes?

[@patreed2228]

I live at sea level inthe Florida pan handle, is there any adjustments l should make? It is usually humid.

[@christina6532]

Does your Instant Pot Pro fit the tall, wide mouth quart size canning jars? I need to start making the SIBO Dr. Davis yogurt and am leaning towards the Instant Pot. Would like to make some big batches using the larger jars.

[@khasenb]

Yes, that's what I use to make large batches of SIBO yogurt. It will fit four large wide mouth quart canning jars. I make a gallon at a time, but I usually have about a pint of the half-and-half mixture that will not fit in the four quarts. I then save that for coffee creamer or put it in for a second 36-hour fermenting.

[@christina6532]

Thank you! @@khasenb

[@stevecreacy5916]

How about the same thing with yeast?

[@terebrown2892]

Sorry, just a nosey nellie here ( not to be confused with our Lovely Nili) but what"same thing" are you referring to?

[@khasenb]

Yes, I think it will work with the same basic "mix" recipe but add the yeasted recipe ingredients and omit the last egg yolk powder step.

[@lauralong777]

Hot cross buns for the holidays!!

[@MsClefable]

please start making sweet breads like banana. pumpkin and the like i crave a big slab of pumpkin bread without the 400s of calories and carbs and sugar

[@60x2andgood]

You made mini mouse ear bread!!! Lol

[@truthinthefaceoftyranny]

frozen shredded marble cheddar..... can it be done, this inquiring mind wants to know

[@moremula4060]

I missed eating good pancakes without any nut flour

[@susanwilkie8019]

Does anyone who uses Bamboo Flour and figured out the ratio of bamboo to flour?

[@politicsreligionshow]

I have a studio apt with no traditional stove. Can I do your recipe in a counter convection oven? If so can you or someone in the comments recommend a brand Looking at Breville Smart Pro, Anova, Cuisinart TO65? If you don’t have a brand deal with a oven company seek one out to give reviews to help we singles who need to know best brand counter oven to bake your bread recipes. I searched and can’t find anyone reviewing making egg white breads in these counter ovens . HELP!

[@joannemorrison9492]

All I can input here is I researched with my husband every countertop oven due to being in construction awaiting our renovations and we found the best for us was the Breville smart oven. Just love it and it still performs as back up when we don’t want to use our big oven. The key for us was the ability to turn off the convection fan… good luck❤

[@jamiec6671]

Can you just mix the mix and sell it to me? Let me know, lol