🧈🍞NEXT LEVEL Butter Bread **67% FAT**

[@patriciawalters6778]

I grate frozen butter for a lot of things and have found you can do it by hand very reliably without the worry of the butter softening too much by using this method: Simply freeze twice as many sticks of butter as you need to grate. Unwrap half the stick of butter and use the still wrapped end as a handle. Grate half the stick down to the wrapper into a bowl. Repeat as needed to the desired amount of grated butter. Obviously, only the coldest part of the butter gets grated, so the texture is preserved. Just use the other half of the stick for something else. I like to grate the first half stick into a metal bowl, place it in the freezer, then grate the remaining half-sticks one at a time into a smaller bowl, or onto a cold plate and add them to the bowl in the freezer as I go. It does take a bit more time and effort but it means you wont have to spend $$ for a new gadget just to keep your butter cold!

[@daughteroftheking1671]

Nill , I tried this recipe and to be honest , I felt I was eating foam HOWEVER , I’m totally STUNNED as I did ONE Modification and end up with THE BEST bread available. Dang it ! One can SELL IT ! All you need is to add at the very end BY HAND , very gently , 2 cups pork rinds “ flour”. That’s it!!! AMAZING!!! It corrects the “ foaminess “ taste. The texture is like an upgraded whole-wheat bread. Also I reduced the allulose to 1 teaspoon. I don’t like too crusty lol (((Thank you )))) YOU ARE THE BEST !

[@kimbucha1]

I have having problems with my bread caving in the sides…does the pork rinds remedy that? ( it also doesn’t stay rounded at the top)

[@juliehill846]

"The Bread Queen" ....Yes You Are!!!! 👑👑👑👑👑👑👑👑👑👑👑👑👑 I have had to lower my protein and up my fat. And this is just what I needed!!!! Thank You 🥰 👑 I'd love to have a fully illustrated bread cookbook from you!!!! 🥰

[@niccidee782]

Sorry to say Julie, but egg whites are full of protein. It's the yolks that are the healthy part. :(

[@juliehill846]

@@niccidee782 And why it was nice to see that Nili came up with a way to add a little more fat to that protein. I also eat plenty of egg yolks....not only whole eggs but I also enjoy the yolk waffles quite often. 😋

[@malinamorin4296]

Queen of tenacity and experimentation. You are so creative and innovative. I really admire that and the way that you are willing to share your successful results. Definitely gifted!

[@TACOSmithMT]

I made this bread without the acacia fiber and it turned out beautifully! So beautiful, in fact, that my loving husband made me a grilled ham grilled cheese and it brought tears of joy to my eyes. I have been eating low carb for almost six years and have missed my grilled ham grilled cheese sandwiches. Store-bought keto bread made me feel terrible so I have avoided sandwiches for years. This is a game changer for our lives. No more store bought bread for my hubby 💚 Bring on the French toast! Thank you, Nili!

[@amie8014]

Just made this today. I love you. Honestly this is such a game changer. A blessing to all of us on keto - especially those of us who are on it long term as a lifestyle. I have bread back!! Without guilt!! And I don’t “pay for it” the next day. This bread MELTS in your mouth. Truly the texture and flavor of “real” bread.

[@auroraketovore90]

Oh Nili, this was brilliant! I just made a batch only I used the butter bun recipe instead. (Simply because I prefer buns to loaves) instead of the butter powder I did the 1/2 cup grated frozen butter and I added 1 tsp yolk powder to the 3 Tbsp acacia fiber! 🤤melt in your mouth goodness! SOOOO AMAZING GOOD! Thank you! 🙌🏻

[@IndigoNili]

That was going to be be next attempt! Next Level Butter Buns! 🤩

[@tamarajans]

Oh I can’t wait to try that. Just got acacia fiber. The frozen butter is definitely a huge winner for me. 😋🥰

[@jbob1548]

@@IndigoNili Have you done this yet?

[@scottwarren8847]

Yall are winners! Love these ideas. Doing OMAD going on 2 years and carnivore for the last 60 days. Gonna go for 120 and reassess. Miss baking these treats!

[@tinaingles4640]

I have used Carnivore's Angel cinnamon roll recipe and make cinnamon bread. The filling I cook to desolve the sugar then put it in a flat pan with parchment paper, freeze it, chip it up and add at the end just mix enough to mix it in. Put it in a loaf and make a full loaf of bread. It leaves ribbons of cinnamon sugar through out the bread.

[@diannadunlap4884]

Sound delicious!!

[@stephwessel7346]

Great idea, Tina!!

[@jax-zm1bb]

@@stephwessel7346 Sugar is a definate no-no on the carnivore diet. It takes you out of ketosis. Sweets are what gets us in this obesity trap/addiction mess in the first place. From Birth [formula].

[@mcomeslast]

Excellent! Thanks!

[@TheVinegarden]

@@jax-zm1bb I think she meant to say use keto sweetener

[@lauraa2877]

I have not made or been interested in making any egg white bread in quite a while as I just couldn’t tolerate the texture and or taste, but I will definitely be giving this a try, because butter makes everything better. I made the new bread with the shredded frozen butter and WOW! It really is next level and absolutely delicious!

[@annmarie9321]

Like so many others, I have returned to a higher fat diet. This is just what I needed to be able to continue with sandwiches! Your recipes are AMAZING!!!

[@wilkinsoncaregiving6505]

No gonna lie, I was not impressed with the texture at first. Flavor was spot on but that texture was 🥴. But after sitting in a ziplock overnight the texture got even better. Now I’m like 98% convinced this is real bread 🍞 😋 Thank you for your commitment to bringing us toast & sandwiches again ❤

[@kimbucha1]

In the fridge or on the counter?

[@julieanne89]

I wonder with the arrowroot what the carb count is

[@BarbiesTwoBitz]

Every time you come out with a new and/or revised version recipe , especially bread products, I get excited and load up your video asap. You are an exceptional presenter. Butter going in the freezer now for bread making tomorrow. THANK YOU!!!

[@bhampatty1]

Oh my, this recipe is wonderful! I have tried many variations and they have always been just meh. But this!! I did leave out the arrowroot and reduced the allulose to 1 tbsp (it was still plenty brown). I loved the extra amount of cream of tarter because it really did taste like sourdough. Really buttery sourdough! Thanks for all your hard work!

[@f0rbr3nd4]

Ok, now you're speaking my language! Butter makes everything better! 😋

[@Molaketime]

Yay! Thanks for all the great improvements! I have been making mine with lemon extract with more of a pound cake consistency (1/2 c egg white powder- 1 1/2 c egg white) version. Will add frozen butter too! Just keeps getting better and better. Can always leave extract out of bread and make the brown butter topping and put the lemon extract in that. The possibilities are endless!

[@JB-wp2gn]

That sounds amazing! Can you clarify: are you using both 1/2 cup egg white powder in addition to the 1 1/2 cups liquid whites? Or do you mean one or the other?

[@Molaketime]

Both together and no water

[@myrtledelph4520]

Where do u get eggwhite powder

[@myrtledelph4520]

Are u on keto or carnivore

[@valbrenneman9071]

I need to try that! Sounds great!

[@MichelleK765]

[@SchwaAlien]

We buy lots of organic butter at Costco and keep it in the freezer until it’s needed, it’s almost half the price of grocery store butter, so well worth it and we’ve never had any spoil... the only issue is that it’s 1lb blocks, not sticks so it would not fit in the salad shooter, I’ll have to thaw it, cut it and re-freeze it or grate it another way.

[@valbrenneman9071]

Made this today! I think it's fantastic! I usually can't eat the other recipes because as you call it, it's too chokey but this was not. Thank You!! Now I need to look for a salad shooter at the thrift store!

[@smiley0529]

Winner, winner!!! Probably the best recipe I have tried yet. Thank you!!!

[@audreyfoley6703]

This is my favorite recipe! I love mixing half shredded frozen butter and butter powder, I also add a egg yolk instead of powered egg or yolk powder. It turns out wonderful! It’s by far the best tasting loaf! Only down side I need a bigger pan mine is to small! Lol

[@rikwen96]

I have been cutting down on my protein lately and adding more fat. This bread reminds of me, preketo, of making biscuits with frozen butter. The effect here would create a really flavorful concoction of the egg whites and fat. Thanks for your experimentation.

[@citrus471]

Thanks! I'm so excited to try this recipe!!! The comments on the bread were very encouraging!.

[@tamarajans]

It seems crazy to to say (for me) but the craziest thing about this bread - in all its versions - is that it’s actually FUN to make. I don’t think I’ve ever said that about any food prep ever. 🥰 I love it.

[@brendam4965]

I finally tried making this version. GAME CHANGER!!! This bread is delicious!!!! Thank you, thank you!

[@deborah2592]

GENIUS ! You are so innovative.....you are making such a difference for KETO followers. Bread has always been the big missing element. Can't wait to try this as burger buns (will do the 1/4 cup as you recommended for a more moderate mix). Happy to up my fat with mayo ... or toasted with more butter. THANK YOU !!!!!

[@deboraheubanksrafferty]

Pulling out my egg white powder, and dusting it off, and the other too-expensive ingredients I'd bought for bread and put away because it just, I didn't like it much, to try this recipe. It's very close, if not completely, BBBE compliant. Chokey texture, yes, that describes it. It stuck in my throat. I have high hopes with this extra-fat-added bread. Thank you for another bread recipe and the tips.

[@lisam4889]

Thanks so much. Your 2.0 recipe is life changing! I take the bread out at 30 mins and brush with melted butter on all sides. Tastes good, helps with dryness and adds a little fat. Will try this new recipe. Thanks for all you do!!

[@KetogenicWoman]

oooo I like this bread, it has less ingredients (i'm sensitive to many of them now!). Very cool technique!

[@IndigoNili]

I was thinking this technique would be great for the bbbe versions of the bread! 😃

[@monavance2125]

I have been trying to love the egg white breads but it was just a meh for me. This version has changed that! I piped the batter into the twinkie size bun pan and it was a perfect fit. The texture on these buns is glorious. I kinda wish i had made a couple burger buns instead of all dog buns 🧐 i am so grateful for the videos that you create. Blessings to you and your family ❤️

[@nancyjackson8690]

You are such a clever gal. On my to do list tomorrow! Thank you

[@RadicalGeek42]

Thanks for trying the frozen butter. I made buns today and instead of butter powder I used the grated butter and they are *fantastic*. I don't use arrowroot powder and only use 1 TBSP allulose, and 1/2 tsp cream of tartar, and only half a scoop of unflavored gelation, but also add in 1 TBSP fortified nutritional yeast. I still use 1.5 c water and 120g egg white protein so my batter is not quite as stiff as yours, but it didn't collapse as much. The buns are delightful.

[@pattylyman7907]

Oh Indigo!! Now you have done it!! Thank you. Thank you!!

[@Andreatf]

This bread is a life changer. First egg bread i can eat and enjoy. No dryness! Thank you, thank you!

[@ClydeneBalkeMusic]

What a fabulous addition!!! It makes a great bread even better!! The texture is just like wonder bread!! seriously! I made french toast out of it and made homemade sugarfree maple syrup to make the whole meal sugar free. So delicious. We actually ate the whole loaf with no waste. First time!!! Thank you so much for all you do to help us not have to reinvent the wheel...er uh bread.... lol.

[@openbutterflies]

How do you make homemade sugarfree maple syrup? We make maple syrup on our property and I would love to make it healthier!

[@irishpixierose]

Oh Nili, I think this recipe will be my comeback to egg white bread. I stopped making it because of the choking factor after my son choked. Finally I will be able to use the egg white powder I have on the shelf. Thanks 😊

[@ledacedar6253]

along with it's hig protein and no fats when we AI need 80% fats with proteins; butter spread on top or an occasional binge -Grilled Cheese

[@teresaobrien663]

Genius!!! Thank you for always experimenting & sharing your creations with us. 🥰

[@hanlinc1]

You are the Bread Queen! My husband was so ready for me to make a loaf tomorrow for grilled sandwiches!!! 😋 Thank you so much ❤️ love you girl!!! 😍

[@janetenney3508]

Thank you for the recipe and LMNT code. I appreciate the detail that you go into when showing us your recipes too.

[@ed--bostonmass.6586]

That was awesome One question why not use fresh egg yokes instead of the powder and the same with the egg whites?

[@michelesteward5170]

Oh yes! I'm really excited to try this, as I'm back to high fat keto now~

[@judyrobinson5044]

This is GREAT--my hubby will most likely eat it when I add this butter. He thinks the bread is too "flat" tasting in the last method. Also, just want to mention again that glucose/dextrose even at 1 tsp per loaf will brown the bread just fine. Spread out over the loaf the extra carb count is negligible especially considering that you already have quite a few carbs in the arrowroot powder.

[@pattylyman7907]

Oh Nili. I made this yesterday. Left out the arrowroot. I'm speechless at its perfection.

[@SimiAcheronsDemon]

I can’t get Allulose where I live so I experimented with Glycine. It works. I get a good crust and the bread is golden brown. The inside is fluffy and stays fluffy and moist for 5 days out on the counter. I just cut fresh slices from the loaf every day. I also made a sweeter bread with homemade macadamia nut butter drops in it.

[@japanlove8249]

OMG, thank you for the comment. I don't have allulose but I do have a bottke of glycine! How much glycine have you added? Same weight as the allulose?

[@SimiAcheronsDemon]

@@japanlove8249 sorry I eyeball it. I use 1/2 a tablespoon or a tablespoon cause it differs how many fresh egg whites and egg white powder I use. Last batch of bread was 18 fresh egg whites and 5 scoops of egg white powder and I used butter powder 1/2 of a small scoop. I have a scoop from the beef collagen I usually use (the collagen container comes with the scoop) which is small. You have to test it out. Don’t use to much or the bread has a sweet taste.

[@japanlove8249]

@@SimiAcheronsDemon thank you so much!

[@gavtex1065]

@@japanlove8249 A ‘bottle’ of glycine??? Are you sure you’re not confusing glycine with glycerine?

[@Pooshee123]

Is glycine generally a powder or liquid?

[@olderpennsylvanian-op2368]

I could not make myself pull out my heavy Cuisinart just to do a stick of frozen butter so I just pulled a stick out of the fridge, and grated it by hand in about 30 seconds into a little plastic container and threw that in the freezer. My refrigerator is cold enough that the butter is very solid. I will update after making the bread. This is going to be a fun experiment for me. Thanks for having the idea and sharing it.

[@mary33909]

that’s what i do!

[@cw1626]

Well that sounds interesting. I think I'll try this recipe this weekend. Thank Nili.

[@jenswalks]

This is fantastic, Indigo! What a great idea. I decided to try it but had the problem that it's impossible to buy small quantities (under 10 kg) of egg yolk powder in Australia for human consumption. The only small quantities you can buy are from pet food companies. They sell it to cat owners for fur balls, but I wasn't game to try eating their product myself. It eventually dawned on me that I could do the same with an egg yolk as I did with the butter - freeze and grate it. It worked a treat. The butter is hugely helpful in counteracting the dryness of the egg white bread. I can actually eat the stuff now, and have finally enjoyed a steak sandwich again. In the past I've tried adding crushed pork rinds to the beaten egg whites to counteract the dryness of the bread. However, the rinds always make the egg whites sink, giving a dense result. I'm wondering if freezing the crushed pork rinds first could work as well as freezing the butter in keeping the bread high and light? Worth a try, I think.

[@TgWags69]

I'm curious what would happen if you melted the butter then whipped in the egg yolks first and then freeze it and grate it. Maybe the egg yolk wouldn't really incorporate. On the other hand the yolk helps emulsify the fat and if might help overall integration???

[@ninilambnini3497]

This is the first time I have ever heard of egg white bread I can't wait to make it.

[@valpople6366]

Looks delicious,I’ll be making this Friday,thanks for all your time and experience. Have a great day.

[@bearsmom42]

You think of everything! I haven't made bread since I decided to go higher fat because psmf wasn't working for me. Now I will be making bread again!

[@stephwessel7346]

Just ordered more LMNT than I should have for a family member who has been feeling poorly. 😅 wish she lived near me so I could bake this bread for her, too! I can’t wait to make it for myself this weekend! I am just getting to the end of your last real egg white loaf recipe (that didn’t turn out as pretty as yours) but still tastes great! I will be weighing my ingredients next time! Always love your recipes and I enjoy all of your content with the kids so much, too! 😘🥰

[@nancyjackson8690]

Just made this. Nilli, it is fantastic and made the best grilled bacon and cheese ever! Thankyou for all you do for us.

[@dawnwatkins6554]

I'm wondering if it would be good with Cheddar cheese and Old Bay making buns if it would mimic Red Lobster cheddar biscuits?

[@RosemarieHelus]

There are just so many recipes out there. I’m overwhelmed. Everybody is doing it and coming up with new ideas. I made a couple of them and they all had that memory foam texture. This sounds like it will not have that and I am hoping it won’t. I think, and this is just my opinion, that your recipes are so much better than others because you are knowledgeable in the chemistry of different ingredients. Thank you for all your recipes. I really appreciate them. Let us know if this new recipe has a better texture and not memory foam. Thank you so much for all your hard work in development of a better recipe.

[@mariongergen5913]

0:24 0:24 Just made this using egg Whites and MCT powder. First try and I got a huge loaf. Thank you for your video and variations.

[@kelly889]

Hi lovely lady, that loaf looks awesome, and of course life is always better with more butter 🙏🤗 just wondering if you could tell me the new macros as i couldn't see it on the printable recipe. Thanks and well done to our best keto/carnivore bread professor!👏👏

[@susankitchin325]

WOW! I did use the 8 cavity silicone bun pan, and these buns are delicious! I baked for the full 45 minutes, but should have taken them out earlier. I'll do that next time. These are awesome for sandwiches, or just eating with a meal with Kerrygold Butter spread on them! I made Seafood Gumbo on Saturday, and had one of these instead of the traditional way of having Gumbo with rice!

[@staciebrown9058]

I just made this. Cooling as I type. There is one thing that I have noticed with 99% of all the egg white breads, it’s the crust! The crust is what makes it chokey!!!! I also made the easy PSMF bread and I almost tossed it due to the crust. Once I cut the crust off, it was 🙌🏻. Maybe I will start cutting the sweetener back to make it less brown and chokey. Can’t wait to try this one now too.

[@HS-tm1bp]

I also cut off the rust. Have you found a solution?

[@hopefulforhumanity5625]

1 T. of allulose is all that is necessary for browning the crust. Some people have a rough time digesting allulose, but they might do better with less in the recipe.

[@EllenJohn4]

Thanks for addressing the choking issue. My hubby has a brain injury which makes swallowing the regular Emmerich recipe to dangerous for him to eat. So happy for your efforts here. I will try this in short order👍

[@sueholt4266]

Wow! What a genius and delicious technique for the bread! I can’t wait to make it. 😍👏👏👏👏👏👏

[@candicevader]

Thanks!

[@khasenb]

Absolutely 10 thumbs up! Thank You 🙏

[@teresalynnturner781]

I used stevia instead of allulose and mine browned perfectly.

[@judyduran2306]

I'll be trying this for sure! Thanks! That bread looks delicious. 💙💙💙🦋🦋💙💙💙

[@cynthiabrosnan4539]

I just made this recipe, and it is amazing! Wow! I cut the allulose to 1/8 cup and it still browned beautifully. I have to be careful with allulose since it can cause some mild cramping if I get too much. My husband also loves this new version, so much flavor! Thank you 😊 💓

[@liap1293]

Thank you so much for this higher fat bread. It's just what I need.

[@NarsilRenewed]

I just made it in my Ninja multicooker since I was craving bread. Very easy, I only had to dehydrate 1 egg yolk earlier. I was surprised at how much batter there was, it was DOUBLE the volume of my little glass loaf pan, so I just baked it in the grill basket. Does have a slight eggy taste and smell, but what a delightful texture (I threw in an extra tsp of gelatin since I like my bread to be substsntial), very satisfying to snkk your teeth into, makes a fantastic sandwich. Hubby said it tasted "flat," so now I wonder what else can be added to it to make the resemblance even greater. Need to rewatch that yeast bread recipe. THANK YOU NILI! Definitely subscribing to this channel.

[@SheriMorgan]

CONGRATS NILI!! Grabbing my LMNT through you!!! You’re amazing & one day I hope to have a Homestead like you!!! Love&light from California ♥️♥️

[@cassandrac1509]

I just use cold butter & a regular flat grater... I whip up the bread batter & just before I put it in the loaf pan I put my flat grater across the bowl & grate in a tablespoon or two at a time... across the top of the batter then stir it in well with a spatula... then put in your loaf pan & bake.... it's amazing... I do get a high loaf but the sides wrinkle down a little... but my slices are still high & plenty big for a sandwich... I think the only other thing I do is a change from your recipe... I just use 1 cup of egg whites from carton & 1 cup of water with 1 cup of egg white powder.... I get it mixed up in 5-7 minutes & bakes in 35 SO EASY.... I am wondering how it will do without the arrowroot powder or with just half... I am SO insulin resistant that nothing I've done gets my bs down enough... the lowest I've managed is 118 midday.. ugh... Always high in the morning... I maintain around 145 average which is still way to high. I wish I knew what to do... I do eat high fat but wonder what else I can do. Thanks for all you do... I love your videos!

[@nataliajimenez1870]

You may have to go to basically 0 carbs until your get your sugar and insulin under control. I suggest her 0 carbs egg whites + gelatin crepes/wraps/tortillas instead of the bread. You can also make noodles out of them (I highly recommend the noodles. They opened a world of recipes that I couldn't have with the most common 0 carb recipes. I could eat stuff like beef stroganoff over noodles or shrimp scampi pasta). Then when your insulin is finally controlled you can add a few low carb veggies and stuff like this bread

[@lorettacaputo6997]

I don't eat alot of bread, but I have followed your experiments with egg white bread. I loved the way the bread looked in all of the older recipes, but I gave up on it altogether because of the texture. I will try this new version and see where it goes.

[@sweetrouble420]

You are a genius and so grateful for all you do for us.

[@Mikenmissy]

OMG!! This is a game changer.... adding frozen butter! Amazing I made this recipe and yes its the BEST RECIPE !!! Thanks Nili!!!! XOXOXOX

[@onehunderdfold]

WOW! Thank you for a great recipe and all the pointers are so helpful! Thank you for sharing! Very much appreciate it!

[@randomsaltyperson1148]

You are AWESOME!!! Can not thank you enough for all your testing! FINALLY the best recipe yet!

[@auroraketovore90]

OH.MY.YUM!!!! 😍 not only does it look delicious and I cannot wait to try it, it also solves the problem of getting some ingredients. Butter powered is a pain as it has to be ordered. Now, can I do this with the butter buns which is the recipe I generally make.

[@auroraketovore90]

Oooooh I’m also dreaming of pizza crust! 🤩 hmmmm

[@CathyPinAZ]

Genius! 👏🏼🍞🧈❤

[@mcanada5030]

Wow. I made this today because I finally got egg yolk powder. It is amazing. I don’t have allulose so I tried BochaSweet but it didn’t brown like yours. Doesn’t matter. It’s wonderful. Thanks so much.

[@elizabethpappas5697]

I love this bread! My husband says that this is real bread and not a replacement! Thank you so much.

[@maryford7435]

You are amazing as always, continuing to improve what could make reciepes better. This is truly a homerun. Outstanding keep up the great work, thanks for all you do!

[@beejereeno2]

Collapsing sides was an issue for me too, in the early days of me trying PSMF bread. So what I did was this: While the bread is still in the oven turned off, but as soon as the loaf is cool enough to handle without burning fingers, I pull it out of the pan and lay the parchment onto the rack and then turn the loaf onto one side (the long way) for 15 mins of the cooling time, then turn it onto its other side the rest of the cooling time.

[@rosiniacouturaud4798]

Thanks

[@IndigoNili]

Thank you so much! ❤️🥰

[@trayfoo]

Game Changer! First thing on the food prep list for tomorrow!

[@trayfoo]

NO CHOKE bread is NO JOKE!! Wow, my new favorite recipe...amazing soft buttery texture. BRAVO Indigo! We've managed to eat half the loaf and it's only been out of the oven an hour. Also I hope you and yours are safe from the fire zone. I am on tenterhooks watching the wildfire map (currently red zone is about 8 miles from us...)

[@rockerch1ck]

You're amazing! This is what I needed. Thank you, thank you.

[@deborah2592]

OMG...bet this batter would be fantastic as CARAMEL BUNS.....so luscious!

[@michellemorris4530]

Wonderful, this is so awesome! Thank you for another successful experiment! My problem is I don’t let mine get to stiff peaks enough I imagine and I don’t have a kitchen aid mixer, however it is a pretty decent stand mixer, I won’t give up though! I wished I would have waited a few days to order my LMNT to get a free package, oh well maybe the next time!

[@janismcgovern5067]

I made my butter bread and it’s in the oven! My egg protein powder arrived yesterday. I can’t wait!

[@shelly2758]

I will have to try that, thanks Indigo !

[@teresanemcik1422]

Just made this today.. OMG this taste delicious! Thank you 😊

[@debrabrady9736]

Loved this and appreciate learning from you. Thank you so much!

[@adrianacarrizales6237]

Thanks so much for keeping teaching us I can’t wait to try it

[@maryrowan418]

I just wanted to say thank you for this bread recipe. I just made it and it is delicious, finally an egg white bread with great flavor and texture.❤

[@Mary_Hubbard24]

I have this in the oven. I ordered the yolk powder after i almost choked on Maria’s easiest recipe. I don’t think I whipped it enough, but I know this won’t choke me and I want to be able to have bread on my carnivore diet

[@dinawalsh3988]

Thank You so much for the recipe. Cant wait to try it.

[@valbrenneman9071]

Butter in the freezer! Can't wait to try this!

[@HollyGeee]

Wowza, I am making this one! Going to put that butter in the freezer now.

[@mifetayo]

I finally tried this. I grated thr butter with the grating attachment on my food processor. I chilled the medal part to cut down on melt. It did a great job. This bread is a game changer, but i think I need to bake it longer next time. Its a tad damp on one edge. Hopefully refrigeration and toasting will firm it up.

[@symplysimon2822]

I watched your NEXT LEVEL Butter Bread.....I cannot find the "printed recipe".....and the Butter rolls that are similar? Love your channel, presentations, etc!!

[@lindasewell7775]

This is amazing bread, very good! I’m new to following you and cannot ever find the nutritional info without spending a lot of time scrolling through comments or re watching the video. Is there a reason you don’t list this where it’s easily found or tell this new by where it’s hiding?? Thanks so much!!

[@bellekordo]

Thanks so much for figuring this out. I will try this. ❤Yay!

[@tabathatammaro9187]

You are a FLIPPIN GENIUS! 😀👏🏼👏🏼👏🏼👏🏼👏🏼🙌🏼

[@risasklutteredkitchen1293]

What a great idea. I will have to wait until i order more egg white powder as i ran out.

[@charlotteb9269]

Great recipe! Trying to get my husband to eat lower carb, etc., and this was the one he really liked. Brilliant! Thank you.