Comments on: Easy Best Low Carb Keto Cottage Cheese Bread Recipe

By: Brenda Bennett

Brenda Bennett — Mon, 29 Jun 2026 13:09:02 +0000

In reply to Helen.

Great question! Unfortunately, they’re not always the same product. Many dried egg white products are simply dehydrated egg whites meant to be reconstituted, while the egg white protein powder I used is processed specifically as a protein powder and behaves differently in baking. https://amzn.to/4wgxe0C

If your loaf turned out like Styrofoam, that tells me the dried egg whites you used likely aren’t functioning the same way in this recipe. The egg white protein powder creates a finer crumb and more bread-like texture.

That said, this bread will never have the chewy texture of a traditional sourdough because it’s grain-free and gluten-free. If you’re looking for the best possible result, I do recommend using the exact egg white protein powder listed in the recipe. It makes a noticeable difference in both texture and flavor.

By: Helen

Helen — Sat, 27 Jun 2026 21:26:56 +0000

What is the difference between dried egg whites and egg white protein powder with only 1 ingredient dried egg whites? I have dried egg whites and used it twice for these measurements. bread is like styrofoam would love to have a bread that has a texture more like sourdough and a nicer flavour. Will using egg white protein powder improve the texture away from styrofoam?

By: Brenda Bennett

Brenda Bennett — Mon, 19 Jan 2026 11:11:13 +0000

In reply to Ashley. Thanks so much Ashley!

By: Ashley

Ashley — Sun, 18 Jan 2026 20:29:48 +0000

Made this bread today. Followed the recipe and added a heaping spoonful of Allouse sweetener to balance the salt flavor. Used an unglazed stoneware pan and it turned out beautiful! It came out of the oven golden brown and with a good rise. Texture is springy but it tasted beautiful and like real bread.

By: Cld

Cld — Sat, 22 Nov 2025 14:48:29 +0000

In reply to Hank. Hank, Thank you so much for your comment!! I agree with you about the egg whites powder-nasty taste. I will try your suggestion. Now I have to find a Whey alternative. Whey is “no whey” for my body. 😆

By: Janice

Janice — Fri, 21 Nov 2025 19:45:52 +0000

In reply to Ruby.

Me too! Very disappointed

By: Janet

Janet — Mon, 28 Jul 2025 22:51:38 +0000

In reply to Janet Thompson. Hi again, I used Orgnisulmte Whole Egg Powder and Talcufon Egg White Protein Powder. Are there better powders to use? Thanks for your help.

By: Brenda Bennett

Brenda Bennett — Mon, 28 Jul 2025 12:55:31 +0000

In reply to Janet Thompson. So tell me the whey protein and egg white protein you used.

By: Janet Thompson

Janet Thompson — Sun, 27 Jul 2025 22:47:02 +0000

I baked this twice. The first time, it deflated by half. I still ate it. I was very tasty, especially as toast. I thought the reason it deflated was because I failed to remove it from the pan right away. The second time, I followed the recipe exactly. It deflated to a flatbread. Had to throw it away. I used a ceramic pan, because I don’t have a glass one. Is that the reason it is deflating? I’m willing to give it one more try, because I liked the taste, but after that, I have to give up. HELP!

By: Brenda Bennett

Brenda Bennett — Sat, 26 Apr 2025 14:32:04 +0000

In reply to Dani. The video I shared was not for the measuring of the egg white protein powder, it was for the whole dried egg powder.

By: Dani

Dani — Sat, 26 Apr 2025 14:26:18 +0000

so I bought the ingredients for this recipe and reviewed the video how to measure powder and I’m a little confused as the egg white powder indicates 1 cup but 85 grams however in the video you indicated 1 tablespoon was 4 grams so I would expect based on one tablespoon being 4g 16 tablespoons to a cup the weight would be 64g not 84g for the egg white protein powder which is quite a lot of difference when baking I would think … I’ll give it a go with the measured weights but just wondering if you could clarify… maybe I’m overthinking it thnx

By: Brenda Bennett

Brenda Bennett — Sun, 06 Apr 2025 18:53:06 +0000

In reply to cc. As I mentioned above about replacing the whole egg powder with 3 eggs, I did not have success with it so I can't advise on it. Some people did have success.

By: cc

cc — Sun, 06 Apr 2025 16:17:45 +0000

I’m going to try this using 3 eggs. Do I still use the 1 cup of egg white protein powder? Any substitutes for that? Also, can I use my Pamper Chef loaf pan?

By: cc

cc — Sun, 06 Apr 2025 16:14:48 +0000

In reply to Hank. Did you still use the 1 cup egg white protein powder? I've never used this. I'm going to try this and bake it in my Pamper Chef loaf pan.

By: Amber

Amber — Thu, 13 Mar 2025 22:25:25 +0000

In reply to Ruby. This happened with mine too. Reading through all the comments to try and find a response for help, but so far no luck.