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  • Writer's pictureSarah Flower

PSMF Protein Bread, Doughnuts, Bagels, Danish, Pizza and more....

This is a loaf straight out of the oven - excuse my bashed tin. This is a little darker than I normally make as it had allulose in it instead of erythritol.

Here is a slice of my standard loaf. As you can see the texture is light and fluffy not dense.

If you are new to these recipes I would recommend you use the notes below and make the bread rolls or bagels first as these are more foolproof. I do recommend the silicon bread roll tray.

You can also sweeten the dough and make these doughnuts.

These doughnuts are adapted from the amazing Maria Emmerich recipe for my UK clients. I make up a big batch of the protein basic recipe and then create rolls, doughnuts, bagels, pizza bases, danish, a loaf or whatever needed. Below is the basic recipe to do all these.

Basic Recipe

You can use fresh egg whites or egg whites from a carton, mixed with protein egg white powder, however, I keep things very simply with my recipe and just use egg white protein powder as I find it holds better, especially with the added gelatine powder (I use Great Lakes or Planet Paleo gelatine powder – you can buy planet paleo from The Natural Dispensary). It is a very simple recipe, but you do need to use a mixer to whisk the egg white protein. This is in cup measurements so very easy.

1 cup of protein egg white powder

1 tbsp gelatine powder

2 tsp cream of tartar

1 tbsp erythritol powdered sweetener

Pinch of salt

1 cup of water

1 large egg, separated to white and yolk.

  • Place all the dry ingredients into your mixer. Start the beater and mix, gradually adding the cold water and the fresh egg white. Place on high and beat until it forms very stiff peaks.

  • Once stiff, beat in the remaining egg yolk.

You can use this mixture to make any of the following or add additional ingredients (further down) to make sweet variations.

Bread Rolls/French Sticks

I use silicon bread roll/French stick pans, I use these or you can make bread rolls using an ice-cream scoop.

Loaf - You can use a lined deep loaf tin for the loaf. I use this one (

Bagels - You can also make bagels but placing them in silicon bagel/doughnut moulds, and topping them with some bagel seasoning. I use these moulds -

Pizza - You can also spread onto a silicon mat and make your own pizza base – cook these for approx. 10 minutes, then either top or freeze until needed.


You can also use the unsweetened mix to make pasta – simply place a thin layer on a silicon sheet. Cook for 8-10 minutes. Use a pizza cutter to cut into strips like tagliatelle or lasagne sheets.

To cook - I use a fan oven at 165c for the times shown above.

  1. Turn off the oven and leave them in the oven for 15 minutes.

  2. Remove and cool.

  3. If you are baking a loaf, depending on size, you can cook for up to 20-25 minutes.

Sweet Vanilla Doughnuts with Chocolate Top

If you want to make sweet doughnuts, you can use the same base recipe (I sometimes double up and do half savoury half sweet) but stir in the following when you add the egg yolk.

1-2 tsp vanilla extract

2-3 tbsp more of erythritol powdered sweetener (or to taste)

100g dark chocolate (I use 95% cocoa content)

Place in silicon doughnut moulds and cook as above.

When cool, dip into melted dark chocolate to cover the top.

Danish Pastries

To make Danish pastry style, follow the same recipe as the doughnuts.

  1. Place Danish size dollops of the egg white mix onto a silicon mat (or parchment).

  2. Create a small indent in the centre of each.

  3. Add 1 tsp sugar free homemade jam to the centre of each.

  4. Mix 2 tbsp cream cheese with 1 egg yolk and 1 tsp vanilla.

  5. Place 1 tsp of this into the centre of each Danish on top of the jam.

  6. Bake as above for 15 minutes.

All the above can be frozen. Store in an airtight container in the fridge - lasts 4-5 days.

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