Egg White Protein Bread (Keto)

Image by Dominic Alberts from Pixabay

1 1/2 cups of water (354ml)

120g egg white protein powder (1 1/2 cups)

1/2 tsp cream of tartar

1/2 tsp salt

1/4 cup allulose (36g)

20g whole egg powder (3 tablespoons)

Preheat the oven to 325 degrees. Add the water to the bowl of your stand mixer and then add in the egg white powder, cream of tartar, salt and allulose. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low, add in the egg yolk OR whole egg powder and mix just until combined and no lumps are left. Spread the batter into a large parchment paper lined loaf pan. Bake in the preheated oven for 40 minutes (If doing 2 mini loaves cook for 33 minutes). Remove from the oven and allow to cool in the pan on a wire rack for about 10 minutes. Remove from the pan and allow to rest on the wire rack until completely cool to the touch. Slice and enjoy.

Whole Egg Powder Version: Serving = 1oz slice (16 1oz slices per loaf) Calories: 38 Macros: Total Carbs 0.1g, Fat 0.5g, Protein 6.6g

This recipe is based on Maria Emmerich’s Easiest Protein Sparing Bread recipe. Find the original recipe here:… Thank you, @Maria Emmerich.

This recipe is from Indigo Nili on Youtube.

We usually make 8 slices of pizza and 8 rolls with it.

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