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My Best Egg White Bread

Ingredients

  • 1 1/4 cups (295ml) of water
  • 1 tsp unflavored gelatin
  • 100g (1 1/4 cups) egg white protein powder
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp Redmond real salt
  • 1/4 cup (36g) allulose
  • 2 tbsp (16g) arrowroot powder, optional

To add after whipping:

  • 1/4 cup (24g) butter powder
  • 2 tbsp whole egg powder

Instructions

  1. Preheat the oven to 325 degrees.
  2. Add the water to the bowl of your stand mixer and sprinkle the gelatin over the top.

  3. Add in the egg white powder, cream of tartar, salt. allulose and arrowroot, if using.

  4. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 3-5 minutes or until stiff peaks form.

  5. In a small bowl mix together the butter powder and the whole egg powder.

  6. Reduce speed to low and stir in the butter powder mixture just until combined and no lumps are left.

  7. Spread the batter into a large parchment paper lined loaf pan.
  8. Bake in the preheated oven for 40 minutes (If doing 2 mini loaves cook for 35 minutes).

  9. Remove from the loaf the oven and allow to cool in the pan on a wire rack for about 10 minutes.

  10. Remove from the pan and parchment paper and allow to rest on the wire rack until completely cool to the touch.

  11. Slice and enjoy.

Recipe Notes

Substitution options: 

 

 

 

 

 

Calories & Macros 

Recipe makes 16 thin slices

Per Slice:

43 Calories 

1.3g Carbs (if you omit the arrowroot the carb count comes down to 0.4g)

5.6g Protein

1.2g Fat

Note: I do not count allulose in the carb count since it does not get absorbed by the body like regular carbs do.

 

Kudos to @Maria Emmerich, the godmother of the egg white bread craze! https://mariamindbodyhealth.com/the-easiest-protein-sparing-bread ***To avoid confusion please note that I do not follow Maria's version of the keto diet and this recipe may contain ingredients that are not on her approved foods list.***