EGG WHITE PROTEIN BREAD
I’ve received a few requests to share how I make the egg white protein bread on my YouTube channel.
With so many great options and recipes on the inter webs, I was reluctant to share my specific recipe.
This is just what I’ve found that works well for me and nets me the results I want.
Take all my measurements as a jump-off point and see what works well in your environment and what you like best!
EGG WHITE PROTEIN BREAD
This high protein, low carb, and low fat bread serves as a fantastic bread substitute for those of us following a wheat-free way of eating! This rivals my Keto Bread as it's nut free and dairy free.
Servings: 5 servings
Ingredients
- 368 g raw egg whites
- 10 g cream of tartar
- 25 g allulose
- 80 g egg white protein powder
- ½ tsp salt
- 12 g whole egg powder
- 20 g acacia fiber
Instructions
- Preheat your oven to 325°F.
- In a stand mixer, measure your raw egg whites, cream of tartar, and allulose. Use the whisk attachment to whip the egg whites into very stiff peaks (usually 5-10 minutes).
- While the egg whites are whipping, line your loaf pan with parchment paper.
- Once stiff peaks are reached, measure your dry ingredients into your egg whites. Fold dry ingredients into the beaten egg whites to incorporate well.
- Fill the loaf pan with the batter, quickly to ensure that the egg whites don't deflate.
- Bake for 30 minutes. Turn off the oven and allow the bread to slowly cool in the oven for another 20-30 minutes.
- Remove bread from loaf pan and allow to cool completely.
- Slice and enjoy!
