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!