Protein Sparing Bread Party Sub
Have you tried my protein sparing bread? It is a massive hit!
I made a very special protein sparing bread party sub that is so delicious!
I love making this protein sparing sub bread recipe because even if we don’t have a party planned, this protein sparing bread party sub makes yummy leftovers for easy protein sparing lunches all week!
To make this party sub protein sparing, I used Primal Kitchen Dijon Mustard and Primal Kitchen Spicy Mustard.
Primal Kitchen mustards are a perfect addition to your protein sparing days! They add a lot of flavor without the fat or carbs!
If you are not doing protein sparing ratios, feel free to use Primal Kitchen Mayo or Primal Kitchen Oil & Vinegar!
In my past life when I would eat Subway party subs, I always liked oil and vinegar on my sub. I put Primal Kitchen’s Oil & Vinegar dressing on my protein sparing party sub and it was so delicious!
When I served this party sub to my family, I set out all our favorite Primal Kitchen condiments and let everyone put whatever they wanted on their protein sparing sub!
Primal Kitchen is so generous they are offering a discount for my readers!
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Protein Sparing Bread Party Sub
Ingredients
PROTEIN SPARING BREAD:
- 8 large egg whites
- 2 tablespoons allulose
- 1 teaspoon Redmond Real Salt
- 1/2 teaspoon cream of tartar
- 2/3 cup unflavored egg white protein powder
PROTEIN SPARING FILLINGS:
- 12 ounces lean Ham
- 12 ounces lean Turkey
- 12 ounces lean Roast Beef
OPTIONAL FIXINGS:
- shredded lettuce
- tomato sliced
- red onion sliced
PROTEIN SPARING CONDIMENTS:
Instructions
- Preheat the oven to 325 degrees F. Place a piece of parchment on a large baking sheet and spray with Primal Kitchen Avocado oil spray. Set aside.
- Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
- Turn the mixer to low and gently mix the egg white protein powder into the whites.
- Use a spatula to form the dough into a large sub sandwich shape onto the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
- Let completely cool before cutting or the bread will fall.
- Assemble your sandwich and cut into 1-2 inch wide sections. Serve with Primal Kitchen condiments such as spicy mustard, Dijon mustard, mayo, oil & vinegar, or any of their delicious condiments!
- Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
Nutrition
TESTIMONY OF THE DAY
“Good morning, my beautiful Maria! A “happy” to start your week…a friend posted this memory on FB this morning. I didn’t even recognize it as me at first! Now you know why I say you literally saved my life. I honestly give thanks for you daily!
You are a blessing!!!!“ C
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What would the amount of liquid allulose would I use to replace the powdered allulose please?
Whatever the conversion rate is on the bottle to regular sugar. Just sub 1-1. 🙂