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Protein Sparing Garlic Bread

By November 14, 2010January 18th, 2022Bread, Vegetarian

Protein Sparing Garlic Bread

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garlic bread

Protein Sparing GARLIC BREAD
6 eggs, separated
1 tsp cream of tartar

1/2 teaspoon Redmond Real Salt
1/4 cup unflavored egg white protein powder

3 tablespoons butter, softened
1 garlic clove, minced

Garnish with fresh parsley if desired

Preheat oven to 325 degrees F. Grease a small bread pan with avocado oil spray and set aside. Separate the eggs, and whip the whites with the cream of tartar for a few minutes until VERY stiff.

Very slowly add in egg white protein. Fold the reserved yolks and seasonings to the whipped whites.

Spoon the mixture into the pan and smooth the top with a spatula. Bake at 325 degrees F for 30 minutes until lightly browned. Cool completely before cutting. Once cool, cut into 12 pieces. Place the butter and garlic into a small bowl and stir well. Spread the butter evenly onto each slice. Sprinkle with Parmesan if desired. Place on a baking sheet and broil for 3 minutes until butter is bubbly and lightly browned. Garnish with fresh parsley if desired

Pepperidge Farm Garlic Bread = 170 Calories, 7g fat, 4g protein, 24g carbs, 2g fiber
Protein Sparing Garlic Bread = 43 calories, 2g fat, 5.6g protein, 1g carb, 0g fiber

NOTE: Whipping the white properly is tricky, do not under whip or this won’t turn out.


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Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


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