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–+ servings

Protein Sparing Cocoa Puffs

Maria Emmerich
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Servings 8
Calories 118

Ingredients
  

  • 1½ cups unflavored or vanilla egg white protein
  • ¼ cup allulose powdered, granular or brown will work
  • 4 tablespoons Further Food gelatin
  • ½ teaspoon Redmond Real salt
  • ½ teaspoon cream of tartar
  • 1½ cups water
  • 1/4 teaspoon chocolate stevia or 1 1/4 teaspoons stevia glycerite
  • 1 cup unsweetened cocoa powder

FOR SERVING:

  • Unsweetened almond milk or unsweetened hemp milk if nut free

Instructions
 

  • Preheat oven to 325 degrees F. Line a bread pan parchment and spray with avocado oil spray. Set aside.
  • Place the egg white protein, allulose, gelatin, salt, and cream of tartar into the bowl of your stand mixer (or any large bowl). Stir to combine well.
  • Add the water and stevia. Turn the mixer to high (or a hand mixer on high speed) and whip for at least 5 minutes or until stiff peaks form. Click HERE to find the 8 quart stand mixer I have so I can make 2 loaves of psmf bread at once! Makes a GREAT gift!
  • Add the cocoa powder and turn mixer to low and gently combine, being careful to not deflate the mixture.
  • Bake for 40 minutes or until cooked though and golden brown for a loaf. (for buns, bake for 15 minutes or until golden and cooked through).
  • Remove from the oven and cool completely before slicing.
  • Store extras in an airtight container in the fridge for up to 5 days.
  • Can be frozen for up to a month.
  • To make the protein sparing Cocoa Puffs cereal, preheat oven to 250 degrees F. Place a piece of parchment on 2 large rimmed baking sheets and set aside.
  • Slice the protein sparing chocolate bread into 1 inch slices. Use a rolling pin to roll the slices of bread into dense 1/4 inch slices.
  • Cube the protein sparing chocolate bread into 1/4 inch cubes. Place the cubes onto the baking sheets. Bake for 45-60 minutes or until completely dry like cereal.
  • Serve the Cocoa Puffs in a bowl with unsweetened almond milk. NOTE: almond milk absorbs quickly and will cause the Cocoa Puffs to get soft. Make sure to eat right away.
  • Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month.

Nutrition

Calories: 118 | Fat: 2g | Protein: 19g | Carbohydrates: 5g | Fiber: 2g | P:E Ratio: 3.8