Preheat the oven to 325 degrees F.

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, gelatin, 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.

Bake for 20 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.

Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.

To make the bruschetta, preheat the oven to 350 degrees. Slice protein sparing bread into ½" thick slices.

Place in a single layer on a baking sheet. Place the Primal Kitchen Olive Oil into a small dish. Add the garlic and stir well.

Brush the olive oil on both sides of each piece of protein bread.

Bake for 5-6 minutes, or until golden and toasted, flip, and bake for another 4-5 minutes or until bread is crisp.

Meanwhile place the feta and diced tomatoes into a small bowl. Add the Primal Kitchen Greek Vinaigrette and stir gently. Spoon the mixture onto each slice of bruschetta. Garnish with fresh or dried oregano and serve with Greek olives if desired.

Best served fresh.