Protein Sparing Chocolate Bread

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 chocolate collagen and turn mixer to low and gently combine, being careful to not deflate the mixture.
Note: If adding yolks, lightly combine. But note, the yolks will increase fat and can increase likelihood of falling.
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).
Meanwhile make the chocolate glaze by placing the collagen into a small bowl and slowly add a few tablespoons while stirring until you get a glaze. If the glaze gets too thick, add more almond milk, if it gets too thin, add more collagen.
Remove from the oven and cool completely before topping with glaze and slicing.
Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month.