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, 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.

Grease a bread pan with Primal Kitchen Avocado oil spray and fill with protein sparing Wonder Bread mixture.

Bake for 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. Cut into slices.

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

To make the Protein Sparing French toast, in a medium shallow dish, place the egg whites, almond milk if using (see NOTE), vanilla, cinnamon, salt, stevia and mix with a fork to combine well.

Spray a a quality non-stick skillet with avocado oil spray and heat to medium high heat.

Dip a slice of Protein Sparing bread into the almond milk mixture, flip the bread in the mixture to coat both sides. Gently lift the bread out of the mixture and onto the hot skillet. Cook on one side for 2 minutes, flip and cook another minute or two, until both sides are golden brown. Remove from skillet and repeat with remaining slices of bread. Serve slices with Wholesome Yum Allulose syrup!

Best served fresh. Store in an airtight container in the fridge for up to 6 days or in the freezer for up to 1 month.