Preheat the oven to 325 degrees F. Place a piece of parchment on a large baking sheet and spray with Primal Kitchen Avocado oil spray. Set aside.

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.

Use a spatula to form the dough into a large sub sandwich shape onto the prepared baking sheet.

Bake for 25-30 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.

Assemble your sandwich and cut into 1-2 inch wide sections. Serve with Primal Kitchen condiments such as spicy mustard, Dijon mustard, mayo, oil & vinegar, or any of their delicious condiments!

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