Protein Sparing Bread
Equipment
Ingredients
- 12 large eggs separated
- 1/2 teaspoon Redmond Real Salt
- 1 cup unflavored egg white protein powder
- 1/2 teaspoon cream of tartar (optional, to help stabilize the whites)
- Primal Kitchen Avocado Oil Spray for the pan
OPTIONAL:
- 3-4 large egg yolks folded back in (for taste and texture)
Instructions
- Preheat the oven to 325 degrees F.
- Separate the eggs (save the yolks), and place the whites into a large bowl or stand mixer. Add salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
- Gently mix the protein powder into the whites.
- Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall). OMIT YOLKS FOR PROTEIN SPARING MACROS.
- Grease a bread pan with Primal Kitchen Avocado oil spray and fill with "dough."
- Bake for 45 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.
- OPTION: Make bread into 18 buns on a greased cookie sheet.
Nutrition
Calories: 49 | Fat: 2.9g | Protein: 5.2g | Carbohydrates: 0.5g | P:E Ratio: 1.5