Preheat the oven to 375 degrees F.

Sift together the protein powder and salt in a bowl.

In another bowl, beat the egg whites until very stiff. Set aside.

In a separate bowl, mix together the yolks and almond milk until light and foamy.

Slowly stir the dry ingredients into the whites just until incorporated.

Add in the yolk mixture to the white mixture.

Pour the drippings into medium sized muffin tins (or a 9-inch pie pan).

Place the pan in oven and get the drippings smoking hot.

Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15-20 minutes (or 30 minutes for pie pan).