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, gelatin, 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.

Place a piece of parchment onto a rimmed baking sheet OR Click HERE to find the baguette pan I used.Spray the parchment with Avocado oil spray and use a spatula to form 2 long baguettes shapes (about 2 1/2 inches in diameter and 12 inches long) with the protein sparing Bread mixture.

Bake for 20 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.

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

To make the bruschetta, preheat the oven to 350 degrees. Slice protein sparing bread into ½" thick slices.

Place in a single layer on a baking sheet. Place the Olive Oil into a small dish. Add the garlic and stir well.

Brush the olive oil on both sides of each piece of protein bread.

Bake for 5-6 minutes, or until golden and toasted, flip, and bake for another 4-5 minutes or until bread is crisp.

Remove from oven. Top each slice of bruschetta with a sprinkle of parmesan. Place back into the oven for 2 minutes or until cheese is melted. Remove from oven and top with diced tomatoes, basil and red pepper flakes if desired.

Best served fresh.