Protein Sparing Wonder Bread
Ingredients
- 12 large egg whites separated from whole eggs
- 1/4 cup powdered allulose
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon cream of tartar to help stabilize the whites
- 1 cup unflavored egg white protein powder
- Primal Kitchen Avocado Oil Spray
Optional:
- 1-2 large egg yolk powder or reserved egg yolks, improves texture and flavor, but adds fat.
- 2-4 tablespoons salted butter frozen and shaved, or butter powder, but note this will significantly increase the fat
Instructions
- 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 Jay Robb egg white protein powder into the whites.
- Optional: if using egg yolks or butter, carefully fold them in lightly.
- 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.
OPTION:
- Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.
Video
Nutrition
Calories: 32 | Fat: 0g | Protein: 7g | Carbohydrates: 1g | Fiber: 0g | P:E Ratio: 7