Magic Protein, Low-Carb Bread
Let’s be real—when switching to a low-carb lifestyle, bread is probably one of the hardest things to think about giving up. Does going keto really mean no more sandwiches, no more avocado toast, and no more grilled cheese?
Not necessarily! There are actually a ton of great low-carb bread options out there, but this magic protein bread is probably our favorite. It looks and tastes a lot like white bread, is packed full of protein, and contains less than 1 carb per slice!
I love making this bread on the weekends, then cutting into slices and freezing to use throughout the week for sandwiches, french toast, and more.
INGREDIENTS:
- 12 large egg whites (or 1 ¾ c. liquid egg whites, brought to room temperature)
- ½ teaspoon cream of tartar
- ¼ cup allulose
- 2 tablespoons nutritional yeast
- ¾ cup egg white protein powder
- Nonstick cooking spray
STEP 1: Preheat oven to 325 degrees. Add egg whites & cream of tartar to a large bowl then whip until very stiff peaks form.
STEP 2: In a separate bowl, mix together remaining dry ingredients, then slowly add dry ingredients to egg whites until just combined. The mixture will be fluffy & resemble uncooked meringue.
STEP 3: Then slowly add dry ingredients to egg whites until just combined. The mixture will be fluffy & resemble uncooked meringue.
STEP 4: Spray bread pan with nonstick spray, then fill pan with egg white fluff, piling it high and shaping into a loaf. Please note that unlike regular bread, this batter will not rise, so how you shape it is how it will bake.
STEP 5: Bake for 30-35 minutes, until loaf is golden brown. DO NOT OPEN THE OVEN AT ANY TIME. Turn off the oven and leave bread in the oven for approximately 20 minutes.
STEP 6: Remove bread from oven and let cool completely before slicing. DO NOT SLICE BEFORE COOL or the bread may “fall.”
STEP 7: Cut into 16 slices using sharp bread knife or electric knife. Store slices in freezer to use as needed.
Ingredients
- 12 large egg whites or 1 ¾ c. liquid egg whites, brought to room temperature
- ½ tsp. cream of tartar
- ¼ cup allulose
- 2 tbsp. nutritional yeast
- ¾ cup egg white protein powder
- Nonstick cooking spray
Instructions
- Preheat oven to 325 degrees. Add egg whites & cream of tartar to a large bowl then whip until very stiff peaks form.
- In a separate bowl, mix together remaining dry ingredients, then slowly add dry ingredients to egg whites until just combined. The mixture will be fluffy & resemble uncooked meringue.
- Spray bread pan with nonstick spray, then fill pan with egg white fluff, piling it high and shaping into a loaf. Please note that unlike regular bread, this batter will not rise, so how you shape it is how it will bake.
- Bake for 30-35 minutes, until loaf is golden brown. DO NOT OPEN THE OVEN AT ANY TIME. Turn off the oven and leave bread in the oven for approximately 20 minutes.
- Remove bread from oven and let cool completely before slicing. DO NOT SLICE BEFORE COOL or the bread may “fall.”
- Cut into 16 slices using sharp bread knife or electric knife. Store slices in freezer to use as needed.
Notes
Nutrition
PIN FOR LATER
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