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Ingredients
12large egg whitesor 1 ¾ c. liquid egg whites, brought to room temperature
½tsp.cream of tartar
¼cupallulose
2tbsp.nutritional yeast
¾cupegg white protein powder
Nonstick cooking spray
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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
Remove bread from oven and let cool completely before slicing. DO NOT SLICE BEFORE COOL or the bread may “fall.”