Zero Carb Bread - Egg White Protein Bread
Servings: 16 slices
Calories: 35kcal
Equipment
- stand mixer
- parchment paper
- 9x5 loaf pan
Ingredients
- 12 egg whites separated from yolks, fresh
- 5 tablespoons powdered monk fruit sweetener
- 3/4 teaspoon sea salt
- 1/2 teaspoon cream of tartar (optional)
- 1 cup egg white protein
Instructions
- Preheat oven to 325º F. Line a 9×5 loaf pan with parchment paper. I first spray it with oil, then add the parchment, to help it stick to the pan, and then press the paper firmly against the edges. Set prepared pan aside.
- Add fresh egg whites, cream of tartar, monk fruit sweetener, and salt to a standing mixer bowl with the whisk attachment. Whisk on medium speed until the egg whites are foamy, then turn it on high speed until the egg whites form very stiff peaks. The egg whites should stay in the bowl when the bowl is turned upside down!
- Add the egg white protein powder, and mix in on low. (See notes about removing clumps from egg white protein.)
- Add the egg white mixture to the lined loaf pan. Use a spatula to pile the egg whites into a bread loaf shape.
- Bake the bread for 33 minutes, until the top is very golden brown.
- Allow to fully cool before slicing the bread.
Video
Notes
How to Store Leftovers
This bread stores well wrapped in an air tight container in the refrigerator up to 7 days. Freeze the bread up to 3 months. It only takes about 30 minutes sitting at room temperature to defrost when ready to enjoy!How can bread be zero carbs?
This bread is made almost entirely out of egg whites. The egg whites are whipped into stiff peaks, then dehydrated egg whites are stirred in, to give the egg whites more structure and a more dense texture. The result is something that looks like bread, and has a soft texture like bread. It does not taste like bread, but it's mild flavor is perfect for building sandwiches.How do I remove the clumps from my egg white protein?
If your egg white protein has been opened for a while, or you live in a humid climate, the protein powder will clump, which doesn't mix well into the bread. If you notice your egg white protein has clumps, put it in a blender and process it to break up the clumps prior to adding it to your egg whites. Otherwise, use it with the clumps. It will give your bread a bumpy appearance, and the day the bread is fresh you will notice little dry chunks in the bread. However, after a day or two of sitting in the refrigerate, these clumps absorb the moisture from the bread and pretty much disappear.Serving Ideas for Egg White Protein Bread
- Serve spread with butter and Sugar Free Raspberry Jam for a sneaky, high protein breakfast!
- Upgrade your Avocado Toast with this high protein option.
- Layer eggs, bacon, tomato and cheese for a killer breakfast sandwich!
- Browse these Keto Sandwich ideas!
- Make Keto French Toast!
Nutrition
Calories: 35kcal | Carbohydrates: 0.5g | Protein: 8g | Fat: 0.04g | Sodium: 146mg | Potassium: 52mg | Sugar: 0.2g | Calcium: 2mg | Iron: 0.02mg