I’ve been experimenting with egg white bread recipes and I have finally landed on the perfect recipe, for me anyway. I really wanted to use some fresh eggs without wasting any yolks and as much real butter as possible. I learned several variations on this recipe from Indigo Nili and tried some adaptations until I landed on this as my favorite.
I added the maximum amount of fat that I could get in there, and fiber, so it’s not just protein. Pure protein isn’t keto, it’s just “keto friendly”, see my Keto vs. “Keto Friendly” blog post for my take on that. This has 0 grams of net carbs and is good enough to fool your friends. I used this cool challah mold, but it works great in a bread pan or molds for rolls or bagels. Let me know how it turns out in the comments!
Ingredients
100 grams of egg white powder
2 Tablespoons allulose
3 Tablespoons acacia fiber
1 teaspoon cream of tartar
1/2 teaspoon salt
2 eggs
1 1/4 water
1/4 cup butter
Instructions
Prepare your pans or molds. Silicone molds work great, but you might need a pan underneath to keep it from bending. If you’re using a metal pan, line it with parchment paper. Greasing the pan can deform the bread, since oil reacts with the mixture.
Grate the frozen butter onto a plate and stick the plate into the freezer while you prepare the other ingredients.
Preheat the oven to 325 degrees.
In a very large bowl mix the egg white powder, allulose, acacia fiber, cream of tartar, and salt.
Separate the egg whites from the egg yolks. Add the egg whites to the powdered mix. Put the egg yolks in a small bowl and beat until smooth.
Add the water to the powdered mix. Use a mixer or electric whisk to whip the mixture into a stiff merengue. This takes three to five minutes. Be sure it is forming stiff peaks. It will get a pretty texture on top and look less wet.
Using a rubber spatula, quickly fold in the egg yolks and frozen grated butter until the yolks are completely mixed in and the butter flakes are evenly distributed. Do not use the mixer and don’t over-mix. The merengue will immediately start to deflate. Quickly pour it into your pan or mold. It will rise only slightly when it bakes, so you can fill it level or even heap it up a little.
Bake at 325 degrees for 25 to 35 minutes, depending on the size of your pans. Take out of the oven and let cool in the pan for 15 minutes. Remove from the pan and let it finish cooling completely before putting it in an airtight container. It will last a week without being refrigerated and two weeks in the refrigerator. You can also freeze it to use later. Avoid creating condensation because the bread will become sticky if it gets moist.
