Ingredient
½ cup egg white powder
2 TBSP allulose
2 TBSP of nutritional yeast
¼ tsp salt
2 tsp of cream of tarter
1 tsp of Xanthan gum
1 cup egg whites (I use a mixture of 3 egg white and carton egg white)
Add after egg white are whip to stiff peaks
3 egg yolks
Direction
Separate the egg white from the yolks and set the yolk aside for later
In a bowl mix the dry ingredient, egg white powder, allulose, nutritional yeast, salt, cream of tarte, xanthan gum, and thoroughly mix together.
Add the liquid egg white and stir until its combined together. Put into mixer and beat on high until you stiff peaks form.
Turn mixer down to half speed and slowly add the 3 egg yolks. Once they have been added egg yolks turn the mixer back on high for 15 sec or until the egg yolks are fully incorporated (don’t over beat the egg whites)
Take a loaf pan and cover with parchment paper and spray with avocado oil.
Put the mix into the loaf pan. Put a split down the middle before putting in oven.
Bake for 325 for 35 minutes, turn oven off and let them sit in oven for additional 10 minutes.
No matter what do not open the oven door to check
Remove and ready to eat
Macros
Cal 30/ Total Carbs 2g / Fat 1g / Protein 4g / Fiber 0g / Net Carbs 2g
If you minus the allulose and total carbs is .5
Allulose is not absorbed in the body and just pass through you. You can omit from recipe but the bread will not turn brown.
