Timestamps:
0:00 Intro
3:00 Recipe
6:51 Baking
9:47 Slicing
11:23 Comparing texture
12:40 Will fresh whole eggs work?

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Recipe
This recipe is based on Maria Emmerich's Easiest Protein Sparing Bread recipe. Find the original recipe here: https://mariamindbodyhealth.com/the-e... Thank you, @Maria Emmerich for all of the incredible recipes! 😘😘😘

120g egg white protein powder (1 1/2 cups)
1/2 tsp cream of tartar
1/2 tsp redmond real salt
1/4 cup allulose
1 1/2 cups of water
20g whole egg powder (3 tablespoons)

Preheat the oven to 325 degrees. Gently whisk together the egg white protein powder, cream of tartar, salt and allulose in a stand mixer. On low speed slowly add in the water. Gradually increase the speed. Mix on full speed for 5 minutes. Reduce speed to low and add in the whole egg powder a bit at a time and mix just until combined and no lumps are left. Spread the batter into a loaf pan that is lined with parchment paper. Bake in the preheated oven for 40 minutes (reduce cook time to 33 minutes if making 2 mini loaves). Remove the bread from the oven and allow to cool in the pan for about 15 minutes. Remove from pan and allow to rest on a wire rack until completely cool to the touch. Slice and enjoy.

Serving = 1oz slice (16 1oz slices per loaf)
Calories: 38
Macros: Total Carbs 0.1g, Fat 0.5g, Protein 6.6g

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