Step 1

Preheat your convection (fan forced) oven to 160C (320F).

Step 2

In a large clean dry bowl, whisk the egg whites on medium speed until stiff peaks form (about 5-8 minutes). This can be done in a stand mixer or using a hand held electric mixer.

Step 3

Add in the whey protein powder and Cream of Tartar, and mix on low until all the ingredients are combined and uniform in colour.

Step 4

Grease a bread loaf tin, and line with partchment paper (quick tip, scrunching the partchment paper into a ball, then unfolding will help the paper mould to the shape of the tin).

Step 5

Spoon the egg white mixture into the bread loaf tin until the mixture goes above the top of the tin. Use the back of your spoon to shape into a bread loaf, and bake in the oven for 30 minutes

Step 6

Once 30 minutes is up, turn the oven off and place a kitchen towel into the door of the oven to keep it slightly adjar. Keep it like this for 20-30 minutes, as this will allow the oven to cool slowly and help avoid the loaf from deflating.

Step 7

Remove the loaf from the oven, and slice into 10 thick slices. Nutritional information is per slice.

Step 8

These slices will keep in the fridge for up to 3 days, or frozen with partchment paper bewteen the slices for up to 2 weeks.