Step 1

Preheat the oven to 325 degrees F.

Step 2

Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.

Step 3

Turn the mixer to low and gently mix the Jay Robb egg white protein powder into the whites.

Step 4

Grease a bread pan with Primal Kitchen Avocado oil spray and fill with protein sparing Wonder Bread mixture.

Step 5

Bake for 30 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.

Step 6

Let completely cool before cutting or the bread will fall. Cut into slices.

Step 7

Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.

Step 8

OPTION: Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.