This light and airy bread is superior; in fact, it’s so light that it’s been called “Wonder Bread” by many of my clients. It has basically zero carbs and is 100 percent nut-free. The trick to making this bread is to not underwhip the whites: when you think the whites are stiff enough, continue whipping. I like to fry slices of this bread in a generous amount bacon fat to enhance the flavor and fat ratio, but this extra step is completely optional.
Ingredients
Optional Seasonings
- ½ teaspoon onion powder or other seasonings and spices to your liking
How to Make It
- Preheat the oven to 325°F. Grease a 9-by-5-inch loaf pan.
- Whip the egg whites for a few minutes until very stiff. Slowly fold in the protein powder and any seasonings, if using. Then slowly fold the reserved yolks into the whites (making sure the whites don’t fall).
- Fill the prepared pan with the “dough.” Bake for 40 to 45 minutes, until golden brown. Let completely cool before cutting or the bread will fall. Cut into 14 slices.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 70 kcal Calories from Fat: 495 kcal |
|
% Daily Value*
|
| Total Fat 55 g 157% |
Trans Fat 0.0 g |
carbohydrates 0.4 g 0% |
Protein 7.5 g 15% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |