Footlong Egg White Bread
Introducing our Footlong Egg White Bread—a deliciously fluffy, low-carb delight that's perfect for satisfying your sandwich cravings without the guilt! Packed with protein and made with just egg whites and almond flour, this keto-friendly bread toasts beautifully and holds up to your favorite fillings. Get ready to elevate your meal prep with this tasty twist on traditional bread!
low carbketohigh protein
nut-freegluten-freevegetarian
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(1)
- water (240 ml)
🥛Dairy & Eggs(2)
- egg white powder (240 ml)
- greek yogurt (240 ml)
👨🍳 Instructions
- 1
Mix egg white powder and water until stiff peaks form.
- 2
Gently fold in greek yogurt.
- 3
Transfer into a footlong bread pan (or any bread pan).
- 4
Bake at 350 F for about 40 minutes.
💡 Pro Tips
- ✓Whip egg white powder with water at a 1:8 ratio by weight and beat for 8-10 minutes to achieve stable stiff peaks that won't deflate when folding in yogurt.technique1:8 ratio, 8-10 minutes
- ✓Use Greek yogurt at room temperature and fold in only 10-15 gentle strokes to maintain 80% of the meringue volume - overmixing deflates the protein structure.technique10-15 strokes, 80% volume retention
- ✓Bake at exactly 325°F instead of 350°F for the first 25 minutes, then increase to 350°F to prevent the delicate egg protein structure from setting too quickly and cracking.timing325°F for 25 minutes, then 350°F
- ✓Add 1/4 teaspoon cream of tartar per cup of reconstituted egg whites to stabilize the foam structure and prevent weeping during baking.ingredient1/4 teaspoon per cup
- ✓Cool the bread in the pan for exactly 10 minutes before removing - the protein matrix needs this time to fully set or it will collapse by up to 50%.timing10 minutes, 50% collapse risk
Cuisine: american
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