Zero-Carb Fluffy Bread (The “Soul” Bread) This recipe relies on protein rather than flour to create structure. It’s perfect for sandwiches or toasting with butter. Ingredients Egg Whites: 1 cup (approx. 6-8 large eggs) or liquid egg whites. Allulose (Optional): 1-2 tbsp (helps with browning and texture without adding carbs). Cream of Tartar: 1/2 tsp (essential for stabilizing the foam). Egg White Powder: 1/2 cup (unflavored; this provides the “bread-like” structure). Salt: A pinch. Instructions Preheat & Prep: Preheat your oven to 325°F (160°C). Grease a standard loaf pan or line it with parchment paper (highly recommended as this bread sticks easily). Whip the Whites: In a clean, grease-free bowl, combine the liquid egg whites and cream of tartar. Using a stand mixer or hand mixer, whip on high speed until soft peaks form. Add the “Flour”: Slowly add the egg white powder, salt, and allulose (if using) while continuing to whip. Keep mixing until the peaks are stiff and glossy (it should look like thick marshmallow fluff). Transfer: Gently scoop the mixture into your loaf pan. Smooth the top with a spatula, but don’t press down too hard—you want to keep that air inside! Bake: Bake for 30–35 minutes. The top should be golden brown and the loaf should feel firm to the touch. The Secret Step (Cooling):Turn off the oven and crack the door open slightly. Let the bread sit inside for 10 minutes before removing. This prevents the “sink” that often happens with egg-based breads. Pro Tips for Success Grease is the Enemy:Ensure your whisk and bowl are completely clean. Even a tiny drop of egg yolk will prevent the whites from fluffing up. Storage: Since this has no preservatives, store it in the fridge for up to 3 days or slice and freeze it. Flavor Boost: Since egg whites are quite bland, feel free to fold in some garlic powder, dried rosemary, or everything bagel seasoning before baking.
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