0 Carb Egg White Butter Bread
NEW zero carb bread recipe coming in hot! This is a revamped version of my classic cottage cheese bread I created 4 years ago that went viral….but this is even better because this bread will NOT collapse!
IYKYK!
If you’ve made my viral cottage cheese egg white bread then you know it can collapse and shrink after baking, but this version will NOT! Plus it’s more moist!
– Just 2 ingredients
– carnivore
– keto
– paleo
– NO grains
– NO gluten
– NO cottage cheese
– NO yogurt
MACROS for the entire loaf!
Calories – 425
Fat – 10g
Carbs – 0g
Fiber – 0g
Protein – 67g
Recipe
Ingredients:
– 1 cup of egg white powder (not egg white protein powder)
– 1 cup of water
– 3 Tbsp of butter powder (be careful as not all butter powders are created equal and many contain fillers such as silicon dioxide, maltodextrin, and other anti-caking agents you don’t want)Method
1. Preheat oven to 350 F.
2. In a stand mixer, add the egg white powder and water and whic=sk on high until stiff peaks form (about 4-5 minutes). While the stand mixer is still mixing and tiff peaks have formed, gradually add in the butter powder 1 Tbsp at a time. Continue mixing for 1 minute. The mixture will deflate but that’s ok! Line a bread pan with parchment paper and transfer the batter into the pan.
3. Bake for about 30 minutes or until you see the bread rise and an indent in the center of the bread (as shown).
4. Slice the bread and enjoy!
Storage tips:I like to preslice my loaf and place them in a ziplock bag and store in the freezer. The slices defrost very quickly and they taste even better toasted (highly recommend toasting!)
– 1 cup of egg white powder (not egg white protein powder)
– 1 cup of water
– 3 Tbsp of butter powder (be careful as not all butter powders are created equal and many contain fillers such as silicon dioxide, maltodextrin, and other anti-caking agents you don’t want)Method
1. Preheat oven to 350 F.
2. In a stand mixer, add the egg white powder and water and whic=sk on high until stiff peaks form (about 4-5 minutes). While the stand mixer is still mixing and tiff peaks have formed, gradually add in the butter powder 1 Tbsp at a time. Continue mixing for 1 minute. The mixture will deflate but that’s ok! Line a bread pan with parchment paper and transfer the batter into the pan.
3. Bake for about 30 minutes or until you see the bread rise and an indent in the center of the bread (as shown).
4. Slice the bread and enjoy!
Storage tips:I like to preslice my loaf and place them in a ziplock bag and store in the freezer. The slices defrost very quickly and they taste even better toasted (highly recommend toasting!)
