***Bulletproof whey link - http://amzn.to/2oyqr5e***
On a low carb diet people probably look at bread as a forbidden food or one that will be replaced with a rubbery alternative but nothing could be farther from the truth with this super light and delicious keto bread. The bread offers a texture that's different but as satisfying as traditional grain-based breads with only four net carbs for the entire loaf!
With eggs and grass-fed whey protein, this recipe is a bonafide protein bread sans sugar-spiking carbs. This is a great sandwich bread, perfect for avocado toast or an accompaniment with coffee, slathered in grass-fed salted butter.
Macros: 16 servings
Calories: 38 | Fat: 2g | Protein: 4g | Carbs: 0g | Fiber: 0g (0 net carb)
6 large, Egg
1/2 cup, Grass Fed Whey Protein (Bulletproof)
0.25 teaspoon, Sea Salt
Preheat your oven to 350 degrees F. Separate the egg whites and the egg yolks, being sure not to get any yolk into the bowl that contains the egg whites. Add the liquid egg whites to a large bowl for mixing; be aware that the eggs will rise and expand when whipped. Set the separated yolks in a bowl to fold in later.
Use an electric hand mixer to whip the egg whites until the whites form stiff peaks (as shown not the left), for approximately 5-6 minutes.
Add the whey protein, egg yolks and salt to the whipped egg white mixture and fold the ingredients together gently as not to deflate the fluffiness of the whites which will result in a light and airy end product.
Grease your pan with coconut oil and pour the bread batter mixture into the baking pan.
Bake at 350 degrees for 35-45 minutes or until a knife inserted into the center of the loaf comes out clean. Let the bread cool before removing it from the pan.
Note: The bread will rise and may deflate a little while cooling but this is normal. I found that my recent loaf stayed as risen as any loaf I have ever made, so results may vary slightly.