Uploaded July 2026 | Updated September 2026, 3 weeks ago
This high-protein egg white bread has been a staple throughout my weight-loss journey. I started at 280 pounds and am now 155, and this recipe has helped me enjoy sandwiches and toast without all the extra carbs. The added fat and arrowroot flour keep the bread tender and keeps you from choking!
The key to getting a light, fluffy loaf is not overmixing after adding the butter powder. Once those egg whites deflate, the bread won't rise as well.
Ingredients
292 grams water
10 grams whole psyllium husks
100 grams egg white powder
20 grams allulose
½ teaspoon salt
½ teaspoon cream of tartar
30 grams butter powder
Optional: 9 grams arrowroot flour (for a softer texture and I highly recommend)
Instructions
Preheat your oven to 325°F (163°C).
Add the water, psyllium husks, egg white powder, allulose, salt, cream of tartar, and optional arrowroot flour to a mixing bowl.
Beat on high until stiff peaks form.
Add the butter powder and mix for about 10 seconds, just until incorporated. Do not overmix, or you'll deflate the egg whites.
Transfer the batter to a parchment paper lined loaf pan and smooth the top.
Bake for 28 minutes - toothpick will come out clean.
When finished baking, turn the oven off, crack the oven door open, and let the bread cool in the pan until it's almost completely cooled.
Remove the loaf from the pan and finish cooling on a wire rack before slicing.
Approximate Macros (12 slices)
Calories: 49
Protein: 6.8g
Fat: 1.3g
Net Carbs: 1.6g (with arrowroot)
💬 If you make this recipe, let me know in the comments how you used it! I love seeing your sandwiches, toast creations, and any variations you come up with. ❤️
#keto #ketorecipes #lowcarb #highprotein #eggwhitebread #weightloss #carnivore #proteinbread #healthyrecipes #ketobread
This high-protein egg white bread has been a staple throughout my weight-loss journey. I started at 280 pounds and am now 155, and this recipe has helped me enjoy sandwiches and toast without all the extra carbs. The added fat and arrowroot flour keep the bread tender and keeps you from choking!
The key to getting a light, fluffy loaf is not overmixing after adding the butter powder. Once those egg whites deflate, the bread won't rise as well.
Ingredients
292 grams water
10 grams whole psyllium husks
100 grams egg white powder
20 grams allulose
½ teaspoon salt
½ teaspoon cream of tartar
30 grams butter powder
Optional: 9 grams arrowroot flour (for a softer texture and I highly recommend)
Instructions
Preheat your oven to 325°F (163°C).
Add the water, psyllium husks, egg white powder, allulose, salt, cream of tartar, and optional arrowroot flour to a mixing bowl.
Beat on high until stiff peaks form.
Add the butter powder and mix for about 10 seconds, just until incorporated. Do not overmix, or you'll deflate the egg whites.
Transfer the batter to a parchment paper lined loaf pan and smooth the top.
Bake for 28 minutes - toothpick will come out clean.
When finished baking, turn the oven off, crack the oven door open, and let the bread cool in the pan until it's almost completely cooled.
Remove the loaf from the pan and finish cooling on a wire rack before slicing.
Approximate Macros (12 slices)
Calories: 49
Protein: 6.8g
Fat: 1.3g
Net Carbs: 1.6g (with arrowroot)
💬 If you make this recipe, let me know in the comments how you used it! I love seeing your sandwiches, toast creations, and any variations you come up with. ❤️
#keto #ketorecipes #lowcarb #highprotein #eggwhitebread #weightloss #carnivore #proteinbread #healthyrecipes #ketobread
