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Egg White Keto Bread Recipe

Light, fluffy, high-protein keto bread made with whipped egg whites and whey protein isolate. This low-carb, grain-free loaf is perfect for toast, sandwiches, breakfast, and keto meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Bread, Breakfast
Cuisine: American, Keto
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups egg whites 350 g
  • 1/2 cup unflavored whey protein isolate 60 g
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine salt
  • 1 tablespoon sesame seeds optional
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon onion powder optional
  • 1 teaspoon dried Italian herbs optional

Method
 

  1. Preheat the oven to 320°F (160°C) for a convection oven or 340°F (170°C) for a conventional oven. Line an 8½ × 4½-inch loaf pan with parchment paper.
  2. Add the egg whites to a clean, grease-free mixing bowl. Beat on low speed until the egg whites become foamy.
  3. Add the cream of tartar and salt. Increase the mixer speed and whip for 5–8 minutes, or until stiff, glossy peaks form.
  4. Sift the whey protein isolate over the whipped egg whites in three additions. Gently fold each addition into the egg whites with a spatula, working from the bottom upward. Do not overmix.
  5. Transfer the batter gently into the prepared loaf pan. Do not press the mixture down. Smooth the top lightly with a spatula.
  6. Sprinkle sesame seeds or your preferred optional seasonings over the top, if using.
  7. Bake for 30–35 minutes, or until the top is lightly golden, the center is set, and the surface springs back when gently touched. Avoid opening the oven during the first 25 minutes.
  8. Turn off the oven and leave the door slightly open. Allow the bread to cool inside the oven for 15–20 minutes.
  9. Remove the loaf from the pan and transfer it to a wire rack. Let it cool completely before slicing.
  10. For the best texture, toast the slices before serving.

Notes

For the best rise, use a completely clean and grease-free mixing bowl.
Fresh egg whites usually whip more reliably than carton egg whites. If using carton egg whites, choose a product suitable for whipping.
Do not overbeat the egg whites. Stop when the peaks are stiff but still glossy.
Fold the whey protein isolate gently. Overmixing will remove air from the batter and can produce a dense loaf.
Do not open the oven during the first 25 minutes of baking.
Allow the bread to cool completely before slicing. Cutting it while warm may make the center appear wet or gummy.
A small amount of shrinking after baking is normal.
Store cooled bread in an airtight container in the refrigerator for up to 3 days.
For longer storage, slice the loaf, place parchment between the slices, and freeze for up to 1 month.
Toast refrigerated or frozen slices for the best bread-like texture.