Go Back

Fluffy Egg White Bread

Soft, fluffy, high-protein egg white bread made with whipped egg whites, almond flour, psyllium husk, and cottage cheese. This light, sliceable loaf is great for toast, sandwiches, breakfast, and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups liquid egg whites
  • 1/2 cup blended cottage cheese or thick Greek yogurt
  • 1 cup fine almond flour
  • 2 tablespoons psyllium husk powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine salt
  • 1 teaspoon apple cider vinegar optional

Method
 

  1. Preheat the oven to 325°F (165°C). Line a 9 x 5-inch loaf pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until evenly combined.
  3. Blend the cottage cheese until completely smooth. If using thick Greek yogurt, it can usually be added without blending.
  4. Add the egg whites and cream of tartar to a clean mixing bowl. Beat until foamy, then increase the speed and continue beating until firm, glossy peaks form.
  5. Mix the blended cottage cheese and optional apple cider vinegar into the dry ingredients.
  6. Fold one-third of the whipped egg whites into the mixture to loosen the batter.
  7. Gently fold in the remaining egg whites in two additions. Use slow folding motions and avoid overmixing so the batter keeps as much air as possible.
  8. Spoon the batter into the prepared loaf pan and gently smooth the top without pressing it down.
  9. Bake for 35–45 minutes, or until the top is lightly golden and the center is fully set. The center should reach at least 160°F (71°C).
  10. Let the bread cool in the pan for 15 minutes.
  11. Lift the loaf from the pan using the parchment paper and transfer it to a wire rack.
  12. Allow the bread to cool completely before slicing and serving.

Notes

Use room-temperature egg whites when possible because they are easier to whip.
Do not overbeat the egg whites. They should form firm, glossy peaks rather than looking dry or grainy.
Fold the batter gently. Overmixing removes the trapped air and can make the loaf dense or cause it to collapse.
Do not slice the bread while hot. Allow it to cool completely so the internal structure can set.
For a savory loaf, add garlic powder, Italian seasoning, onion powder, or grated Parmesan.
For a breakfast-style loaf, add cinnamon and a small amount of vanilla.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for up to 2 months.