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Fluffy Egg White Cheese Bread

Light, fluffy, cheesy egg white bread made with whipped egg whites, mozzarella, and Parmesan. A flourless, low-carb, high-protein bread alternative that's great for toast, sandwiches, garlic bread, or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6
Course: Bread, Breakfast, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup liquid egg whites about 240 g
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning optional
  • 1 cup shredded low-moisture mozzarella about 90–110 g
  • 2 tablespoons finely grated Parmesan about 10–14 g
  • 1 tablespoon egg white powder optional, for firmer bread
  • 1/2 teaspoon baking powder optional, for extra lift

Method
 

  1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper for bread rounds, or line an 8×4-inch loaf pan for a small loaf. Lightly grease the parchment.
  2. Add the egg whites, cream of tartar, and salt to a clean mixing bowl. Beat on medium-high speed until stiff, glossy peaks form.
  3. In a small bowl, combine the garlic powder, Italian seasoning, baking powder, and egg white powder, if using.
  4. Sprinkle the mozzarella, Parmesan, and seasoning mixture over the whipped egg whites.
  5. Using a spatula, gently fold the ingredients together from the bottom upward. Stop folding as soon as everything is evenly combined so the mixture stays light and airy.
  6. For bread rounds, divide the mixture into 6 mounds on the prepared baking sheet and flatten them slightly. For a loaf, spoon the mixture into the prepared loaf pan and gently smooth the top.
  7. Bake bread rounds for 20–24 minutes or a small loaf for 25–30 minutes. The bread is ready when the top is dry, the edges are lightly golden, and the center is set.
  8. Cool bread rounds for at least 10 minutes. If making a loaf, allow it to cool for 20–30 minutes before slicing.

Notes

Use a completely clean mixing bowl so the egg whites whip properly.
Beat the egg whites all the way to stiff peaks for the best structure.
Use low-moisture mozzarella rather than fresh mozzarella to prevent excess moisture.
Fold the cheese gently into the egg whites to avoid deflating the mixture.
Bread rounds are easier for beginners and are less likely to remain wet in the center.
Allow the bread to cool before slicing because it becomes firmer as it cools.
For firmer sandwich-style bread, add 1 tablespoon egg white powder.
Store leftovers in an airtight container in the refrigerator for up to 3 days.