Zero-Carb Carnivore Bread Loaf

A simple flour-free, yeast-free bread made with eggs, egg white powder and whey protein isolate. The batter can be baked as thin flatbread for sandwich-sized portions or as a softer loaf for slicing.

Ingredients

• 4 large eggs — 270 g total weight with shell, approximately 170 g egg whites and 70 g yolks
• 15 g egg white powder — use a variety without additives or fillers
• 15 g whey protein isolate
• ¼ tsp xanthan gum
• ¼ tsp cream of tartar
• ¼ tsp fine Himalayan pink salt
• 1 tsp allulose

Instructions

1. Preheat the oven to 160°C static.
2. For flatbread, line the entire surface of a baking rack with non-stick parchment paper or a silicone baking mat.
3. For a loaf, have a 2 lb plum-cake silicone mould ready.
4. Separate the eggs, placing the whites in a large bowl and the yolks in a small bowl.
5. Add the cream of tartar and salt to the egg whites.
6. Whip with an electric whisk, starting on low speed and increasing to high, until very firm peaks form and the whisk leaves deep trails.
7. Weigh the egg white powder, whey protein isolate and xanthan gum. Add the allulose if using.
8. Mix and sift the dry ingredients over the whipped egg whites.
9. Use the electric whisk on its lowest speed until the powders are incorporated.
10. Increase to high speed and whip until the mixture becomes dense and the whisk meets resistance. Continue for another 30 seconds.
11. Briefly whip the egg yolks with the same whisk until pale and creamy.
12. Add the yolks to the egg-white mixture and whisk until evenly combined and thick.
13. Add half of the batter to the 2 lb silicone mould.
14. Tap the mould against the kitchen worktop to remove air pockets.
15. Add the remaining batter and flatten the top.
16. Bake for 30 minutes.
17. Turn the oven off, open the door and leave the loaf inside for 10 minutes.
18. Remove and allow it to cool.
19. Lift the loaf from the mould and return it to the oven.
20. Dry for another 15 minutes.
21. Remove, wrap with non-stick baking paper and refrigerate.