Burgers, Clubs, Meatball Heroes and so much more are all possible – even on a keto diet – with this 5-ingredient egg white protein bread recipe, thanks to our No Yolking™ 100 % Egg White Protein Powder! Change up the flavour by garnishing with different toppings and enjoy your favourite sandwiches, without the sugar spike or tons of calories carbs. Perfect for gluten-free, sugar-free, dairy-free and keto lifestyles!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes, plus cooling
Makes: 8 Kaisers or 12 hoagie rolls
INGREDIENTS:
1 1/4 cups (120 g) No Yolking™ 100 % Egg White Protein Powder
3 tbsp (45 mL) *Allulose, Swerve or Lakanto Monkfruit Sweetener
1/2 tsp (2 mL) sea or kosher salt
1/2 tsp (2 mL) cream of tartar
1 1/4 cups (300 mL) water
Poppy seeds, sesame seeds, everything bagel spice, dried granulated garlic or Italian seasoning
INSTRUCTIONS:
- Preheat oven to 325ºF (160ºC). Line a large baking sheet with parchment paper. Set aside.
- Place the egg white protein powder, sweetener, salt and cream of tartar into the bowl of an electric stand mixer, fitted with the metal whisk attachment. Stir on low speed just to combine.
- With the mixer on low, slowly pour in the water. Gradually increase the speed to high. Beat for at least 5 minutes or until whites hold a stiff peak (whites should hold their shape and stand up straight – no drooping tips).
- Spoon the egg whites onto prepared pan to make eight Kaisers; shape each bun with a rubber spatula so it has a 4-inch (10 cm) diameter and is mounded high. Alternatively, portion the whipped whites into 12 hoagies that are 7-inches (18 cm) long and mounded high. Sprinkle with poppy seeds or your bread topping.
- Bake, on the centre rack, for 10 to 12 minutes or until the top is set and bun springs back when lightly touched. Transfer to a wire rack to cool on the pan for 10 minutes. Transfer to rack to cool completely. Store leftovers in an airtight container for up to 3 days or freeze for up to one month.
NOTE: *Our recipe has been tested with each of the three natural sweeteners listed in the recipe. Allulose will yield the best colour, flavour and texture but it can be challenging to source in Canada and is expensive when compared to the other sweeteners. Swerve and Monkfruit both produce a very good quality bread that is much lighter in colour. If using Monkfruit, you can broil the buns on the middle rack, for 2 to 3 minutes or until lightly golden brown. Be sure to use a sweetener that has a 1:1 ratio when compared to regular sugar for baking.
Tips:
- When beating egg whites, all measuring cups, spoons, bowls and whisks must be clean, free of any grease or fat, and completely dry.
- Use room temperature water for best results.
- Recipe can also be prepared in a large non-reactive bowl (glass or metal) with handheld electric beaters.
Pair these buns with our Gluten-Free Flexitarian Lamb & Cauliflower Meatloaf formed into burgers, or No Yolking™ Cauliflower Chickpea Burger Patty for an epic high-protein and grain-free sandwich.
