Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Keto Bread

Keto Bread

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Keto Bread is the answer to your low-carb prayers. With 6 healthy ingredients it’s the perfect sandwich bread. Now you can make incredible keto sandwiches stuffed with roast beef, lettuce, dijon mustard, and primal kitchen mayo nestled between slices of toasted Keto Bread. This bread is baked in a regular size loaf pan and is as tall as a store bought loaf of bread. You’re going to love it!

All you need to make this wonderful fluffy bread is almond flour, eggs, egg white protein powder, salt, baking soda, and cream of tartar. I use egg white protein powder in this recipe because it makes this bread incredibly fluffy and helps it to rise.

You’ll want to check out all of the low-carb high-fat (LCHF) recipes on my Keto Diet Recipes page.

Print Recipe
Keto Bread
Serves:16slices
Ingredients
Instructions
  1. In a food processor, pulse almond flour, egg white protein, cream of tartar, baking soda, and salt
  2. Pulse in eggs until smooth
  3. Transfer batter into a greased 9 x 5 inch loaf dish
  4. Bake at 350°F for 45-50 minutes, or until a toothpick stuck in the center comes out clean
  5. Cool for 2 hours, then remove from pan
  6. Serve

When you bake this bread, be sure to place the pan on a baking sheet. I’ve made this bread several dozen times and it hasn’t ever overflowed from the loaf pan, but it is a very tall loaf and if your oven temperature is a little off either way it may cause your loaf to expand and overflow.

To store Keto Bread, let cool overnight, then wrap in a paper towel and place it in a ziploc bag. It will keep refrigerated for 1 week when stored this way. I haven’t tried freezing this bread so not sure how long it would keep in the freezer.

Keto Bread is delicious plain and phenomenal with butter or ghee, but it’s even better toasted!

Here are some of my other low-carb high-fat (LCHF) bread recipes that you’ll love!

Comments

  1. Hi Elana,
    I love your recipes!
    I have made many of them and they always come out great.
    I see that it says to let the bread cool overnight before wrapping in a paper towel and putting in a baggie.Does that mean leave it out on the counter not in anything? If that is the case, wouldn’t it dry out?
    I just want to make sure I understand.

    Thank you for all you do,
    Kim

    Reply

    • Kim, you can leave it in the pan or take it out. Almond flour breads are so moist that a little drying out can be a good thing :-)

      Reply

  2. Hi, Thanks for this recipe. I have made kept bread before without the protein powder and it turned out just fine. I used 1 1/2 cups of almond flour 6 large eggs (separated), 4 Tbsps. melted butter, 3 tsps. Baking powder (no aluminum), 1/4 tsp. cream of tartar and a pinch of salt. In a food processor mix egg yolks, almond flour melted butter and baking powder. Whip egg whites with cream. of tartar. Mix 1/2 of egg whites into almond flour mixture then remainder of egg whites. Put into prepared pan and bake for 30 mins. at 375 degrees.

    I did not use any egg white protein powder.

    Reply

  3. I made this last night. It cooked well even though I forgot to put a pan under it. It smelled good. I tasted it before I went to bed and it was ok, was thinking I would try it as toast with butter or French toast but… when I looked at it this morning there’s a weird grey discoloration all around the bottom and edges. Is that normal?

    Reply

  4. What blade do you use in the food processor, the metal cutting blade? Or the plastic dough blade? Thanks.

    Reply

    • I’m kmaking this bread- followed recipe EXACTLY. Turned out as bunch of crumbs. Like cornbread. Could the recipe be for 2 cups almond flour? I cook all the time& rechecked recipe. Would not fit in 1 loaf pan-had to use 2. Somebody please advise! Thanks, Sandy Hennies

      Reply

      • Sandy, thanks for your comment! I make this bread every week and it turns out perfectly. The dough is crumbly when coconut flour is used in place of almond flour, or when the brands of almond flour I recommend are not used :-)

        Reply

  6. Hi. I made this bread and it taste delicious. I stored the bread in ziplock bag, but not wrapped and now it’s kind of wet. Is it still good or should I throw it away?

    Reply

  7. Oh no my husband had a reaction to this bread. The only new ingredients to his diet that are in the bread are cream of tartar and the now sports egg white protein. Bummer because the bread tastes great.

    Reply

  8. This is a silly question, but is this bread GF? I am new to the world of Gluten Free…wasn’t sure if almond flour was ok to have?
    It’s sounds awesome!

    Reply

    • Erin, it’s so nice to meet you here! Yes, almonds and almond flour are gluten-free, and all of the recipes are gluten-free on my website as well :-)

      Reply

  9. This is great! But I notice there is no fat but what is in the eggs, and there is a lot of protein between the eggs and almond flour. How much fat vs. protein is in this bread?

    Reply

    • John, thanks for your comment! The 4 cups of almond flour and 8 egg yolks provide the fat in this recipe :-)

      Reply

  10. Hi Elana,
    Tried your Keto Bread today. It came out very dry and I am wondering what adjustments I should make. We are vacationing at an altitude of about 6500 ft. Please let me know what I can do to avoid the dryness. Thanks so much.

    Reply

    • Linda, thanks for your comment! This typically happens when a different pan size is used from the one I recommend, or when different brands of ingredients are used. I live at over 5,000 feet and this comes out perfectly every time :-)

      Reply

  11. Just tried making this bread. I liked how it came out, but it didn’t rise very much. Could that be because I hand whisked it instead of using a processor?

    Reply

    • Adam, thanks for your comment! I haven’t tried that so not sure, but I do know that when I use the food processor it adds a ton of air to the batter, and that the bread rises so much it almost spills out of the pan :-)

      Reply

  12. Hi Elana!

    Tomorrow I plan on making the Keto bread. One question I have is will the recipe change if I use
    4 large eggs, and the other 4 eggs using eggs whites, ( 3 tab to one egg) total 12 tab. My hubby thought the reason is that the yoke makes it more fluffy. Just wanted to check if 4 whole eggs would create that fluffiness without the other 4 eggs in shell. Recently made your “Scrumptious Sandwich Bread, Orange Apricot Scones, Pecan Shortbread Cookies, & other great recipes! Thank you for gifting us with U !!!

    Reply

    • Amy, I haven’t tried that so not sure, if you do experiment I hope you’ll let us know if it works. I’m so glad to hear that you are enjoying so many of my recipes :-)

      Reply

  14. This is really wonderful. I made it yesterday and had to sub apple cider vinegar for the cream of tartar because I couldn’t wait to make it. This morning I had a slice of toast topped with avocado and sea salt and it was the most amazing breakfast. Your recipes never disappoint.

    Reply

  15. Hi Elana, I have an 8×4 loaf pan but your recipe calls for a 9×5, should I halve or the ingredients to make the batter fit in my 8×4? What do you suggest?

    Reply

    • Sarah, your pan size is very close to the size of the one I use, so no adjustments should be needed. I hope you love the bread as much as we do :-)

      Reply

  16. So I made this today. Followed the recipe exactly…even had the same brand of ingredients on hand. It came out of the oven looking beautiful….just like your photo. But “light and fluffy” does not remotely describe it. Mine came out somewhat dense….like the consistency of a quick bread…like pumpkin or banana. What did I do wrong?

    Reply

  17. I am very excited to have found your page as I just started Keto April 30th and am looking for some great recipes. So far I am going to be saving this, and already saved the lemon blueberry bread in my stash. (and I’m sure more to come as I browse your site)

    Reply

  18. I made this last night and loved the fluffy texture. I also did not have any egg white protein but it cooked fine. I did not wait the two hours to remove from pan (no patients) so it was a little crumbly.
    My only problem was the acid taste. any thoughts on that?

    Reply

  19. I really like this recipe! The loaf didn’t fall like most other recipes I’ve tried (from other websites) and it tastes great. Very easy recipe – it actually wouldn’t fit in my food processor so I mixed it up gently in my stand mixer and it worked just fine. It also didn’t spill over in the oven, so no worries there either. To be perfectly honest I also used all egg whites and that also worked just fine (I used egg whites from a carton). By the way, Costco is now carrying Blue Diamond almond flour in 3 pound bags. This was my first time using it and I’m very pleased with the quality of the flour. A fantastic bread recipe!!!

    Reply

  20. Some sort of stratification occurs with this recipe. You can see it in your own photo – that grayish band at the bottom. It was more pronounced in the loaf we made. Not terribly troubling; just odd.

    The problem we ran into was baker’s ammonia, and it’s not clear how to work around that, as there’s no acid-base step in the process.

    Some other LC cooks are experimenting with using yeast, just enough of some net carb to feed the yeasties, and slow raising – but that would be a different recipe I suppose.

    Reply

    • Bob, thanks for your comment! I’m using cream of tartar in this recipe as the acid that activates the baking soda :-)

      Reply

      • I just removed a loaf from the oven and it looks almost identical to your photo, (beautiful :)) but I have not tasted yet. What did I miss?

        Reply

    • Thierry, thanks for your comment. No, it’s not nearly that expensive. If you are looking for a more economical loaf of bread, you may want to try my Paleo Bread which calls for less ingredients and is made in a smaller pan.

      https://elanaspantry.com/paleo-bread/

      Have a wonderful day!
      Elana

      Reply

  23. I made this yesterday. Oh my. This is the best keto bread ever. Toasts up wonderfully. Holds together well with sandwich fixings. Doesn’t overwhelm the sandwich fixings either – the perfect blank canvas. Thank you so much, Elana!

    Reply

    • Lara, I’m not sure if that would work given that it will throw off the dry to wet ratio. If you do experiment, please let us know if this works :-)

      Reply

      • I ended up making it using all of the eggs, only I reserved 2 of the whites & beat those separate, then folded them into the dough. The bread turned out good! From the pics I don’t think it’s as fluffy as yours, but in a pinch I think folding in the egg whites worked just fine. I am going to be buying some egg white protein powder soon & will make it again :)
        Thanks for all the WONDERFUL recipes!

        Reply

        • I did 3 egg whites I did not have the powdered egg whites. Mixed the cream of tarter with the whites. Then added the full amount of eggs it called for. It is cooling for two hours in the pan. But it looks good was done in 45 minutes and it raised awesome. Looks like a loaf of bread. I am so excited and thank you for the recipe. I have been three months baking to get to a loaf of bread like this. Thank you again.

          Reply

        • Lara, Thank you for posting your modification – I made the bread last night using 8 eggs, plus 2 egg whites. My food processor is too small, so I beat the eggs before adding them to the dry ingredients (added with the electric mixer). Because I was in a hurry, I didn’t bother to clean the beaters and just beat two additional egg whites with the mixer – they didn’t get as stiff as they would had I used clean beaters, but I folded them in and the bread turned out great anyway.

          Elana, thank you for another healthy, simple, fail-safe recipe!

          Reply

          • Laurie, you’re welcome! I’m thrilled to provide you with healthy, simple, fail-safe recipes :-)

  25. Just wanted everyone to know that this bread makes great crackers. I thought the texture of the bread reminded me of melba toast. I wanted something to dip into hummus so I sliced this very thin and cut it in fourths and then laid it on a cooling rack on a cookie sheet and put it in the oven. I dried it out completely and it tasted fantastic! So much so that I cut the rest of the loaf and dried it too. My son came home and tasted it when he saw it and loved it. He then proceeded to eat it all with some spinach and artichoke hummus. I plan to make this bread on a regular basic just to make “crackers”. I’m not one to roll out dough so this is a perfectly acceptable substitute. Another big win!

    Reply

    • Patricia, I’ve turned this bread recipe into so many different yummy things and it’s incredible! I’m so happy that you are enjoying it too, and that the recipe is a big win :-)

      Reply

  26. Elana,

    I just made this bread today with Trader Joe’s egg white protein powder. It turned out great. My loaf is not quite as fluffy looking as your loaf . . . but it’s light and wonderful. This is the first time I’ve made the Keto bread and it did not disappoint. I’m pleased with all the recipes I’ve tried from your blog. Thank you for helping us find delicious and healthy alternatives to the standard American diet.

    I just made the commitment last week to stick to the Keto diet. This bread will help me get past some of the difficult transition moments. Plus, after just 10 days of changing my eating, I’m feeling better. This is amazing. Thanks again.

    Reply

  28. I’m allergic to eggs, gluten, corn, oatmeal, rice & dairy. Do you have any bread recipes or substitutions that can be made without eggs?

    Reply

    • I too am allergic to corn plus lots of other things. I have found a product named “simple mills” they offer a variety of baking products. The artesian bread ingredients are, almond flour arrow route flax meal tapioca sea salt and baking soda. very tasty products.

      Reply

      • June, thanks for your comment. I’ve heard good things about this company, but want to mention that although the products are gluten-free they are not low-carb :-)

        Reply

  29. I found that egg white powder of quite expensive – is it possible to replace it with unflavored/unsweetened whey powder?

    Reply

    • Kalyn, thanks for your comment. I’ve linked to a non-organic egg white protein powder that is more reasonably priced. I haven’t made this with whey powder so not sure if that would work :-)

      Reply

    • I just replaced the egg white protein powder with 3 egg whites (liquid form so 6 tablespoons) and it worked great! I’m in Canada and couldn’t find the protein powder so this was an easy replacement. Very fluffy and tasty!

      Reply

    • Janet, I looked this up myself. First, it appears that the only ingredient with carbs is the almond flour itself, with 6 g total per 1/4 cup, and 3 of those g are fiber. So for the whole recipe, it is 48g total carbs, 24 from fiber (don’t know if you count fiber in your carbs or not). Just use that number and divide by how many slices you get out of the bread (slice it first, or estimate from mid point and quarter point of loaf, taking into account that end slices and middle slices might vary a little). If you get around 10 slices out of it, thats only 4.8 g total per slice, half of that if not counting fiber.

      Reply

    • I used my fitness pal and entered the ingredients. I didn’t know how many servings it serves, so I just said 6…
      calories 320
      carbs 10
      fat 25
      protein 18
      sodium 609
      sugar 2

      I hope that helps

      Reply

  31. Elana,

    I can’t thank you enough for your website and your recipes! My husband was diagnosed about a year ago with gastroparesis and SIBO. He has had diabetes for about 20 years. He’s never been overweight just bad genes.

    He struggled for about 5 years and lost about 25 pounds until we pushed doctors to find an answer. I have found that unless that someone has really struggled with health issues, they seldom make a real effort.

    It’s been a delight to find your website. I’ve found that gluten-free has helped a great deal. Your recipes look wonderful. I can’t wait to try them. I’m also looking forward to trying your Passover recipes.

    Thank you, thank you, thank you.

    Susan

    Reply

    • susan, thanks so much for sharing the health journey that you and your husband have been on. I’m so sorry it’s been a challenge, but am glad that it brought you to me and that we met here :-)

      Reply

    • Elana,

      Thank you so much for your healthy and wonderful recipes. You are a true inspiration and I greatly admire your drive, determination and creativity especially in light of your own very challenging health journey. I have never posted any comments online, but I felt compelled to respond to Susan’s comment regarding SIBO and her husband’s health challenges, just to say that my husband also suffered from SIBO and other (similar) issues for over 10 years before we found an MD in Arizona named Dr. Nemechek (Nemechek Consultative Medicine). WIth some very simple steps, my husband went from being restricted to an extremely limited FODMAP diet to a completely normal diet in a matter of weeks. I strongly encourage you to seek his advice – it has been life changing for both of us. Neither of us now have any specific dietary limitations, but I follow a very low carb diet and this is how I came across Elana’s wonderful website 3 years ago – and even at that time, still on his restricted diet, my husband was able to digest the terrific cookies and other sweet treats created by Elana. Now, I continue to rely on these recipes simply because they are so nutritionally valid and tasty. I made this wonderful bread a few days ago and have enjoyed it toasted, with eggs and even this morning as a splurge, as French Toast – something I have greatly missed. Thank you again, Elana, and good luck Susan to your husband – hoping my suggestion can be of some help.

      Reply

  32. This is the first time I have purchased egg white protein powder. Should it be stored in the pantry or refrigerator?

    Reply

  33. My egg powder arrived today (the NOW brand) and I was just able to cut into this bread. I didn’t realize it needed to stay in the pan for two hours. It looks just like your picture. I had a 10×4 pan which is basically the same size as a 9×5. It came out perfect. I have a Norpro pan and it fell right out after the two hours. I didn’t try it plain but immediately toasted it. With butter and jam, it was delicious! I love the simplicity of it. The hardest part was cracking all the eggs. I love using my food processor as I don’t have a stand mixer and it is hard to get the batter out of my high speed blender. I definitely plan to make this again. My grandson got excited when I mentioned bread (we never have any in our house) and he loved it toasted with jam as well. I am looking forward to enjoying some with my homemade almond butter.

    Reply

  34. I made this today and followed the exact recipe. It turned out a little shorter than I expected, but I realize that it’s probably because my 9×5 doesn’t taper outward from bottom to top as yours seems to, given the shape in the photo. That’s okay! It turned out great and a lot lighter than I thought it would be! Thanks, Elana!

    Reply

  35. I love the recipes you share and I am so appreciative of you introducing me to Almond Flour. I’ve tried so many different blends but nothing compares with it, well, to my taste buds anyway!! I now have two of your books which I love, they are looking a bit worn out though as I use them nearly every day😊
    I’m about to try your Keto Bread recipe and the hold up before this was that I couldn’t find egg white protein powder, so I did a bit of research & made my own, it’s really quite easy & much cheaper than buying away. Thankyou again Elana for sharing and helping us live a less excluded.

    Reply

    • Sherri, you may want to double check that you are using one of the recommended protein powders that I link to in this recipe :-)

      Reply

  37. Has anyone tried substituting wet egg whites for the protein powder, for example, Organic Valley’s certified organic product? Does anyone have any idea of how much wet product to use to replace 2 tbp of powder? Baking time would need to be a bit longer, or perhaps adding a tsp of coconut flour would absorb the extra moisture.

    Reply

    • Iris, I’m not sure if that would work given that it will throw off the dry to wet ratio. If you do experiment, please let us know if this works :-)

      Reply

  40. Elana, I have purchased your cookbooks, and love your recipes. I bake for my daughter who is grain free, dairy free, and egg free. I bake bread for her a lot. I would like your recommendation for a bread machine.

    Reply

    • Kay, I haven’t ever baked bread in a bread machine so not sure which one to recommend to you. I’m so happy to hear you are enjoying my books!

      Reply

  41. I am sensitive to eggs what can I use in place of the eggs and egg protein powder in the keto bread? or in any of recipes that call for eggs.

    Reply

  42. I just bought egg white protein powder at Trader Joe’s, 8 oz for a little under $10 if anyone wants to try this recipe and not spend a lot . Can’t wait to try it!

    Reply

    • Margaret, thanks so much! I hope you’ll let us know if that brand of egg white protein works in this recipe since I haven’t tried it :-)

      Reply

  43. Your recipes are my go-to ones for breads, pastries and cakes, so was extremely excited to try this! However, when I made it following your recipe exactly, I didn’t get a batter at all – I got a huge sticky lump of dough which turned into leaden bread. Are you sure that the measurements for this are right? Or should it read 2 cups of almond flour?

    Reply

    • Olivia, thanks for your comment! I’ve made this dozens of times and the measurements are correct. Others are letting me know that this recipe is perfect. You may want to double check that you are using the recommended ingredients and brands with the proper measurements :-)

      Reply

      • Thank you so much for getting back to me. I am in the UK and cannot source the exact ingredients, so was using the closest I can get, which have worked in your other recipes. I think that maybe this one is not one to mess around with too much, and that I’ll stick to your Paleo Bread or Simple Sandwich bread instead, which I know work beautifully for me using the ingredients I can get hold of.

        Reply

  44. love honeyville almond flour, but can only mail order it. Will Bob’s Red Mill super fine almond flour (blanched) work? –in this and your other recipes that call for almond flour?

    Reply

      • I have a qualifier on this: Bob’s Red Mill used to have one ground almond product they called ‘flour’. I have used it in a pinch, but it must be sifted, and you wind up with up to two tablespoons of unusable product per cup. They now have two products: almond meal/flour (which is the same as the old stuff), and superfine almond flour. I have been using the superfine for a couple months, and it works just like the Honeyville. I actually just finished a batch of your Samoas with the BRM superfine, and they came out perfect. I may be more forgiving and not hitting your level of perfection, but it could be worth trying the new product.

        Reply

      • Trader Joe’s now carries its own brand of almond flour.
        Have you tested it yet, Elana? It’s such a reasonable price!
        Thanks!

        Reply

    • I have not tried this recipe yet but Bob’s red mill SUPER FIRE works in the other almond flour recipes for me. There almond flour use to not work but now that they came out with the SUPER fine I have no problems and can get 3lbs for $12 at my local Sam’s club! So I say give it a try! :) Thanks Elena your site and your recipes are my absolute favorite!!! I have all your cookbooks and they are wonderful! I truly appreciate you! :)

      Reply

  45. Anyone wanting a cheaper/smaller package look here – amazon.com/White-Paleo-Protein-Powder-Bulksupplements

    At least you won’t be out so much $$$ just to find out if you like the bread. Then you can opt for premium egg white protein if you want.

    Reply

  46. Elena, you are my go to for all things bread. I would love to try this recipe but with Celiac disease I’m reticent to try even the organic egg white powder you use. In perusing my gluten-free options I’ve noticed that the D&D brand you use is highly concentrated, to get that quantity of protein you would have to double to quadruple the amount of any other brand. So for all those concerned about price this is a different product; I know it’s expensive but I think that’s the key besides just being organic.
    Now hmmm, possible gluten exposure or non-organic and double plus the addition to the recipe???

    Reply

  47. I do not have egg white protein powder, but I do have Jay Robb’s Whey Protein Isolate. Do you think that would substitute well?

    Reply

    • Marilyn, thanks for your comment! I tested this recipe several dozen times with the ingredients above to get it just right. I haven’t tried making this bread with whey protein powder so not sure if it would turn out well. If you do experiment please let us know if it works!

      Reply

  48. Hi Elana, I love you recipes. Especially your muffins. Banana & blueberry; Mini blueberry; Lemon muffins turn out awesome all the time.

    Do you have any problems baking in a glass pyrex dish ? Any sticking occurring ?

    Look forward to you reply !

    Teresa

    Manitoba, Canada

    Reply

      • I can’t wait to try this recipe. I’ve been making your banana, pumpkin and corn bread recipes using coconut oil to grease the glass pan with a square of parchment paper in the bottom of the Pyrex dish. Works like a charm.

        Elana, thanks for all the amazing, easy to make recipes. I don’t worry anymore about trying new recipes and throwing inedible results in the trash. Thank you, thank you, THANK YOU!!!!

        Reply

        • Thanks Misa! I’m so glad that you are enjoying my bread recipes and that you find them reliable, amazing and easy to make!!!

          Reply

  50. For anyone searching for a carb count: the only ingredient that even has carbs in the recipe would be the almond flour. I calculated it to be about 2 grams carbohydrates per slice (16-slice loaf).

    Reply

    • Oops, I miscalculated. I had based my count on a different brand of almond flour that I have used because I couldn’t find the nutrition info for the brand here but in the meantime I unearthed that information. It’s actually 6 carbs total (3 net carbs) per slice. So sorry!

      Reply

  51. I live at 6800′ elevation and am wondering if I would need to adjust ingredients , baking temperature, etc. for the altitude?

    Reply

  53. Can you list all the other recipes that use the egg protein powder, so we have more than just 1 recipe to use it for ? Thanks, makes purchasing it more reasonable.

    Reply

    • Terissa, here you go!

      Breakfast Power Smoothie
      Keto Chocolate Smoothie
      Kale Creamsicle
      Mint Chip Protein Shake
      Peanut Butter Protein Shake
      Pina Colada Smoothie

      Have a wonderful day!
      Elana

      Reply

  54. One more reason why I love your work!!! Not only do you keep your posts short and sweet and effficient, your recipes super simple and straight forward, now you’ve gone and managed tall fluffy 6 ingredient keto bread!! You really are the best. I was just reminiscing the time I got your first gluten free cupcake book from amazon like 5 years ago. Thanks for sharing your recipes with us!!! Xo Kirbi

    Reply

  56. I can hardly wait to try this. I have used egg-white protein before and like it for my morning protein shakes.

    Reply

  58. I realize its organic, unadulterated egg protein powder but its $65!! Is there any substitute for this ingredient? do they have sample sizes? I’ve purchased large quantities of supplements and items like this in the past without testing or sampling them first and have often been disappointed..

    Reply

  59. Sounds like a great recipe. I have been looking for a bread recipe for my mother who is diabetic. How many carbs in a slice of this bread? Thanks in advance. Love your site!

    Reply

    • Kathryn, thanks for your comment! The egg white protein powder makes this bread very fluffy and I don’t think it will be very good without it. Perhaps you’d like to try my Low-Carb Cornbread recipe which does not contain egg white protein powder. Here’s the link for you:

      https://elanaspantry.com/low-carb-cornbread/

      Enjoy!
      Elana

      Reply

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