Our favorite use for this bread! Toasted with lots of butter.
Pro tip: The key is to get your whipped egg whites nice and stiff. Peaks should hold straight up when you lift your beaters out of the whites.
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- Preheat oven to 375° and line an 8″-x-4″ loaf pan with parchment paper. Separate egg whites and egg yolks.
- In a large bowl, combine egg whites and cream of tartar. Using a hand mixer, whip until stiff peaks form.
- In a separate large bowl using a hand mixer, beat yolks with melted butter, almond flour, baking powder, and salt. Fold in 1/3 of the whipped egg whites until fully incorporated, then fold in the rest.
- Pour batter into loaf pan and smooth top. Bake for 30 minutes, or until top is slightly golden and toothpick inserted comes out clean. Let cool 30 minutes before slicing.
Nutrition (per serving): 450 calories, 19 g protein, 10 g carbohydrates, 5 g fiber, 2 g sugar, 40 g fat, 11 g saturated fat, 125 mg sodium