Instructions
Preheat & Prep: Preheat your oven to 325°F (160°C). Grease a standard loaf pan or line it with parchment paper (highly recommended as this bread sticks easily).
Whip the Whites: In a clean, grease-free bowl, combine the liquid egg whites and cream of tartar. Using a stand mixer or hand mixer, whip on high speed until soft peaks form.
Add the “Flour”: Slowly add the egg white powder, salt, and allulose (if using) while continuing to whip. Keep mixing until the peaks are stiff and glossy (it should look like thick marshmallow fluff).
Transfer: Gently scoop the mixture into your loaf pan. Smooth the top with a spatula, but don’t press down too hard—you want to keep that air inside!
Bake: Bake for 30–35 minutes. The top should be golden brown and the loaf should feel firm to the touch.
The Secret Step (Cooling): Turn off the oven and crack the door open slightly. Let the bread sit inside for 10 minutes before removing. This prevents the “sink” that often happens with egg-based breads.
Conclusion
Zero-Carb Fluffy Bread is more than a novelty—it is a functional, practical solution for anyone seeking a true bread alternative without carbohydrates. Its light texture, clean ingredient list, and adaptability make it a standout recipe in the world of keto and carnivore baking. While it may not mimic traditional wheat bread exactly, it excels in its own category, offering structure, lift, and usability that few zero-carb recipes can achieve.
With proper technique and attention to detail, this bread delivers consistent results and rewards patience, especially during the crucial cooling stage. Its short shelf life is a reminder of its purity, free from preservatives and fillers, and its freezer-friendly nature makes it easy to prepare in advance.
Ultimately, Soul Bread restores a sense of normalcy and comfort to low-carb living. It allows you to enjoy the rituals of bread—slicing, toasting, building sandwiches—while staying fully aligned with your nutritional goals. Simple, scientific, and surprisingly satisfying, this recipe proves that even at zero carbs, good bread is still possible.
