Protein Sparing Lemon Loaf

5 from 1 vote

This Lemon Loaf is great for PSMF days as well as every day. It is moist and a little tangy. It tastes just like lemon cake!

Course: Dessert

Cuisine: Keto

Keyword: protein sparing bread, protein sparing, psmf bread, psmf lemon bread, psmf lemon loaf, keto lemon loaf, keto lemon bread, keto dessert, psmf dessert, carnivore dessert, carnivore bread,

Servings:

Calories: 27kcal

Ingredients

27 grams egg white powder
6 egg whites
1 tsp gelatin
1 tsp lemon extract
2 TBS lemon juice
liquid stevia or any sweetener of choice

Instructions

Preheat oven to 325 F
Make sure your mixing bowl and beaters are clean - wipe with lemon juice or vinegar.
In a mixing bowl put in egg whites, egg white powder, and gelatin.
Mix until stiff peaks form with either a stand or hand mixer.
Onces the egg whites are at or near stiff peaks, add the lemon extract and lemon juice and continue mixing until well incorporated
Spoon mixture into a loaf pan. If using regular loaf pan, line with parchment paper first.
Bake for 30 minutes.
After 30 minutes, turn the oven off but leave the loaf in the oven - for at least 30 minutes.
When cooled, remove from pan and either slice immediately or store in zip lock bag in refrigerator for a day then slice
Enjoy!

Notes

Make sure you bowl and beaters are free of any fat. Wipe with lemon juice.

Do not add the extract and lemon juice in the beginning or the egg whites will not whip to stiff peak.

Nutrition