Protein Pancake Bake

A great puffy yummy cloud of bread.


60 g Egg white protein (I use Keto Chow. Judee’s is another good brand)

285 ml water  

Pinch of cream of tartar

1 packet/serving (around 50-55 g depending on flavor) Keto Chow - the primary flavor will come from which one you choose! I suggest Maple Pecan, Peanut Butter, Snickerdoodle or Vanilla. But go nuts with your creativity!

20 g Allulose

3 beaten eggs

**Protein powder must be a dairy protein/casein - whey blend so Keto Chow is PERFECT. PEScience brandwill also work.


Combine just the Egg white protein, water, Pinch of cream of tartar, and salt in mixer bowl

Start beating that slow at first, once it froths turn to high. Beat til very fluffed (stiff peaks). About 4-6 mins. If you underbeat you will get a flatter result.

Slow to medium and add Protein powder and allulose.

Turn bank to high for 20-30 seconds then add the beaten eggs, mix another 10-20 seconds to incorporate then turn off.

Spread in a lined 9x13 pan. Bake 325 22-24 mins.

Let cool. It will fall slightly while cooling

I slice into 6 squares and store.

Serve with syrup to treat like a pancake, or top with no sugar jelly or whatever sounds good to you! Also good eaten without toppings at all!

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