Imagine a fluffy blueberry muffin in bread form! This simple recipe uses a 3-ingredient base and is perfect for anyone craving a sweet treat without sugar, grains, or nuts. It’s keto-friendly, high in protein, and even better when toasted.
Short Description
A light, airy, and protein-packed bread that tastes just like a classic blueberry muffin while fitting perfectly into a low-carb lifestyle.
Ingredients
1 cup dried egg whites
(make sure this is dried egg whites, not egg white protein powder)1 cup water
½ cup thick Greek yogurt
Freeze-dried blueberries, to taste
(freeze-dried works best for texture)
Instructions
Whip the Base
Add the dried egg whites and water to a mixer. Whip until very stiff peaks form.Fold in Flavors
Gently fold in the thick Greek yogurt and your desired amount of freeze-dried blueberries, being careful not to deflate the batter.Prepare for Baking
Transfer the airy batter into a parchment-lined loaf pan.Bake
Bake in a preheated oven at 350°F (180°C) for approximately 30 minutes, or until lightly golden and set.Serve
Slice and enjoy.
Pro tip: Toast each slice for the ultimate muffin-top crunch!
Nutrition Notes
Keto-friendly
No sugar, grains, nuts, or seeds
High in protein from egg whites and Greek yogurt