Keto “Oopsie” Bread

Ingredients

• Egg

  Whole, fresh eggs

  3 large or 150g

• Cream of tartar

  Leavening agents

  ⅛ tsp or 0.4g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Pork Rinds

  Chicharrones, Salt & Pepper - Meijer

  6 oz or 168g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Spices, dried

  ¾ tsp, leaves or 0.5g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

Directions

1. Preheat oven to 300°F. Line a large baking tray with parchment paper and lightly grease it with cooking spray.
2. Crush the pork rinds into crumbs using a food processor or by placing them in a ziploc bag and crushing with a rolling pin until you have about 1/2 cup of crumbs.
3. Separate the eggs, placing the whites and yolks in separate bowls.
4. In a medium bowl, whip the egg whites with cream of tartar using electric beaters until stiff peaks form.
5. In another bowl, combine egg yolks, mayonnaise, crushed pork rinds, garlic powder, salt, pepper, and dried basil. Mix with beaters until just combined.
6. Gently stir 1/4 of the egg whites into the yolk mixture, then fold in the remaining egg whites carefully.
7. Spread the mixture into a large rectangle on the prepared tray. Sprinkle with Parmesan cheese and extra dried basil.
8. Bake for 30 minutes. Allow the bread to cool completely on the tray before cutting into squares.
9. Store uncovered on the counter for up to 2 days. Do not refrigerate or cover to avoid stickiness. You can freeze and defrost the bread.