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Egg White Protein Bread Rolls (Keto & Gluten-Free) - Soft, Fluffy, and Simple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Egg whites (from 8 large eggs, about 1 cup) or liquid carton egg whites
  • Unflavored whey isolate or egg white protein powder (1/2 cup)
  • Cream of tartar (1/2 teaspoon)
  • Baking powder (1 teaspoon, aluminum-free preferred)
  • Apple cider vinegar or white vinegar (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Optional: Sweetener pinch (like allulose or erythritol) to round flavor
  • Optional: Sesame seeds, everything bagel seasoning, or dried herbs for topping

Method
 

  1. Prep the oven and pan: Preheat to 325°F (165°C). Line a baking sheet with parchment and lightly oil it.
  2. Separate eggs (if using whole eggs): Ensure no yolk gets into the whites. Room-temperature whites whip best.
  3. Whip the egg whites: In a clean bowl, add egg whites and cream of tartar. Beat on medium-high until soft peaks form.
  4. Add vinegar and salt: Continue whipping to medium-firm peaks. The mixture should be glossy and hold lines.
  5. Combine dry ingredients: In a small bowl, whisk protein powder, baking powder, and optional sweetener to break up clumps.
  6. Fold gently: Sprinkle dry mix over the whipped whites in 3 additions. Fold with a spatula using light, sweeping motions. Do not deflate.
  7. Shape the rolls: Scoop 6–8 mounds onto the prepared sheet. Smooth tops with a damp spoon. Add seeds or seasonings if using.
  8. Bake: Bake 20–25 minutes until set, lightly golden, and springy to the touch.
  9. Cool: Let cool on the sheet for 10 minutes, then transfer to a rack. Cooling helps the crumb set and reduces eggy aroma.
  10. Serve: Enjoy warm with butter, or slice for sliders and breakfast sandwiches.