Easy Gluten Free Keto Flourless Hawaiian Bread Recipe

You have stumbled upon a treasure with my Easy Gluten Free Keto Flourless Hawaiian Bread Recipe that is far easier than the usual low carb bread recipe.

I know that going on a gluten-free diet, or a gluten free low-carb diet has its challenges, and one is to find a suitable gluten-free bread that is easy to make and tastes great!

This delightful, wheat-free, easy keto bread will still satisfy your taste buds and leave you with excitement with all of the ways you can use it in old favorite recipes using bread!

I will show you the wonders of egg white protein powder and its ability to create a delicious bread that fits perfectly into your gluten free low-carb lifestyle. 

This bread recipe uses only a few simple ingredients and will have you making your favorite meals using bread in no time!

There is no need for guar gum, wheat protein or any of that, just pure egg whites whipped to fluffy perfection.

Keep reading as I walk you through making the best keto bread recipe from start to finish, give you ideas on how to use it other than sandwiches, plus offer tips, substitutions and answer frequently asked questions.

So you use Egg White Protein Powder instead of flour?

Yes!! It is one of the most powerful ingredients to have in your baking pantry.

The egg white protein powder helps add in a huge amount of protein without needing too many healthy fats.

It also creates a loaf of bread, less expensive than the grocery store gluten free traditional bread, since it does not need flours like coconut flour, rice flour or arrowroot flour.

Egg white protein powder is made by drying and pulverizing egg whites into a fine powder, making it a convenient and versatile protein source. 

Not only is egg white protein powder rich in essential amino acids, but it also boasts an impressive protein content per 1/4 cup serving of 18-20g.

The protein in egg whites helps in building and repairing muscles, boosting metabolism, and keeping you feeling full and satisfied.

Egg whites are the key to achieving the light and fluffy texture in our Gluten Free Keto Flourless Hawaiian bread. 

Whisked to perfection, egg whites provide air in the batter, resulting in a bread that rises like regular bread without the need for wheat flour or gluten. 

Incorporating cream of tartar helps maintain the egg whites’ structure and prevents them from collapsing during the baking process.

To enhance the bread’s taste and mask any potential eggy taste, we will use a small amount of allulose, a natural sweetener with minimal impact on blood sugar levels. Allulose is an excellent choice for keto recipes because it contains almost zero net carbs, making it an ideal alternative to traditional sugar. 

It also offers a low carb alternative to sugar that adds a sweetness to complement the Hawaiian bread’s delightful flavors. You can of course use regular sugar if you are only needing gluten free and the lower carbs are not a concern.

It will have an angel food type flavor if you do as sugar is a stronger sweetness than allulose or erythritol.

What you will need to make this great gluten-free sandwich bread

• Large Egg Whites
• Confectioners Erythritol or allulose powder
• Sea Salt
• Cream of Tarter
• Egg White Protein Powder
• Egg Yolks
• Pineapple Extract, optional

Let’s make this easy recipe for gluten free bread

Preheat your oven to 325F and prepare your 9×5 loaf pan by lining with parchment paper.

Set aside and prepare the gluten free white bread batter. In the bowl of a stand mixer, or a large bowl with a hand mixer, add in your egg whites, confectioners erythritol or allulose powder, sea salt, cream of tartar and egg white protein powder. Start out on low speed so the dry ingredients do not cloud up out of the bowl.

Once the dry ingredients are wettened, turn the mixer to high speed just until you achieve soft peaks. Now add in the egg yolks and pineapple extract if you are using.

Turn the mixer on the lowest setting for 10 seconds, no more. The only thing with mixing is if you mix it too long it will turn out as a Styrofoam consistency!

Now spread it out into your prepared bread pan lined with parchment paper.

Put the bread batter into your baking pan in plops, then gently connect the plops.

This helps maintain the fluffiness and does not break down the egg whites. Now put your bread in the 325F oven for 30 minutes.

After the initial 30 minutes, turn the oven off and leave the bread in the oven for 20 minutes more. Lift the bread out of the pan and place on a wire rack to cool completely before cutting.

It MUST be cool all around. It usually takes about 3-4 hours. Store in the refrigerator up to 1 week in an airtight bag such as a recycled bread bag or gallon Ziploc bag. I slice what I need from the loaf and leave the rest whole.

This helps prevent early spoilage. Keeping it in a plastic bag in the fridge is a great option to maintain its softness.

You can also use any airtight container you have. Leaving it at room temperature is only ok for a day or so, like if you take it with you travelling or camping. Any longer than that and it may get moldy.

If you ever find that part of your bread has become soggy, it needs to be disposed of. You can freeze this bread for easy meal prepping so you always have a loaf handy.

Freeze individual slices, separated by parchment paper, for up to three months. This way, you’ll always have a convenient low-carb bread option on hand for your favorite recipes.

The whole loaf has 56 grams of protein, 16 grams of fat, 400 calories, 8 grams of fiber and 8 grams of carbs.

If you cut it into 8 large slices like I did, then it has per slice 7 grams protein, 2 grams fat, 49 calories, 1 gram fiber and 1 gram carb. The net carb count is zero because you subtract the fiber from the net carbs.

Even if you do count actual carbs, a very filling sandwich is only 2 grams of carbs. I get really full even off of one piece, so it works out great for the keto lifestyle and keto diet as well as a low carb diet without needing any special ingredients.

What low carb recipes can I use this gluten free bread in?

Here are my most favorite ways to use this Gluten Free Flourless Bread! It is not only gluten free but is also perfect for anyone also following the ketogenic diet as it is high protein and little to no carbs.
1. French Toast:  Transform your bread into a delectable gluten free and keto-friendly French toast. Dip slices of the bread into a mixture of 2 beaten eggs, a splash of unsweetened almond milk, and a hint of cinnamon before frying them in butter or refined coconut oil.

2. Grilled Sandwiches: Create scrumptious grilled sandwiches whether ham and cheese or almond butter and jam for lunch, or fried eggs and bacon or avocado toast for breakfast, this yummy bread does not disappoint. Grill the bread until it is golden brown. Then remove it from the heat and wrap in parchment paper, a cloth or aluminum foil for 8-10 minutes. This helps melt cheeses and soften up the bread a bit. 

3. French Toast Casserole: Take the French toast idea a step further and make a breakfast for the whole family. Chop half of the loaf of bread into small pieces and press into an 8×8 pan. Use a 9×13 pan if you want to double this recipe. In a medium bowl combine 3 eggs, 1 cup unsweetened almond milk or regular milk, 1/4 cup heavy cream or coconut milk for dairy free, 1 tsp vanilla extract, 1/4 tsp maple extract and 1-2 tsp ground cinnamon.

Whisk well then pour over the bread cubes. Press down to soak up the batter. Sprinkle with additional cinnamon and a few tablespoons of keto brown sugar or regular brown sugar. Bake at 350F for 30 minutes. Serve with your favorite fruit syrup or maple syrup. 

4. Breakfast Casseroles: Use your Gluten Free Flourless Hawaiian bread as a base for breakfast casseroles. In a large bowl mix up cubed bread, cooked bacon or browned & crumbled sausage, plus sautéed vegetables if using. In a separate bowl whisk up 6 eggs, and 1 cup of unsweetened almond milk. Spread the bread mixture into a 9×13 pan then pour milk mixture over it. Bake at 350F for 25-30 minutes until the eggs are set. This makes the best meal prep for the week!

Tips, Substitutions, and FAQs

• Change up the flavor of this gluten free flourless bread when you add in some simple spices like garlic powder or onion powder to make it savory. 

• Add some extra flavor to the top of the loaf when you sprinkle on some sunflower seeds, pumpkin seeds or sesame seeds.

• If you want to try without the pineapple extract it will work fine! You can also use a different flavor of extract as well like vanilla, almond, or try savory with onion powder.

• If you want to reduce the fat, leave out the egg yolks. You will see in this picture below how it turns out less yellow and more white.

Can I use any brand of egg white protein powder? Yes, any brand will work as long as the ingredients on the package state that it is only egg whites.

Do I need to add any xanthan gum or psyllium husk powder for it to turn out like other gluten free breads? No, you do not need any gums for it to turn out. The protein structure that the egg whites provide is more than enough to produce a fluffy bread that does not fall into a million crumbs when you bite into it.

Can I leave out the sweetener or substitute it with regular powdered sugar? Yes! Anytime you want to substitute sweeteners from sugar free sweeteners to regular sweeteners make sure you match up textures. Brown sugar for brown sugar, powdered sugar for powdered sugar and maple syrup for maple syrup. This ensures the recipe turns out as it did for me. Here is a short video where I am mixing up the batter for the bread. At the bottom of the recipe card is a full video of making the bread plus three ways to use it with recipes.

From French toast to breakfast casseroles, the possibilities are endless with this versatile keto-friendly bread that does not contain any vital wheat gluten. Say goodbye to crumbly gluten free bread and hello to this tasty cloud bread that is a healthier, tastier alternative.

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