Keto “Oopsie” Bread

Ingredients

• Egg

  Whole, fresh eggs

  3 large or 150g

• Cream of tartar

  Leavening agents

  ⅛ tsp or 0.4g

• Mayonnaise-like dressing

  Regular, with salt

  4 tbsp or 59g

• 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. You will need to crush the pork rinds into crumbs to make enough for 1/2 a cup of pork rind crumbs (if making the original recipe). You can do this in a food processor, or by putting them in a large ziploc bag and crushing them into tiny crumbs/powder with something heavy such as a rolling pin.
2. Preheat oven 150°C/300°F. Line a large baking tray with parchment & lightly grease the parchment itself with oil spray.
3. Separate eggs and keep whites and yolks in separate bowls. In a medium bowl and using electric beaters, whip egg whites with a pinch of cream of tartar until stiff peaks form.
4. In another medium bowl, add egg yolks, mayonnaise, crushed pork rinds, garlic powder, salt, pepper & dried basil. Using the same beaters, whip together until just combined.
5. With a spatula, stir ¼ of the egg whites into the yolk mixture to lighten. Gently fold through remaining egg whites being careful not to deflate the whites too much. Using a spatula, spread mixture into a large rectangle onto prepared tray; then sprinkle the top with grated parmesan (or cheddar, or a mixture of both) and a little extra dried basil.
6. Bake for 30 minutes. Remove and allow oopsie bread to cool completely on the tray before cutting into squares.
7. Keep stored, uncovered, on your kitchen counter for up to 2 days. (Do not refrigerate or cover them as they will turn sticky). You can also freeze and defrost these. Enjoy!