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 (150°C). Line a large baking tray with parchment paper and lightly grease the parchment with cooking spray.
2. Crush the pork rinds into crumbs. 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 a rolling pin. You should have about 1/2 cup of pork rind crumbs.
3. Separate the eggs, keeping the whites and yolks in separate bowls.
4. In a medium bowl, use electric beaters to whip the egg whites with the cream of tartar until stiff peaks form.
5. In another medium bowl, combine the egg yolks, mayonnaise, crushed pork rinds, garlic powder, salt, pepper, and dried basil. Use the same beaters to whip the mixture until just combined.
6. Gently stir 1/4 of the egg whites into the yolk mixture. Then, gently fold in the remaining egg whites, being careful not to deflate them too much.
7. Spread the mixture into a large rectangle on the prepared baking tray. Sprinkle the top with the Parmesan cheese and a little extra dried basil.
8. Bake for 30 minutes. Remove from the oven and allow the oopsie bread to cool completely on the tray before cutting into squares.
9. Store uncovered, on your kitchen counter for up to 2 days. Do not refrigerate or cover, as this will make the bread sticky. You can also freeze and defrost the bread.

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