Muskoka Mornings No Yolking 100% Egg White Protein Powder 500g
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No Yolking 100% Egg White Protein Powder
- Non GMO
- Sugar Free
- Dairy Free
- Keto Friendly
- Gluten Free
- Made in Canada
No Yolking 100% egg white powder is made in Canada with eggs sourced from Canadian farms. The fermentation process prolongs shelf life & ensures you are getting 100% pure egg whites with no risk of salmonella or other harmful bacteria.
Dressings and Dips
Nutrition Facts/ Valeur nutritive
Per 4 Tablespoons (20 g)
|70 Calories||% Daily Value*|
|Saturated/saturés 0 g + Trans/trans 0 g||0%|
|Protein/Protéines 17 g|
|Cholesterol/Cholestérol 0 mg|
|Sodium 250 mg||11%|
|Potassium 225 mg||5%|
|Calcium 20 mg||2%|
|Iron/Fer 0 mg||0%|
Egg whites (may contain traces of Baker's yeast used during the mentation process and cubic acid to prevent on)
- Preheat oven to 325ºF (160ºC). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
- Place the egg white protein powder, sweetener, salt and cream of tartar into the bowl of an electric stand mixer, fitted with the metal whisk attachment. Stir on low speed just to combine.
- With the mixer on low, slowly pour in the water. Gradually increase the speed to high. Beat for at least 5 minutes or until whites hold a stiff peak (whites should hold their shape and stand up straight – no drooping tips). Transfer to prepared loaf pan; mound the top into a loaf shape. Use a rubber spatula to create a linear indentation, about 1/2-inch (2 cm) deep, down the length of the loaf.
- Bake, on the centre rack, for 30 to 35 minutes or until the top is set and the loaf springs back when lightly touched. Transfer to a wire rack to cool in the pan for 10 minutes. Remove the loaf from the pan and cool completely on the rack. Store leftovers in the fridge for up to 3 days or freeze them for up to one month.
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