It is true that bread has been a popular food around the world for a long long time and since many people are now trending toward more health-conscious so it is important that we find a way to make our favorite bread a healthy way.

I have always wanted to bake a sweet loaf for the family especially for my son so he can forget about his choc-jam sandwich for a moment.
I tweaked the recipe by adding some ground cinnamon and vanilla extract to mask the eggy taste and added sweetener to turn it into a sweet loaf.

The original recipe of Keto Bread was found in The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich.

This bread is crusty on the outside and light, airy and super soft on the inside!
Cinnamon Protein Bread (Keto Bread)
Ingredients (10 slices):
6 Large Eggs (separate the yolks and whites)
48gm Whey Protein (unflavored, unsweetened)
2 tbsp Ground Cinnamon
15gm Monk Fruit Sweetener (or any sweetener of your choice ; optional - only for sweet loaf)
1/2 tbsp Vanilla Extract (optional)

Directions:

1. Preheat the bread maker (using Bake Mode) and lightly grease the bread maker pan / bread pan. (Oven at 160°C)
2. Mix together all the dry ingredients (whey protein, ground cinnamon and sweetener) and set aside.
   
3. Whip the egg whites for few minutes until very stiff. 
4. Slowly fold in the dry ingredients into the egg white meringue. 
5. Then slowly fold in the egg yolks and vanilla extract (if using).
6. Pour the mixture into the prepared pan. 
   
7. Bake for 20-25 minutes in bread maker (oven: 30 minutes), until golden brown and the cake tester (wooden skewer) comes out clean.
   
8. Let completely cool before cutting or the bread will fall out. *bread will collapse slightly once it is cool*
    
   

Adapted from The Ketogenic Cookbook by Jimmy Moore & Maria Emmerich