Start by preheating your oven to 320°F (160°C). While it heats, separate the eggs. The whites go into a large mixing bowl, while the yolks go into a smaller bowl.
Add the salt and cream of tartar to the whites. Use an electric whisk to whip them on low speed, and then on high speed until peaks form.
Mix the remaining dry ingredients. Sift half over the egg whites and whip to combine well. Then, add the remaining half.
Continue to whip until the mixture becomes dense.
Use the same whisk and whip the egg yolks until they become creamy.
Using a silicone spatula, add the whipped yolks to the whipped egg whites and combine them using an electric whisk.
Pour half of the batter into a 2lb silicone loaf mold. Remove air pockets by banging it on the worktop. Then, fill with the remaining batter.
Bake for 30 minutes. Turn the oven off and leave the bread inside for another 25-30 minutes. Take the bread out, let it cool, then slice and serve. Enjoy this delicious carnivore egg white bread! P.S: I used a kitchen gas blow torch to give the bread the “crust” layer we all love on regular bread.