3 Ingredient Macro Friendly Bread! {#MacroFriendlyMondays}

3 ingredient #MacroFriendly bread! I am blown away by how this bread actually turns out with a bread texture (see below for inside shot).

All you need: 3 egg whites (MUST USE REAL EGGS), 45 grams of flour (any kind ❌except for coconut or almond flour❌), and 1/2 tsp baking powder.

The macros for 1/2 the recipe which is enough for 1 or 2 sandwiches depending on how you cut it (see tips below) are as follows!

The original recipe is from @MyLightKitchen so check out her post here if you get a chance! The key to this #lowcalorie #highvolume bread is beating the whites to stiff peaks (like a meringue) before adding the flour. But don’t be fooled—it does NOT turn out like meringue, but legit bread!


  • 3 egg whites (can use 4 for a thicker bread; see noted below)
  • 45g four (any kind except for coconut or almond, I tested with oat flour and oat bran)
  • 1/2 tsp baking powder
  • Optional: dry sweetener to taste (I used 3 Splenda packets)


  • Preheat oven to 355 degrees Fahrenheit and line an 8×8 inch pan with parchment.
  • Add 1/2 tsp baking powder to 45g flour of choice and mix well (add sweetener if using (see notes below).
  • In a separate bowl, beat 3 egg whites to stiff peaks and then gently stir into the whipped whites. MAKE SURE NOT TO GET YOLK IN THE WHITES WHEN SEPERATING—this will impact the ability to whip to stiff peaks.
  • Spread the batter gently over the parchment in the baking dish. It will be about 1/2 in thick.
  • Bake for 16-18 minutes (it will be firm to the touch; see below for before/after baking pics).
  • Remove by lifting it out by the parchment and transfer to cool on a wire rack.
  • Once cool, remove from parchment and slice into 4 equal squares.
  • If you want thin slices from each square, carefully slice them down the middle with a serrated knife.
  • Store in the fridge if you don’t use it all in one sitting.

👩🏻‍🍳 Modifications + tips:

▶️ I baked mine in a 8×8 inch pan instead of a loaf pan as she did so that I would have 4 sandwich size squares. You can either make 2 sandwiches by stacking 2 pieces (slices are about 1/2 in thick that way), or if you slice each square very carefully, you’ll get enough for 4 sandwiches (but with very thin sliced bread). If you are making a savory sandwich that is fairly hefty with toppings, I would recommend just stacking 2 pieces. When I use it to make PB&J sandwiches however, I cut it thin so that I can taste more of the peanut butter and jelly!

▶️ MUST USE REAL EGGS! You can use 4 instead of 3 for a thicker bread. It will only add 17 kcal and will add about 4-5g protein!

▶️ You can add dry sweetener of choice and/or dry extracts like Devotion Nutrition flex flavors, cinnamon, etc. for a sweeter bread. I used a couple packets of Splenda and it turned out with a flavor like honey oat bread! 🤤 If you add any of these, mix them in with the flour, not the egg whites. Not sure if adding liquid extract would work or deflate the whites too much.

▶️ It’s possible that you may even be able to mix in things like chocolate chips or nuts. However, the more you mix it, the more the volume will potentially decrease.

▶️ You could also make a savory flavored bread by adding dry herbs and/or spices to the flour.

▶️ I have tried it with oat flour as well as oat bran and both turned out. Any flour should work other than coconut.

Reader Questions:
1/ What would you top yours with?
2/ Any flavor variations you can think of?

P.S. If you are interested in getting a custom set of macros, you can find out more here. If you want something more in-depth, you can get 1:1 coaching via my Meal Mastery Mentorship. You can head to this link to find out more.

If you just want to stick your toe in the water and see what it’s like, then my Meal Mastery Nutrition Audit has a 100% money-back satisfaction guarantee! So no excuses!!! Find out about it at this link.

Also, feel free to contact me via email if you have questions!

Are you ready? Let’s get growing!


2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s