Ingredients
• 4 large egg whites (at room temperature)
• 2 tablespoons unsweetened dark cocoa powder
• 2-3 tablespoons powdered erythritol or stevia (adjust to your sweetness preference)
• 1/2 teaspoon cream of tartar (helps stabilize the egg whites)
• Optional: A pinch of sea salt or a drop of vanilla extract
Preparation
1. Preheat & Prep: Preheat your oven to 150°C (300°F). Line a small baking dish or loaf pan with parchment paper.
2. Whip the Whites: In a clean, dry glass or metal bowl, beat the egg whites and cream of tartar with an electric mixer on high speed. Continue until stiff peaks form (the mixture should be thick and glossy).
3. Sift & Fold: Gently sift the cocoa powder and sweetener over the egg whites. Using a spatula, very carefully fold the powder into the whites. Do not over-mix, or you will lose the air that makes them fluffy.
4. Transfer: Spoon the mixture into your prepared pan, smoothing the top gently.
5. Bake: Bake for 20–25 minutes. The bars should be set but still slightly springy to the touch.
6. Cool: Let them cool completely in the pan. They will deflate slightly as they cool—this is normal and creates that dense, “fudgy” look shown in the photo.
7. Chill: For the best texture, refrigerate for at least 1 hour before slicing into bars.
Why It Fits Your Goal
• Zero Flour: Uses egg whites for structure instead of grains.
• Low Carb: By using a sugar-free sweetener, the net carbs are nearly zero.
• High Protein: Helps with satiety while satisfying a chocolate craving.