This is how I eat my egg whites pretty much every single night (I eat all six).  Typically I eat my frozen egg whites, brush my teeth, and head to bed. I put 6 egg whites, a dash of unsweetened almond milk, about 2-3 teaspoons cinnamon, 1 tiny scoop of Kal Stevia (you can also use 2 Truvia packets but that has 3g carbs per packet) and 1 Tbsp unsweetened cocoa powder You just want to make sure you use the egg whites out of a carton so that they are pasteurized and safer to eat. Blend it for about 30 seconds then pour the mixture in 6 muffin tins and stick it in the freezer. Freeze for 2-3 hours or so. I usually prep these as I am cleaning up dinner.  This is so good and feels like you are eating a dessert! It has about the consistency of a popsicle or fruit bar when done. The cinnamon and chocolate combo sort of has a “mexican mocha” taste to it.

**You can also sub the cinnamon for 1 Tbsp natural peanut butter if you haven’t had your healthy fat for the day (my preferred way to eat it)**

-If you prefer you can use 1/2 scoop chocolate whey protein instead of the stevia and unsweetened cocoa powder.

-FYI, these will be hard to pop out of the muffin tin when you first take them out of the freezer. Let them sit for about 4-5 minutes and they will be a lot easier to pop out.  You can also run the bottom of the muffin tin underneath warm water for about 10-15 seconds.


Here is a picture of the liquid egg whites I use for my frozen egg white dessert each night. I typically just buy whichever brand is the cheapest. But, you really want to make sure you get the 100% egg whites. The “egg substitute” is usually 99% egg whites but has a bunch of other stuff added to it with names I can’t pronounce. There will be a spot on the carton that shows you the conversion ratio of liquid egg whites to regular egg whites. I paid $3.99 for the carton and it is the equivalent of about 30 egg whites (13 cents per egg).