Low Carb Keto Zero Carb Bread

0 Preheat oven to 325F.
1 In a large bowl, using 12 whole eggs (not a carton of egg whites), crack eggs reserving only the egg whites.   NOTE:  I like to place my bowl in fridge or freezer for a little bit to cool up.  Original recipe creator:  Maria Emmerich, suggests that if the bowl is warm, it activates the gelatin and will gum up. 
2 To the bowl with egg whites, add Allulose sugar substitute (this is needed for texture, and for caramelizing), gelatin, salt and cream of tartar.  If using a stand mixer you will need to whip the whites until very stiff peaks.  If you are using a hand mixer (this is what I used), it can be done, however be prepared for it to take upwards of 10-15 minutes.  You need to achieve very stiff peaks.  Too many people do not beat egg whites long enough, and the bread does not rise. 
3 When you finally have achieved stiff peaks, add the 2/3 cup of egg white protein.  Being careful not to over beat this time, only long enough to blend in. 
4 Spray a 9 x 5" bread loaf pain with oil and pour contents of Zero carb bread mixture into pan.   Bake for 30 minutes.  Turn off oven, and let sit in oven for 15 minutes to avoid from caving in.