Jay Robb Egg White Protein

Jay Robb's Egg White Protein is amazing and makes fantastic gluten free, dairy and casein free ice cream! It is a bit expensive so save your pennies, but it is certainly worth the investment. This is the highest quality egg protein that I have tried so far and I adore it. I'll have a few recipes up here soon using this stuff- I use it in smoothies, ice cream desserts and sorbets, egg custard, and a few of my coconut flour creations.
I just ordered the 5 lb version of the vanilla flavor for my birthday gift :) As a note, if you are sensitive to Stevia, you shouldn't use this product since it does contain Stevia. Personally, it is vital that any product I use either have no sweeteners at all (this is preferable) or only use Stevia, Honey, Xylitol, or Agave- absolutely no artificial sweeteners, especially NOT aspartame! Though I am still trying to explain to my mother why Sweet N Low is bad... the "causes cancer" warning and documented detrimental health effects aren't persuasive enough for her :)
Here's the blurb off the Jay Robb website for the rest of us...

Egg White Protein
Vanilla, Chocolate, Strawberry, Unflavored
  • 24 Grams Of Protein Per Serving
  • Lactose Free
  • No Fat
  • No Cholesterol
  • No MSG
  • No Aspartame
  • No Acesulfame-K
  • No Sucralose
  • No Artificial Flavors
  • No Artificial Sweeteners
  • No Artificial Colors
  • From Chickens Not Treated with Hormones

Contains No
  • Dairy
  • Casein
  • Lactose
  • Fructose
  • Aspartame
  • Acesulfame-K
  • Sucralose
  • Refined Sugar
  • Corn Syrup

  • Artificial Flavors
  • Artificial Sweeteners
  • Artificial Colors
  • Fat
  • Cholesterol
  • Gluten
  • Wheat
  • Chemicals


  1. Where are the recipes with this egg white protein? I dislike the hemp but would try the egg white one.

  2. Yes, sorry I have been more in a hemp and even whey mood lately. I will post some recipes with this stuff in the next few weeks, but it makes great "ice cream." Even simple blueberry smoothies are the best!

    I have not indulged much in this powder lately since I have had some bad reactions to eggs in the last month as a secondary reaction to gluten exposure at a dining out adventure (not fun). It's a leaky gut episode which made me sensitive to eggs, thus no egg white recipes lately. That's probably too much info for you :)

    Just to get you started, just blend 8 oz water, 1 c. frozen blueberries, ~3 ice cubes (or to your thickness liking) and 1 large scoop of the powder.

    I should also mention that I am less than thrilled with this new "improved" Jay Robb formulation for the vanilla egg white protein. They added xylitol and now it is sweeter than before and I get the feeling they did this to bulk up the product with cheaper fillers to save money. Xylitol isn't cheap and it is a natural sweetener, but it is cheaper than egg white protein- I mean really what isn't? That stuff is expensive!

  3. I realize this post is from 2007, but I searched and didn't find your recipe to ice cream using Jay Robb's egg white protein. Please, do tell. :-)


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