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Preheat your convection (fan forced) oven to 160C (320F).
In a large clean dry bowl, whisk the egg whites on medium speed until stiff peaks form (about 5-8 minutes). This can be done in a stand mixer or using a hand held electric mixer.
Add in the whey protein powder and Cream of Tartar, and mix on low until all the ingredients are combined and uniform in colour.
Grease a bread loaf tin, and line with partchment paper (quick tip, scrunching the partchment paper into a ball, then unfolding will help the paper mould to the shape of the tin).
Spoon the egg white mixture into the bread loaf tin until the mixture goes above the top of the tin. Use the back of your spoon to shape into a bread loaf, and bake in the oven for 30 minutes
Once 30 minutes is up, turn the oven off and place a kitchen towel into the door of the oven to keep it slightly adjar. Keep it like this for 20-30 minutes, as this will allow the oven to cool slowly and help avoid the loaf from deflating.
Remove the loaf from the oven, and slice into 10 thick slices. Nutritional information is per slice.
These slices will keep in the fridge for up to 3 days, or frozen with partchment paper bewteen the slices for up to 2 weeks.