Cloud Bread Recipe
A zero carb gluten-free alternative bread for those following a keto diet!
- 3 eggs separated
- 3 tbsp cream cheese
- 1/8 tsp cream of tartar
- pinch of salt
- 1/4 tsp garlic powder, rosemary, Italian seasoning, or any other herbs you like optional
Line a large baking sheet with parchment paper, then preheat the oven to 300F.
Separate the egg yolks and whites, placing the white in the bowl of a stand mixer. Using the whisk attachment, beat the egg whites on medium speed until they form stiff peaks.
In a separate large bowl, whisk together the egg yolks and cream cheese until smooth. Add the salt and any other seasoning you wish and mix well.
Stir in about a third of the beaten egg whites until smooth. Add the rest of the egg whites to the bowl and fold them in just until they are combined. Spoon the batter out into six even circles, then bake for 30-35 minutes, or until the edges are golden brown and the centers are set.
Remove the cloud breads from the oven. They will deflate as they cool. Cool them completely before storing in an airtight container in the refrigerator. They will keep for 3-4 days, but are best eaten the day they are made.
Calories: 57kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 55mg | Potassium: 51mg | Sugar: 1g | Vitamin A: 216IU | Calcium: 19mg | Iron: 1mg