Cloud Bread Recipe

I'm backkkkk! I'll write more later about what's been going on the past few months (a lot!), but for today I just wanna share a new recipe I tried! I've been tinkering with my diet and throwing in some low carb days to put my body in keto for a short time to burn fat and get my metabolism revved up. I LOVE bread, which makes low carb days hard, but I found this recipe and couldn't pass it up!

I used greek yogurt because that's all I had on hand and the taste was very egg-y, so next time I'm going to use cream cheese and a little more stevia to see if that helps. But overall I'm pretty impressed!

Macros for each slice are 3F/0C/2P for 35 calories each!

I'm still partial to Nature's Own sugar free bread even though is has 8g net carbs per slice, but this is nice to have as an option.

 

Ingredients (5 servings, 10 halves)

• 3 eggs, separated
• 3 tablespoons whole milk cream cheese, cottage cheese or greek yogurt
• ¹⁄₄ teaspoon cream of tartar
• 1 g stevia (one packet)

Directions

1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese OR greek yogurt and the one packet of Sweetener until smooth.
4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. Spray two cookie sheets with Pam or other fat-free cooking spray.
7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
9. Remove from the pans and cool on a rack or cutting board.
10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
11. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

Here's the link for the recipe!