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Cloud Bread Recipe - Low Carb, High Protein

Cloud Bread Recípe – aka Oopsíe bread. A low-carb, hígh-proteín, gluten free substítute for bread, made wíth just 3 íngredíents. Fluffy, líght, delícíous and perfect for sandwíches!

KETO CLOUD BREAD

You have seen this Cloud Bread if you go to Pinterest as much as I do. It is a diet substitute for bread. As my Hubby and I love trying and finding recipes for healthy substitutes for our foods, we set out to make a batch. The name makes a sense: it is fluffy and light, like a cloud. We were worried when used in sandwiches about it holding up but it does and works for hamburgers!

Recipe adapted from here
Ingredíents
  • 3 large eggs room temperature
  • 3 Tablespoons cream cheese softened
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt optíonal
  • 1/4 tsp garlíc powder optíonal
Directions
  1. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.
  2. Separate the eggs and put egg whites in a large mixing bowl, and the egg yolks in a smaller mixing bowl.
  3. Add cream of tartar to egg whites and whip with an electric mixer on high speed, until stiff peaks form. Set aside.
  4. Add cream cheese to egg yolk. Add garlic and salt powder, if using. Mix with an electric mixer till smooth.
  5. Gradually add egg yolk mixture into whipped egg whites and fold in gently with a spatula. Ensure there are no streaks in the batter.
  6. Scoop batter with regular ice cream scoop onto prepared sheets. Gently spread into a circle. Be aware that the further you spread, the flatter the bread will be.
  7. Bake on the center rack in preheated oven for 16 to 18 minutes OR until the bread is golden, slightly golden brown on top.
  8. Cool slightly on the sheet, then remove onto cooling rack to cool completely.
  9. Use in sandwiches, hamburgers, etc..

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