This Carb-Free Cloud Bread is a delicious home-made bread replacement that is practically carb free and very high in protein. They are just like heaven so they are called clouds.
I was very skeptical when I first read this recipe, but it came out well and tasted great.
With some imagination, you can do a lot with these little clouds and feel like you are enjoying your favorite sandwich.
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Carb-Free Cloud Bread
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
This Carb-Free Cloud Bread is perfect as a bread substitute for anyone watching their carb intake!
Course: Sandwiches
Cuisine: American
Keyword: Carb-Free Cloud Bread
Servings: 4
Calories: 185 kcal
Ingredients
- 3 eggs separated
- 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
- 1/4 teaspoon cream of tartar
- 1 1 g packet artificial sweetener
Instructions
- Preheat oven to 300 degrees.
- Separate the eggs very carefully, there must be no yolk in the white.
- In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
- 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.
- 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.
- Spray two cookie sheets with Pam or other fat-free cooking spray.
- 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).
- Bake on the middle rack. Here is when you have to watch them, because the cooking time is not 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).
- Remove from the pans and cool on a rack or cutting board.
- 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.
- 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!
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Recipe by Gillian Spence
Photo by Chef 0