Low Carb Cloud Bread has about 35 calories and practically zero carb!
It takes about 25 minutes and is all ready to gobble all up!
I prepare this Low Carb Cloud Bread every once in awhile for my family…we all love it!
Here is the way I prepare it :
You will need:
- 3 eggs
- 1 Tsp Cream Cheese
- 1/4 teaspoon of Cream of Tartar ( you can substitute it with baking powder)
- a pinch of salt
- half Tbsp sweetener ( you can add more or less up to your taste)
How I do it:
- Preheat the oven for 350 F.
- Separate the egg whites and yolks in different bowls
- Beat the whites on high speed until they form a nice peak.
- In the other bowl add the other ingredients to the yolks ( the Cream Tartar, Cream Cheese, salt and sweetener ) and beat it together for 1 minutes.
- Carefully you fold the egg yolk mixture into the egg whites until it is gently mixed. Be careful to not break down the fluffiness of the egg whites too much.
- With a large spoon, scoop the mixture to a baking tray with a baking sheet forming 4-5 big humps.
- Put it to the oven for 350 F for 15-17 minutes. You just need to watch them and take them out when you feel they have a nice golden color.
- Remove from the baking tray and put them on a rack to cool them down.
- Since the side what were facing to the baking tray are flat I used to use that side to use the any spread food on…or optionally you can make sandwiches to put two breads together with the flat side faced to each other.
I have found this recipe very easy to prepare, but have heard and read that lot’s of mummies finding difficulties to make it. I think the crucial step is to beat the egg whites really well (without adding anything!) until they form peaks. The egg whites what is going to lift up the buns make them hilly during the baking time.
If we add something in it before beating or break them down..they will be not enough stiff to make this important job ! 🙂
Please see my preparation hereunder with pictures to help you more:
1. Separate the egg whites and yolks in different bowls. Beat the whites until they form a nice peak.
…look I beat my egg whites so stiff that I can put my bowl upside down and is not even moving or licking out of it !:)
2.Mix the two mixtures gently together, carefully to not to break down the whites fluffiness very much!
3. Scoop them on a baking tray.
4. Bake on 350F for 15-17 minutes.
Do not open the oven door until they completely baked as the egg whites might shrink if you let the cold air go inside.
Please write your comments or any questions you might have! 🙂