Arrow Created with Sketch. Back to The Recipes Classic Keto Cloud Bread Protein-Packed Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 7 Ratings PRINT Prep Time 15 minutes Cook Time 25 minutes Serving Yield Ten 4-5" pieces Whether you're a self-proclaimed carb queen or following a keto diet, everyone should be able to enjoy the brillance that is two slices of bread with sandwich fillings in between. This low carb cloud bread makes that possible, no matter your nutritional needs or dietary preferences. Clocking in at less than one net carb per slice, it's a wonderfully light yet satisfying option for keto sandwich bread, burger buns, and even pizza dough. Make a batch to stow away in your freezer for any meal of the day. By: MINT + MALLOW Ingredients 6 large Pete and Gerry's Organic Eggs, separated 1/2 teaspoon cream of tartar 1/4 teaspoon salt 3 ounces (85g) cream cheese Sea salt and freshly ground black pepper, to taste Nutritional Information Serv. Size: 1 piece, Servings: 10 Amount Per Serving: Calories 70, Fat Cal. 50, Total Fat 6g (9% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 130mg (5% DV), Total Carb. <1g (0% DV), Fiber 0g (0% DV), Sugars 0g, Protein 4g, Vitamin A (6% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (4% DV), Vitamin D (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 350F and line two baking sheets with parchment paper. Step 2 Separate egg whites and yolks into separate bowls, ensuring that the whites stay clean, as any fat from the yolks will keep them from whipping to full volume. Beat egg whites, cream of tartar, and salt until mixture is fully opaque and has formed stiff peaks. Step 3 In a separate bowl, microwave cream cheese for 20-30 seconds until warm and very soft (softer than room temperature). Add the egg yolks and beat until smooth and slightly increased in volume (a few small specks of cream cheese are okay). Step 4 Gently fold whites into the yolk mixture in two batches until no streaks remain, being careful to not deflate the whites. Step 5 Drop batter onto prepared baking sheets in 10 evenly-sized mounds (5 mounds per baking sheet; about 1/2 cup batter each), and sprinkle tops with sea salt and freshly ground black pepper to taste. Bake until golden brown and fully cooked through, 20-25 minutes. Step 6 Store in fridge for up to 5 days, or freeze for up to 1 month. Farm Team Tips: Looking for just a few pieces of cloud bread? You can easily divide this recipe in half to make 4-5 per batch. While cloud bread can be carefully sliced in half to make your favorite sandwich with a keto twist, it's much more delicate than traditional bread. If you have particularly wet or heavy sandwich fillings, we recommend using one whole piece of cloud bread as the top of your sandwich and a second one as the bottom. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES LaNisha October 29, 2020 Check this ou Reply Page 1 Created with Sketch.
