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Cloud Bread
Learn how to make low carb, keto friendly, gluten free cloud bread from eggs and cream cheese! This fluffy bread alternative is great for sandwiches and wraps without the carbs.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Cooling time
1
hour
hr
Total Time
1
hour
hr
40
minutes
mins
Course:
Breads
Cuisine:
American
Servings:
6
breads
Calories:
65
cal
Author:
Amanda Formaro
Ingredients
3
large
eggs
separated
1/8
teaspoon
cream of tartar
3
tablespoons
cream cheese
Instructions
Preheat oven to 300 F.
Line baking sheet with parchment paper or silicone baking mat.
Use hand mixer to whip egg whites & cream of tartar on high speed. Beat until stiff peaks form.
Place egg yolks and cream cheese in large bowl. Beat until smooth.
Scoop out one cup of egg white mixture and gently fold into yolk mixture until combined.
Add remaining egg whites, fold just until combined.
Drop batter into 6 equal portions on lined baking sheet. Spread out to 1/2-inch thickness.
Bake 30 minutes until lightly browned. Remove from the oven and place on wire cooling rack immediately.
Cool completely, about an hour.
Nutrition
Serving:
1
bread disc
|
Calories:
65
cal
|
Carbohydrates:
1
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
113
mg
|
Sodium:
64
mg
|
Potassium:
59
mg
|
Sugar:
1
g
|
Vitamin A:
250
IU
|
Calcium:
23
mg
|
Iron:
0.5
mg