Cloud Bread

 

This is awesome GF and low carb bread!

Mine never puffed up, but it's delicious nonetheless. I may not have beat it enough, or I may have gotten some egg yolk in it.

The recipe is from https://www.spendwithpennies.com/cloud-bread/ Normally, I would just link to it, but that site has a ton of annoying ads.

Cloud Bread is an easy to make, light and fluffy bread substitute. These are low carb, under 40 calories each and the perfect way to lighten up a sandwich! Perfect for Weight Watchers, and 21 Day Fix approved!

Ingredients

3 large eggs divided
1/8 tsp cream of tartar
3 tablespoons cream cheese or 1/3 cup fat free or light Greek yogurt

Instructions

Preheat oven to 300 degrees F. Line a pan with parchment paper or a silpat mat.
Mix egg whites & cream of tartar on high speed until stiff peaks form.
In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
Divide egg mixture into 6 equal portions on prepared pan. Spread until about 1/2″ thick.
Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
Refrigerate in a sealed container to store.

This recipe is very simple to make; however, if you are not getting optimal results, the following are a few tips to help you.

Beat The Eggs Well: The egg whites should be beaten very well. When lifting out your beater stiff peaks should form and egg white will stick to the beater.
Do Not Underbake: Your cloud bread shouldn’t seem moist (like an omelette would be) in the middle. The texture should be drier than a meringue on a lemon meringue pie. If your cloud bread is under-baked it will likely fall apart when you use it and it will have a moist eggy texture. As it sits, the texture will improve so ensure they cool completely.
Cool Completely: I leave my cloud bread to cool on a rack at least 60 minutes or longer. This allows it to cool but also to slightly dry out. These are best eaten several hours after baking.
Freeze unused portions. They defrost in seconds and last for a month or more.

Enjoy!