Carb Free Bread: Cloud Bread

What’s the one thing everyone loves, but is packed with carbs? Bread! However, if you’re on a low carb diet and miss eating bread with your meals, there’s a new solution you can try out: Cloud Bread. Cloud Bread is a carb free bread recipe that focuses on dairy products to create a similar consistency to wheat-based bread products. What’s the upside? These ingredients are almost completely free of carbohydrates, making this a perfect complement to your diet.

Ingredients:

3 large eggs (separated)

3 tbsp – Philadelphia Cream Cheese

¼ Tsp – McCormick Cream of Tartar

1 packet – Stevia

Directions:

1. Preheat the oven to 300 degrees.

2. Separate the egg whites from the yolks carefully. Make sure not to get any of the yolks in the egg whites, as it will ruin the mix.

3. Mix together the egg yolks, cream cheese, and Stevia in one bowl.

4. Mix together the egg whites and cream of tartar in another bowl. Beat them on the highest speed setting until the mixture is fluffy and forms peaks.

5. Fold the egg yolk mixture into the egg white mixture carefully until you have a well blended mix. Remember, don’t stir the mix, gently fold it over itself; this guarantees a nice and fluffy consistency.

6. Grease a large cookie sheet pan.

7. Use a large spoon to scoop the mixture into 6 evenly rounded mounds on the pan. Each mound should be approximately the size of a burger bun.

8. Bake them on the middle rack for about 30 minutes. They will be a rich golden brown color when they are ready.

9. Remove the mounds from the pan and cool them on a rack or on the counter top.

Notes:

1. Cream of Tartar is vital to this recipe. The first three times I baked these I didn’t use cream of tartar: the mixture came out too runny (instead of fluffy) and the bread baked flat. In my experience, cream of tartar substitutes did not work either.

2. In order to achieve the true bread-like texture, they should be allowed the completely cool, otherwise they will be a crisp and crumbly texture, similar to that of cooked meringue, while they are still warm. When completely cooled, their consistency changes to a nice soft and chewy texture, similar to bread. Also, since they have a flat side, they make perfect sandwich buns; the sides can also easily be used for various spreads, such as butter. The possibilities are endless with this tasty carb free bread recipe!

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