Hey there!!
As many of you know, I love Food!! Good Food makes me feel alive, energized, healthy and vibrant. When I eat clean, my body thrives. As much as possible, I choose to eat gluten free, not because I have digestive issues, but because gluten is associated with inflammation in the body, and inflammation is the beginning of every disease. I also carb cycle which means I alternate between low carb days and high carb days. This is a great body hack which helps my body burn fat for fuel. Low Carb days are full of protein, healthy fats and lots of Green Veggies. I loooooooove to create delicious meals that are healthy alternatives to not so healthy options. They MUST taste amazing and not leave me feeling deprived. Enter Cloud Bread.
What is cloud bread?
Cloud bread or also known as oopsie bread is a very versatile bread that is pretty simple to make using an average of 4 ingredients including eggs, cream cheese, cream of tartar and salt. you can make it sweet or savory depending on how you plan to use it. If you want it a little sweet, try adding a little honey, stevia or coconut sugar to it. Since I made BLTs. I chose to add a little garlic powder, italian seasoning and pink himalayan salt. Basically, it’s the easiest bread that can be a part of a healthy diet, especially for those who always crave the carbs. It’s gluten-free, grain free and super low carb with only .4 grams per serving.
How to store cloud bread?
Cloud bread can be stored in a sealed container in the fridge for 2-3 days or up to 3 months in the freezer. Don’t forget to put a layer of parchment paper between each bread to avoid them sticking together. You can simply thaw it in room temperature or in the fridge and reheat them in the oven at 300°F (150°C) for 5 minutes.
Can you toast cloud bread?
Yes you can toast cloud bread, HOWEVER, you need to watch them very closely as it only takes a few seconds to toast them. Or else you’ll risk of having ashes of cloud bread.
Ready to try it?? Here ya go!
Ingredients:
4 eggs, divided
4 oz cream cheese
1/2 teaspoon cream of tartar
1/2 tsp Italian Seasoning
1 tsp garlic powder
(optional, a little parmesan cheese)
Directions
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Preheat oven to 300 degrees F. Prepare 2 baking sheets by lining with parchment paper.
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Have ready two medium mixing bowls. Carefully separate the egg whites from the yolks and place in separate bowls.
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Add cream of tartar to egg whites, using a hand mixer whisk egg whites on high until soft peaks form when the beater is raised. (this step is very important.)
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Add cream cheese to egg yolks. Thoroughly mix using mixer until very smooth and has no visible cream cheese. Add salt, herbs and garlic or sweetener if desired.
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Carefully fold in egg whites mixture into cream cheese mixture. Try to deflate the egg whites as little as possible,you want it to be firm and foamy.
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Spoon about a 1/4 cup portion of batter onto the baking sheets. Be sure to leave space around each circle.
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Bake for about 15 -20 minutes or until bread is slightly brown. The center should not jiggle when shaken. Bread should be golden on the outside and firm to the touch.
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Let it cool for a couple of minutes before serving.
The Basic recipe yields about 12 rounds. I like to double the recipe, especially if I want to enjoy it throughout the week.
I used mine to make BLTs, perfect for low carb day. Simply stack bacon, lettuce, tomato, white onion, and avocado between 2 slices of cloud bread. Try it, and let me know what you think.
Cheers!
Ruth xoxo
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Everything went fine, eggwhites peaked beautifully, looked exactly like others, and after1/2 hour, I lightly broiled them for 2 mins and the color was textbook. The centers were not soft upon touching them. However, breaking them open, it was somewhat mushy inside for most of the oopsie except near the very outer edges, so I put them back in at 300 to dry them further. This went on for 40 more minutes! They only became a little bit dryer on the edges, but nothing signficant (and I was surprised I was even able to DO that), and something just wasn’t right. I’m wondering if 4 eggs and 3 oz cream cheese is the reason, but I see that others are putting even FOUR ounces of cream cheese with no problem! What did I do wrong?? I almost gave up after the 2nd half hour, thinking that no matter how much more heat I give them, the cream cheese in the center is keeping it moist. It was like a moist meringue texture that stayed flat when I pressed it. To avoid the 1+ hours again which no one else seems to be saying could be normal, what did I do wrong? I used 1/4 tartar and 1/4 baking powder because I wasn’t sure of the freshess of the tartar, although testing it provided bubbling, so that can’t be it and they really puffed up textbook nice. I just don’t want to do the 1-hour thing again, so what could it be??