How To Make The Best Cloud Bread
Gluten Free! Keto Friendly! Grain Free! Today I am sharing how to make the best cloud bread. Perfect for a grab and go snack, it also is great for a sandwich.
Buttermilk biscuits are my kryptonite. Unfortunately, buttermilk biscuits and swimsuits aren’t a match when summertime is in sight.
Today I am sharing a perfect solution to the problem, a LIGHT, FLUFFY, HIGH PROTEIN, LOW CARB, EASY PEASY TO MAKE BREAD will curb that craving for biscuits and brioche.
Grab your aprons! Let’s Bake!
PS If you are looking for other healthier bread options, check out the Two Ingredient Bagels.
How To Make The Best Cloud Bread
Cloud Bread Ingredients
- 4 large fresh eggs, yolks and whites separated
- 4 tablespoons cream cheese, softened
- 1 teaspoon onion salt (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon a favorite dried herb/s
Cloud Bread Instructions
Preheat oven to 300° F. Line a baking sheet with parchment paper.
Mix the egg yolks with the cream cheese until smooth.
Next add the the garlic salt, onion powder, and herbs to a mixing bowl and beat with a hand mixer until stiff peaks form.
Fold the egg yolk mixture into the egg whites with a large rubber spatula until there are no yellow streaks.
Dalop heaping spoonfuls of the mixture onto the prepared baking sheet and spread into a 3/4″ thick 5″ rounds
Bake for 30 minutes or until the bread rounds are just golden brown.
Cool on a baking rack before serving.
How To Make the Best Cloud Bread
Gluten Free! Keto Friendly! Grain Free! Today I am sharing how to make the best cloud bread. Perfect for a grab and go snack, it also is great for a sandwich.
Ingredients
4 eggs
4 tablespoons cream cheese, softened
1 teaspoon onion salt, optional
1/2 teaspoon garlic powder, optional 1 tablespoon favorite dried herbs, optional
Instructions
Preheat oven to 300° F. Line a baking sheet with parchment paper.
Mix the egg yolks with the cream cheese until smooth.
Next add the the garlic salt, onion powder, and herbs to a mixing bowl and beat with a hand mixer until stiff peaks form.
Fold the egg yolk mixture into the egg whites with a large rubber spatula until there are no yellow streaks.
Dalop heaping spoonfuls of the mixture onto the prepared baking sheet and spread into a 3/4″ thick 5″ rounds
Bake for 30 minutes or until the bread rounds are just golden brown.
Cool on a baking rack before serving.Note: The bread will have a soufflé texture when it comes out of the oven. It will have more of a bread like texture when cooled.
