, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Low carb cloud bread
Ingredients
- 3 3 eggeggs
- 1 pinch 1 pinch salt
- 4½ oz. (9 tbsp) 130 g (130 ml) cream cheese
- ½ tbsp ½ tbsp ground psyllium husk powder
- ½ tsp ½ tsp baking powder
- ¼ tsp ¼ tsp cream of tartar (optional)
Instructions
- Separate the egg whites from the yolks into two different bowls.
- Whip the egg whites and salt with an electric mixer or a handheld whisk until very stiff. This will take a few minutes with the electric mixer and several minutes if done by hand. They're ready when you scoop out a mound of egg white and it holds its peak. If you're using the cream of tartar (see tips below), add it as you whip the egg whites.
- Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder — this makes it more bread-like.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- Place as many dollops of the mixture as servings in the recipe on a parchment paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick.
- Bake in the middle of the oven at 300° F (150° C) for about 25 minutes until golden.
How to store cloud bread<
You can store cloud bread in the refrigerator for 2-3 days or in the freezer for up to 3 months. Put a layer of parchment paper between each slice to avoid the pieces sticking together. That way you can grab as many pieces as you want and there's no need to thaw them all at once.
You can thaw frozen cloud bread at room temperature or in the refrigerator. They taste even better if you toast them after thawing but you can also reheat them in the oven: preheat the oven to 300°F (150°C) and place the cloud bread pieces on the rack for about five minutes. They will be fresh and good as new!
How to use cloud bread
You can use this bread as the base for you favorite sandwich or use it as a hotdog or hamburger bun. There are really no limits so feel free to vary the toppings after your personal taste.
How to vary the bread recipe
This recipe doesn't have a lot of flavor by itself which makes it great to use as sandwich bread. You can add a crunch by using different kinds of seeds. You can use poppy seeds, sesame or sunflower seeds or any other kind you like. Sprinkle it on the bread before you bake them. You can substitute flavored cream cheese, mascarpone cheese or full-fat Greek yogurt for the cream cheese. The first option will give you more flavor and the others more fluff, depending on what you're going for.
How about cream of tartar?
You can add cream of tartar in the egg whites as you mix them until stiff, however it's not obligatory. It will stabilize the eggs, increase their heat tolerance and keep the cloud bread from deflating.
227 comments
The eggs and cheese are low enough that a single serving has a practically negligible amount of carbs. Only 2 energy percent carbs, as specified above. Great for diabetics.
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Follow the link :)
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topped them with sesame seeds, they turned out brilliantly. I filled them with red salmon mixed with mayonnaise and avocado, it was out of this world. Tuna would work too. I bought some husks
and I am going to make some more. The recipes for the LCHF diet are so good, my husband is
also enjoying them very much. Planning to experiment with other seeds, not missing my usual
bread at all. The dairy free latte is a knock out, I put coffee in and have it for breakfast.
Thank you for the wonderful site.
Baked in one flat layer in 20 min with a great result. My new favorite recipie for "bread", thank you!
It works great with pb&j
@Rains what a yummy idea!
It is interesting that the baking time determines the hardness of the 'bread'. With shorter time it comes out soft and eggy. With a little more time it comes out golden brown and a little croissant-flaky. And with a bit more time, it comes out harder like a soft slice of bread.