4 Ingredient Keto Cloud Bread Food

CLOUD BREAD

Steps:

• Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
• In a medium bowl with an electric mixer, beat the cream cheese until smooth and creamy.
• Separate the eggs and place the yolks in the bowl with the cream cheese, and the egg whites in a different bowl with the cream of tartar and salt.
• Beat the cream cheese with the yolks until combined and perfectly smooth.
• Wipe off the beaters thoroughly and beat the egg whites until stiff peaks form, about 2-3 minutes.
• Very gently fold the egg whites into the egg yolk mixture, until completely combined, but still fluffy (do not stir or mix or the eggs will deflate.)
• Divide the mixture into 8 mounds (about 1/3 cup each) on the prepared baking sheet, spacing them 4-inches apart.
• Bake until golden, 25-30 minutes.
• Cloud bread is pretty tasteless. Here are a few of my favorite ways to give it more flavor:Pizza Cloud Bread - stir 1 1/2 teaspoons Italian seasoning, 2 tablespoons freshly grated parmesan, and 2 teaspoons tomato paste into the egg yolk mixture.Everything Cloud Bread - stir 1 tablespoon Everything bagel seasoning into the egg yolk mixtureRanch Cloud Bread - stir 1 1/2 teaspoons ranch seasoning mix into the egg yolk mixture.

KETO CLOUD BREAD RECIPE (OOPSIE BREAD)

Steps:

• Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
• Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
• Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.

CARB FREE CLOUD BREAD

Steps:

• Preheat oven to 300 degrees.
• Separate the eggs very carefully, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
• In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
• Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
• Spray two cookie sheets with Pam or other fat-free cooking spray.
• With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
• Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
• Remove from the pans and cool on a rack or cutting board.
• While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
• Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!