Keto Cloud Bread Recipe Joe Duff Food

KETO CLOUD BREAD ("OOPSIE BREAD")

Steps:

• Preheat oven to 300℉ and line two baking sheets with parchment paper.
• Carefully separate egg whites from yolks. Place whites in one bowl and yolks in another.
• In the bowl of egg yolks, add cream cheese and mix together with a hand mixer until well-combined.
• In the bowl of egg whites, add cream of tartar and salt. Using a hand mixer, mix together at high speed until stiff peaks form.
• Pouring slowly, use a spatula or spoon to add yolk mixture to egg whites and carefully fold in until there are no white streaks.
• Spoon mixture onto prepared baking sheet about ½ to ¾ inches tall and about 5 inches apart.
• Bake in the oven on middle rack for 30 minutes, until tops are lightly golden brown.
• Allow to cool (they will likely be too crumbly directly out of the oven) and enjoy.

KETO BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.
• Put all the dry ingredients in a large mixing bowl, stir together and set aside.
• Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently - try not to overmix the dough.
• Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.