CLOUD BREAD
Cloud Bread is an easy to make, light and fluffy bread substitute. These are low carb, under 40 calories each and the perfect way to lighten up a sandwich! Perfect for Weight Watchers and 21 Day Fix approved!
Provided by Holly Nilsson
Categories Snack
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 300°F. Line a pan with parchment paper or a silpat mat.
- Mix egg whites & cream of tartar on high speed until stiff peaks form.
- In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
- Divide egg mixture into 6 equal portions on prepared pan. Spread until about ½″ thick.
- Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
- Refrigerate in a sealed container to store.
Nutrition Facts : Calories 56 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 90 mg, Sodium 55 mg, Sugar 1 g, ServingSize 1 serving
CLOUD BREAD
Light and fluffy, this bread substitute lives up to its name. Use it as a low-carb option for sandwiches
Provided by Miriam Nice
Categories Lunch
Time 30m
Yield makes 8 pieces
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.
- In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
- In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together (no need to wash the beaters first) until smooth, pale and frothy. Next, fold the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can with this so you don't knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.
- Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don't use the last few spoonfuls - only use the really fluffy mix on the top. Bake for 20 mins or until lightly golden and craggy on top. Allow to cool for a few moments before carefully removing from the paper with a palette knife.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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