glx_4d33b7186ea5669adb4e88c3dd2d3818.txt The Best Cloud Bread Recipe - Easy Recipes

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The Best Cloud Bread Recipe

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The Best Cloud Bread Recipe

Cloud Bread is all the rage right now. It’s a soft airy bread made with only eggs, a little cream cheese (some people use cottage cheese) and cream of tartar. Honestly, other than seasoning, that’s it for this cloud bread recipe!

If you’ve been watching your carb intake, chances are you’ve heard of Cloud Bread. Maybe even tried it!

The Best Cloud Bread Recipe
prep time10 minscook time15 minstotal time25 mins

Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free... The Best Cloud Bread Recipe is a must-make this diet season!
Servings: 10 Servings
Nutrition Facts
The Best Cloud Bread Recipe
Amount Per Serving (10 g)
Calories 35 Calories from Fat 19
% Daily Value*
Total Fat 2.1g 3%
Saturated Fat 0.7g 4%
Cholesterol 75mg 25%
Sodium 153mg 6%
Total Carbohydrates 0.6g 0%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 3.4g 7%
 Percent Daily Values are based on a 2000 calorie diet.


US Customary - Metric
4 large eggs, separated
1/2 teaspoon cream of tartar
2 ounces low fat cream cheese
1 teaspoon Italian herb seasoning
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon garlic powder


Preheat the panggangan to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4 inch circles, 3/4 inch high. Make sure to leave space around each circle.
Bake on convect for 15-18 minutes, or in a conventional panggangan for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!
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