LOW CARB CLOUD BREAD

By Bailey1_

Ingredients

• 3 ounces cream cheese, full fat, reduced fat or fat free
• 3 eggs, separated
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon sugar or substitute of your choice, I used Swerve (can be omitted)
• pinch of salt

Details

Servings 1
Adapted from nikissweetside.com

Preparation

Step 1

Makes about 8 pieces of bread (roughly the size of sliced bread)



Preheat oven to 300 F. Spray a cookie sheet with non-stick spray, set aside.

In a small bowl and with an electric mixer with whisk attachment, whisk together 3 egg whites and cream of tartar. Whisk for approx. 3-4 minutes, or until stiff peaks form, set aside.

In another bowl, beat cream cheese until COMPLETELY smooth. Beat egg yolks, sugar sub. and salt. Beat until all is combined and smooth. Mine took about 4-5 minutes. A smooth batter is key to this recipe!

Gently fold egg whites into cream cheese mixture.
Using a 1/4 cup measuring cup, scoop “batter” onto greased cookie sheets. Bake for 25-30 minutes. “Bread” will be golden brown, and edges will be slightly crispy when done. Use as a bread substitute for many of your favorite low carb recipes!

*This recipe will stay good for 3-5 days in the refrigerator. They become LESS fragile the longer you store them. I found that mine was best/sturdier the following day :)