Rosemary Cloud Bread

By therman

Ingredients

• 3 cage-free eggs, separated
• 1/4 teaspoon cream of tartar
• 3 Tablespoons dairy-free cream cheese, room temperature (or regular cream cheese, or sour cream, or whole-milk ricotta cheese)
• 1/2 dropper of liquid stevia (or one packet stevia or 1 teaspoon honey)
• dried rosemary

Preparation

Step 1

Preheat oven to 300° and line two cookie sheets with parchment paper. Separate three eggs. Mix 3 yolks, cream cheese, and sweetener together by hand or by mixer until blended well. Whisk together 3 egg whites and cream of tartar until stiff peaks form. Fold yolk mixture into egg white mixture carefully and spoon onto parchment-lined sheets. Sprinkle rosemary on top. Bake for 25 minutes or until golden brown. (Watch time carefully as all ovens and cookie sheets differ).