Recipe Image

Low-Carb Cloud Bread

  • 20 m
  • 50 m
Hilary Meyer
“This gluten-free, low-carb "bread" is light and airy—like a cloud! Use it in place of a burger bun or sandwich bread if you're following a low-carb or keto diet. To get the fluffiest cloud bread, make sure there is no yolk in your egg whites, and whip them in a clean bowl for maximum volume.”

Ingredients

    • 3 large eggs, separated
    • 3 tablespoons reduced-fat cream cheese
    • Pinch of salt
    • ½ teaspoon sugar (optional)

Directions

  • 1 Position oven racks in the upper and lower third of the oven. Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or a baking mat. Beat egg whites in a medium bowl with an electric mixer until stiff peaks form. In another medium bowl, beat egg yolks, cream cheese, salt and sugar, if using, with the electric mixer until well combined. Add half of the yolk mixture to the bowl with the egg whites and fold gently with a spatula until just combined. Repeat with the remaining yolk mixture.
  • 2 Using about ⅓ cup batter for each, spread the batter into eight 3½-inch disks on the prepared baking sheets. Bake, switching the position of the pans from top to bottom halfway through, until the bread is light golden brown, about 30 minutes. Transfer to a wire rack to cool.
  • To make ahead: Refrigerate breads in an airtight container for up to 3 days.
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