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Cloud Bread
found in Baking - Breads

Serves:    8  

icon Vegetarian    icon Nut Free    icon Gluten Free

FIBRE
 
0g
0% RDA
CALORIES
 
59
3% RDA
CARBS.
 
0.2g
0% RDA
PROTEIN
 
3g
6% RDA
FAT
Medium
5g
7% RDA
SAT. FAT
Medium
2g
8% RDA
SALT
Low
0.1g
3% RDA
SUGAR
Low
0.2g
0% RDA

Prep: 10 minutes
Cook: 20 minutes

Difficulty:     
Easy

Light and fluffy, this bread substitute lives up to its name. Use it as a low-carb option for sandwiches.

Ingredients  scales
Directions

1
Heat oven to 150°C / 130°C (fan oven) / 305°F / Gas Mark 2 and line large baking sheets with baking paper, then grease well with butter or oil.
2
In a large bowl with an electric beater, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
3
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 dont knock out too much of the air and finally fold in the Nigella seeds and season with salt and pepper.
4
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 dont 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.



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