The Best Cloud Bread Recipe

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Cloud Bread is high in protein and extremely low in carbs, making it the perfect sandwich bread for those on a low carb, gluten free, or grain free diet.

Each “slice” is baked separately and has a soufflé-like texture when it first comes out of the oven. After a couple hours, the texture becomes more bread like, so you won’t even miss traditional wheat bread.

The Best Cloud Bread Recipe
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!

Ingredients

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

Instructions

Preheat the oven 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 oven 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!

Recipe Adapted : The Best Cloud Bread Recipe @ aspicyperspective

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