Easy Cloud Bread Recipe Easy Cloud Bread Recipe :- This recipe for cloud bread is wonderfully airy, fluffy, and even a touch buttery! It is naturally low in carbohydrates, does not contain gluten, and can be prepared with only three ingredients. Almost ten years ago, when not many people were aware of this recipe for cloud bread, I prepared it for the first time. It only required three ingredients. And despite the fact that I have since developed a great deal of other recipes for keto bread and flourless bread, I continue to make this one on a regular basis.
Easy Cloud Bread Recipe
The process is incredibly simple, fluffy, and light! This wonderful low-carb bread is known by a variety of names, including keto cloud bread, oopsie bread, and oopsie rolls. All of these titles essentially refer to the same thing. There are only a few common materials that you will need, and you most likely already have them on hand. Despite the fact that this bread was initially a passing fad, I will demonstrate why you should continue to bake it even in the present day.
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
Bake at a temperature of 300 degrees Fahrenheit. Ensure that your convection oven is set to the convect setting. Wrap two big baking sheets in parchment paper and set them aside. The egg whites and the egg yolks should be separated.
Put the egg whites in a stand mixer that has a whip attachment attached to it. The cream of tartar should be added, and the mixture should be beaten on high until the froth forms stiff meringue peaks. Make your way to a different bowl.
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In the stand mixing bowl that is now empty, place the cream cheese. In order to soften, beat on high. Following that, integrate the egg yolks by adding them one at a time.
In order to achieve a fully smooth consistency, scrape the bowl and continue beating. The Italian seasoning, salt, and garlic powder should then be beaten into the mixture.
To incorporate the hard meringue into the yolk mixture, gently fold it in. If you want the mixture to remain firm and frothy, you should make an effort to deflate the meringue as little as possible.
Using a quarter cup of the foam, spread it out in circles that are four inches in diameter and three quarters of an inch in height on the baking sheets. It is imperative that you allow room around each circle.
The convection oven should be used for 15–18 minutes, while the standard oven should be used for up to 30 minutes. In addition to being solid, the bread should have a beautiful brown outside.
When the centre is shaken, there should be no jiggleing. Cool for a few minutes on the baking sheets, then transfer to a serving platter and serve!
Nutrition
- serving: 1slice,
- calories: 36kcal,
- carbohydrates: 0g,
- protein: 2g,
- fat: 2g,
- saturated fat: 1g,
- cholesterol: 68mg,
- sodium: 167mg,
- potassium: 63mg,
- sugar: 0g,
- vitamin a: 125iu,
- calcium: 18mg,
- iron: 0.3mg
Notes
1) The recipe for the best cloud bread can be kept in the refrigerator for several days if it is stored in an airtight refrigerator container. On the other hand, the texture is at its best when consumed within twelve hours of baking.
2) When you make it for the first time, use a much smaller amount of garlic powder. Adding a half teaspoon is something I enjoy doing, but it could be too much for certain people’s taste buds.
