Let me tell you about Cloud Bread!!! This low carb bread has been all the rage and I had to try it out myself! It looked so good, but it also sounded too good to be true! Cloud bread makes you feel like you're eating actual bread, minus the carbs. It's mostly protein, it is light and fluffy, but crispy enough to form a sandwich or eat like toast. And here's the part that sounded too good to be true...WAIT FOR IT...it's only 47 calories per slice!!!
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| EPIC FAIL |
Most cloud bread recipes call for eggs, cream of tartar (a natural thickener), and cream cheese, which despite being delicious, is not very good for you. The recipe I followed used Greek Yogurt which I'm a huge fan of because I sub EVERYTHING with greek yogurt from "mayo" to "sour cream"! The sandwich-sized rounds came out of the oven with a crisp exterior and fluffy – you guessed it – cloud-like interior. When stored overnight, they become soft and chewy.
Cloud bread tastes a little like egg so I added some fresh oregano from my garden, paprika, and himalayan salt and it made it taste more like bread. You can adjust the flavor to your pallet! My first go around with this recipe was an EPIC FAIL. It resulted in one big, flat, cloud!
TIP: your mixture should flop on the baking sheet just like cool whip would! I followed the recipe exact so I couldn't quite figure it out, but the second go around went perfect so I switched up the recipe a bit for people like me who somehow suck at following instructions and end up making things twice. Hopefully it will save you from having to do it a second time! HAHA!
Cloud Bread
Prep time
Cook time
Total time
Cloud bread is light, fluffy, low carb, high protein (well, for bread) and is just 47 calories per slice!
Foodie Source: Beachbody
Serves: 3 servings, 2 pieces each
Ingredients
- Nonstick cooking spray (Unless you're using a Demarle Silpat like me)
- 3 large eggs
- 1 dash cream of tartar
- 1 dash sea salt (or Himalayan salt) (to taste, optional)
- ⅓ cup reduced-fat (2%) plain Greek yogurt (I prefer Fage brand)
Instructions
- Heat oven to 300° F.
- Lightly coat large baking sheet with spray. Set aside.
- Separate egg yolks from egg whites. Place whites in a medium bowl. Place yolks in a separate medium bowl. Set aside.
- Add cream of tartar to egg whites. Beat with a mixer on high until stiff peaks form. TIP: you should be able to hold your mixing bowl upside down and it won't fall out, roughly 4-8 minutes! Set aside.
- Add salt (and any other seasoning of choice) and yogurt to egg yolks. Beat with a mixer on medium until blended.
- Gently fold ⅓ of egg white mixture into egg yolk mixture. Fold in the remaining egg white mixture until just incorporated. TIP: Be careful not to overmix.
- Using a spoon, transfer a scoop of egg mixture onto prepared baking sheet, gently spreading into a thick pancake shape about 3 inches in diameter. Repeat with remaining batter.
- Bake for 25 to 30 minutes, or until golden brown and exterior is crispy to the touch. Immediately loosen cloud breads with a spatula; allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
- Serve immediately, or store in an airtight container.
ENJOY!!!
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