CLOUD BREAD
No-carb paleo cloud rounds. Fresh out of the oven, they are fluffy and light. Storing them overnight in a plastic bag adds some elasticity to them so they become more bread-like.The rounds will rise and fall a bit during the bake, but they don't run and flatten only slightly depending on how long you whipped the whites.
Provided by GallifreyStands
Categories Bread Quick Bread Recipes
Time 32m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
- Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
- Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
- Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
- Bake in the preheated oven until golden brown, 17 to 20 minutes.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 0.2 g, Cholesterol 50.5 mg, Fat 2.5 g, Protein 1.8 g, SaturatedFat 1.2 g, Sodium 43.5 mg, Sugar 0.1 g
LOW CARB KETO BREAD
This recipe for low carb keto bread is outrageously good. The bread has a golden brown crust, and a light texture inside. The keto bread is perfect for making sandwiches, french toast, and more.
Provided by Dessi Parrish
Categories Breakfast Main Course Snack
Time 38m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and make sure the oven rack is set in the middle of the oven.
- Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy.
- While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one.
- Turn the machine off and add the salt, lemon zest, baking soda, and lemon juice right on top of the baking soda to activate it. Turn the machine on and process for another 15 seconds.
- Turn the machine off and add the softened coconut butter process until smooth and creamy.
- Turn the machine off and add the baking powder and process for 15-20 seconds. Adding the baking powder will ensure that the bread doesn't turn greenish in color. It's important to mix it at the end (not when you're adding the baking soda and lemon juice, as that will change the texture of your bread).
- Line the inside of a non-stick 10 x 4.5 inch bread or meatloaf tin with parchment paper, see how we did this in the video below. If you don't have parchment paper, rub the inside with coconut oil or avocado oil or spray it with a cooking spray. Pour the batter into the tin and tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like and use your finger to gently press it down into the batter so it does not fall off.
- Bake in the oven for 40-45 minutes, or until nicely golden brown on top. Remove from oven, allow to sit in tin for 5 minutes, and then lift bread out using the parchment paper and transfer to a cooling rack for 15 minutes. If you don't have a rack, rest the bread on the side of a plate so it can breathe.
- Slice the bread and enjoy! Bread will keep for 3 days in the fridge in an airtight container or can be frozen for 3 months. Watch the video below to see how we make an epic griddled roast beef sandwich!
Nutrition Facts : ServingSize 1 slice, Calories 202 kcal, Carbohydrate 4.71 g, Protein 3.86 g, Fat 18.6 g, Fiber 2.86 g
EASY CLOUD BREAD
Cloud bread is soft and fluffy - like a cloud! It's a great substitute for 'regular' bread and is low in carbs. Although it's not firm enough to replace bread in a regular sandwich, I like to top one 'slice' with peanut butter and bananas, toast it with jam or with my favorite lunch meat and fillings!
Provided by TheWickedNoodle
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
- Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
- Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
- Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.1 g, Cholesterol 124.1 mg, Fat 6.9 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 75.6 mg, Sugar 2.8 g
CLOUD BREAD
Light and fluffy, this bread substitute lives up to its name. Use it as a low-carb option for sandwiches
Provided by Miriam Nice
Categories Lunch
Time 30m
Yield makes 8 pieces
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.
- In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
- 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 don't knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.
- 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 don't 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.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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CREAMY CHICKEN SALAD - KETO CLOUD BREAD …
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- Cook's note: If you only have one oven, cook the chicken first and then make the cloudbread. You can't make the cloudbread batter ahead of time, it must be made and placed in the oven immediately, otherwise the bubbles in the batter will deflate.
- The cream cheese for the cloudbread must be at room temperature, you can leave it out for hours ahead of time if needed. Recipe makes 8 large cloudbread buns.
- For the chicken, pre-heat oven to 400 F. Place the chicken thighs on a sheet tray and season with a drizzle of oil and a generous pinch of salt and a few cracks of pepper on both sides. Place the chicken skin side up and roast for 1 hour. You can also cook the bacon on a sheet tray for 12-15 minutes while the chicken roasts.
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- To make the cloud bread pre heat oven to 300 degrees F. Make sure the cream cheese is at room temperature or it won’t melt into the batter. Carefully crack the eggs in a large bowl and separate the egg yolks and place them in another bowl. If any of the egg yolks breaks into the egg whites, you have to throw them out and start over. Add the cream of tartar to the egg whites and use a hand mixer to beat the egg whites until they reach stiff peaks. The cream of tartar helps the egg whites get stiff, but if you don’t have it skip it. Make sure the egg whites are very stiff, otherwise the bread won’t bake well.
- Use the same mixer to combine the egg yolks with the cream cheese and beat until very smooth. Use a spatula to add half of the egg white mixture to the egg yolks. It is very important that you fold the mixture together, and NOT STIR, otherwise you will deflate all the bubbles. Once the first batch of egg whites is mostly incorporated and the rest and fold until combined. It’s ok if the mixture is not completely smooth, you don’t want to over mix the batter.
- Place a layer of parchment paper on two sheet trays and use a ½ cup measuring cup to scoop the batter on to the parchment paper. Try to make the shape the size of a bun, and use a spoon to make it even. The batter will spread a little, so make sure not to make them too thin or wide. Recipe will make 8 cloud breads. Sprinkle a little of the oregano on the top of the buns and bake in the oven for 27-30 minutes, or until deep golden brown in color. Remove from oven and allow to cool. For storage, let the cloud bread sit out overnight so they get a bit dry, then transfer to a zip-top bag and keep in the fridge for 3 days, or freezer for 3 months.
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