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If you are on a gluten free or low carb diet, you can still enjoy cloud bread! It's made with only 3 ingredients: cream cheese, eggs and baking powder. Storing the cooked buns overnight in a plastic food bag adds some elasticity to them so they become more bread-like.
122 people made this
If cream cheese is very cold or solid, place 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, before mixing with egg yolks.
came out great, thank you!-18 May 2016
Been looking for recipes like this as just been diagnosed with ceoliac disease. Followed the recipe to the letter and they turned out and tasted great. Will try a little tweaking at some point. Thanks for sharing.-08 Sep 2017
I wish you had mentioned that the ingredients needed to be room temperature. I wasted two perfectly good eggs as this recipe didn't work.-14 Apr 2016
If you haven’t heard of cloud bread yet, let us be the first to share the good news.
This low-carb wonder bread gives you the satisfaction of eating bread, minus the carbs.
Made up almost entirely of protein, it’s light and fluffy, but sturdy enough to bookend a sandwich or act as toast.
Most cloud bread recipes call for eggs, cream of tartar (a natural thickener), and cream cheese.
In our version of cloud bread, using Greek yogurt creates the best texture. 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 faintly of egg, but if you add a pinch of salt, it tastes more like traditional bread.
You can adjust the flavor to your liking with a sprinkling of crushed herbs like oregano or basil, a dusting of paprika or cumin, or sweeten the batter with a dash of honey.
Preheat oven to 300°F. Line 2 shallow baking pans with parchment paper set aside.
Beat egg whites and cream of tartar in large bowl with electric mixer or stand mixer with whisk attachment on high speed until stiff peaks form, about 1 to 2 minutes.
Beat cream cheese in separate large bowl on medium speed until smooth. Add egg yolks, one at a time, beating until completely smooth. Gently fold egg white mixture into yolk mixture. Using a 1/4-cup measuring cup, scoop batter onto prepared baking sheets about 2-inches apart, spreading each scoop into a 4-inch circle.
Bake 25 minutes or until golden brown and center is completely set. Cool on baking pans 5 minutes. Remove to wire racks cool completely.
Try these twists:
&bull Italian Herbs & Cheese: Prepare as directed, stirring 3 tablespoons grated Parmesan cheese, 1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning and 1/4 teaspoon McCormick® Garlic Powder into egg yolk mixture until well blended.
&bull Cinnamon Vanilla: Prepare as directed, stirring 1 tablespoon confectioners’ sugar, 1/2 teaspoon McCormick® Ground Cinnamon and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.
&bull Chocolate: Prepare as directed, stirring 1 tablespoon confectioners’ sugar, 1 tablespoon unsweetened cocoa powder and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.
You can store the cloud bread in the refrigerator for 2-3 days or in the freezer for up to 3 months. Put a layer of parchment paper between each bread to avoid the pieces sticking together. That way you can grab as many pieces as you want and there's no need to thaw them all at once.
You can thaw frozen cloud bread at room temperature or in the refrigerator. They taste even better if you toast them after thawing but you can also reheat them in the oven. Preheat the oven to 300°F (150°C) and place the cloud bread pieces on the rack for about five minutes. They will be fresh and good as new!
You can use this bread as the base for you favorite sandwich or use it as a hotdog or hamburger bun. There are really no limits so feel free to vary the toppings after your personal taste.
This recipe doesn't have a lot of flavor by itself which makes it great to use as sandwich bread. You can add a crunch by using different kinds of seeds. You can use poppy seeds, sesame or sunflower seeds or any other kind you like. Sprinkle it on the bread before you bake them. You can substitute flavored cream cheese, mascarpone cheese or full-fat Greek yogurt for the cream cheese. The first option will give you more flavor and the others more fluff, depending on what you're going for.
You can add cream of tartar in the egg whites as you mix them until stiff, however it's not obligatory. It will stabilize the eggs, increase their heat tolerance and keep the cloud bread from deflating.
You bet! Make one big cloud bread and fill it with a generous layer of keto buttercream, keto custard, or berries and whipped cream. Roll it up tight and serve it as a Swiss roll. For this version we recommend using mascarpone cheese instead of cream cheese and omitting the salt.
Yes! Cloud bread is gluten-free, low carb, and grain free. It’s safe for just about any diet!
You do not need a stand mixer but I highly recommend an electric hand mixer – CHECK PRICES if you want to try this recipe.
I think the TikTok videos are a bit deceiving when it comes to making cloud bread. The videos I saw all show a hand whisk.
As I said before I’ve never successfully gotten any egg whites to stiff peaks using a hand whisk! Maybe if you have really strong arms it could work?
But if you only have a hand whisk I don’t think you will be successful in making cloud bread.
The first time I made cloud bread I used my friend’s stand mixer, the second time I used an electric hand mixer with whisk attachment – CHECK PRICES. Both worked!
The electric hand mixer took much longer to whisk up the egg white though and the stand mixer.
I would advise against buying rotisserie chicken to make chicken salad. They are pumped with chemicals, salt, and usually low quality birds. Instead, buy organic chicken thighs wit the bone and skin on and roast them in the oven at 400F for 55 minutes. Once cooled a bit, you can shred them like wolverine with two forks and save that crispy skin for a snack attack!
Make the creamy mayo dressing for the chicken salad by combining the avocado oil mayonnaise with lemon juice, coconut aminos or tamari, stone ground mustard, tahini, and hot sauce. This dressing may sound a bit different, but the flavor is off the charts. Make sure t toss the dressing wit the chicken while it is still warm, so it really soaks into the chicken.
To finish off this low carb chicken salad add some chopped pecans, cooked and chopped bacon, and herbs. If you want to add some sliced grapes or dried cranberries, that would be awesome, but then it would be paleo, and not keto.
Remember a few months ago when TikTok was alive with the sound of people making cloud bread? It&rsquos that super-light, super-fluffy bread that only needs three ingredients to make.
Well, we probably should have seen it morphing into something new back then, but here we are &ndash ready to explain to you what cloud bread pizzas are.
Tons of people have taken to TikTok to show off their cloud bread pizzas, and we&rsquore into it.
Basically, a cloud bread pizza base is made the same way as cloud bread &ndash by whipping egg whites with sugar and cornflour. The mixture is then spread out onto a baking sheet in a rough pizza shape before being baked. Then it&rsquos up to you what goes on your light-as-air pizza base. Tomato and cheese, natch, but then the rest is up to you. Then the pizza, with all your toppings, goes back into the oven.
PREP. Preheat the oven to 300 and line two baking sheets with parchment or silicone liners.
EGG WHITES. In a large bowl or the bowl of a stand mixer, beat together the egg whites and cream of tartar until stiff peaks form. Move the egg whites to another bowl.
EGG YOLKS. Add the egg yolks and cream cheese to the bowl of the stand mixer, and beat until smooth. Add the Italian seasoning, salt, and garlic powder, and milk until well blended.
COMBINE. Add the egg whites to the egg yolk mixture, and gently fold until mixed, being careful not to deflate the egg whites too much.
BAKE. Scoop the batter onto the prepared baking sheet using a ¼ cup ice cream scoop or a spoon. Spread each spoonful of batter into a circle that is ¾ inch thick (you should be able to fit six spoonfuls on each baking sheet). Bake 30 minutes, until golden brown on the outside and firm. Let cool before serving.
What type of cream cheese? In my opinion you should always use full fat ingredients when baking for the best texture and taste. But if you have to, you can use low fat cream cheese or even low fat Greek yogurt. You don’t have to use any flavored cream cheese, just plain will suffice.
How much to mix batter? When incorporating your egg whites you want to be gentle and only mix them in until just combined. Fold them like they’re super fragile! In terms of mixing everything else you want to make sure it’s well combined and nice and smooth.
separate the egg yolks from the egg whites.
add the cream cheese and splenda to the yolks and mix thoroughly.
Add the cream of tarter to the egg whites and beat until stiff peaks are formed.
Very gently fold the yolk mixture into the egg whites, taking care not to beat down the fluffiness too much.
Spoon the mixture into 10 rounds about the size of a hamburger bun on two cookies sheets sprayed with Pam.
Bake for approx. 30 min or until golden brown @ 300 degree, on the middle rack.