If you are following a Ketogenic diet and you are missing bread then try cloud bread. Can be used to make sandwiches, hamburgers, anything!
Low carb cloud bread is great if you are following a ketogenic diet. The one thing people seem to miss most is bread. Bread was something they had quite frequently before they started the ketogenic diet and so it can be quite a change to go without it.
Cloud bread is a great alternative from trying to use lettuce wraps which can tear easily when eating. These are great for hamburgers, sandwiches, anything you like to use them for and make a great low carb alternative. They are great because they don’t fall apart or tear when you are eating them.
I used Swerve in mine because it is a much healthier sweetener and its great for baking. You can use a bit more then one tea spoon if you like them a bit sweeter. These taste fantastic and turn out quite nice!
Great for barbecue parties if you want to stay low carb!
Macros per Piece of Cloud Bread (makes 10 pieces total)
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Low Carb Cloud Bread
- 3 large eggs separated
- 3 tablespoons cream cheese
- 1/4 teaspoon cream of tartar
- 1 packet sweetener (I used 1 teaspoon Swerve)
- Preheat oven to 300 degrees.
- Separate the eggs very carefully, there must be no yolk in the white.
- In one bowl, mix together the egg yolks, the cream cheese and the packet of sweetener until smooth.
- In the other bowl the cream of tartar to the egg whites and beat on high speed until they are fluffy and form nice peaks.
- Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
- Spray two cookie sheets with Pam or other fat-free cooking spray.
- With a large spoon, "scoop" the mixture into 10 even rounds on the sheets
- Bake on the middle rack for about 1/2 an hour. Here is when you have to watch them, as they could be done slightly sooner or later.
- Remove from the pans and cool on a rack or cutting board.
- While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
- Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!