Cloud Bread – 0sp
With the promise of devouring a carb free bread substitute to dip in soup or make little sandwiches with, I knew from the moment I heard about cloud bread that I had to give it a go. I’ve made this lovely little treat a few times now as I wanted to perfect the recipe before I shared it with you all.
There are two key things to know/do when you are making cloud bread. One – it isn’t really the texture of bread, its more like a little set omelette but you can use it in the same way as you would bread (i.e for soup dipping or sarnies). Two – you need to make sure the egg whites are whipped until nice and stiff so the mixture retains its volume when you put it on the baking tray (so it will puff up when its cooking). Once you’ve cracked it, this is a lovely tasty little option that goes with a whole host of things. You can tweak the ingredients depending on what you intend on having it with but the below recipe is the basic one I use most of the time.
Today I had two little sandwiches filled with a few slices of ham (1sp), a swirl of pesto (no more than 1/4 tsp 0sp), a tbsp of light cream cheese (1sp) and a few salad leaves. A lovely filling lunch for only 2sp.
Ingredients
Makes 6 bun halves = 0sp each (Flex)
3 large eggs, separated into whites and yolks
3 tbsp extra light cream cheese
1/4 tsp baking powder
Sprinkle of garlic salt and onion powder
Sprig of fresh rosemary
Method
Pre heat the oven to 150c and line a large baking tray with baking paper. Spray the baking powder with 1kal,
Take one large bowl and one small bowl. Separate the whites from the yolks of the eggs putting the whites in the large bowl and yolks in the smaller bowl.
Whip the yolks with the cream cheese, garlic salt and onion powder until smooth and pop to one side.
Add the baking powder to the egg whites and then whisk until the mixture forms stiff peaks.
Gently and gradually fold the egg whites into the egg yolks being careful not to lose the air in the egg white (you will need to work quite quickly) and then spoon into 6 round on the baking paper.
Bake in the oven for 25-30 minutes until the cloud bread has risen and is lightly browned. Sprinkle the rosemary on top and leave to cool.
Serve as you like and enjoy!
Sounds good, will have to give it a try. I make a thin omelette and use it instead of a wrap, very filling and high in protein and low in carbs.
I’m going to try and make the cloud bread. Is philidelphia light ok to use laura? Also are they 1sp each? Xxxxx
Hi Tracey, yep Phili light would work great ?
Thank Laura ?x
And yes 1sp per cloud x
I’m so intrigued by this one, I’m going to have to try it. I’ve embraced cauliflower ‘rice’ so I guess I can get on board with cloud ‘bread’ – it looks delish although I won’t lie, I’m sceptical I’ll be able to accept it as a bread alternative but I trust you x
I was too Amy, it’s not something that you could toast but it’s definitely nice for dipping in soup or making a quick savoury sandwich with ? hope you like it!
Hi,
Looking at giving these ago. However, i am curious as to why you use baking power and not cream of tartar, as other recipes suggest?
You can use cream of tartar Sam but I couldn’t get a hold of any and baking powder works the same 🙂
Hi Laura! Will try to make them over the weekend… Can I freeze them? Thanks!
Iris