Sierra's Peruvian Cloud Bread
My amazing niece Sierra sent me this amazing
recipe to me from Peru and I LOVE it! I
call it Sierra's "Cloud Bread" because the texture is light and airy, unlike so many gluten free breads that tend to be dense and tasteless. This is a wonderful, low carb, full of
protein substitute for bread, buns or rolls.
Smothered in peanut butter like a sandwich or on the side with a bowl of
chili or soup, it's the perfect, low carb, ketone friendly complement!
3 eggs, separated
3 Tablespoons cream cheese
¼ teaspoon cream of tartar
1/2 Tablespoon honey
Preheat oven to 300 degrees. Separate
the eggs -in one bowl place egg whites and in a separate bowl, mix together the
egg yolks, cream cheese and honey until smooth.
In the egg white bowl add cream of
tartar to the whites and beat the whites on high speed until they are fluffy
and form stiff "peaks". Gently
fold the egg yolk mixture into the egg whites. Spoon the mixture into 10 even
rounds on the baking sheet* and put it in the oven. Bake for 17-20 minutes on
the middle rack.
*optionally add a dash or salt, garlic
powder, 1 Tablespoon Parmesan cheese, or sprinkle with rosemary before cooking.
Makes 10 clouds.
Each
Cloud has
39
calories
1carb
3
fat
2
protein
0
fiber
