Sierra's Cloud Bread

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