I saw a lot of mixed reviews on cloud bread, but I've been wanting sandwiches, and something to dip in soup and sop up gravy. We've been using commercial cauliflower bread rounds, and they're lovely toasted or as pizza crust, but don't cut it otherwise...so I finally tried these! I modified the recipe of course, since it didn't even call for salt... c'mon!
I'm allergic to nuts so all the wonderful low-carb keto bread recipes are useless, for me.
3 tablespoons cream cheese (I misread the recipe and used 3 ounces! Oh well...I'll try it both ways!)
3 eggs, separated
1/4 teaspoon baking powder (or a bit more)
1/2 teaspoon salt
Sprinkle of garlic powder
(I may try additional shredded cheddar, or herbs, who knows?)
|The second batch was mostly done in the big oven.|
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper (yeah, oops, I greased aluminum foil. Parchment would work better.)
Take cream cheese (or neufchatel) out of the fridge and let it get warm. Measure, mix in salt, garlic powder, and egg yolks until smooth.
Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat until stiff peaks form.
Fold yolk mixture gently into egg whites until batter is just combined.
Scoop 4" rounds onto parchment covered baking sheet and flatten peaks with the back of a spoon if necessary.
Bake in the preheated oven until golden brown, 17 to 20 minutes.
We both pronouced these more than acceptable! J. made herb-encrusted roast beef with gravy and they worked wonderfully to sop up leftover gravy. Tomorrow, a sandwich!
|Definitely made a great "Egg McCloudbread" for breakfast Later, we had ham salad sandwiches...|