Hands down - cloud bread is the best low carb bread substitute – you won't believe how good it tastes! And it is easy peasy!
You can purchase selected LCHF ingredients for this recipe from our Online Pantry Store when clicking the ingredient Buy Now link.
Preheat oven to 150 ̊C.
Separate eggs putting yolks and whites
in 2 separate bowls.
Whisk egg whites with salt until very stiff
peaks form.
Mix egg yolks and cream cheese well,
then add psyllium seed husk and baking
powder.
Gently fold the egg whites into the egg
yolk and cream cheese mixture, keeping
the air in the egg whites.
Spoon 8 separate dollops onto a paper
lined baking tray.
Bake at 150 degrees c for about 25 minutes until they
turn golden.
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 7g11%
- Net Carbohydrate 1g1%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat oven to 150 ̊C.
Separate eggs putting yolks and whites
in 2 separate bowls.
Whisk egg whites with salt until very stiff
peaks form.
Mix egg yolks and cream cheese well,
then add psyllium seed husk and baking
powder.
Gently fold the egg whites into the egg
yolk and cream cheese mixture, keeping
the air in the egg whites.
Spoon 8 separate dollops onto a paper
lined baking tray.
Bake at 150 degrees c for about 25 minutes until they
turn golden.
Timer
25 MinutesIngredients
Directions
Preheat oven to 150 ̊C.
Separate eggs putting yolks and whites
in 2 separate bowls.
Whisk egg whites with salt until very stiff
peaks form.
Mix egg yolks and cream cheese well,
then add psyllium seed husk and baking
powder.
Gently fold the egg whites into the egg
yolk and cream cheese mixture, keeping
the air in the egg whites.
Spoon 8 separate dollops onto a paper
lined baking tray.
Bake at 150 degrees c for about 25 minutes until they
turn golden.