KETO LOW CARB CLOUD BREAD LOAF (NEW ... - SUGAR-FREE MOM
Provided by Brenda Bennett | Sugar-Free Mom
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven at 300 degrees F.
- Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
- Place the egg yolks in a bowl with the remaining ingredients and whisk and stir well to combine.
- Fold in a small amount of egg whites into the yolk mixture a little at a time until it's all incorporated.
- Pour this into a greased loaf pan.
- Bake on the middle shelf of oven for 50 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes above if you are making rolls, cooking time changes.) Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
- Allow to cool completely. To help prevent some deflating in the center you could lay the pan on its side for 30 minutes then lay on the other side for 30 minutes.
- Best if toasted. See storage instructions above.
Nutrition Facts : ServingSize 1 slice, Calories 73 kcal, CarbohydrateContent 1 g, ProteinContent 8 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 87 mg, SodiumContent 119 mg, FiberContent 1 g, SugarContent 1 g, TransFatContent 1 g, UnsaturatedFatContent 2 g
CLOUD BREAD RECIPE - BBC GOOD FOOD
Light and fluffy, this bread substitute lives up to its name. Use it as a low-carb option for sandwiches
Provided by Miriam Nice
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield makes 8 pieces
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.
- In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
- In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together (no need to wash the beaters first) until smooth, pale and frothy. Next, fold the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can with this so you don’t knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.
- Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don’t use the last few spoonfuls – only use the really fluffy mix on the top. Bake for 20 mins or until lightly golden and craggy on top. Allow to cool for a few moments before carefully removing from the paper with a palette knife.
Nutrition Facts : Calories 59 calories, FatContent 5 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 0.2 grams carbohydrates, SugarContent 0.2 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium
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