Carb Free Cloud Bread

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Carb Free Cloud Bread

5 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 35.1
  • Total Fat: 2.6 g
  • Cholesterol: 58.8 mg
  • Sodium: 42.3 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Carb Free Cloud Bread calories by ingredient
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Introduction

This is my go to cloud bread recipe.

I've used these to make sandwiches that I though would be impossible on a low carb diet. Very light and fluffy and the flavoured cream cheese really gave them a nice boost!
This is my go to cloud bread recipe.

I've used these to make sandwiches that I though would be impossible on a low carb diet. Very light and fluffy and the flavoured cream cheese really gave them a nice boost!

Number of Servings: 10

Ingredients

    3 eggs, separated
    3 tbsp cream cheese (I used Herb and garlic)
    1 packet of splenda
    1/4 tsp cream of tarter

Directions

separate the egg yolks from the egg whites.
add the cream cheese and splenda to the yolks and mix thoroughly.
Add the cream of tarter to the egg whites and beat until stiff peaks are formed.
Very gently fold the yolk mixture into the egg whites, taking care not to beat down the fluffiness too much.
Spoon the mixture into 10 rounds about the size of a hamburger bun on two cookies sheets sprayed with Pam.

Bake for approx. 30 min or until golden brown @ 300 degree, on the middle rack.

Serving Size: makes 10 "clouds"

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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    I think I made my original cloud bread (from a different recipe) wrong. I used an entire 8 oz block of cream cheese.

    I don't use any sweetener. Instead I use a couple of teaspoons of garlic salt. It was savory and delicious without the sweetener. Great for people with diabetes like me. - 2/17/16

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  • 1 of 1 people found this review helpful
    I like the idea of the flavored cream cheese! I LOVE the idea that I can have "Buns" for hamburgers WITHOUT eating Carbs.....I AM so Excited!! - 5/2/16

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