Have you already tried this a lot praised low-carb, keto, gluten-free, grain-free bread, which you can use for sandwiches, pizza base, hamburger buns and tortilla replacement for example? Yes, I’m talking about cloud bread, also known as oopsie bread, and if you haven’t tried it already, do it now! Just adjust the size of the bread according to the way you are going to use it.
Actually, I wouldn’t call this “bread” as the texture is fluffier and airier and quite far from traditional bread, but it’s really nice, waist-friendly replacement for bread and delicious base for all the toppings you usually pile on your sandwich. Lemon juice can be replaced with cream of tartar, but as many of my readers probably don’t have it at home, I didn’t even add it on ingredients list. Also, cream cheese can be replaced (see the list), but I prefer it.
4 large eggs, yolks and egg whites separated
½ tsp lemon juice
120g cream cheese (cream cheese can be replaced with sour cream, ricotta cheese, thick yogurt or cottage cheese)
⅓ – ½ tsp salt
½ – 1 tsp garlic powder/ dried herbs of your choice/ pizza seasoning/ whatever spices you want to use
- Preheat oven to 150C° and line 2 baking sheets with parchment paper. If you have a convection oven, I recommend using it.
- Separate the egg whites from the yolks and place in separate bowls.
- Add lemon juice to egg whites, using a hand mixer whisk egg whites on high speed until stiff peaks form.
- Add cream cheese to egg yolks and mix carefully using a hand mixer until very smooth and has no visible clumps.
- Add salt and spices of your choice.
- Gently fold in the firm egg whites’ foam into the yolk- cream cheese mixture. Try to deflate the foam as little as possible, so the mixture is still firm and foamy.
- Spoon about 1/2 dl portion of batter onto the baking sheets and spread into even circles. Be sure to leave space around each circle. (We made smaller circles this time as I had my little helper baking with me, but you can do whatever size you want.)
- Bake for about 10 -20 minutes (in a conventional oven for up to 30 minutes) or until bread is slightly brown (Baking time depends on the size of the breads.). Bread should be golden on the outside and firm.
- Allow to cool (they will likely be too crumbly directly out of the oven) and enjoy with your favorite toppings.
This bread can be stored in an airtight container in the refrigerator for several days. Also, if you make a bigger batch, store them in the freeze and use when needed. You can toast these breads but keep an eye on them as it only takes a few seconds to toast them. Or burn them to ashes.
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