Guys I’ve had this recipe on MOMables.com
for more than five years and I don’t know why I’ve never made a video for it
since its received millions of downloads. But regardless, we are here today and
see how easy it is to make what it’s also called: cloud bread. If you’ve been
eating low carb, keto, or follow a grain-free diet and need a nut-free option for
your sandwiches, you’re gonna fall head over heels for this recipe! The first thing you want to do is read the recipe start to finish -because you’ll notice
that the cream cheese needs to be full fat and at room temperature. So, if you
just took the cream cheese out of the fridge and it’s pretty solid…
give it 10 to 15 minutes and come back when it’s ready. Because, microwaving it
it’s going to create hot spots and an inconsistent texture so now you know.
You’ll also want to pre-heat your oven to 300 degrees Fahrenheit and line two
baking sheets with parchment paper. Let’s talk about the oven. Some ovens
run hot, so you might want to check for doneness a few minutes early leaving
these the full 25 to 30 minutes will burn them. Also, if you look at your oven
there is a bake button and there’s likely a convection bake. Convection bake
means that your oven is going to turn on the fan and circulate the air. This also
changes the oven temperature by about 25 degrees and again, you’ll burn your cloud
bread -and we don’t want that! Anyways, I’ve written all these notes down in the
blog post and the recipe you’ll likely print out so don’t worry you’ll find the
link right below the video in the description box. Alright, so I have two
bowls here one for my egg whites and one for my egg yolks.
So let’s separate these eggs. So to the egg yolks, I’m going to add the
room-temperature cream cheese and two to three drops of liquid stevia. The stevia
is totally optional but a lot of people have left comments that it helps cut out
that eggy taste. Let’s give these a good mix until the cream cheese is fully
combined and you don’t have any lumps. All right, check out the texture here.
To these egg whites I’m going to add some cream of tartar. And, I’ve seen other
recipes where they use baking powder and the reviews are very mixed saying that
the cloud bread batter was a bit runny and it yields a thinner slice of bread.
So, if you plan on making these delicious rounds often, it might be a good idea to
just go out and buy some because it will last you a while.
Alright, let’s whip these up until we get stiff peaks. As you can see, stiff peaks is when your
egg whites are so whipped that they’re no longer runny. And if you pick them
up with a spatula or your spoon, that they’re not going anywhere. This texture
is what’s going to give your rounds that fluffy texture you’re just going to love.
Alright, now I’m going to gently fold the egg mixture into the egg whites. You want
to use a spatula like this, and gently fold them in until the color of the
batter is a really light yellow – just enough- you don’t want to lose that
fluffy texture you just had. Next, we’re going to spoon the batter onto the
parchment lined pan. This recipe yields about 10 to 12 4-inch rounds.
In the oven they go for 22 to 25 minutes, making sure you keep an eye on them and take them
out when they have a light golden color. As you can see, these are simply put:
perfect. These cool off really quickly and once they’re cool enough to pick up,
you’re gonna want to transfer them inside a zip bag or airtight storage
container. If you leave them out too long they’re gonna dry out and you’ll have
meringue rounds instead. You can keep these in the fridge for about three days
and they’re also perfect for sandwiches because they hold their shape perfectly.
If you’ve missed sandwiches on your low-carb diet, these are definitely
the way to go. One note is that when you make a sandwich to make sure you pack it
in an airtight container or zip bag; because again, the cloud bread will dry
out. Remember to click below this video for the recipe and subscribe to this
channel if you enjoyed this video. A new recipe comes out every single week. See
you next time!