Need a grain free “bread” recipe? Sometimes you just need “something” to hold a sandwich together, and this cloud bread is airy, tasty, and the perfect addition to any school lunch!
If you need ideas to fill this sandwich, click here.
Since my oldest son has type 1 diabetes, the Chief MOM knew she would really peak my interest when she sent me a recipe for carbohydrate free cloud bread to try.
Nearly “Carbohydrate free” and “bread” in the same sentence? That has to be an oxymoron, doesn’t it?
This is just one example of the amazing recipes and ideas you can get from joining us!
Those two words just don’t usually go together. But it’s true, this recipe is carbohydrate free and a delicious homemade bread replacement.
At first glance, it doesn’t seem possible that these 4 ingredients could produce bread, but incredibly enough, they do!
When they are done baking, they look like little fluffy clouds, which my son loved.
They can be consumed in many different ways. My favorite way is using them as hamburger buns.
Because a hamburger patty and small amounts of traditional hamburger fillings are carbohydrate free, you can enjoy a virtually carbohydrate free hamburger!
You can also use them in a cold sandwich, or you could even make a hot sandwich and heat it in a toaster oven, or you could lightly toast it and serve it with jam.
Depending on what you are using them for, you could also add seasonings or spices to taste (cinnamon, nutmeg, garlic powder, etc). It’s a very versatile recipe that can be used for many different purposes!
A few notes on this cloud bread:
- Think of it as light and spongy but not as tall as a normal bun
- It will hold up well as a ham and cheese sandwich in a lunchbox, but won’t do well as a hamburger packed away, but will if made and then eaten soon
- They can be frozen and toasted for later (I use a toaster oven, haven’t tried a stand-up toaster). Double the recipe and store in the freezer for later!
Yields 10 “clouds”.
- Yield: 10
- 3 eggs, separated
- 3 Tablespoons cream cheese (softened)
- 1/4 teaspoon cream of tartar
- 1 Tablespoon honey (optional) or,
- 2-3 drops liquid stevia
- Preheat the oven to 300 degrees F. Spray two cookie sheets well with non-stick cooking spray.
- Separate the eggs very carefully, making sure no yolk gets in the whites.
- In a small bowl, mix together the egg yolks, the 3 tablespoons of cream cheese and honey until smooth.
- In the other bowl add 1/4 teaspoon of cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
- Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
- With a large spoon, scoop the mixture into 10 even rounds on the sheets (roughly 3/4 inch thick and 4 to 5 inches across).
- Bake on the middle rack for approximately 30 minutes. Cooking times may vary, so be sure to watch closely and pull them when the tops are golden brown.
- Remove from the pans and cool on a rack or cutting board.
- When they are fresh out of the oven, they are crumbly and similar to cooked meringue. Once they completely cool, (after being stored overnight in a plastic baggie or Tupperware container) they will change their consistency, to a softer bread texture that is nice and chewy. If you aren’t after the bread consistency, then eat them as they are, nice and crisp.