Tuesday, June 27, 2017
CLOUD BREAD 3 eggs, separated 3 tablespoons cream cheese, softened 1 teaspoon sugar 1/4 teaspoon cream of tartar Preheat oven to 300 degrees F. Coat 2 baking sheets with cooking spray. In a small bowl, mix egg yolks, cream cheese, and sugar until smooth. In a medium bowl, combine cream of tartar with egg whites; beat with an electric mixer on high speed until fluffy and stiff peaks form. Gently fold egg yolk mixture into egg white mixture until well combined. Spoon mixture into 10 even rounds on baking sheets. Bake 25 to 30 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely. Notes The best way to store this low-carb Cloud bread is in an airtight container. If you'd like your bread a little firmer, allow it to sit overnight.