Cloud Bread

prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 10-12 disks

Ingredients

Instructions

1. Heat oven to 130 Fan / 150 C / 300 F / Gas 2
2. Whisk together the egg yolks, cream cheese, salt and sugar
3. In a separate, clean, grease free bowl whisk together the egg whites and baking powder to STIFF PEAKS – this is important – the whites must hold their shape and leave peaks when you pull up the whisk or the mixture will be too runny when you add the rest of the ingredients!
4. Add a large spoonful of whisked whites to the yolk mixture and gently fold through. Then add the remaining whites, working quickly but gently – carefully folding to make sure as little air as possible is lost from the whites
5. Spoon onto a lined baking tray, into 10-12 equal rounds, gently pushing into circles
6. Bake for 20 minutes
7. They will be very puffy as they come out of the oven but will flatten and deflate slightly as they cool – this is normal 
8. You can pop them under a hot grill for a few seconds just to brown the tops a little bit more - but keep a VERY careful eye on them as they will burn very quickly!

Notes

• These are great low carb alternative to bread for making sandwiches – our favourite toppings/fillings are: Goats cheese topped with slices of fresh, juicy nectarine and drizzled with honey Roast a handful of grapes and walnuts with a tiny blob of coconut oil, leave to cool slightly and use on top of some homemade houmous Cream cheese topped with diced sun dried tomatoes, shredded basil and alfalfa sprouts
• You can also add fresh herbs to the egg yolk mixture - finely chopped rosemary and chives work well!

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