Low Carb Cloud Bread Recipe Made with Baking Soda
Try this Low Carb Cloud Bread Recipe Made with Baking Soda recipe, or contribute your own.
Try this Low Carb Cloud Bread Recipe Made with Baking Soda recipe, or contribute your own.
- Carbohydrate 1.77045 g
- Cholesterol 47.85 mg
- Fat 14.8944 g
- Fiber 0 g
- Protein 2.57955 g
- Saturated Fat 8.39202 g
- Serving Size 1 1 recipe (43g)
- Sodium 139.635 mg
- Sugar 1.77045 g
- Trans Fat 2.127585 g
- Calories 149 calories
Step-by-step
- Preheat the oven to 350 degrees Fahrenheit
- Separate the egg yolks from the egg whites.
- In the egg yolks bowl, add the cream cheese and mix it with a hand mixer until it's fully blended.
- In the egg whites bowl, add the baking powder and mix it with a hand mixer until the egg whites are fluffy and form peaks that hold their shape (as seen in the photos below). This process will take the longest at about 5 minutes or so.
- Next, you will combine both bowls together into one. Fold the mixtures together until the are fully mixed but don't over mix these ingredients. It's important to keep the egg whites nice and fluffy. Over mixing these ingredients will cause a thick liquidy mixture and that won't work for this bread recipe. There will be no way to correct this recipe if you over mix it. You will want to do this rather quickly so the ingredients don't melt back to a liquid consistency.
- Spray the baking pan with a non-stick cooking spray and drop small spoonfuls of the batter onto a cookie sheet with a bakers mat to prevent sticking. Use the spoon to spread out the batter in the size of bread you want. Now sprinkle any seasonings you want on the top of each bread patty.
- I made hamburger bun sized bread patties. I am able to get between 10 and 12 slices of bread out of this recipe.
- Bake it for about 15 to 20 minutes. My oven tends to cook at a higher temperature so I know my recipes get done faster. Usually, 15 minutes is all it takes for me. Be sure to watch it when it's close to the 15-minute mark. They should be a light golden brown color when they are done.
Aerated egg foams fail completely when even a microscopic trace of fat compromises the bowl, preventing the proteins in the whites from forming the rigid matrix necessary to trap air. Thoroughly degreasing glass or metal mixing bowls with vinegar or lemon juice removes residual oils before whipping whites with baking powder to stiff peaks at the five-minute mark. Folding the whipped whites into the yolk and cream cheese mixture requires a gentle hand, because aggressive stirring collapses the trapped air and reduces the batter to a dense, liquid state that will never rise in a 350 degrees Fahrenheit oven.
Baking these patties on a silicone mat ensures they release cleanly after fifteen to twenty minutes of baking when they reach a light golden brown. Storing baked portions in an airtight container in the refrigerator preserves their texture for several days, though freezing alters the airy crumb by drawing moisture out upon thawing.
