Trying to figure out what section to put these in was the challenge so I figured the Muffins area would
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| a cloud bread breakfast |
work best. This version of a low-carb bun has become quite popular ever since KETO eating has taken off. Most of the recipes are pretty much the same and, while they deliver a very low-carb product, they don't deliver a low-cal product. So keep that in mind when you use these.
You may also want to know that they don't hold up to certain things. I used them with hamburgers. Since I like my burgers rather juicy, a bun that isn't firm and that dissolves when wet isn't a good thing. I found that I had to make a sort of barrier between the oopsie roll and the burger using lettuce, which worked but why give myself the extra calories then? Why not just use lettuce?
That being noted, PB&J does great on these buns and so will tuna and egg salad. Or even a deli meat sandwich. Or, if you like, just eat them plain.
Another note: make sure your eggs are very well whisked (in fact they should be stiff AND dry peaks!) You need the structure that comes from a very stiff white.
I will state for the record that these are NOT lower-calorie, only lower carb.
- 3 Eggs
- 4 oz. Cream Cheese (you want full fat at room temperature)
- 1/4 tsp. Cream of Tartar
- 1/8 tsp. Kosher Salt
- 1/2 Tbsp. Ground Psyllium Husk Powder or almond flour
- 1/2 tsp. Baking Powder
- Preheat the oven to 300 degrees.
- Layout your parchment paper on a baking sheet, and using a glass or jar with a 3" diameter, draw a series of circles (as many as 10) then flip the parchment paper over. These will be your guides.
- Spray with a little oil
- Separate the whites and yolks CAREFULLY! You want NO yellow in the whites.
- With your hand mixer, whip the whites and cream of tartar until stiff, dry peaks are formed.
- In a second bowl, using the mixer, beat the cream cheese, yolks, and salt until smooth.
- Add in the psyllium husk and baking powder.
- Using a spatula, gently and carefully fold the egg whites into the cream cheese mixture.
- Be very gentle here as you don't want to break down the structure of the egg whites.
- Scoop the mixture into 8 cloud bread pieces onto the lined and greased baking sheet.
- Bake until golden, about 25 to 30 minutes.
NOTE: many recipes omit the psyllium husk which is technically optional. I do not use it because I don't make these often enough to make it worth the purchase. I prefer almond flour or nothing.
Even though its made with egg and cheese, you can use it for anything- including a breakfast sandwich. If you like, just put a cooked sausage patty or a slice of ham inside!