Cloud Bread

I’m always looking for ways to cut carbs. But I hated to give up bread or buns.

I started doing a new fitness program and saw a recipe for Cloud Bread that can be used as a substitute for a bun with my beloved cheeseburger and still fits with Portion Fix Container System!  YAY!!

This “bread” is a great substitute for a bun BUT it’s not great for trying to spread toppings on such as peanut butter and jelly. However, it works great with crack chicken or other shredded meats such as beef stroganoff.

**TIP** It’s CRUCIAL to mix your egg whites for a LONG time…otherwise the bread will be runny and not fluffy.

Cloud Bread

Servings: 6
Container Count: ¼ red per piece
Ingredients:

  • 3 large eggs , divided
  • 1/8 tsp cream of tartar
  • 3 tablespoons cream cheese or 1/3 cup fat free (or light) Greek yogurt
    1 ingredients

Directions:

  1. Preheat oven to 300 degrees. Line a pan with parchment paper or a silpat mat.
    2 line pan
  2. Mix egg whites & cream of tartar on high speed until stiff peaks form. (about 4-5 minutes)

    5 stiff peaks

  3. In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth.
  4. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.

    10 all folded

  5. Divide egg mixture into 6 equal portions on prepared pan. Spread until about 1/2″ thick.
  6. Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
    12 baked
  7. Refrigerate in a sealed container to store.
    14 plated

Cloud Bread

  • Servings: 6
  • Difficulty: easy
  • Print

A high protein alternative to bread that great to use a bun substitute. Portion Fix Container Count included.


Portion Fix Container Count: 1 piece is one serving = ¼ Red

Ingredients

  • 3 large eggs , divided
  • 1/8 tsp cream of tartar
  • 3 tablespoons cream cheese or 1/3 cup fat free (or light) Greek yogurt

Directions

  1. Preheat oven to 300 degrees. Line a pan with parchment paper or a silpat mat.
  2. Mix egg whites & cream of tartar on high speed until stiff peaks form.
  3. In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth.
  4. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
  5. Divide egg mixture into 6 equal portions on prepared pan. Spread until about ½” thick.
  6. Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
  7. Refrigerate in a sealed container to store.

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