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Bread is probably the hardest thing to give up - or even slow down on! Also, snacks. I remembered hearing about cloud bread when I first learned about the Keto diet. What I didn't know is how easy it is to make and how freaking delicious it can be. I say can be because you have to play with the recipe a bit.
Here's the basic recipe I gathered from several different sources (including this one):
2 Eggs - yolks and whites separated
2 Tbl (or 1oz) Cream cheese - softened (and cooled) so it's blendable
1/4 tsp Baking powder
I made my first batch and it was good. Instead of individual clouds, I did a cake-style batch and sliced it afterward. I used it to sandwich my burger patty. This is it turned out:
Like I said, it was just okay. That's because it was before I had a better batch. The bread came out a little eggy tasting and soft. I should have baked it longer than the 12 minutes. I was too worried I would burn it.
So. Time to give it another try, right?
This is how I have modified the recipe (and tripled it) so that it is slap-yo-mama delicious:
Eggs
Cream cheese
Baking powder
Vanilla Extract (just a 1/4 tsp)
Sweetener (I used a full Tbls of table sugar this time)
The extract and sweetener made all the difference between "This is good and I can use it every now and then" to "This is amazing and I can give up bread and cookies ".
Beautiful. Notice how clean the pan is. That's because the batter didn't stick to it. I use a Wilton Perfect Results pan because it's cheap and sturdy. This bread was firmer and had a much better taste. I'm sure that the sugar helped with the browning and texture.
Now, there are a couple of things I learned that I'll pass on:
- If you don't have parchment paper, use a metal baking sheet (lightly oiled)
- Make sure to whip the egg whites to very stiff peaks (use metal or glass bowl for this)
- For bread, bake about 15 minutes on 300. For cookie/snack, bake an additional 10 minutes on 200. Check often so the batter doesn't burn.
- You may need to rotate the pan once during baking so that batter cooks evenly.
- Let the bread cool completely before removing from the pan. I waited 20 minutes.
This is why I said to use a metal pan if you don't have parchment paper:
Yeah. Look at that. Just a hot funky mess. ~sigh~
Notice how the batter didn't even cook the same. The bread came out so thin and fragile that all I could use it for was snacking. Also, you can see that it didn't brown as well as the bread that was done in the metal pan.
 |
| Left = Metal pan perfection Right = Whatever the hell... |
Anyway...
The biggest thing I love about the modified recipe is that I can make smaller pieces, brown the bread darker, then broil for a moment to get something that will make substitutes for cookies. If I need to, I can always check out these other recipes for cookies and treats:
- Chocolate chip cookies
- Cheese Danish
- Mini vanilla cakes
- Chocolate Cloud cookies (that look amazingly like actual CC cookies!)
Peace
--Free
