If you are on Pinterest chances are good you have seen the famous Zero Carbs / No Carb Cloud Bread. We wondered, is it something satisfying and worth taking the time to make or an epic fail?
Check out our experiment and the recipe we used to determine if No Carb Cloud Bread is something special or something we tossed!
Beside being a No Carb option the beauty of this zero carbohydrate bread is it’s made with only 3 ingredients! Some recipes have five, adding a sweetener and salt, but it’s really pretty basic.
The photos we’ve seen online look absolutely delicious, made with Cream Cheese, Eggs and Baking Soda how hard could it be, right! I needed to know if it is as tasty as it looks so Hunter and I decided to give it a try today, here is what we learned:
After looking at several recipes and their respective comments, we decided to switch out the baking soda for baking powder to make them a little softer, and to add the baking powder to both the egg yolks and the egg whites. We used Truvia as our sweetener and added the salt. The result????
Drum roll please…….This recipe for No Carb Cloud Bread is FAN-TAS-TIC!
Now, before you get all carb-aniacal on me, yes, we know that changing from baking soda to baking powder adds carbs. Baking powder has carbs. But so do eggs. How many? 2.3g in 1 teaspoon of baking powder and .3g in 3 raw eggs, negligible amounts! To lower your carbs even more use baking soda in place of the baking powder and only add 1/2 teaspoon to your egg whites, add none to your egg yolks.
- 3 egg yolks and 3 egg whites
- 3 Tablespoons (Full fat) Cream Cheese at room temperature
- ½ teaspoon baking powder for the egg yolks and ½ teaspoon baking powder for the egg whites
- 2-3 Tablespoons of sweetener (Stevia, honey etc..)
- ⅛ teaspoon salt
- Preheat oven to 300°F with trays covered in parchment paper in the oven as it preheats
- Separate the yolks and whites of your eggs
- Add cream cheese, ½ tsp baking powder, sweetener and salt to the egg yolks
- Beat to combine till smooth with no lumps
- Add baking powder to egg whites and whip to stiff peak
- Softly fold yolk mixture into egg whites being careful to not over mix the batter
- Drop dollops of the batter onto preheated pans and flatten into rounds with the back of a spoon
- Bake for 17-22 minutes at 300 degrees until a nice golden brown
- Briefly broil to brown tops if needed
- Cool to the touch before transferring to a large plastic bag
We had the ingredients on hand, it took 10 minutes to whip up the two mixtures, combine them and get these popped into the oven.
Not sure how man ounces a Tablespoon is we used a Tablespoon scoop to accurately measure the cream cheese.
Hunter blended the cream cheese, egg yolks, salt, Truvia and 1/2 teaspoon of baking powder will I whipped the egg whites.
This is what they looked like combined. The whites reduced quite a bit in the incorporation process, we were as gentle as possible.
Any egg white you do not blend in stays ‘popped’ up like a little pebble on the parchment. next time I will not work the batter as much realizing it’s ok to have those little ‘pebbles’ for depth when they bake. Now for the FUN part (though stiff egg whites have always fascinated me causing me to smile).
Be sure to spread them to an even thickness center to sides. The thinner parts will burn.
Once they cool, use a thin spatula to carefully separate them from the parchment paper.
Want to know what the bottoms, the underside looks like, you do not see this on Pinterest, or on ANY of the recipes we looked at today when researching. They look yummy on the underside too!
This recipe for No-Carb Cloud Bread is soft, smells and tastes great and I believe is adaptable to additions. We are thinking about adding a little cheese to the next batch.
Things to note about this recipe for No Carb Cloud bread:
Be sure your cream cheese is room temperature and mix your egg yolk, cream cheese mixture well, removing any lumps.
Be sure you incorporate the egg white and egg yolk mixtures together well, being careful to not over mix.
It’s really fun to play with the mixture when spreading it out! This is a great recipe to make with your kids!
Try to keep the depth of your ‘clouds’ even from the center to the edges. If a spot is thin drop additional batter to build it up, areas too thin burn before the rest of the bread bakes.
Once the edges are a golden brown, switch the oven to broil and brown the tops for a minute or two while watching them.
Remove the parchment from the tray to speed cooling. You can begin to remove them from the parchment as soon as they cool a bit.
They stick to the parchment, use a nice spatula to get under them and gently separate them from the paper.
Store them in a plastic zip lock bag. I am going to freeze one to see what happens and will update this post with that info later.
My son loved these, I loved them too.
No Carb Cloud Bread is something satisfying and not an epic fail. I was surprised, you will be too!
Let me know what you learned giving this easy, fun and healthy No Carb Cloud Bread recipe a try!
I look forward to reading your comments 🙂
(Here’s where I am supposed to connect you to a bunch of my other healthy recipes…About that, I have a lot on my blog, Julia Child’s French Onion Soup is amazing, as is the Shrimp and Grits, I just do not have a lot of healthy choices. I promise you will like the Chicken Sweet Potato Skins, they are a lower-calorie option we really liked (my pictures then were horrible, I had just started blogging) so is the Minestrone Soup and the clean eating Sweet Potato Loaded Waffle. The rest of it though, bad for you but oh so good, like Cinnamon Churos and my 100-year-old recipe for Berry Shortcakes from scratch. I hope you find other recipes you like!)
Feel free to share your favorite low-calorie and no carb favorites with us, I love discovering great recipes!
With a smile, Carlyn 🙂
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