Cloud Bread

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in Extras

Cloud Bread
  • 3 eggs, separated
  • 3 Tablespoons cottage cheese
  • (originally cream cheese (softened))
  • ¼ teaspoon cream of tartar
  • 2-3 drops liquid stevia
  1. Preheat the oven to 300 degrees F.
  2. Line cookie sheet with parchment paper.
  3. Separate the eggs very carefully, making sure no yolk gets in the whites.
  4. In one bowl, add ¼ teaspoon of cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks. (Everything has to be clean, no yolk in it at all and it takes right at 4 minutes for the stiff peaks to form) (Separate the eggs over a separate bowl to make sure you don't get yolk in...)
  5. In a small bowl, mix together the egg yolks, the 3 tablespoons of cottage cheese and stevia until smooth - (this too takes some mixing).
  6. Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
  7. With a large spoon, scoop the mixture into 10 even rounds on the sheets (roughly ¾ inch thick and 4 to 5 inches across). (I use my cookie scooper)
  8. Bake on the middle rack for approximately 30 minutes. Cooking times may vary, so be sure to watch closely and pull them when the tops are golden brown.
  9. When they are fresh out of the oven, they are crumbly and similar to cooked meringue. Once they completely cool, (after being stored overnight in a plastic baggie or Tupperware container) they will change their consistency, to a softer bread texture that is nice and chewy. If you aren’t after the bread consistency, then eat them as they are, nice and crisp.
  10. I let them cool, put them into Tupperware, with wax paper between the layers. Leave on the counter the first day/night. The next day, I seal the lid and put them in the fridge. Some people toast them and like them that way.


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