Cloud Bread 2.0: The Viral, Fluffy, Low-Carb Sensation
Cloud Bread 2.0 is a light, airy, and gluten-free bread alternative that’s gone viral for its beautiful look and pillowy texture. Made with just a few simple ingredients, it’s perfect for low-carb, keto, and gluten-free diets.
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- Baking sheet
- Parchment paper
Ingredients
- 3 large eggs separated
- 2.5 tbsp sugar or sweetener use erythritol or monk fruit for keto
- 2.5 tbsp cornstarch or arrowroot for grain-free
- ¼ tsp cream of tartar
- ½ tsp vanilla extract optional, for flavor
- pinch salt
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate egg whites and yolks into two bowls.
- Add cream of tartar and a pinch of salt to the egg whites. Beat with an electric mixer until soft peaks form.
- Gradually add sugar (or sweetener) and continue beating until stiff, glossy peaks form.
- In a separate bowl, whisk egg yolks with cornstarch and vanilla extract until smooth.
- Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate the meringue.
- Spoon the mixture onto the prepared baking sheet, shaping into 4 thick rounds.
- Bake for 25–30 minutes, or until golden and set. Let cool before serving.
Notes
For a colorful twist, add a few drops of food coloring before baking. Serve with whipped cream and berries for a dessert, or use as a sandwich bread alternative. Store leftovers in an airtight container for up to 2 days.
Nutrition
Calories: 45kcalCarbohydrates: 3gProtein: 2gFat: 2gCholesterol: 55mgSodium: 40mgPotassium: 30mgSugar: 2gVitamin A: 2IUCalcium: 1mgIron: 1mg
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