Preach not to others what they should eat, but eat as becomes you, and be silent. —-Epictetus

Wednesday, August 1, 2012

Cloud Bread

Carb Free Cloud Bread
"These are delicious home-made bread replacements that are practically carb free and very high in protein. They look like puffy clouds, hence the name.

3 eggs, separated
3 Tablespoons whole milk cottage cheese or 3 Tablespoons cream cheese
1/4 teaspoon cream of tartar
1 packet artifical sweetener

Preheat the oven to 300.

Separate the eggs

Mix together the egg yolks, the cream cheese or cottage cheese and one packet of sweetener until smooth.

In another bowl add 1/4 tsp. Cram of Tartar to the whites and beat until they are fluffy and form nice peaks.

Carefully fold the eggs yolk mixture into the egg white mixture, try to keep things fluffy.

Spray two cookie sheets (I only used one large one) with Pam

Put dollops of the mixture into mounds that are the size you desire.  I made them about 4 inches in diameter and used them for a soft taco.  You can make them smaller for use as a hamburger bun or to substitute for a biscuit.

Bake on the middle rack. Bake them for about 30 minutes or until they are nice and golden brown.

Remove from the pan and cool them on a rack.

If you cook them longer than I did (see above) you will get crispy ones.  The ones I made are strong yet bendy.

You will be amazed how good these are! You can use them as soft taco's, buns, toast with jam, a sort of pita. etc.


  1. I put them in a plastic bag and pop them in the refrigerator. They last for about three days but are usually gone before that. :) they tend to get a little soggy if they are left too long. Just put them in a toaster oven to crisp them up a little.