No Flour Cloud Bread Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.

Steps:

• Preheat oven to 300 degrees. Spray a large baking sheet with vegetable cooking spray and set aside. In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes - or until very stiff peaks form and they are almost turning dry. Set aside. With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow. Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them. Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf pan whatever shape and size you want). Bake for 30 minutes - depending on size. (I made 6 large pieces and 30 minutes was just right. Smaller sizes will require less time just watch.) They should be a deep golden brown and crispy to the touch. Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan. Remove to a wire rack to cool completely. Store in an airtight container or plastic bag. These are the stats for the WHOLE recipe. Divide by how many servings you prefer. Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium

Steps:

• Preheat oven to 300 degrees.
• Separate the eggs very carefully, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
• In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
• Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
• Spray two cookie sheets with Pam or other fat-free cooking spray.
• With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
• Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
• Remove from the pans and cool on a rack or cutting board.
• While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
• Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!