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Recipe: No Carb Bread? YES! Cloud Bread - Two Ways

-Original Post: July 18 2017-

 

No carb bread?  Yes.  Read that again.  No carb bread.  It's called "Cloud Bread" and if you are gluten intolerant or watching your carbs for personal or health reasons then this recipe will change your life.
 
Cloud Bread is a fluffy little egg base bun made with only three ingredients and a dash of care.  They are perfect in place of your traditional sandwich or hamburger bun, as used with the Thai-Inspired Chicken Burgers, as an English muffin under your eggs benny, or an anytime snack.  Once you've made a batch this will become a household staple.  And I've prepared the recipe in two variations for you:  A paleo Coconut Cloud Bread, and a Skyr Cloud Bread (dairy), which produces a lower calorie content and a higher protien, lower fat nutrition ratio.
 
Choose your version, and enjoy your life again!

 

Coconut Cloud Bread
 
Yields 8 buns.
 
Ingredients:
3 whole eggs, separated
3 tbsp coconut cream, from the can of full fat coconut milk
1/2 tsp cream of tartar
 
Calories per bun: 38
Protein: 2g - Carbs: <1g - Fat: 3g
 
Skyr Cloud Bread
 
Yields 8 buns.
 
Ingredients:
3 whole eggs, separated
3 tbsp Skyr yogurt, unflavoured
1/2 tsp cream of tartar
 
Calories per bun: 30
Protein: 3g - Carbs: <1g - Fat: 2g
 
Recommended Equipment:
Stand or hand mixer.
Two mixing bowls, small and medium.
Cookie sheet.
Parchment paper.
 
Directions:
 
*For best results chill mixing bowls and beaters beforehand, and make sure eggs are well chilled.  To get the best coconut cream chill a can of full fat coconut milk overnight.   Do not mix.
 
Preheat oven temperature to 325F and prepare cookie sheet with parchment.  I crumple my parchment so that it stays put on the tray.  -And it just looks so rustic, doesn't it!

 

Open the can of coconut milk and carefully scoop three tbsp of the cream off the top, leaving any water in the can and put it in the first bowl.
 
If using Skyr it's best to open a fresh container and scoop from the top where it is thickest.
 
Add three egg yolks to the coconut cream, setting the white aside for the rest of the recipe.
 
Beat the coconut cream and yolks together until smooth.  Set aside.
 
*Clean and dry your beaters.
 
In the second bowl, add the egg whites and the 1/2 tsp of cream of tartar.  Beat on medium until fluffy and stiff peaks form.  Once it is thick you are done.  If you overdo it your eggs will go flat and then you are making low carb crepes instead.
 
With a spatula or spoon gently fold in the egg yolks and cream.  Once completely mixed divide mixture onto the prepared parchment into 8 - 4" rounds.
 
Bake for 20-25 minutes, depending on your oven.  I had one batch go in for 30 minutes.
 
Store in an airtight container up to one week for coconut version, 3-5 days for Skyr version.
 
Enjoy!

 

 

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Laura Livesfit
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January 31, 2019
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