Airy Low-Carb Egg Bread (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 eggs – yolks and whites separated into 2 large bowls

02 - 3 tbsp (45 g) cream cheese – softened at room temperature

03 - 1 tbsp (15 g) sugar

04 - ¼ tsp cream of tartar

# Instructions:

01 - Preheat oven to 150°C/300°F

02 - Using a handheld mixer, beat the egg whites and cream of tartar together until foamy

03 - With the mixer still on, slowly add in the sugar a little at a time and continue beat until stiff peaks formed firmly. This might take about 3 – 4 mins

04 - Using the same whisk from the handheld mixer, beat the egg yolks and cream cheese together until just combined

05 - Using a spatula, mix the egg mixture with the meringue and fold together gently until just combined. Do not overmix or the mixture will deflate

06 - Using a large ice cream scoop or spoon, spoon the batter evenly into dollops onto a baking tray lined with non-stick baking paper. This quantity is good for 6 large pieces or 8 medium pieces of cloud bread

07 - Bake in preheated oven for 25 mins or until golden brown

08 - Serve like a pancake with whipped cream, fresh fruits or replace as burger buns

# Notes:

01 - For variation, sprinkle on some grated cheese while still hot

02 - Can also brush with melted butter and sprinkle cinnamon and sugar mixture while still hot

03 - Store in air-tight containers or Ziploc bags for up to 3 days

04 - Great low-carb alternative to bread or buns

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