Keto cloud bread
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Light, airy rounds of whipped egg white folded with yolks and mascarpone, baked low. A low-carb bread substitute.
Ingredients
- 3 large eggs at room temperature, whites and yolks separated
- 3 oz mascarpone (or softened cream cheese)
- 1/8 tsp cream of tartar (optional)
- 1/8 tsp sea salt
Equipment
- mixing bowl
- hand mixer
- baking sheet
Directions
- Heat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment and grease it lightly.
- In a large bowl, use an electric mixer to beat the egg whites and cream of tartar to stiff peaks (stiff, not soft).
- In a second large bowl, beat the mascarpone, yolks, and salt until smooth.
- Carefully fold the whites into the mascarpone mixture so the air stays in.
- Scoop onto the parchment into 6 round discs.
- Bake for 25 to 35 minutes, until golden.
- Let cool for a moment on the sheet, then move to a rack to cool fully before eating.
Notes
Refrigerate in an airtight container up to 1 week, with parchment between pieces. Freeze in a single layer on a lined sheet, then move to a freezer bag; keeps up to 6 months. Thaw in the fridge overnight or on the counter. Eat cold, or warm briefly in a toaster (it burns much faster than regular bread).