Gluten Free, Low Fat, Low Carb Cloud Bread
Description
This gluten free, low-fat, or low carb, recipe is a keeper. Serve it like toast with butter, use it for sandwiches, serve it with soup instead of crackers, serve it with pizza toppings or serve it like breadsticks with a little olive oil and sprinkled wit
Ingredients
4 large eggs, separated
1/2 t. cream of tartar
2 oz. low-fat cream cheese
1 t. Italian herb seasoning
1/4- 1/2 t. sea salt
1/4 - 1/2 t. garlic powder
Directions
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Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper.
Separate egg whites and egg yolks; place whites in a stand mixer with a whip attachment. Add cream of tartar; beat on high until the froth turns into firm meringue peaks. Move to another bowl.
Place cream cheese in the empty stand mixing bowl; beat on high to soften; add egg yolks, 1 at a time to incorporate. Scrape the bowl; beat until mixture is completely smooth; beat in Italian seasoning, salt and garlic powder. Gently fold firm meringue into yolk mixture, deflating the meringue as little as possible, so that the mixture is still firm and foamy.
Spoon 1/4 cup portions of the foam onto the baking sheets; spread into even 4-inch circles, 3/4 inch high, making sure to leave space around each circle.
Bake up to 30 minutes. The bread should be golden on the outside and firm and the center should not jiggle when shaken. Cool for several minutes on the baking sheets.
Serve.
10 pieces.
*The bread's best texture is when it is eaten within 12 hours of baking. Store in an airtight container in the refrigerator for several days.