Keto Paleo Cloud Bread
Cloud bread that is dairy-free and gluten-free.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 4 egg whites
- 4 egg yolks
- 4 tbsp keto mayonnaise
- 1/4 tsp cream of tartar or 1/2 tsp lemon juice or white vinegar
- 1/4 tsp garlic powder
- 1/2 tsp parsley
Preheat the oven to 200C/400F.
In a large bowl, add the egg whites and cream of tartar. Whip with a hand mixer until stiff peaks form.
In a separate bowl, mix the mayonnaise, egg yolks, garlic and parsley with a hand mixer for a minute.
Gently fold the firm meringue into the yolk mixture in 3-4 batches. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy.
On 1 or 2 baking sheets that are covered with parchment paper, add like a 1/4 cup of the foam to make 12 even circles. You can also use a spoon to spread the mixture so that it looks more like a circle.
Place in the oven and bake for 20 minutes. Take out of the oven and let completely cool before picking them off the parchment paper.
Store in a plastic bag in the fridge.
Make sure you don't put any egg yolks in the egg whites or it won't whip!
If you want a dairy version, just replace the mayo for sour cream or cream cheese. I actually prefer the dairy-free version if terms of taste. You could even add a bit of protein powder if you want them to be a bit higher in protein.
**If you don't have cream of tartar on hand, replace it with lemon juice or white vinegar. Read notes in the blog post about it!
Serving: 2SLICES | Calories: 110kcal | Carbohydrates: 0.33g | Protein: 3.72g | Fat: 10.25g | Saturated Fat: 0.91g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.11g | Cholesterol: 126mg | Sodium: 111mg | Potassium: 42mg | Sugar: 0.26g | NET CARBS: 0.33g