Avocado Cloud Bread Recipes

AVOCADO CLOUD BREAD

Avocado Cloud Bread image

This "bread" is gluten free and made with only 4 ingredients. Make sure you let it rest for at least 30 minutes after baking.

Provided by Yoly

Time 1h10m

Yield 6

Number Of Ingredients 4

Ingredients

2 large eggs, separated
¼ teaspoon cream of tartar
2 tablespoons mashed avocado
1 teaspoon everything bagel seasoning

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside.
Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites.
Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning
Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula.

Nutrition Facts : Calories 35.2 calories, Carbohydrate 0.6 g, Cholesterol 62 mg, Fat 2.4 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 77.1 mg, Sugar 0.2 g

AVOCADO CLOUD BREAD

Avocado Cloud Bread image

An avocado flavored version of cloud bread. These low carb breads have a texture just like regular bread even though they are made of eggs and avocado!

Provided by Kirbie

Categories Breakfast

Number Of Ingredients 6

Ingredients

3 large eggs (separated)
¼ tsp cream of tartar
3 tbsp (about 39 grams) mashed avocado (avocado needs to be mashed first before measuring)
¼ tsp onion powder
¼ tsp garlic powder
2 tsp sesame seeds

Steps:

Preheat oven to 300°F. Line two baking sheet with parchment paper or silicone baking mat.
In a large bowl, add egg yolks, mashed avocado, onion powder and garlic powder. Whisk together until evenly combined, smoothing out as many small lumps of avocado as possible.
In a clean bowl of a stand mixer, add egg whites and cream of tartar. Beat with a wire whisk on high speed until egg whites become stiff peaks.
Gently fold egg whites into avocado mixture in 3 batches.
Scoop heaping 1/4 cup batter onto baking sheet, spacing them about 3 inches apart. You should have enough batter for 12 rounds, 6 per sheet.
Use a spatula to gently spread batter out into 3 inch wide rounds. The batter does not rise or spread much during baking so how much you spread them is about how big they will be when they are finished. If you want them bigger, you can spread to 3.5 inches, but keep in mind the breads will also be thinner the more wide you make them.
Sprinkle surface of breads with sesame seeds.
Bake for about 25-30 minutes or until tops and edges are golden brown.
Use a cookie spatula to release breads from baking sheet. If they are done cooking, they should come off easily. If they are still stuck, they likely need a longer baking time.
Let breads cool before eating (at least 1 hour). If you eat the breads before they are cooled, they will have a slight eggy flavor and an airy texure. Once cooled, the avocado and seasoning flavors are stronger and the breads have a more sturdy and bread-like consistency.

Nutrition Facts : ServingSize 1 bread, Calories 28 kcal, Carbohydrate 1 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 21 mg, Fiber 1 g, Sugar 1 g

EASY CLOUD BREAD

Easy Cloud Bread image

Cloud bread is soft and fluffy - like a cloud! It's a great substitute for 'regular' bread and is low in carbs. Although it's not firm enough to replace bread in a regular sandwich, I like to top one 'slice' with peanut butter and bananas, toast it with jam or with my favorite lunch meat and fillings!

Provided by TheWickedNoodle

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 40m

Yield 5

Number Of Ingredients 4

Ingredients

3 large eggs, separated
¼ teaspoon cream of tartar
2 ounces cream cheese, very soft
1 tablespoon white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.1 g, Cholesterol 124.1 mg, Fat 6.9 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 75.6 mg, Sugar 2.8 g

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