Cloud Bread Oopsie Bread Recipes

CLOUD BREAD THAT'S NOT EGGY (NO CREAM OF TARTAR)

Steps:

• Pre-heat the oven to 300F and line a 13x9 sheet pan with parchment paper (not wax paper) or a silicone baking mat.
• Seperate the egg whites from the egg yolks. Place 2 of the yolks in a medium sized mixing bowl with 2 ounces of softened cream cheese, and the 3 egg whites in a different medium sized mixing bowl. The remaining egg yolk can be saved for a different recipe.
• Dust 1/8 teaspoon of baking powder on top of the egg whites. Using a hand mixer or a stand mixer, beat the egg whites until they form stiff peaks.
• Next, the egg yolks and softened cream cheese need to be beaten with the hand mixer until there are no lumps.
• Now we can take 1/3 of the egg whites and fold them into the egg yolk mixture. Once all folded in, add in another 1/3 of the egg whites and fold those in. Finish with the remaining egg whites.
• I like to fold until all of the egg white is incorporated. Egg white not incorporated will just crumble when handled after they are baked.
• Scoop the mixture into 6 rounds on the 13 x 9 baking sheet.
• Bake in a 300F oven for about 25 minutes.
• Remove from the oven when golden and let cool. See notes for freezing.

KETO CLOUD BREAD RECIPE (OOPSIE BREAD)

Steps:

• Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
• Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
• Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.