NO Carb Cloud Bread! 3 Ingredient Takeover – Mind Over Munch

NO Carb Cloud Bread! 3 Ingredient Takeover – Mind Over Munch

July 22, 2019 100 By William Morgan


Hi there and welcome to Mind Over Munch
two ingredient takeover where I make
delicious recipes out of just two
simple ingredients. Today I’m making my
delicious
no carb cloud bread. Say What?!
Thumbs up for no carb bread.
the two ingredients are
Eggs
and cream cheese. However this is
technically going to be a three
ingredient take over because they’re the
one extra element that’s necessary
and that its baking powder. But that’s a pantry
item so that doesn’t really count.
You’re gonna start by separating your eggs. Your yolks in one bowl
and you’re white in another. You can do
it the fancy way where you toss the egg back
and forth between the egg shell
or you can do it the way I do it which is
using my hand as a yolk filter.
Viola, separated yolks and whites. To our
egg yolks we are going to add our
softened cream cheese.
Completely room temperature softened and
today I am using a little bit of
sweetener and salt just to bring out all
the flavors of the bread
but they’re absolutely optional. Whip it up to combine.
Try to get out any lumps. It is important
that the cream cheese
is full fat for this recipe but don’t
worry it is only a fewtablespoons.
I’ve also seen people make this with
cottage cheese but again you wanna make sure
it is full fat if you choose to do
that. I personally think cream cheese yields
a nicer final product texture wise.
Generally if a recipe is lower in one
macro-nutrient it has to be higher in one
of the others to compensate.
So since this recipe has no carbs at
all it’s gotta have some fat and protein.
Now to our bowl with the egg whites. Here is
where I am going to add in my
baking powder. Grab your
hand mixer and whip it on up until
your egg whites are nice and fluffy and you’ve
got those stiff peaks.
You don’t wanna over whip them just
enough so that when you pull the mixer
away a stiff peak remains and is able to hold
form without collapsing.
Now it’s time to integrate your egg yolk
mixture into your egg white mixture and
you just wanna
fold it in very gently. Again you don;t want to over mix it
just enough until a light yellow mixture is
cohesive throughout.
Now while I was making my bread dough
mixture I had a few baking sheet lined
with parchment paper
preheating in my oven, preheated
at 300 degrees Fahrenheit
So you want the pans to be hot
before you put the mixture on.
This is going to help them cook evenly
throughout. Spray them down
then lightly spoon on your mixture into a
little circulars slices or rounds.
Bake them in the oven preheated at
300 degrees Fahrenheit
for 15 to 20 minutes until light golden
brown. A quick note
Every oven is different. My oven tends
to get a little bit hotter than it says
I actually had to be these at 275 to 280.
You know your oven best, try it out at 300
but if they bake too quickly or brown too fast
next time try to turn the oven
temperature down. The end product is
so nice and fluffy and you’re
gonna wanna eat them right then. But wait.
These are best after they’ve
had some time to sit.
Once these have cooled slightly you’re gonna
place them into a plastic bag and let them
sit for a few hours,
or if you can overnight. When you’re
at home the next day they’re going to be
perfectly
fluffy soft and delicious and the zero carbs.
But beware if you do not store these in a plastic bag
they will harden up like meringue and crisp up to a dust.
These don’t taste eggy at all and are great for
sandwiches are even just with a little
bit a jam.
These will last about three days in the
fridge if you can wait that long?
If you enjoyed this video I hope you’ll
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If you try any of my recipes out be sure to
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and remember its all a matter of Mind
Over Munch.