No-carb paleo cloud rounds. Fresh out of the oven, they are fluffy and light. Storing them overnight in a plastic bag adds some elasticity to them so they become more bread-like.
The rounds will rise and fall a bit during the bake, but they don’t run and flatten only slightly depending on how long you whipped the whites.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
Bake in the preheated oven until golden brown, 17 to 20 minutes.
Per Serving: 31 calories; protein 1.8g; carbohydrates 0.2g; fat 2.5g; cholesterol 50.5mg; sodium 43.5mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.