Cloud bread

Cloud bread

Ingredients:

3 eggs, separated

3 Tablespoons cream cheese

¼ tsp cream of tarter

Optional: 1 Tablespoon Honey or some natural sweetener, salt, garlic powder, rosemary, onion powder, your choice.

Directions:

Preheat oven to 300 º

Separate the eggs, there must be no yolk in the white.

In one bowl, mix together the egg yolks, cream cheese and honey until smooth.

In the second bowl add 1/4 teaspoon cream of tartar to the whites and beat the whites on high speed until they are fluffy and form  nice peaks and hold their peaks.

Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much. Do this as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds on the baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.

Bake for 17-20 minutes on the middle rack. Then broil for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn.

Remove from the oven and let cool and enjoy! They can be stored in the container on your counter-top for 3 days. They can also be stored in the refrigerator for 7 days and they can also be stored in the freezer. If you decide to toast them, set the timer for 1 minute or the sides may burn.