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

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 share it with others If you try any of my recipes out be sure to Instagram or Tweet me a pic and remember its all a matter of Mind Over Munch

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