Every low carb eater has a cloud-bread recipe. I don’t claim any originality or superiority for this one. They all turn out basically the same, to be honest. This recipe makes a bigger batch for a bigger family (or just a bigger appetite). Most people use cream cheese, but we have to work around dairy sensitivities, so this a dairy-free version.
Dairy-free Cloud Bread
- hand mixer
- parchment or silicone mats
- 8 eggs separated
- 8 Tbs mayonnaise
- 1/2 tsp cream of tartar
- 1 pinch salt
- 1/8 tsp garlic powder (optional)
- Heat the oven to 325°
- Using an electric mixer, beat egg whites and cream of tartar in a large bowl until stiff. It is important to use clean beaters. The whites won't stiffen if you contaminate them with other ingredients, so don't neglect to do this step first.
- Mix the rest of the ingredients in a separate large bowl.
- Spoon about 1/4 of the egg white foam into the yolk mixture, then gently fold (do not beat!) in until the mixture is homogenous. Repeat until all of the white is blended with the yolk.
- Drop 1/4 cup dollops of the batter onto cookie sheets, lined with parchment paper. I usually need three pans for this amount of batter.
- Bake for 15 minutes, or until set and golden brown.
I sometimes miss sandwiches, and find that this bread does a pretty good job filling in for the bread. It’s not 100% carnivore, but I make occasional allowances for avocado or coconut oils. If you do carnivore with dairy, substitute cream cheese for the mayo, and you can stay purely carnivore. If you do it without dairy, I’d bet bacon grease would do the trick. Omit the salt if you’re going to do that. I may try this and get back to you.
I recently made egg breakfast sandwiches with mayonnaise. Egg and mayo on egg and mayo. It works, okay?