Cloud ‘Bread’

I got this recipe from DietDoctor.

Some clients really miss bread. Bread that can hold a burger or  become a sandwich. I baked this and found it too eggy for my palate but others liked it so I decided to share it. It tastes less eggy when it is stuffed with a burger or used in a BLT.

Ingredients are all good, real food.

Makes 4 individual circles of ‘bread’ and one serving is 2 circles

One Serving:   3g Carb   250 kcals

Both together

Fibre Protein Carbohydrate Fat
2g 15g 3g 18g


Makes 1 serving

3 eggs

110 g cream cheese

1 pinch salt

5g, ½ tbsp ground psyllium husk powder

½ tsp baking powder

¼ tsp cream of tartar (optional)


Preheat oven to 300°F (150°C).
Line a baking tray with baking paper and grease the baking paper.
Separate the eggs, with egg whites in one bowl and egg yolks in another. I used a ceramic bowl to whip the eggs.
Whip egg whites together with salt until very stiff using a hand held electric mixer. You should be able to turn the bowl upside down!
Add cream cheese, psyllium husk, egg yolks, and baking powder and mix well using a hand whisk
Gently fold the egg whites into the egg yolk mixture — try to keep the air in the egg whites.
Place two dollops of the mixture per serving on a paper-lined baking tray. Spread out the circles – they stay the same size but rise and become fluffy
Bake in the middle of the oven for about 25 minutes, until they turn golden.