I have seen these "cloud breads" all over, and they are supposed to be a low carb alternative to bread. The reason they caught my eye was because they looked so stinkin' amazing, and it had such peculiar ingredients! How could an egg and some cream cheese yield such tasty looking bread?! So I set out to make a version of this amazing bread, that is dairy free! I was incredibly nervous though, because I haven't found a single recipe that uses a non-dairy alternative to the cream cheese.
Oh, the excitement of finding out your experiment *actually* worked!
These breads are super good! They have a crisp exterior and a very light and airy interior. By themselves they are all right, but slather almond butter and jam on them and all of a sudden you get the tastiest AB & J sandwich EVAAAAA! I also gobbled them up with pumpkin butter, coconut cream, and a drip of honey! The possibilities are truly endless!
- Whip the egg whites until they are stiff! When you pull the whisk/beater upright, the whites should form a stiff peak that doesn't bend over.
- Whipping the egg whites took me about 3 minutes! To be honest, we don't have a hand mixer, so I attached a whisk to our drill, then let 'er loose!
- These freeze VERY well! Just beware they kind of stick, so putting a piece of parchment atwix the biscuits is a good idea. Just pop them in the toaster oven for a few minutes (careful so they don't burn) and they are as good as fresh! Otherwise, I keep them in the fridge-I don't know how long they last in the fridge, as they never make it past the 2 day mark 😉
- The Coconut Cream used in this recipe is the solid thick white cream that floats to the top of a chilled can of full fat coconut milk. I do not think this recipe will work with liquid coconut milk.
- If you get ANY egg yolk into the whites, they won't whip up properly (I speak from experience!) To separate them easily, use an old plastic water bottle! You just squeeze it, put the nozzle on the yolk, and stop squeezing the bottle. The suction will draw up the yolk without the white! Watch the video below!
- 3 eggs
- 1/4 teaspoon of Baking Powder (or 1/8 Baking Soda and 1/4 Cream of Tartar)
- 3 Tablespoons of Coconut Cream
- TINSY TINY pinch of salt :)
- 1/2 teaspoon of Honey
- Preheat your oven to 300*F and line a cookie sheet with parchment.
- Separate the eggs, putting the yolks in a small bowl and the whites in a medium size bowl.
- Put the baking powder into the eggs whites, and then put the honey, salt, and coconut cream in with the yolks.
- Whip the egg whites until stiff, then use the whisk to mix the yolks. It is VERY important that you do the whites first, because if you get ANY yolk into the whites before you whip them, all will be for naught!
- Add the yolk mixture to the whites and use a large spoon to gently fold them in. Stop mixing when the mixture is mostly a light yellow color, but some swirls of unmixed batter are ok!
- Scoop 2-3 heaping tablespoons of batter per biscuit. You should be able to get 9 of them.
- Bake for about 30 minutes (the elevation difference may have an effect on how long yours will take though, so check them around 25 minutes). They should be puffed up and golden brown!
- They will deflate slightly, but that is ok! It's just how they roll (get it....cuz they are rolls....yeaahhh) Let them cool for 5-10 minutes before digging in ;)