Low Carb Cloud Bread Loaf
Try this Low Carb Cloud Bread Loaf recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp garlic powder
- 1/2 tsp cream of tartar
- 1/4 tsp onion powder
- 6 eggs, separated
- 6 ounces sour cream
- 1/2 cup whey protein powder (i used jay robb's vanilla)
- Carbohydrate 0.673451881960556 g
- Cholesterol 25.8635736711667 mg
- Fat 9.37312236690278 g
- Fiber 0.00625258658251001 g
- Protein 0.507164968736667 g
- Saturated Fat 5.91750514525028 g
- Serving Size 1 1 Serving (24g)
- Sodium 60.3247518882778 mg
- Sugar 0.667199295378046 g
- Trans Fat 0.624782413531777 g
- Calories 87 calories
Preheat oven at 300 degrees F.Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. Set aside.Place the egg yolks in a bowl with the remaining ingredients and stir well to combine.Fold in a small amount of egg whites into the yolk mixture a little at a time until it's all incorporated.Pour this into a greased loaf pan.Bake 60 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes above if you are making rolls, cooking time changes.)Allow to cool before removing and slicing.Best if toasted.Keep refrigerated.
