hi there and welcome to mind over munch two ingredient takeover where i makedelicious recipes out of just two simple ingredients. today i'm making mydelicious no carb cloud bread. say what?! thumbs up for no carb bread. the two ingredients are eggs and cream cheese. however this istechnically going to be a three ingredient take over because they're theone extra element that's necessary and that its baking powder. but that's a pantryitem 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 doit 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 isusing 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 andtoday i am using a little bit of sweetener and salt just to bring out allthe flavors of the bread but they're absolutely optional. whip it up to combine.
try to get out any lumps. it is importantthat the cream cheese is full fat for this recipe but don'tworry it is only a fewtablespoons. i've also seen people make this withcottage cheese but again you wanna make sure it is full fat if you choose to dothat. 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 oneof the others to compensate. so since this recipe has no carbs atall 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'vegot those stiff peaks. you don't wanna over whip them justenough so that when you pull the mixer away a stiff peak remains and is able to holdform without collapsing. now it's time to integrate your egg yolkmixture 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 iscohesive throughout. now while i was making my bread doughmixture 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 hotbefore you put the mixture on. this is going to help them cook evenlythroughout. spray them down then lightly spoon on your mixture into alittle circulars slices or rounds. bake them in the oven preheated at300 degrees fahrenheit for 15 to 20 minutes until light goldenbrown. 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 300but if they bake too quickly or brown too fast
next time try to turn the oventemperature down. the end product is so nice and fluffy and you'regonna wanna eat them right then. but wait. these are best after they'vehad some time to sit. once these have cooled slightly you're gonnaplace them into a plastic bag and let them sit for a few hours, or if you can overnight. when you'reat 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 littlebit a jam. these will last about three days in thefridge if you can wait that long? if you enjoyed this video i hope you'llshare 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 mindover munch.
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