I’m so excited to share this “bread” with you all!
I miss bread so much…there, I said it.
There’s “gluten-free” bread, of course, but it typically has to be stored in the refrigerator and it really isn’t the same. The simplicity of just being able to pull out some bread and slap together a grilled cheese or peanut butter & jelly is highly missed!
BUT, there’s good news to all of you who have given up traditional bread because of the gluten or because you’re on a no-carb or low-carb diet….and it is this Rosemary Cloud Bread!
This bread substitute is going to blow your mind! It’s so yummy and so simple to make AND it has no carbs. Doesn’t get much better than that if you ask me!
Oh, and did I mention that it only has 5 ingredients? I know, it keeps getting better. 😉
You can do so much to jazz up this bread – I chose to use fresh dried rosemary, but you can choose whatever you like. Let me know what combinations you think would taste awesome in the comments below.
Rosemary Cloud Bread
- 3 cage-free eggs, separated
- 1/4 teaspoon cream of tartar
- 3 Tablespoons dairy-free cream cheese, room temperature (or regular cream cheese, or sour cream, or whole-milk ricotta cheese)
- 1/2 dropper of liquid stevia (or one packet stevia or 1 teaspoon honey)
- dried rosemary
Preheat oven to 300° and line two cookie sheets with parchment paper. Separate three eggs. Mix 3 yolks, cream cheese, and sweetener together by hand or by mixer until blended well. Whisk together 3 egg whites and cream of tartar until stiff peaks form. Fold yolk mixture into egg white mixture carefully and spoon onto parchment-lined sheets. Sprinkle rosemary on top. Bake for 25 minutes or until golden brown. (Watch time carefully as all ovens and cookie sheets differ).