By: Lauren McRae

Whether you’re gluten-free, on a low-carb/Keto-friendly diet or you’re simply cutting out grains, let’s face it, sometimes you smell a hot, fresh piece of bread and you miss it. We have some good news though — if you’re on any of these diets you don’t have to cut out bread completely.

That’s because there’s a low-carb, wonder bread that will give you the satisfaction of eating bread, minus the carbs. Made up almost entirely of protein, it is light and fluffy, but sturdy enough to be used for a sandwich or toast. And it only has 47 calories per slice.

Make these sandwich-sized rounds at the beginning of the week, put them in a bag and then use them throughout the week whenever you need them. Some cloud recipes involve ingredients that call for cream cheese. This version includes Greek yogurt, which contains more protein and is a healthier swap for cream cheese. These rounds will come out crisp, fluffy and have a cloud-like interior when torn apart. When you store them overnight, they become soft and chewy.

To add a little more flavor to your cloud bread, opt for a pinch of salt, include crushed herbs or sweeten the batter with a little honey. Check out the recipe below suggested by Vanessa Lennie, MS, RDN, LDN, Oncology Nutrition: 

Ingredients (for 3 servings, 2 pieces each):

• Nonstick cooking spray
• 3 large eggs
• 1 dash cream of tartar
• 1 dash Himalayan sea salt
• ⅓ cup reduced fat (2%) plain Greek yogurt

Directions:

1. Heat oven to 300° F. Separate egg yolks from egg whites. Place whites in a medium bowl.
2. Lightly coat a large baking sheet with spray. Set aside.
3. Separate egg yolks from egg whites. Place whites in a medium bowl. Place yolks in a separate medium bowl. Set aside.
4. Add cream of tartar to egg whites. Beat with a mixer on high until stiff peaks form, about 4 minutes. Set aside.
5. Add salt and yogurt to egg yolks. Beat with a mixer on medium until blended.
6. Gently fold ⅓ of egg white mixture into egg yolk mixture. Fold in the remaining egg white mixture until just incorporated, being careful not to overmix.
7. Using a spoon, transfer a scoop of egg mixture onto a prepared baking sheet, gently spreading into a thick pancake shape about 3 inches in diameter. Repeat with remaining batter.
8. Bake for 25 to 30 minutes, or until golden brown and exterior is crispy to the touch. Immediately loosen cloud breads with a spatula; allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
9. Serve immediately, or store in an airtight container.

Nutrition information (per two pieces):

Calories: 94
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 184 mg
Sodium: 167 mg
Total Carbohydrates: 2 g
Protein: 9 g

Recipe adapted from Openfit.