Low Carb Cloud Bread
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Whip the egg whites with the baking powder until stiff peaks form.
In another bowl, beat with a fork the two yolks, the Parmesan and the cream cheese, until obtaining a homogeneous liquid.
Add this liquid with the snow whites, slowly, with a spatula, until everything is incorporated.
In a shape, with parchment paper, place spoonfuls of the dough formed, by at least 3 cms, separated from each other.
Gently flatten the spoons and form small disks.
Bake in a preheated oven at 150 degrees for 20 minutes.
Wait at least 10 minutes before unmoulding.
You can store the buns for 4 days in the refrigerator. They get even tastier from one day to the next.
Cream cheese can be substituted for yogurt or mascarpone.
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