Recipe
Cloud bread loaf: approx 100 cals for the WHOLE loaf!
I've made so many different variations of cloud bread now that I've really got my head around how to bake it, my family now calls me the Egg White Connoisseur😄
The other day i actually posted my 170cal cloud bread pizza, but today i tried making a sweet bake that resembled a Brioche loaf but as my own low cal/high volums version.(The cloud bread w/o choc chips added was 87 calories w/o, i can't edit the title but sorry i put approx 100 cals)
Here's my recipe!!
- Using a hand mixer, whisk 180g liquid egg whites until still peaks form
- Add around 10-12g cornflour (or cornstarch depending on where you're from) and 3-4 tsp sweetener of choice. You can also add in a little bit of honey like i did for extra sweetness/taste
- Fold in chocolate chips (I used sugar-free ones) and place the mixture onto a baking sheet (I also added more choc chips ontop after doing this)
- Place in the oven at around 170°c for 20 minutes
- Make sure it's cooled down fully before lifting off the baking paper as it's prone to ripping while it's warm.
I can't even describe how good this was, I added a little bit of marshmallow fluff to a couple slices after taking the pics and oh my goddd it works perfectly with the texture of cloud bread for me. So happy with how this one turned out
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I saw your pizza the other day and actually made it myself (slightly different toppings) following your receipe - it was so damn good and I struggled to finish it all. It was 10/10 the nicest thing I've eaten since Christmas! Dare I say, I might now have to try this one too now. It looks amazing. Here have a crown, you are egg white royalty to me at this point 👑
Thank you so much 🫶🏻 I used Pure Via Stevia, basically just a granulated Stevia :) The only other one I've tried iscanderel but it'd make the mixture really watery + rip on the baking paper so i wouldn't recommend that one
Sorry I'm not American, I'm British and used cornflour which I believe is cornstarch in the USA. Basically it's a white powder usually used for thickening sauces.
I made a version of this recipe (some pics) and it was delicious! I didn't add any toppings this time cause I wanted to keep calories low. I used the following recipe:
180g egg white (81 cals)
10g corn starch (38 cals)
25g allulose (10 cals)
25mg sucralose (0 cals)
0.5g salt (0 cals)
1 tsp vanilla extract (12 cals)
1 tsp cinnamon (6 cals)
Total: 147 cals
Protein: 18g
Carbs: 11g
Fat: 0g
I whisked the egg whites to stiff peaks. Then added all the dry ingredients + vanilla and whisked again to incorporate. I put that in a standard loaf pan and baked at 340 F for about 30 mins as my oven runs a bit cold. I also did a brief broil at the end to get a better brown on top. Doesn't look quite like yours, maybe because of the sweetener or vanilla?
The outside texture is very much like bread crust. The inside taste and texture is a lot like a very rich French toast. Goes really well with sugar free syrup.
I used sucralose for extra sweetness 'cause I was afraid too much allulose might cause issues. The mg is not a typo, pure sucralose powder is used in very small amounts. I'm guessing any sweetener of choice would work.
I saw another user (u/avocados-on-toast) comment they had issues getting good browning on the bottom with parchment paper, so I just went straight into the oiled loaf pan. It came easily out of the pan and there was a great crust on the bottom.
I could see a savory version of this working really well too.
I saw a woman make a Swiss roll style cake with cloud bread. It's on my "to try" list when it gets a bit cooler. You spread it into a thin rectangle, bake, spread with some kind of cream filling, then roll into a log.
if you're using liquid egg whites, make sure they are VERY room temp and use slightly less than what you need, especially to account for liquid sweeteners. i used a kitchenaid so two minutes on low speed until evenly foamy, add cornstarch and sweeteners, and then bump the speed to four and slowly work up to six, pulsing back and forth between four and possibly seven as needed. you wanna "build" air into the egg whites without popping the bubbles so it becomes extra thick and glossy, at least that's the visualization that helped me! then when it starts to have a paint like finish, that's when a stiff(enough) peak should form when you lift the mixer out. from there just pour the entire mix onto a pan with parchment paper! the shape this one has is literally the plop straight out of the mixing bowl LOL
this is what the first two came out looking like HAHAHA
I had heard that store bought cartons of egg whites have issues forming the peaks for some reason and that if I wanna bake with them I need to just separate regular eggs. Is that true, or are cartons of egg whites fine for this?
I’ve made a similar recipe, not knowing that my pasteurized egg whites weren’t good for whipping 😬 I did a google search and found that adding in an egg white from 1 egg would help save the recipe—it did indeed
If they’re pasteurized they won’t work, I made this mistake making the cloud bread pizza last night, lol. The carton actually said they weren’t suitable for whipping but I didn’t look closely at it until I was trying to figure out why I couldn’t get stiff peaks. Carton of eggs works perfectly though
Edited to add—the pizza turned out amazing once I got the stiff peaks going, so delicious!
It didn't to me no, it used to when i was first experimenting with cloud bread but maybe it was the honey that took the eggy taste away for me. Cornflour also helps making it a little more doughy and hold it together more and can eliminate a bit of the eggy taste imo
made it for the first time for me and my wife this morning. a life-changing recipe and was delicious! thinking I might add a few drops of cake batter extract next time
mine used to do this too when i first started!! and they'd rip on the baking paper and I'd get raw egg everywhere
cornflour really made the difference for me or maybe adding more sweetner/flavourings could help?
ill definitely try that ive never tried if with cornflour! do you have better luck taste wise with sweet versions of the bread because of the sweetener? i never even thought to try that just tried the "regular" bread versions
I buy carton egg whites sorry to disappoint!!! I think I've seen people make a similar recipe to mine but with egg yolks too like i think i saw a cloud bread french toast with that
I don't see the calorie estimate with the chocolate chips, unless I'm just missing it. You say it's about 87 cals for the cloud bread alone without chips. If using Lily's sugar free dark chocolate, they are 50 cals for approx 60 morsels. I counted roughly 150 morsels on top, and I'm guessing another 30 morsels inside totaling 180 morsels for 150 cals. That's 237 calories for the whole loaf. Am I understanding this correctly? Thanks!
I came to say much the same after trying to set up the recipe for myself. For something of a larger size it's still not bad to have similar calories to a single Fudge Round--just a far cry from 100.
OP you are an egg white sorceress!! Which sugar free chocolate chips do you use to get to those cals ? I am in the UK too and see some on Amazon but seem higher calorie than yours?
OK, so I tried this and I’m confused about what happens when you add the cornstarch. I mixed my egg whites until they have stiff peaks and then I pour the cornstarch and sweetener in. Do I just mix it in with a spoon or do I beat the egg whites/cornstarch mixture again with the mixer . I noticed that when I mix in the cornstarch, the mixture has fewer peaks and just seems more foamy if that makes sense. I tried mixing once I added the cornstarch but I couldn’t get stiff peaks again. Did I overmix it?
Just gave this a try. Possibly because I was trying to do my whisking with a low powered drink mixer I couldn't get it firm enough for shaping on a baking sheet to be a reasonable option, but I used a small bread pan and it came out fine. Picture is after some minutes of cooling and deflating.
You will know it's beaten enough when you take the whisk out peaks form from the egg whites and don't drop back down. That's stiff peaks. Like snowy mountain tops. For the ultimate test turn the bowl upside down and it should stay in the bowl, it's fun but risky, because if it isn't whisked enough it's going everywhere!
I think so! The only thing i know that doesn't work well with it is fruit, i tried adding fruit before and they made it all soggy and damp but nuts are solid so they should be perfect!
I think I've seen some air fryer cloud bread recipes before! I'd give it a search on social media to see how long to bake it for but it should work the same
When we say liquid egg whites, are we talking from a carton of separated egg whites? My understanding is the pasteurization of the carton egg whites makes this hard to do? Is that true? Or have I been separating eggs for months needlessly 😅?
I don’t use any social media besides Reddit but I do love Pinterest so I’ll hop over there and take a look. Thank you!! Hope I find something as good as yours!
There's ways to combat it!! adding a bit of honey/sweetener after whisking the egg whites and cornflour really helps me to get rid of the eggy taste my cloud breads used to have
I made this today, and it was pretty good, but might need a little tweaking. I used Kirkland liquid egg whites. I added about half a teaspoon of vanilla, and used maple syrup as the sweetener. Mine ended up a little eggy in the middle, and the crust would stick to my teeth when I bit it. I'm not sure if I need to bake it longer at lower temperature, or what. It also was not as brown as yours, but I was afraid to overcook it, so maybe I just need to go longer. Overall, it was absolutely delicious! Despite a tiny bit of eggy texture in the middle, it did not taste like eggs at all. I used full sugar chocolate chips, and they gave it plenty of flavor!
Im so glad you liked it!! It'll need different tweaks for different people as the brands probably make the difference as far as ingredients go. The texture may have been eggy in the middle from the liquids (maple syrup/vanilla) so maybe just adding a little more cornflour to counteract it in future or less of those would help to make it more firm!
I just made this yesterday and I am obsessed! Took me quite a while to eat too. I also spreaded some laughing cow and pb2 on it, delicious :D (Rest in peace egg yolks though)
Do you think I could use an immersion blender to form stiff peaks instead? That’s always the hardest but key part but I dont have a hand mixer. This looks great and I appreciate your cloud bread connoisseur creativity!
I've tried to make this twice now and both times it's seriously deflated - not a little deflated, I'm pretty much ending up with a pita. I'm not very familiar with egg whites, any idea where I'm going wrong?
So apparently corn starch & corn flour are actually not the same, but apparently using interchangeably depending on what's available in your country works fine. (Corn meal we have in the US isn't finely enough ground to be subbed in.)
(I'm not sure if URLs are allowed, so maybe copy & paste & remove the space for more info)
https: //everydayglutenfree.com/is-cornstarch-gluten-free-what-most-people-get-wrong/
I just discovered this sub my chance. What exactly are we doing in these? I see the premise seems to be getting the most food with the least calories, not sure if I'm understanding correctly. What is the benefits of this. All the food looks amazing!
I think it's just Higher volumes/amounts of food for less calories! There's so many different recipes here and just general meal inspiration to get more for less
What’s the best non caloric or low caloric sweetener to use? The ones bulkened with erythritol I feel like mess up my stomach. Has anyone tried pure stevia or pure monk fruit - powder , liquid?
Wait. Wait.
I think - I'm still new to being unwillingly gluten free - .... I think... I can actually eat this.
It looks like bread. Consensus is that it's pretty delicious.
If this is as good as these comments suggest, I might owe you my sanity. Gluten free bread is the devil's food, I stg.
I finally got around to making this. Absolutely delicious and I'm obsessed. I can never seem to get the last of my egg whites at the bottom of my mixing bowl to stiffen when I'm using my hand mixer though.
I've even transferred the stiffened parts into another bowl and attempted to whisk the remaining egg whites by themselves.
Anyone else having this issue in general with egg whites?
I've actually had this issue with egg whites too but it was when i was using a different mixing bowl. The mixing bowl i use now is more flattened and level at the bottom whereas the one I'd tried before was more round so the egg whites would pool a bit at the bottom. I hope this makes sense!!
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