keto avocado cloud bread recipe

Avocado Cloud Bread
An avocado flavored version of cloud bread. These low carb breads have a texture just like regular bread even though they are made of eggs and avocado!

Ingredients keto avocado cloud bread recipe:

  1.  3 large eggs separated
  2.  ¼ tsp cream of tartar
  3.  3 tbsp (about 39 grams) mashed avocado avocado needs to be mashed first before measuring
  4.  ¼ tsp onion powder
  5.  ¼ tsp garlic powder
  6.  2 tsp sesame seeds
Directions keto avocado cloud bread recipe:

  1. Preheat oven to 300°F. Line two baking sheet with parchment paper or silicone baking mat.
  2. In a large bowl, add egg yolks, mashed avocado, onion powder and garlic powder. Whisk together until evenly combined, smoothing out as many small lumps of avocado as possible.
  3. In a clean bowl of a stand mixer, add egg whites and cream of tartar. Beat with a wire whisk on high speed until egg whites become stiff peaks.
  4. Gently fold egg whites into avocado mixture in 3 batches.
  5. Scoop heaping 1/4 cup batter onto baking sheet, spacing them about 3 inches apart. You should have enough batter for 12 rounds, 6 per sheet.
  6. Use a spatula to gently spread batter out into 3 inch wide rounds. The batter does not rise or spread much during baking so how much you spread them is about how big they will be when they are finished. If you want them bigger, you can spread to 3.5 inches, but keep in mind the breads will also be thinner the more wide you make them.
  7. Sprinkle surface of breads with sesame seeds.
  8. Bake for about 25-30 minutes or until tops and edges are golden brown.
  9. Use a cookie spatula to release breads from baking sheet. If they are done cooking, they should come off easily. If they are still stuck, they likely need a longer baking time.
  10. Let breads cool before eating (at least 1 hour). If you eat the breads before they are cooled, they will have a slight eggy flavor and an airy texure. Once cooled, the avocado and seasoning flavors are stronger and the breads have a more sturdy and bread-like consistency.

  • Make sure to measure your 3 tbsp of avocado after it has been thoroughly mashed with only very small lumps remaining. 3 tbsp of mashed avocado is much more avocado then 3 tbsp of just scooped out avocado flesh.
  • I recommend this OXO cookie spatula* for removing delicate baked goods like these cloud breads. I also use this spatula for almost all my baked goods.
  • The egg whites need to be folded in 3 batches. Do not try to add all the egg whites at once because you will break them down too much. The first batch will break down the most when you add it to your egg yolk mixture but each additional batch should be easier to fold in and the end result should be a very fluffy batter.
  • If you are not familiar with whipping egg whites to stiff peaks, please review my section in the post providing tips for whipping egg whites.
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