3-Ingredient Keto Cloud Bread Focaccia
How to Make It
Step 1
Preheat the oven to 300F/150C. Line a large baking sheet with baking paper. Separate the eggs, placing the yolks in a small bowl and the whites in the bowl of a stand mixer with the whisk attachment. Add the cream of tartar to the egg whites and beat on high speed for 5-8 minutes until meringue peaks form. Use a spatula to transfer to a separate bowl.
Step 2
Add the cream cheese to the same stand mixer bowl and beat on high to soften. As it’s beating, drop in the egg yolks one at a time to combine, ensuring completely smooth. Add the Italian seasoning, onion powder and sea salt and combine.
Step 3
Use a silicone spatula to gently fold the meringue into the herby yolk mixture. Folding the mixture in a clockwise motion will help retain the firm texture while adding to the air. Avoid stirring as this will deflate the meringue.
Step 4
Pour the mixture onto the lined baking tray. Spread into a rectangle shape about ¾-inch thick. Use the spatula or the back of a spoon to ensure an even layer for even baking. Sprinkle with rosemary (optional). Bake in the middle of the oven for 20-22 minutes or until golden on top. Remember to bake low and slow otherwise, it will likely burn before the center is cooked.
Step 5
Remove from the oven. Leave to cool in the tray for 10 minutes. Drizzle with good quality extra virgin olive oil and a sprinkle of crystal salt before serving.
Ingredients
- Raw egg – 3 large
- Leavening Agents Cream Of Tartar – 0.5 tsp
- Cream cheese spread – 0.25 cup
- Italian seasoning – 1 tsp
- Salt, sea salt – 0.25 tsp
- Onion powder – 0.5 tsp
- Rosemary, fresh – 1 tbsp
- Olive oil – 2 tbsp