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Keto Avocado Cloud Bread
How to Make It
Step 1
Preheat an oven to 350 degrees. Use a fork to mash the avocado in a large mixing bowl. Try to make the avocado as smooth as possible. Then, separate your eggs and whisk only the yolks into the avocado along with a pinch of salt. Add the egg whites and cream of tartar to a stand mixer and whip the egg whites until you form stiff peaks. Use a spatula to fold the whipped egg whites into the bowl of avocado by hand. Mix gently to avoid deflating the egg whites.
Step 2
Line a sheet tray with parchment and scoop about ⅓ cup of batter for each portion onto the tray. Use the back of a spoon or your spatula to gently spread each portion of batter into a wide, thin circle about ¼-inch thick. Again, be careful not to deflate the batter. Bake immediately for 15 minutes. Then, reduce the oven temperature to 300 degrees and bake for an additional 10 minutes.
Step 3
Look for green centers and a slight golden brown edge to know your cloud bread is done cooking. Allow the avocado cloud bread to cool a couple of minutes before transferring to a serving plate. You may also allow to completely cool before storing in an airtight container in your refrigerator. The cloud bread can last up to 3 days, but the fresher the better.
Ingredients
- Avocado – ½ each
- Raw Egg – 2 large
- Cream Of Tartar – ⅛ teaspoon
