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Cloud Bread

Gluten free, sugar free, low calorie bread, 21 Day Fix, Autumn Calabrese, Beachbody, clean eating, clean bread
If you haven’t heard of cloud bread yet, then I'm so excited to share the good news. This low-carb, "wonder" bread gives you the satisfaction of eating bread, minus the carbs. Made up almost entirely of protein, it is light and fluffy, but sturdy enough to bookend a sandwich or act as toast. This recipe, which I found on the Beachbody blog has only 47 calories per slice. The sandwich-sized rounds come out of the oven with a crisp exterior and fluffy, with a cloud-like interior. When stored overnight, they become soft and chewy. Cloud bread tastes faintly of egg, like a light and airy challah. You can adjust the flavor to your liking with a sprinkling of crushed herbs like oregano or basil, a dusting of paprika or cumin, or sweeten the batter with a dash of honey.

Makes 3 servings (2 pieces each)
94 calories per serving
21 Day Fix equivalent: 1/2 red


Nonstick cooking spray or Sil PAT
3 large eggs
1 dash cream of tartar
1 dash sea salt (or Himalayan salt) (to taste, optional)
⅓ cup reduced-fat (2%) plain Greek yogurt

1. Heat oven to 300° F.
2. Lightly coat large baking sheet with spray. Set aside.
3. Separate egg yolks from egg whites. Place whites in a medium bowl. Place yolks in a separate medium bowl. Set aside.
4. Add cream of tartar to egg whites. Beat with a mixer on high until stiff peaks form, about 4 minutes. Set aside.
5. Add salt and yogurt to egg yolks. Beat with a mixer on medium until blended.
6. Gently fold ⅓ of egg white mixture into egg yolk mixture. Fold in the remaining egg white mixture until just incorporated, being careful not to overmix.
7. Using a spoon, transfer a scoop of egg mixture onto prepared baking sheet, gently spreading into a thick pancake shape about 3 inches in diameter. Repeat with remaining batter.
8. Bake for 25 to 30 minutes, or until golden brown and exterior is crispy to the touch. Immediately loosen cloud breads with a spatula; allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
9. Serve immediately, or store in an airtight container.
10. After being stored, eat as soft and chewy, or place in toaster oven for about 30 seconds to one minute to crisp the outside.

** NOTE: Store them in an air tight container in the refrigerator with some parchment paper in between each bun for up to a week. You can also freeze them in a single layer on a baking sheet, then transfer into a large Ziploc bag and store for up to 2 months.
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1 comment

  1. So interesting! Thank for your sharing about this food!
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