This gluten-free, low-carb “bread” is light and airy–like a cloud!
Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper or a baking mat.
Beat egg whites in a medium bowl with an electric mixer until stiff peaks form.
Repeat with the remaining yolk mixture.
Transfer to a wire rack to cool.
Tips
To make ahead: Refrigerate breads in an airtight container for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
