This garlic, rosemary and parmesan cloud bread is quite savory and only has about one carb per serving!
I’ve already professed my love of Cloud Bread. That eggy bread-like treat that fills me up when I’m feeling a little snacky. Plain cloud bread make a great bread substitute on a sandwich or what not, but adding herbs and spices to it makes a savory treat. My favorite way to flavor anything is with rosemary and garlic. I feel like I could put those two on anything and it turns out delicious. And to top it off, the addition of shredded Parmesan cheese sprinkled on top adds a salty depth to the flavor.
To see detailed instructions on how to make cloud bread, see this post…How to Make Cloud Bread, Plain and Simple.
One of the keys to making your cloud bread fluffy is to fold the egg whites into the yolk mixture. People always make the mistake of stirring and that will flatten out the egg whites.
- 3 eggs, whites and yolks separated
- 3 tablespoons cream cheese, softened
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon Swerve or equivalent sugar substitute
- 1 tablespoon fresh rosemary, chopped
- 1 clove fresh garlic, minced
- sea salt to taste
- 1/4 cup shredded Parmesan cheese
Preheat oven to 300F. Prepare a baking sheet with either parchment paper or a Silpat.
In a large bowl, using a hand mixer, beat egg whites and cream of tartar until stiff peaks form. Set aside. In a second bowl, mix together yolks and cream cheese until well blended. Add in Swerve, rosemary, garlic and some sea salt. Gently fold egg whites and yolk mixture together.
Spoon mixture into six pieces onto prepared baking sheet. Bake for 30 minutes. At 30 minutes, sprinkle Parmesan cheese on top of the bread. Bake for another 2 minutes until cheese is melted. Remove from oven and let cool.
Serving Size:1 piece
Amount Per Serving: Calories: 72 Total Fat: 5.6g Saturated Fat: 2.6g Unsaturated Fat: 2.3g Cholesterol: 102.7mg Sodium: 187.8mg Carbohydrates: 0.8g Fiber: 0.1g Sugar: 0.4g Protein: 4.7g
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