A twist on cloud bread substituting cream cheese with avocado.
3 large eggs separated
¼ tsp cream of tartar
3 tbsp (about 39 grams) mashed avocado
¼ tsp onion powder
¼ tsp garlic powder
2 tsp sesame seeds
Preheat oven to 300°F. Line two baking sheet with parchment paper or silicone baking mat.
In a large bowl, add egg yolks, mashed avocado, onion powder and garlic powder. Whisk together until evenly combined, smoothing out as many small lumps of avocado as possible.
In a clean bowl of a stand mixer, add egg whites and cream of tartar. Beat with a wire whisk on high speed until egg whites become stiff peaks.
Gently fold egg whites into avocado mixture in 3 batches.
Scoop heaping 1/4 cup batter onto baking sheet, spacing them about 3 inches apart. You should have enough batter for 12 rounds, 6 per sheet.
Use a spatula to gently spread batter out into 3 inch wide rounds. The batter does not rise or spread much during baking so how much you spread them is about how big they will be when they are finished. If you want them bigger, you can spread to 3.5 inches, but keep in mind the breads will also be thinner the more wide you make them.
Sprinkle surface of breads with sesame seeds.
Bake for about 25-30 minutes or until tops and edges are golden brown.
Use a cookie spatula to release breads from baking sheet. If they are done cooking, they should come off easily. If they are still stuck, they likely need a longer baking time.
Let breads cool before eating (at least 1 hour). If you eat the breads before they are cooled, they will have a slight eggy flavor and an airy texure. Once cooled, the avocado and seasoning flavors are stronger and the breads have a more sturdy and bread-like consistency.
Separate the eggs, making sure all the bowls and tools are clean and whip the egg whites to stiff peaks. The egg whites create the structure of the bread.
Cream of tartar is used to help stabilize the egg whites.
Use a wire whisk attachment on your mixture.
The egg whites will initially be foamy and then will start to thicken and turn white. When the egg whites start to hold their shape, they should be almost ready. To check if you’ve reached the stiff peaks stage, lift the beater and turn it upside down and you should get a peak which stands straight up. Try not to overbeat the egg whites.
The egg whites are then gently folded into the batter in three batches. Make sure to fold them in three batches and do not try to add all the egg whites in at once because you will break them down too much. Your final batter should be very light and fluffy.
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