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This Magical Carb-Free "Cloud Bread" Is the Answer to Your Sandwich Dreams

Puff the magic bread: You've got to try this stuff to believe it.

Carb-free bread might sound like just another Internet hoax, but the "cloud bread" you might've heard about lately is for real. These little bread loaves (which are also gluten-free) emulate the look of hamburger buns without loading on the extra carbs. Still sound too good to be true? Sure, it's not actual bread, but it might be the next best thing when you're craving a burger, sandwich, avocado toast or nearly anything you'd usually eat with normal bread.

We've come up our own super-simple recipe for the fluffy cloud puffs, which you can make with just four ingredients: eggs, cream cheese, cream of tartar and a very small amount of sugar. The basic recipe is perfect for toppings like peanut butter and berries, pizza sauce with cheese, or even cream cheese and cucumber slices. You can also use these little rounds as dinner rolls or hamburger bun replacements. With simple stir-ins like brown sugar and pumpkin pie spice, you can make the cinnamon version sugar, and pipe on a luscious cream cheese icing (see our recipe for that too) to make a just-like-the-real-thing cinnamon roll. Recipes and photos by Rachel Johnson.

Basic Cloud Bread

3 large eggs

¼ teaspoon cream of tartar

3 tablespoons cream cheese (⅓ from fat), softened

¼ teaspoon powdered sugar

Preheat oven to 300°F and line a baking sheet with parchment paper. Set out two very clean, dry mixing bowls and divide egg yolks in one bowl and egg whites in another. Add cream of tartar to egg whites and cream cheese and powdered sugar to egg yolks. Using a stand or hand mixer, blend egg yolks mixture until smooth. Clean mixer blades and dry well, any excess yolk can ruin the whites.

Whip egg whites to a soft peak on high speed. Stop mixing as soon as you get soft, rich whites. Test by lifting mixer blade; if the whites hold their shape on the blade, you’re golden. Use a rubber spatula to gently fold yolk mixture with egg white mixture until incorporated. Spoon batter in six even rounds onto parchment paper, gently forming with your spatula. Bake for 25 minutes, or until golden brown. Let cool and store in an airtight container. The clouds will keep for 3 days.

Cinnamon Bun Cloud Bread

3 large eggs

¼ teaspoon cream of tartar

3 tablespoons cream cheese (⅓ from fat), softened

¼ teaspoon dark brown sugar

¼ teaspoon pumpkin pie spice

For Cream Cheese Icing:

⅓ cup cream cheese (⅓ from fat), softened

1 tablespoon nonfat greek yogurt

1 tablespoon powdered sugar

¼ teaspoon pumpkin pie spice

Preheat oven to 300°F and line a baking sheet with parchment paper. Set out two very clean, dry mixing bowls and divide egg yolks in one bowl and egg whites in another. Add cream of tartar to egg whites, and add cream cheese, brown sugar and pumpkin pie spice to egg yolks. Using a stand or hand mixer, blend egg yolk mixture until smooth. Clean mixer blades and dry well, as any excess yolk can ruin the whites.

Whip egg whites to a soft peak on high speed. Stop mixing as soon as you get soft, rich whites. Test by lifting mixer blade; the whites should hold their shape on the blade. Use a rubber spatula to gently fold yolk mixture with egg white mixture until incorporated. Spoon batter in six even rounds onto parchment paper, gently forming with your spatula. Bake for 25 minutes, or until golden brown and let cool. For icing: Mix all ingredients together on high until well incorporated. Spoon into a ziploc bag, snip a small hole in the bottom corner of the bag and drizzle over cooled Cinnamon Cloud Breads.

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