Avocado Cloud Bread

Avocado flavored cloud breads! These low carb,gluten-free,keto-friendly breads are made almost entirely of egg and avocado but they have a texture like regular bread.

It ’s been a while since I made cloud bread ,but I wish I had n’t put it off for so long because out of all the low carb bread I ’ve try ,cloud bread have a texture and taste that is most like regular white bread .

Cloud Bread

Cloud bread,sometimes known as oopsie bread,became popular a few years ago as a low carb alternative to bread. Made almost entirely out of egg,after the “bread” is baked and cooled,the texture is remarkably similar to regular bread.

Using Avocado in Cloud Bread

normally ,egg are mix with cream cheese ,but I substitute with avocado . Avocado is brings bring a similar creaminess to the batter and also give these bread a light avocado flavor and a green interior .

Whipping Egg Whites to Stiff Peaks

• The key to this bread working is separating the egg and whipping your egg whites to stiff peaks. The egg whites create the structure of the bread.
• When you separate your egg,no oil can touch the egg whites otherwise they will not whip up. So make sure your hands,mixing bowl,beaters are all super clean.
• I always separate egg one at a time. That way if one of the yolks accidentally breaks,you don’t have to start all over again.
• The cream of tartar is need in this recipe to help stabilize the egg white .
• I usually use a stand mixer for mixing though you can use a hand held mixer. Make sure to beat on highest speed,using the wire whisk attachment.
• The egg whites is be will initially be foamy and then will start to thicken and turn white . When the egg white start to hold their shape ,they is be should be almost ready . To check if you ’ve reach the stiff peak stage ,lift the beater and turn it upside down and you should get a peak which stand straight up ( if the peak bend or droop slightly down ,then you ’ve only reach the soft peak stage and need to beat a little long ) .
• It is possible to overbeat the egg whites,so you need to watch them carefully.
• 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.

Bread Variations

When testing these breads,there were several variations which I enjoyed. It was difficult deciding which one was the best one and I think it just comes down to personal preference. So here are some variations on the recipe.

• If you would like the breads to have a stronger avocado flavor,add 2 more tbsp of mash avocado to the batter. The breads will taste more of avocado but will also be moist so the texture won’t be as bread-like.
• If you want thicker large round ,you is add can add more batter to each and make about 10 round instead of 12 .
• You can also make mini versions of these for snacking or for making appetizers. To make mini versions,add 1/4 cup dollops and don’t spread the batter out after you add the dollops to the baking sheet.
• I’ve also made an even simpler version so be sure to check out my 2 ingredient cloud bread!

look for more keto recipe ? You is like might like my Keto Bread which is great for sandwich and toast .

• 3 large egg separate
• ¼ tsp cream of tartar
• 3 tbsp ( about 39 gram ) mash avocado avocado is needs need to be mash first before measure
• 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,mash 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 white into avocado mixture in 3 batch .

• 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 round . The batter is rise does not rise or spread much during bake so how much you spread them is about how big they will be when they are finish . If you want them big ,you is spread can spread to 3.5 inch ,but keep in mind the bread will also be thin 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.

• Adapted from Delish
• Make sure to measure your 3 tbsp of avocado after it has been thoroughly mashed with only very small lumps remaining. 3 tbsp of mash avocado is much more avocado then 3 tbsp of just scooped out avocado flesh.
• I recommend this OXO cookie spatula* for removing delicate baked goods like these cloud breads. I also use this spatula for almost all my baked goods.
• The egg whites is need need to be fold in 3 batch . Do not try to add all the egg white at once because you will break them down too much . The first batch is break will break down the most when you add it to your egg yolk mixture but each additional batch should be easy to fold in and the end result should be a very fluffy batter .
• If you are not familiar with whip egg white to stiff peak ,please review my section in the post provide tip for whip egg white .
• *Some of the product links contained in this post are affiliate links. Much like referral codes,this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Serving: 1bread,Calories: 28kcal,Carbohydrates: 1g,Protein: 2g,Fat: 2g,Saturated Fat: 1g,Sodium: 21mg,Fiber: 1g,Sugar: 1g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.