This keto Cloud Bread with Greek Yogurt is a delicious substitute for bread! Low carb and delicious, you can snack on this by itself or use it in recipes!
Important: Before you begin, preheat your oven to 300 degrees. I used a silpat baking mat on top of my cookie sheet to avoid sticking.
Separate egg whites from yolks. 3 eggs
Mix together egg YOLKS and greek yogurt until blended smooth. My tip is to over mix these, and try to get rid of as many lumps as you can. 3 tbsp Greek yogurt
Beat together egg whites and ¼ teaspoon baking powder until fluffy. Again, I'd overmix these and make sure to get the same consistency from top to bottom of your bowl. 1/4 tsp baking powder
Gently fold the white mixture into the yolk mixture. Do not to overmix, but make sure they're mixed well–it'll result in the fluffiest cloud bread. I recommend using a large whisk.
Using a cookie scooper for uniform pieces, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out. Drop the batter on your silpat baking mat, leaving a little room in between.
Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt, pepper, or rosemary on the cloud bread as soon as they come out of the oven, then move to a cooling rack.