It will be your new favorite Keto sandwich
The cloud bread is the secret ingredient of a breakfast ceressed in low crust.
If the only thing standing between you and theKeto diet Are you satisfying bread you are not willing to give up, you will be happy to know that you do not have to break with bread completely. The cloudbread, the lighter bread that the air used in this Keto sandwich, is the perfect bread with low substitute carbohydrates when you need a delicious and comforting slice. Layer with fusion cheese, crispy bacon, Gallo Pico, andguacamole For an indulgent keto breakfast or an idea of Keto lunch, but satisfactory. The best part? The cloud bread is infallible and meets in an instant.
Nutrition:417 calories, 33 g of grease (15 g saturated), 1,088 mg of sodium, 5 g of carbohydrates, 3 g of fiber, 2 g of sugar, 22 g protein
Made 1 sandwich
Ingredients
For the sandwich:
1 teaspoon of butter softened
2 pieces CLOUGE Bread (recipe below)
2 slices of Jack Monterey cheese
2 slices of uncooked bacon without sugar, half
2 tablespoons of guacamole
1 tablespoon of Pico de Gallo or fresh salsa
For cloudbread:
Give 10 pieces
4 big eggs, separated
½ teaspoon of tartar
Cheese with full cream of 2 oz
½ kosher salt tank
How to do it
The sandwich:
- Heat an average insertion pan over medium heat. Spread half of the butter on each piece of bread. Place the bread in a butter skillet. Place a slice of cheese on each piece of bread. Bake until the lower sides of the bread are golden brown and cheese begins to melt.
- Top one of the pieces of bread with bacon, guacamole and Pico de Gallo. Cover with the second piece of bread, side of the cheese down.
The cloudbread:
- Preheat the oven to 300 ° F. Line two large leaf cook leaves with parchment paper.
- In a large bowl, beat egg whites and tartar cream with a high mixer until rigid peaks.
- In a separate bowl, beat cream cheese up to whipped. Add egg yolks, one at a time, beating after each addition until the mixture is smooth. Add salt and beat to incorporate.
- Gently bend the whipped egg whites in the yellow mixture, taking care to deflate as little as possible. Spoon¼-Cake portions on each of the cooking sheets, leaving a lot of space between them. Spread them in even circles of 4 inches, about¾-INCH height.
- Cook 25 to 30 minutes or until the bread is golden and firm (the center should not jigger when shaken). Cool 10 minutes on the cooking sheets, then transfer to a wire rack to completely cool.
