Keto Friendly Cloud Bread

keto friendly cloud breadKeto Diets, they seem to be really popular right now.  And with the new year many of us have vowed to start eating healthier and loose some weight.  So in my house we’re pretty much re-starting our “keto diets”.  One of the things I miss most when on a  keto diet (which in really simple terms means less, much less, carbs and more fat and protein) is bread.  I crave bread (along with rice and other carbs, I am after all a carb eater)!  So when I discovered this Keto Friendly Cloud Bread I was pretty happy.

keto friendly cloud bread

What you may ask is Keto Friendly Cloud Bread and what makes it keto friendly.  Keto Friendly Cloud Bread is simply carbless bread rounds.  Yup, I said carbless!  It’s not made with any kind of flour at all!  And it’s pretty yummy!

You can whip up s batch of Keto Friendly Cloud Bread to use as bread for your sandwich anytime of day.  Top it with a fried egg and the meat of your choice for a delicious breakfast sandwich or you can snack on it.  It’s that yummy!

Best of all Cloud Bread requires just 3 ingredients and can be made in about an hour!  So not only is it yummy it’s  super easy to make!  My family loves them, even those that aren’t on a keto diet!

keto friendly cloud breadHere’s my recipe for Keto Friendly Cloud Bread, whip up at least a batch or two and watch them disappear! Or if you can manage freeze some for future use.

Ingredients:

6 Eggs at room temperature

1/4 cups + 2 Tbs Softened Cream Cheese

1/2 Tsp Cream of Tartar

 

 

Proceedure:

Pre-heat oven to 300° F.

Line baking sheet with parchment paper.

Separate eggs – place yolks in a medium mixing bowl and whites in a different medium bowl

Add softened cream cheese to the egg yolks and mix together until smooth and completely blended.

Set aside.

Beat egg whites at medium speed until frothy and covered in bubbles.  Add cream of tartar and beat at high speed until stiff peaks form.

Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites.

Drop a spoonful onto prepared baking sheet.

Bake for 20-30 minutes.

Cool on wire racks and use immediately or freeze.

 

 

 

Cloud Bread
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Flourless bread rounds - keto friendly
Cloud Bread
Print Recipe
Flourless bread rounds - keto friendly
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 300° F.  Line baking sheet with parchment paper. Separate eggs - place yolks in a medium mixing bowl and whites in a different medium bowl Add softened cream cheese to the egg yolks and mix together until smooth and completely blended. Set aside. Beat egg whites at medium speed until frothy and covered in bubbles.  Add cream of tartar and beat at high speed until stiff peaks form. Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites. Drop a spoonful onto prepared baking sheet. Bake for 20-30 minutes. Cool on wire racks and use immediately or freeze.
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Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crabs in Coconut Milk)

Coconut milk is the liquid that comes from grated coconut milk. The unique rich taste of coconut milk is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes.  It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.  You can even use it when making ice cream and other recipes requiring milk.  

Cooking seafood in coconut milk is common in Philippines. We have Ginataang Hipon or (shrimp in coconut milk), Sinanglay na Tilapia  (wrapped tilapia  in coconut milk) and many other dishes, but for now I will give you my version of Ginataang Alimasag (crab in coconut milk).   This is one of our family’s all-time favorite dishes.  My uncle, a fisherman always comes home with lots of seafood, specially fish and crabs, so we always cook Ginataang Alimasag.

In the tropical province of Bohol especially in our district we have lots of coconut trees, so we have no problem in getting fresh coconut milk for free, but you can use canned or frozen coconut milk from the Asian markets if you don’t have fresh coconut milk or you just don’t feel like grating and squeezing coconut meat to get the milk.

This is my version of Ginataang Alimasag or Crab in Coconut Milk. You will definitely love it!


Ingredients:

7-8 pcs. blue crabs

1 tbsp. oil

4-5 cloves garlic, minced

1 thumb size ginger

5-6 thai chili peppers

4 cups coconut milk, you can use canned or frozen coconut milk

5-7 cups water for steaming

1 pc. onion chopped

1 tbsp. fish sauce

1 small squash

1 bunch Green Beans cut into 3-inch lengths

1 cup coconut cream (Available in Asian Markets)

1 tbsp. pepper

salt to taste

Directions:

Wash the crabs very well to get rid of dirt and grime.

Arrange crabs belly side down in a steamer basket.  Salt to taste.

Place steamer basket in a pot of water.

Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange.   Remove from heat.

In a wide pan or wok over medium heat  cook garlic, onions and ginger until limp and aromatic.

Add the chili peppers and cook for 35 to 45 seconds.

Add fish sauce and cook for about 1 to 2 minutes.

Add the coconut milk and simmer until reduced.

Add the squash and cook for about 4 to 5 minutes or until half-cooked.

Add the string beans and cook for about 2 to 3 minutes.

Add the steamed crabs and coconut cream.  Stir to combine.

Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.

Add salt and pepper to taste.

Serve and Enjoy!!!

 

Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Wash the crabs very well to get rid of dirt and grime.
  2. Arrange crabs belly side down in a steamer basket. Salt to taste.
  3. Place steamer basket in a pot of water.
  4. Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange. Remove from heat.
  5. In a wide pan or wok over medium heat cook garlic, onions and ginger until limp and aromatic.
  6. Add the chili peppers and cook for 35 to 45 seconds.
  7. Add the fish sauce and cook for about 1 to 2 minutes.
  8. Add the coconut milk and simmer until reduced.
  9. Add the squash and cook for about 4 to 5 minutes or until half-cooked.
  10. Add the string beans and cook for about 2 to 3 minutes.
  11. Add the steamed crabs and coconut cream. Stir to combine.
  12. Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.
  13. Add salt and pepper to taste.
  14. Serve and Enjoy!!!
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