Using a full-fat can of coconut milk that has been refrigerated overnight or several hours, spoon out the top coconut cream and add to the smaller bowl. Grab your tools: hand mixer (you can use a stand mixer, but I find it to be better for whipping egg whites so I can stay in control), all ingredients, any additional seasonings, two mixing bowls (the larger one should be used for egg whites), a large spoon to scoop and drop the bread with. Line a baking sheet with parchment paper and set aside. Pre-heat the oven to 180☌ and arrange a rack in the middle. Once you start going, you’ll need to move quickly so have everything handy. sea salt black pepper and rosemary or whatever seasonings you likeįirstly, prep everything.3 tbsp coconut cream spoon from refrigerated can of full-fat coconut milk.Had a bit of a problem removing them from the baking paper, so spray n cook the baking paper first!
Mine were a little on the flat side nevertheless satisfied my craving for bread! Baked for 20 minutes, next time I might do it for 15 minutes instead. When you “lus” for bread and looking for a healthier substitute, try this cloud bread! 😃. (NO Cream cheese, lactose-free, low-carb, Keto, Paleo)
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