Made with just eggs, cream cheese, and a little baking powder, this flourless recipe is a keto-friendly breakfast alternative. Egg whites whipped to stiff peaks give the bread its light, spongy texture.
Carefully separate the egg whites from the yolks. Make sure not even a drop of yolk gets into the whites, or they will not whip up.
Add the salt and baking powder to the egg whites and beat with a mixer until stiff peaks form; the foam should stay in the bowl when you turn it upside down.
Beat the egg yolks with the cream cheese until smooth. Pour this mixture over the stiff egg whites and gently fold from the bottom up to avoid deflating them.
Spoon the mixture into rounds on a parchment-lined baking sheet. Bake in a preheated 150°C / 300°F oven for 25 minutes, until lightly golden on top.
Make sure not even a drop of yolk gets into the egg whites; otherwise, they will not whip to stiff peaks and the bread may spread. Contains egg and dairy.
Yumurta aklarını çırpmadan önce kabın tamamen kuru ve yağsız olmasına dikkat ettim, aksi halde geçen sefer köpük tutmamıştı. Bu kez 25 dakika yerine fırınımın gücüne göre 28 dakika pişirdim ve üstleri tam istediğim gibi altın rengi oldu.
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