Line two cookie sheets with unbleached parchment paper.
Separate the eggs--placing the whites in a medium bowl and the yolks in a smaller 2-3 cup bowl. Be careful no to allow ANY of the yolk to get into the egg whites. The egg yolk in the whites will prevent the egg whites from whipping up and this recipe will fail.
If you aren't experienced at separating eggs--crack them one at a time over a small bowl and carefully separate them. This way, if you mess up, you only have to discard one egg instead of all of them. You could also invest in an egg separating gadget like this.
In a medium bowl, whip the egg whites & cream of tarter until stiff peaks form. The cream of tarter stabilizes the egg whites.
Set your egg whites aside.
In your smaller bowl, combine cream cheese, acacia fiber, egg yolks and a pinch of salt. Blend until fully combined and no trace of cream cheese remains. (2-3 minutes on medium speed).
Using your spatula, add your egg yolk mixture to the egg white mixture.
IMPORTANT: Gently fold in the egg yolk mixture until completely combined. Do not over-mix. The more you mix, the more air that comes out of the egg whites.
Scoop batter onto a lined baking sheet. (This recipe made 10 buns for me)
Place in preheated oven for 20-25 minutes until browned.
Remove from oven and allow to cool for 10-20 minutes before eating.
Video
Notes
* *Nutrition facts provided as estimates only. The nutrition facts for our Keto Cloud Bread were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.