Ingredients
Scale
- 3 large egg whites (room temperature)
- 1 scoop (approx. 30g) Vanilla Whey or Casein Protein Powder
- 1/4 teaspoon Cream of Tartar
- 1 tablespoon Granulated Monk Fruit or Stevia
- 1/4 cup Fresh Blueberries
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. It is vital to use parchment paper here, as cloud bread is very delicate and will stick to a standard greased pan. Ensure your mixing bowl and beaters are completely clean and free of any grease or oil, as even a tiny amount of fat can prevent the egg whites from fluffing up correctly.
- Place the room-temperature egg whites into your clean mixing bowl. Add the cream of tartar. Using a hand mixer or a stand mixer, beat the egg whites on medium-high speed. Continue beating until stiff peaks form. You will know you have reached the right consistency when you lift the beaters and the peaks stand straight up without collapsing. This process usually takes about 4 to 5 minutes.
- Gently add the vanilla protein powder, sweetener, and vanilla extract to the whipped egg whites. Using a rubber spatula, use a “folding” motion to combine the ingredients. Do not stir vigorously, or you will deflate the air bubbles you just created. Once the powder is mostly incorporated, gently fold in the fresh blueberries. Stop as soon as the mixture looks uniform.
- Divide the mixture into two large mounds on your prepared baking sheet. Use the back of a spoon to gently smooth the tops into circular or oval shapes, about 1 inch thick. Place the baking sheet in the center rack of the oven. Bake for 22 to 25 minutes, or until the tops are lightly golden brown and the bread feels firm to the touch. Remove from the oven and let them cool completely on the pan. They will slightly firm up as they cool.
- Cook Time: 40 minutes