44-calorie cloud bread

Single serving version

The Recipe

Inspired by the viral Tiktok ‘cloud bread’ but wanted to make it low-cal and sugar-free 🙂

Ingredients I used

• base: 45g egg-white, whipped until stiff peaks (add a pinch of cream of tartar to help)
• 6g corn starch 
• sweetener: 8g erythritol, 5g allulose powder
• flavour: pandan essence (or vanilla essence or your favourite extract), pinch of salt, pinch of baking powder

What I did

1. Preheat oven to 140 degrees Celcius
2. Whip eggwhites + cream of tartar until stiff peaks (preferably using a stand mixer)
3. Add corn starch + sweeteners 
4. Add essence, salt, baking powder
5. Blend for a few seconds until just combined but not too long that the eggwhites deflate
6. Transfer to a baking tray lined with baking paper or a cake tin and smooth out the top with a spatula
7. Bake for 40min-1h, leave the door ajar and let it cool inside

Notes

Pros/Cons

+ few ingredients, basically just 4-5

+ super low calories for the volume (a good sub for the pandan egg cake i’d buy from the store which is easily 150kcal)

+ pretty high protein for a dessert bun

+ much more substantial than just baked whipped eggwhite

+ pretty and tears very well like a bread bun imo

– it does taste a bit eggy bc it’s mostly egg

– need to get your mixer out which can be a pain if you’re lazy xD

Versions & Substitutions

• The type of sweetener really does make a difference for this recipe. I’ve tried it with
  • A. Erythritol
  • B. Stevia
  • C. Sucralose
  • 4. Sugar
• They all ‘work’ but with slightly different results so depends on what you have and what you like. Erythritol results in a very crunchy meringue-type crust, with a bit of a cooling sensation. Cheap packet sweetener was not bad but sticks more to the roof of your mouth. Stevia was the worst and had not a great after-taste.
  • For me this was the best version out of all I’ve tried so far. (i.e. this is the one I’d repeat forever until I make something better) 
  • When using erythritol-allulose, the skin of the bun really became a lot yummier and reminiscent of regular cakes with much less of a cooling sensation
• The type of flour: Corn starch is the thing that gives it its characteristic fluffy cloud texture. Other flours like flour/protein powder ‘work’ but gave a more dry and bready texture
• If it’s still wet inside, leave it in the oven for longer
• You can also spread it out thinly onto the sheet and form kind of like a cloud ‘wrap’ 

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