Ingredients (Cloud Bread)
6 Raw Eggs
2/4 tsp of Baking Powder
1 tbsp of Cream Cheese
1/4 tsp of Sugar (Xyla/Xylitol)
2/4 tsp of Baking Powder
1 tbsp of Cream Cheese
1/4 tsp of Sugar (Xyla/Xylitol)
Instructions (Cloud Bread)
Step 1) Pre-heat the oven to 300 F
Step 2) In 2 bowls separate the egg whites and yolks from each other
Step 3) Pour the powder into the bowl with egg whites and whisk it until a whipped cream like texture is formed
Step 4) Put the cream cheese and sugar into the bowl with egg yolks and stir until a smooth consistency is reached
Step 5) Using a spatula, pour small amounts of the yolk mixture into the egg whites, folding the mixture into itself
Step 6) Use only half of the yolk mixture and repeat the above step until a light yellowish color is visible in the mixture
Step 7) Pour the mixture on the pan and spread it around evenly, make sure to leave space around the edges
Step 8) Bake the pan in the oven for 20 minutes
Step 9) Refrigerate the cloud bread in the fridge for 24 hours to allow it to firm up
Step 2) In 2 bowls separate the egg whites and yolks from each other
Step 3) Pour the powder into the bowl with egg whites and whisk it until a whipped cream like texture is formed
Step 4) Put the cream cheese and sugar into the bowl with egg yolks and stir until a smooth consistency is reached
Step 5) Using a spatula, pour small amounts of the yolk mixture into the egg whites, folding the mixture into itself
Step 6) Use only half of the yolk mixture and repeat the above step until a light yellowish color is visible in the mixture
Step 7) Pour the mixture on the pan and spread it around evenly, make sure to leave space around the edges
Step 8) Bake the pan in the oven for 20 minutes
Step 9) Refrigerate the cloud bread in the fridge for 24 hours to allow it to firm up
Ingredients (Chicken Pockets)
1 Cup of Chopped Chicken
1 Cup of Shredded Mozzarella cheese
1/4 Cup of Minced Jalapenos
1 tbsp of Mayo
1 tbsp of Dijon Mustard
1/2 tsp of Heavy Cream
1/4 tsp of Ketchup
1/4 tsp of Soy Sauce
1 tbsp of Greek Yogurt
1 Cup of Shredded Mozzarella cheese
1/4 Cup of Minced Jalapenos
1 tbsp of Mayo
1 tbsp of Dijon Mustard
1/2 tsp of Heavy Cream
1/4 tsp of Ketchup
1/4 tsp of Soy Sauce
1 tbsp of Greek Yogurt
Instructions (Chicken Pockets)
Step 1) Set the oven to broil on a high setting and allow it time to heat up
Step 2) Lay 2 pieces of cloud bread on the pan then evenly spread a layer of cheese on the bottom
Step 3) Be sure to leave about an inch of room between the cheese layer and edge of the cloud bread
Step 4) Layer half a cup of chicken onto one cloud bread piece then do the same on the other
Step 5) Sprinkle the jalapenos on top of each piece then gently press the remaining 2 cloud bread pieces on top
Step 7) Place the pan in the oven and allow it to cook for roughly 3-4 minutes, be sure to keep an eye on it
Step 8) While the pockets are baking, combine the remaining ingredients in a small bowl until a sauce is formed
Step 9) Once the pocket is cooked to your liking, remove it from the oven and allow it to cool
Step 2) Lay 2 pieces of cloud bread on the pan then evenly spread a layer of cheese on the bottom
Step 3) Be sure to leave about an inch of room between the cheese layer and edge of the cloud bread
Step 4) Layer half a cup of chicken onto one cloud bread piece then do the same on the other
Step 5) Sprinkle the jalapenos on top of each piece then gently press the remaining 2 cloud bread pieces on top
Step 7) Place the pan in the oven and allow it to cook for roughly 3-4 minutes, be sure to keep an eye on it
Step 8) While the pockets are baking, combine the remaining ingredients in a small bowl until a sauce is formed
Step 9) Once the pocket is cooked to your liking, remove it from the oven and allow it to cool