KETO CLOUD OOPSIE BREAD AIR FRYER SANDWICH

Ingredients

• 3 oz Cream Cheese (softened at room temperature, no lumps)
• 3 large Eggs (separate yolks and whites; yolks go with cream cheese, whites for meringue)
• 1 pinch Cream of Tartar (helps stabilize the egg white peaks)
• 1 pinch Salt (season the yolk mixture)
• 1 medium Tomato (sliced for sandwich filling)
• 1 tbsp Mayonnaise (Duke's or any preferred mayo)
• 1 pinch Black Pepper (freshly ground, to taste)

Instructions

1. Combine Cream Cheese and Yolks

   In the mixer bowl, add the softened cream cheese, three egg yolks, and a pinch of salt. Whisk on low speed until smooth with no lumps.

   Time: PT2M

2. Whip Egg Whites to Stiff Peaks

   In a clean, dry bowl, add the three egg whites and a pinch of cream of tartar. Whisk on medium speed (speed 2) until stiff, glossy peaks form.

   Time: PT3M

3. Fold Mixtures Together

   Using a spatula, gently fold the yolk‑cream cheese mixture into the whipped egg whites until just combined. Do not over‑mix.

   Time: PT2M

4. Portion Batter onto Parchment

   Line the air‑fryer basket with square parchment liners. Spoon the batter into six equal portions (about 2 Tbsp each), spreading gently to a uniform thickness.

   Time: PT2M

5. Air Fry the Cloud Bread

   Set the air fryer to manual mode at 300°F. Cook for 20 minutes, checking at 15 minutes for a light golden color. Do not activate the bottom burner unless you want extra crispness; if used, test it for the last 5 minutes.

   Time: PT20M

   Temperature: 300°F

6. Cool the Bread

   Remove the parchment liners with the baked breads and let them cool on the liners for 15 minutes, then transfer to a cooling rack to finish setting.

   Time: PT15M

7. Assemble Tomato Sandwich

   Slice each cloud bread in half, spread mayonnaise on one side, layer tomato slices, and season with salt and pepper. Top with the second half and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

6 g

Carbohydrates

2 g

Fat

9 g

Fiber

0 g