Um pão nuvem fofinho com baixo teor de carboidratos, leve e rápido de fazer, perfeito para dietas low carb ou cetogênicas.

3 units Eggs (large, at room temperature)
3 tablespoons Heavy cream or cream cheese
1 teaspoon Baking powder
1 pinch Salt

Cook Mode Prevent your screen from going dark

Preheat oven to 180°C (350°F). Separate egg whites from yolks. In a bowl, mix yolks with heavy cream until homogeneous. Add baking powder and salt; stir gently
Beat egg whites with a mixer on medium speed until stiff peaks form. Do not overbeat
Gently fold one-third of the egg whites into the yolk mixture using a spatula, moving from bottom to top. Repeat until all whites are incorporated, keeping the batter airy
Grease a small baking dish or individual silicone molds. Pour the batter. Bake for 15-20 minutes until lightly golden. Do not open the oven during baking. Let cool slightly before serving

Use eggs at room temperature for best volume.

Do not open the oven during baking to prevent collapsing.

Grease molds with coconut oil to avoid sticking.

Serve warm for ideal texture.

Store in a sealed container in the refrigerator for up to 3 days. Reheat in airfryer or oven at 150°C for 3 minutes; avoid microwave.

Freeze individual portions for up to 1 month.