Of which 4 g sugars and 0.9 g saturated fat.
No-added-sugar version: 55 kcal and 2.6 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Calcium (yogurt)
Allergens egg, milk
Cloud bread
Light as a cloud and flour-free, to swap in for bread in a lighter sandwich.
Ingredients
- 3 large eggs, whites and yolks separated (150 g / 5½ oz)
- 3 tbsp plain yogurt (45 g / 1½ oz)
- 2 tsp sugar (optional, to stabilize the egg whites) (8 g) — no added sugar: 1 tbsp erythritol (optional, to stabilize the egg whites) (10 g)
- ¼ tsp salt (1.5 g)
- ¼ tsp cream of tartar, or ½ tsp lemon juice (1 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 150 °C (300 °F) and line a baking sheet with parchment paper.
- Beat the egg yolks with the yogurt and salt until smooth.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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