Pumpkin Cloud Bread (Low Carb, Gluten Free)
Servings 8 slices
Preheat oven to 300 degrees.
Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.
In another bowl mix the egg yolks and remaining ingredients together until well blended.
Fold the egg whites a third at a time to the pumpkin mixture until all incorporated.
Pour into a greased loaf pan and bake for 45-50 minutes until golden brown.
Allow to cool before removing and slicing.
This recipe was originally posted in September of 2017 and updated with video in October 2018.
Net Carbs: 2g
Serving: 1slice | Calories: 84kcal | Carbohydrates: 3g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 143mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3655IU | Vitamin C: 2.9mg | Calcium: 61mg | Iron: 1.5mg