Satisfy your sweet tooth with this Orange Cloud Bread Danish
Mouth-watering is the best way to describe these Orange Cloud Bread Danishes. Requiring only a handful of ingredients, they’re a cinch to make and are a perfect guilt-free way to satisfy a sweet tooth craving that might otherwise be off-limits for a low-carb, keto or gluten-free diet.
The star of the show in this recipe is the trusty versatile cloud bread. This grain free bread alternative looks like bread and yet has a sumptuously light and airy feel. The best thing about it is that it can act as a vehicle for any meal of your choice – savoury or sweet.
Use it as a bread in its own right (it’s great to accompany a cooked breakfast) or load it with your favourite toppings to make a deliciously aromatic pizza like in our Simply Satisfying Low-Carb Cloud Pizza.
On the other hand, if you cook it to a crispier texture and top it with Greek yoghurt and orange slices you’ll get a sweet Danish style dessert that delivers a big bear hug of flavour.
Prep: 15 mins
Cook: 30 mins
Makes: 8 servings
4 eggs (ideally organic, free range to get the most nutritional value)
125g soft cheese (full fat is best)
1/2 tsp sea salt
½ tsp baking powder
1 tbsp ground psyllium husk powder (optional)
¼ tsp cream of tartar (optional)
120g Greek yoghurt
2tsp mixed spice
2 medium oranges, peeled and cut into segments
60g roasted mixed nuts, crushed
pinch cinnamon (optional)
Preheat the oven to 150°C (130°C fan/gas mark 3) and line a large baking sheet with greaseproof paper.
Separate egg whites from yolks into two bowls.
Whip egg whites together with salt and cream of tartar (if using) until very stiff peaks form – about 2 to 3 minutes. You should be able to carefully turn the bowl upside down without it falling out.
Add soft cheese to egg yolks and mix until smooth and frothy.
Add baking powder to the egg yolk mixture and psyllium husk (if using) and mix until combined
Gently fold a third of the egg whites into the egg yolk mixture - be as gentle as you can so you keep the air in the egg whites. Fold in another third before finally adding the rest and folding again until incorporated.
Spread the mixture with a spatula, onto your prepared baking tray to about ½ inch (1 cm) thick.
Bake in the middle of the oven for about 25 minutes or until golden and crispy in texture.
Allow to cool before carefully removing from the paper and cutting to make 8 slices.
Stir the mixed spice into the Greek yoghurt and then spread 1 tbsp on each cloud bread portion and top with orange segments
Sprinkle the crushed nuts and cinnamon (if using) over the top before serving.
To get the best results, make sure your whisked egg whites are extremely firm and that your egg yolk mixture is perfectly smooth.
To crush nuts, put them in a food bag place the bag on a hard, flat surface. Smooth the nuts into an even layer and use a rolling pin or other similar object to crush them. It'll take a few whacks, depending on how fine you want the end product to be.
Add extra crunch to the cloud bread by sprinkling different seeds on the bread before you bake them.
For a more luxurious Danish, substitute mascarpone cheese, cottage cheese or any flavoured full-fat yoghurt of your choice for the soft cheese in the cloud bread.
Make large batches of this cloud bread ahead of time so you can make sandwiches, desserts and pizza in no time.
Cloud bread by itself can freeze for up to three months. To reheat, place frozen keto cloud bread in the fridge to thaw overnight. Then warm it up in a toaster oven or regular oven until it is heated thoroughly.
Nutrition per serving:
Total carbs: 10g
Net carbs: 6g