Keto Barbecue Cloud Bread Sandwiches Recipe

DIRECTIONS

1. Heat oven to 300°. Line two sheet pans with parchment paper.
2. In a food processor, process Atkins Chipotle BBQ Protein Chips into crumbs. Set aside 4 teaspoons; pour the rest into a medium bowl.
3. Separate the egg whites and yolks, placing the yolks in the bowl with the chips, and placing the egg whites into a large mixing bowl, or the bowl of a stand mixer with a whip attachment. Sprinkle egg whites with cream of tartar and whip until stiff peaks form.
4. Warm cream cheese gently in a microwave (15 seconds) or over steaming water. Whisk together with egg yolks, chips and salt. Gently fold in egg whites, one third at a time, until combined and very fluffy.
5. Form barbecue cloud buns by scooping ¼ cup batter onto the parchment lined sheet pans, spreading gently into 3-inch rounds with about 1 inch between. Sprinkle buns evenly with the reserved 4 teaspoons chip crumbs. Each sheet pan should hold 5 buns. Bake for 25-30 minutes, until tops are nicely browned. Allow the buns to cool on the sheet pan before assembling sandwiches.
6. Assemble sandwiches just before serving (cloud bread does not hold up to moisture). On one bun, layer 1 leaf lettuce, 1 slice tomato, one slice red onion, 2 ounces sliced roasted turkey, and a ¾-ounce slice cheddar cheese, then top with a second bun. Serve and eat immediately; one serving is one sandwich as described. Store cloud bread buns not eaten immediately separated with parchment in the refrigerator or freezer.

We like turkey and cheddar with the barbecue cloud buns, but there are many other options to consider. Try mustard, ham, and Swiss cheese with your favorite sandwich veggies, or fill these buns with pulled pork, coleslaw, and pickles. Two barbecue cloud bread buns contain 3.2g net carbs, 11.6g protein, 1.6g fiber, 14.4g fat, and 192.8 calories.