Avocado on toast is all the rage. This version with bacon and blue cheese is easy to make at home any day of the week and is low carb and gluten-free.
- FOR THE CLOUD BREAD:
- 3 Tablespoons Cream Cheese
- ½ teaspoons Coriander
- ½ teaspoons Garlic Powder
- 3 Eggs, Divided
- 1 teaspoon Swerve Sweetner
- Pinch Of Salt
- ¼ teaspoons Cream Of Tartar
- FOR THE AVOCADO TOPPING:
- 1 Large Avocado
- 1 Tablespoon Lime Juice
- ¼ teaspoons Salt
- 6 slices Thick Cut Bacon, Cooked Then Crumbled
- ½ cups Blue Cheese Crumbles
For the bread:
Preheat oven to 300ºF.
Microwave cream cheese in a microwave safe bowl for 10 seconds to soften it. Add coriander, garlic powder, egg yolks, sweetener, and salt to the cream cheese and mix to combine.
With a stand mixer or hand mixer, beat egg whites and cream of tartar until they have stiff peaks. Fold the cream cheese mixture into the egg whites gently so the whites do not deflate.
On a lined baking sheet, spoon the mixture into 6 rounds. Bake in the middle of the oven for 20–25 minutes, or until the bread is lightly browned. Remove from the oven and let them cool.
Toast the bread in the toaster until it is crisp.
For the topping:
Remove the peel and seed from the avocado. Mash the avocado with a fork then add the lime juice and salt. Mix to combine.
Smear 1/4 of the avocado mixture onto a piece of cloud bread, season with pepper, then add crumbled bacon and blue cheese.
Note: The cloud bread can be stored in the refrigerator in an uncovered bowl or bag.