Keto Cloud Bread Smørrebrød with Roast Beef

Ingredients

• 3 large Eggs
• 3 ounces Cream cheese
• 1/4 teaspoon Cream of tartar
• 8 ounces Roast beef
• 2 tablespoons Horseradish cream
• 1/2 medium Cucumber
• 1 tablespoon Fresh dill
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. 2Carefully separate the 3 large eggs, placing the egg whites into a large, clean bowl and the egg yolks into a separate medium bowl. Add the 1/4 teaspoon of cream of tartar to the egg whites, then use an electric mixer to beat them until stiff peaks form (when you lift the beaters, the peaks will stand up firmly).
3. 3Add the 3 ounces of cream cheese to the egg yolks in the medium bowl. Beat with an electric mixer until the mixture is smooth and well combined.
4. 4Gently fold the egg yolk mixture into the stiff egg whites using a spatula, being careful not to deflate the whites. Season the combined mixture with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
5. 5Spoon the mixture onto the prepared baking sheet, forming 8 small, round mounds, each approximately 3 inches (7.5 cm) in diameter and 1/2 inch (1.25 cm) thick. Bake in the preheated oven at 300°F (150°C) for 25-30 minutes, or until the tops are lightly golden and firm to the touch.
6. 6Remove the baking sheet from the oven and let the baked rounds cool completely on the baking sheet. This cooling step is important for them to firm up.
7. 7While the rounds cool, thinly slice the 1/2 medium cucumber and chop the 1 tablespoon of fresh dill. Once cooled, arrange the baked rounds on a serving platter and top each with a portion of the 8 ounces of roast beef, followed by a dollop of the 2 tablespoons of horseradish cream, a few slices of the cucumber, and a sprinkle of the chopped fresh dill.

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