Mini Chocolate Cloud Bread

2 scoops HLTH Code Chocolate Macadamia
2 Tbsp arrowroot powder
1/8 tsp sea salt
4 egg large whites, cold
1 teaspoon vanilla extract
2-3 Tbsp sugar-free chocolate chips

Instructions

Preheat the oven to 350 degrees F. Line the bottoms of ramekins with parchment paper. If you don’t have ramekins, you can line a baking sheet with parchment paper or a silicone baking mat sprayed lightly with cooking spray. Set aside.

Mix HLTH Code Chocolate Macadamia, arrowroot powder, and salt in a small bowl.

Separately, whisk the egg whites in a large bowl to stiff peaks. Add the vanilla and stir lightly to incorporate.

Gently fold 1-2 tablespoons of the dry ingredients into the egg whites, using a spatula. The batter should remain light and airy.

Using an ice-cream scoop, divide the batter among the prepared ramekins (or place four round mounds onto the baking sheet).

Bake for about 15 minutes, until golden brown. Remove the ramekins (or baking sheet) from the oven and place on a wire rack. Immediately scatter the chocolate chips on top of the cloud breads and let cool before serving.