Carb Free Cloud Bread!

As I have been venturing into the world of unprocessed foods, no sugar and only natural carbs, I came across this carb free bread. I was suspicious, yet curious. A co-worker of mine made this bread and it was good!

I decided this is a great substitute. The thing is, I don’t really bake. I love to cook, but rarely bake at all. First things first, I ordered an immersion blender. I figured this was the best option as I could use it for mashing cauliflower, potatoes and soups. Which is true, it does not whip egg whites as stiff as needed for this recipe though.

I had to get a more powerful hand mixer to get the job done. Inexperienced baker has learned her lesson.

Finally made a batch last night and it was so good! This bread can be made into buns or a single baking sheet that is later sliced up. I sliced up smaller pieces last night to be eaten with the artichoke, spinach dip and hummus. Sooooo good!

This is the recipe:

Ingredients

  • 3 eggs separated
  • 3 Tablespoons cream cheese or cottage cheese
  • 1/4 Teaspoon cream of tartar
  • 1 packet stevia OR 4-5 drops liquid stevia OR 1 tablespoon honey
  1. Preheat oven to 300 degrees
  2. Separate egg yolk from whites – so I found that you cannot have even the tiniest bit of yolk in the whites, they won’t whip stiff enough. Inexperienced baker learns again.
  3. In one bowl add cream of tartar and egg whites, beat on high until fluffy with super stiff peaks. Like you flip the bowl and they don’t budge. Takes a bit.
  4. In another bowl mix together the yolks, cream cheese (or cottage cheese) and sweetener of choice.
  5. VERY carefully fold the yolk mixture into the egg whited. Carefully fold a little at a time and try not to break the fluffiness of the egg whites down too much. Fold till combined.
  6. Line a baking sheet or two with parchment paper and you can “scoop” for buns or spread for one ginormous sheet to be cut up after.
  7. Bake on the middle rack for approximately 30 minute, until golden brown. Watch it, as each batch’s timing is unique.
  8. Remove from pan and let cook.
  9. Eat hot off the pan for light crisp bread or put into baggies for a chewier version the next day. You can freeze them too for a later time!

This is a great alternative and actually really easy to make. Enjoy!

Let me know how yours came out, did you do anything different?

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s