Saturday, September 22, 2012

Carb Free Cloud Bread

I have been trying to eat low carb and wanted to try this recipe. It was great toasted with egg salad or tuna--or just plain butter! Next time I will try to make it in a loaf pan.

Carb Free Cloud Bread
By Gillian Spence on

3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener

Preheat oven to 300 degrees.
Separate the eggs very carefully, there must be no yolk in the white.

In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.

Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with Pam or other fat-free cooking spray.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonald's hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack for about 30 minutes or until golden brown(again, the color of a McDonald's bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a Ziploc storage baggie or a Tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
Can make in a loaf pan and slice as regular bread.

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