I made them for the first time and LOVED them. I added a treat and used it for the doe in pizza . The family loved it. The possibility are unlimited with this bread.
I am so impressed! It's sort of like Hawaiian Sweet Bread. I'm doing Atkins so I'll be making these quite a bit - I love how easy they are and so few ingredients!
I just got through making these for the second time. I've adopted a low carb diet and these have been a life saver! I have left the sugar out, and used full fat cream cheese both times. I've also used parchment paper, no cleanup needed. After cooling, I put them in a Ziploc and then into the fridge overnight. VERY much like bread, but so light! The taste is wonderful, not eggy to me at all, but then I love eggs so it wouldn't bother me if they did. I do have issues with them sticking together some. Think I'll try a bit of glad wrap between, see if that helps. After reading the reviews I can't wait to try them as French toast or a pizza crust. This recipe is going to make this diet doable for me. BTW, they make excellent hamburger buns! Thanks so much!
Very easy to make and they are a perfect substitute for buns/bread. I followed the method of baking them then letting them rest overnight in a Ziploc so they would be more bread like. I had a cheeseburger with all the toppings last night on one and today a peanut butter/banana sandwich. Perfect texture and no eggy flavor (I was afraid of that since they smelled so strong baking).
I make these with cinnamon or nutmeg and slightly more sweetener. Then to eat, I toast right on the rack in my oven @ bout 200 degrees/10 min and serve with s.f. syrup it's quite like a slice of french toast.
Just pulled a batch out of the oven and so far, very impressed. After they cooled a bit, I popped one in the toaster for a couple of minutes and ate it with butter and honey and cinnamon - quite good!! I will be trying them for breakfast bread and also sandwiches tomorrow after they spend the night in the fridge, but so far, so good. BTW, I only got 7 from the recipe, but I made them a bit larger than suggested. Thanks for posting this really great recipe. It's an outstanding replacement for bread on a low-carb eating plan!!
These came out surprisingly well. I baked them closer to 35 to 40 minutes to get them nice and browned. I was having trouble stirring the cream cheese into the egg yolks, so I used a whisk instead of a spoon to beat the mixture and it worked much better.
I LOVE this recipe! I just made my first batch - I made 4 fairly large rounds and loved them. I used regular Philadelphia cream cheese with mine, and I thought it was great. I made 2 pb & j sandwiches with them and was thoroughly delighted. I'm a diabetic and have to go easy on anything white, like bread - and it looks like I might just keep a batch of this "dough" in the fridge at all times to bake up some rounds for myself so I can have sandwiches again. YAAAAY!!!!!
I tried this recipe using the cream cheese option and it did not work.The bread was never a meringue consistency, it was soft and rubbery yet looked just like the photos. I used low fat cream cheese though and think this may have been the problem...so don't use LF cream cheese. I will try it again with the cottage cheese and see if I have better luck.
So great to have many ways! I have used it for sandwiches, lightly toasted with jam and as burger buns! So easy and low cal and carb :)