Carb Free Cloud Bread
photo by DeliciousAsItLooks
- Ready In:
- 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 McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
- Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds 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 ziplock 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.
- Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
Questions & Replies
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Really good! I made this recipe twice. Well, the first time I accidentally made crepes! I didn't beat the egg whites long enough. The recipe called for peaks but you need to beat the egg-whites till you have STIFF peaks. It tasted good the first time, but wouldn't hold up when you tried to put anything on it. The second time I beat it till stiff peaks formed and they held up beautifully. I also added a small crushed garlic clove because I was going to be serving it with lasagna and it was wonderful! It was great with the pasta and the next day I had it as the bun for a pulled pork sandwich. Delicious! Great recipe!
I made this bread yesterday and followed some of the reviewer's tips. 1) add spice for flavor, 2) beat egg whites very stiff and 3) store overnight to get soft bread-like consistency. The recipe is spot on. No disappointments. I toasted the bread this morning and had an egg sandwich.... my first in many months!!! With some imagination, you can do a lot with these little clouds and feel like you are enjoying your favorite sandwich. Thanks for sharing!
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I make a double batch so we can eat sandwiches or my fav, small pizzas. I have also added things like cinnamon or pumpkin spice for a sweet treat. I have also used batter to coat chicken or fish. Just make like you would for cloud bread then add Tony's or favorite seasoning then dip meat in it. Delicious
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RECIPE SUBMITTED BY
I live in Long Beach, CA with my husband James, and our three dog babies. I love to cook, I started using the "Joy of Cooking" when I was 11 and still have it (though it's rather tattered!) to this day.