Low Carb Cloud Bread
I'm still rolling along with this low carb diet. I've been on it for about a month. So far so good. I've had a few cheats here and there but nothing terrible. Doing the Atkins diet is much easier now than it was 15 years ago when I first tried it. Now there are low carb recipes all over the internet and tons and tons of low carb and sugar free products to make it easier. Unfortunately, there still isn't a good low carb bread substitute...or at least none I can find. Then I saw a post on Facebook for Cloud Bread. I Googled it. It's super popular in the low carb community. I thought I'd try it. The recipe was really simple. It made seven bread rounds.
INGREDIENTS
OK, so this is NOT bread. I repeat NOT bread but it's still pretty good. It's better than eating cold cuts rolled up in lettuce. I can only stomach so many heads of lettuce before I go homicidal. All the YouTube videos I watched said it comes straight out of the oven hard like meringue but softens as it cools down to a more realistic bread texture. I didn't have that problem. Mine came out airy light, soft, and fluffy.
The hubs and I made turkey sandwiches. It was a happy alternative to lettuce wraps. It did the job. However, there is an eggy flavor. It almost reminded me of Nun's Puffs. Luckily for us, we like eggs. I also made a peanut butter and sugar free strawberry jelly sandwich. That was really tasty, almost like dessert. I think tomorrow I'll heat a couple up on a plate, schmear some butter on it and drizzle with sugar free syrup. Mmm....fake pancakes.
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| Looks like a plate of cookies |
INGREDIENTS
- 3 eggs
- 3 Tbsp full fat cream cheese, room temperature
- ½ tsp baking powder
- ⅛ tsp salt
PROCEDURE
• Preheat oven to
300°F. Cover baking sheet in parchment paper.
• Separate the yolks
and whites of the eggs into two separate bowls.
• Add softened room temperature cream cheese and salt to the egg yolks. Whisk to combine.
• Add baking powder
to egg whites. Whip to stiff peaks.
• Gently fold in half of yolk
mixture into whites until combined. Fold in remaining yolk mixture.
• Transfer dollops
of the mixture onto baking sheet and flatten out using the back of a
spoon to make bread "rounds."
• Bake for 30 minutes in the oven.
• Remove from the
oven when they're a nice golden brown.
• Allow to cool to
the touch before transferring to a large plastic bag. OK, so this is NOT bread. I repeat NOT bread but it's still pretty good. It's better than eating cold cuts rolled up in lettuce. I can only stomach so many heads of lettuce before I go homicidal. All the YouTube videos I watched said it comes straight out of the oven hard like meringue but softens as it cools down to a more realistic bread texture. I didn't have that problem. Mine came out airy light, soft, and fluffy.
The hubs and I made turkey sandwiches. It was a happy alternative to lettuce wraps. It did the job. However, there is an eggy flavor. It almost reminded me of Nun's Puffs. Luckily for us, we like eggs. I also made a peanut butter and sugar free strawberry jelly sandwich. That was really tasty, almost like dessert. I think tomorrow I'll heat a couple up on a plate, schmear some butter on it and drizzle with sugar free syrup. Mmm....fake pancakes.
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