Carb Free Cloud Bread

By Gillian Spence on February 02, 2010

Photo by Chef #0

32 Reviews

• 
• Prep Time: 20 mins
• Total Time: 50 mins
• Serves: 5, Yield: 10 halves

About This Recipe

"These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds. Compliments of Kristin Patterson."

Ingredients

• • 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

Directions

1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. 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.
4. 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.
5. 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.
6. Spray two cookie sheets with Pam or other fat-free cooking spray.
7. 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).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time 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).
9. Remove from the pans and cool on a rack or cutting board.
10. 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.

 

Directions

11. 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!

Nutrition Facts

Serving Size: 1 (30 g)

Servings Per Recipe: 5

Amount Per Serving

% Daily Value

Calories 43.2

 

Calories from Fat 25

59%

Amount Per Serving

% Daily Value

Total Fat 2.8g

4%

Saturated Fat 0.9g

4%

Cholesterol 111.6mg

37%

Sugars 0.1 g

Sodium 42.6mg

1%

Total Carbohydrate 0.3g

0%

Dietary Fiber 0.0g

0%

Sugars 0.1 g

0%

Protein 3.7g

7%

 

Have you tried it?  What does it taste like?

I haven't made them yet. I plan on it soon. As soon as I get through my youngest daughters High School Graduation and Party.

I made this for my hubby.  It doesn't taste like bread, but he used it as a bread sub.  So long as what you are putting on the bread is not heavy or dense, it holds up pretty well.  It really doesn't have much flavor at all.

I was thinking it would be good with a little egg salad or tuna salad.

I wonder if you could add garlic or something to it for more flavor.  I love garlic bread.

I made them last week.   they are not much . . . they don't taste bad, but aren't really good either.   I'd consider them for a hamburger bun or something, but they don't satisfy bread needs...not garlic bread worthy.

Do they taste like eggs? I can't stand eggs which is fairly ironic since I have a flock of chickens in the back yard.

Yes, they definitely have an egg taste and an egg look to them.   

I may have to try these - I've done things with protein powder & baking powder to make muffins but never tried a savory vehicle like these....