Cloud Bread
These are delicious home-made bread replacements that are practically carb free and very high in protein.
Ingredients:
-3 eggs, separated
-3 Tbsp whole milk cottage cheese or 3 Tbsp cream cheese
¼ tsp cream of tartar
-1 (1 g) packet artificial sweetener
Directions:
Preheat oven to 300F (150C).
Separate the eggs very carefully, there must be no yolk in the white.
In one bowl, mix together the egg yolks, the cottage cheese or cream cheese and the one packet of sweetener until smooth.
In the other bowl add the 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.
Cover a cookie sheet with parchment paper or use a cooking spray.
With a large spoon, scoop the mixture into 10 even rounds on the sheets (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 isn't the same on any two batches. It is somewhere around half an hour, but it could be less or more. You just need to watch them until they become nice and golden brown
Remove from the pan 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 plastic storage bag or container overnight. 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.
Makes 5 servings of two breads each.*Count each serving as 1 protein.
Recipe courtesy of Kristin Patterson and food.com. Thanks to S.B. for the tip!