Though I found this recipe intriguing while browsing Pinterest, I never really felt a need to give it a try. I mean, why should I try to make a nearly carb-less bread? I’m perfectly happy with the carb-laden kind! Well, it wasn’t long before I found out that I’m prediabetic and need to drop some weight and get my carb intake under control. At present time, I’m still working on it.
I won’t say this recipe fulfilled any deep bread cravings, but it was nice to have SOMETHING to make a breakfast sandwich out of. I’ve also toasted it and used it as a sort of tostada. If you decide to give it a try, make sure to follow the directions very closely.
3 eggs (separated)
3 Tbsp. cream cheese
1/4 tsp. cream of tartar
2 tsp. stevia
1. Preheat the oven to 300 degrees. Separate the whites of the eggs into a mixer bowl and the yolks into a small mixing bowl.
2. Into the YOLKS, whisk in the stevia until smooth and well-combined. Into the WHITES, add the cream of tartar and mix until you get stiff peaks.
3. Add a little of the whites mixture (maybe 1/4 c.) into the yolks mixture and stir together until combined. This will lighten up the yolks mixture a bit before folding it into the whites. Carefully fold in the yolks mixture into the egg whites. Fold only! Do not stir or whisk as this will make the whites “deflate”. Fold gently until the whites and yolks are combined.
4. Place a sheet of parchment or waxed paper onto each of two cookie sheets. With a large spoon or large cookie scoop, dollop the mixture in four or five piles on the paper/cookie sheet. Use the back of the spoon to make these dollops into nice even circles. You want these to be at least 1/2-3/4″ thick.
5. Bake on the middle rack of the oven for about 30 minutes (you really have to watch these, only bake until they are golden). Since I had two large cookie sheets I switched their positions halfway through and just baked each sheet until the “bread” was a nice golden color.
6. Allow to cool COMPLETELY on a wire rack (I just transferred the papers straight onto a wire rack). Once cool, they will become soft but just out of the oven they are a bit crispy. Store in a ziploc bag.
Makes 8 to 10 pieces
- Another recipe that I saw said you could use the same amount of cottage cheese in place of the cream cheese. Haven’t tried that yet.
- The recipe I used called for 1 packet of stevia, but I only had it in a large bag. A web search informed me that 1 packet = 2 tsp.
- The recipe I used did not suggest lightening up the yolks mixture with the whites, but I’ve watched enough cooking shows to know that this is a great tip and helps with the folding process (plus, it’s always worked better for me personally).
- These are fairly fragile. They stood up okay to an egg/sausage load for breakfast, but just barely and only because I sort of cradled the sandwich carefully. Toasting them makes them crispy but may also make them taste more egg-y.
- One piece is about 38 calories and about .25g of carbs, by my calculations.
- I’ve learned that this recipe is also known as Oopsies.