Very low carb cloud bread recipe

124

Replies

  • Posts: 326 Member
    Sounds like a combination egg and sough dough....looks really good.
  • Posts: 352 Member
    Can someonbread ell me if I decided to do the cream-cheese version instead of the yogurt, is it an equal swap? And should I soften the cream cheese first?

    I have made cloud bread using 3 tablespoons cream cheese or cottage cheese (or some combination of the 2it's a good way to use up last little bits).

    I have cooked them on parchment paper lined baking pan when I wanted big burger size "buns" and in a Wilton whoopie pie pan (they are perfect little round discs).

    Great recipe for experimenting w/ sweet or savory versions.
  • cant wait to try this. thanks for posting
  • Posts: 237 Member
    Could you replace the cream of tartar with baking powder or something else? :)

    Yes you can. The recipe is all over the internet as Oopsie bread. Check it out. I haven't made these, but now that I see the nutritional info I'm going to .
  • Posts: 33 Member
    BUMP
  • Posts: 468 Member
    Cool!!!
  • Posts: 794 Member

    I have made cloud bread using 3 tablespoons cream cheese or cottage cheese (or some combination of the 2it's a good way to use up last little bits).

    I have cooked them on parchment paper lined baking pan when I wanted big burger size "buns" and in a Wilton whoopie pie pan (they are perfect little round discs).

    Great recipe for experimenting w/ sweet or savory versions.

    Thank you. I am FINALLY getting around to making this today. CanNOT wait for a PB&J!
  • Posts: 32 Member
    bump
  • Posts: 162 Member
    bump ... thanks
  • Posts: 271 Member
    Just started reducing carbs myself, and had no clue you could do this! I've been missing bread for sandwiches and burger, so this is definitely on my "list"to try. Thanks!
  • Posts: 281 Member
    Bumpity bump
  • Posts: 5 Member
    Thanks!
  • Posts: 271 Member
    OK, I made my first batch last night and it was "edible" today, but I think I know what mistakes were made.

    1) need to whip those egg whites longer... mine were not quite stiff enough (I hate when that happens, lol)
    2) forgot to buy splenda and only has aspartame in the house (NOT good for baking)
    3) used low fat cream cheese instead (3 oz) (might switch to regular next time)
    4) measure out and use more cream of tartar (estimated and don't think I had enough)

    Otherwise, the finished product was edible today with smoked turkey and dijon mustard. I enjoyed my sammich for lunch, and looking forward to improving my baking skills.
  • Posts: 256 Member
    bump
  • Posts: 24 Member
    bump
  • Posts: 2,270 Member
    tagggg can't wait to try it!
  • Posts: 129 Member
    Tagg
  • Posts: 242 Member
    bump
  • bump
  • Posts: 21,378 Member
    bump
  • Posts: 149 Member
    too many posts to read so maybe this was mentioned- Best if you eat it after leaving it out overnight- otherwise its too crumbly to be substantial for like a burger or something- and you can also use cream cheese or cottage cheese instead of yogurt. Made mine with 3 oz of cream cheese- garlic and oregano- tasted like buttery yumminess.
  • Posts: 169 Member
    bump for later
  • Posts: 304 Member
    bump...sounds good!
  • Posts: 208 Member
    bump
  • Posts: 133 Member
    Bump
  • Posts: 795 Member
    bump
  • Posts: 794 Member
    Finally made this. Holy yum! It's amazing how it transforms in the fridge in a plastic bag overnight. How on Earth does it do that?!
  • Posts: 10
    bump for later :)
  • Posts: 79 Member
    Bumping this to try it out later.
  • Posts: 707 Member
    Sounds like throwing in a couple of tablespoons of Flax seed meal might make these more like a bread, less like a meringue.

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