She of course misses bread, as everyone does, so after doing some research I starting reading about cloud bread. All of the recipes I saw used artificial sweeteners as they have no carbs, but I don’t like to cook with anything artificial so I use agave instead and they are still very low in carbs.
The cloud bread is light and fluffy from whipping eggs whites, then carefully folding in the egg yolks and cottage cheese. What you are left with are light fluffy discs that could really be used in place of buns for a sandwich and I think would be perfectly satisfying.
- 3 large eggs, room temperature, whites and yolks separated
- 1/4 teaspoon cream of tartar
- 3 tablespoons cottage cheese, 4 % milk fat, small curds
- 1 teaspoon agave nectar
- Preheat oven to 300 degrees.
- Take 2 baking sheets and spray them with non stick spray, set aside.
- In a medium mixing bowl add the egg whites and cream of tartar. With a hand mixer (makes sure beaters are clean) mix until fluffy and have peaks. Set aside.
- In a small mixing bowl, using a hand mixer, mix the cottage cheese, the egg yolks and the agave until smooth.
- Add 1/3 of the egg yolk mixture into the egg whites. Add the mixture on the side, then carefully fold in the yolks so you don't deflate the egg whites. Do this 2 more times.
- Spoon the mixture onto the baking sheets, about 2 1/2 inches in diameter.
- Bake in the middle of the oven for about 30 minutes or until golden brown, keep an eye on them.
- Remove from the oven and loosen them slightly with a spatula and allow to cool for about 10 minutes.
- Transfer to a cooling rack and allow to cool completely.
Amount Per Serving: Calories: 66 Saturated Fat: 1g Cholesterol: 124mg Sodium: 88mg Carbohydrates: 2g Sugar: 2g Protein: 5g