Cloud Nine (recipe included)

The hardest thing on low carb is the lack of pastas and breads. I love both pastas and breads but especially breads. Bread is such a comfort and goes great with any meal. I mean, come on, almost every sit down restaurant brings you some sort of bread before your meal: loaves of bread, rolls, biscuits, pita, muffins, danishes, etc. Great, now I really want bread. 

Sandwiches are one of my favorite foods. I pretty much like every version of a sandwich that you can think of. (Nothing with banana though. Bananas are disgusting). I have found a way to have sandwiches on low carb: Cloud Bread!!

I'm sure you're wondering what Cloud Bread is. I will tell you. It's the low carb eaters' version of heaven. Ok, maybe not heaven, but it does give an opportunity to enjoy a sandwich or two or three or...

Cloud Bread is super easy to make. Unfortunately it is best when eaten fresh but is still ok the next day. It's kind of like manna in the Bible. Not really, but kind of. Anyway, Cloud Bread has allowed me to have sandwiches again, and for that I'm really thankful. I'm posting the recipe below so that you too can enjoy Cloud Bread.

CLOUD BREAD (Zero Carbs)

Ingredients:

3 eggs 
3 tbsp of softened full fat cream cheese or full fat cottage cheese (I prefer            cream cheese)*
1/2 tsp baking powder
(optional) dash of salt and artificial sweetener for taste 

*cream cheese and cottage cheese need to full fat in order for recipe to work

Materials:

2 large cookie sheets
parchment paper
2 medium to large mixing bowls
whisk
spatula
hand mixer

Directions:

-Preheat the oven to 300 degrees. 

-Line the cookie sheets with parchment paper and place in the oven to heat. (It is important that the cookie sheets are warm when you place the batter on them later. This will help with a more even cooking). 

-Separate your 3 eggs. Yolks in one bowl. Egg whites in the other.

-To the bowl with the yolks, add the 3 tbsp of cream cheese and salt/sweetener (if desired. I really think it helps with the taste).

-Whisk these ingredients together until the mixture isn't lumpy. (There will still be some lumps, but mix it until the majority are gone). 

-To the bowl with the egg whites, add the 1/2 tsp baking powder.

-Mix together with hand mixer until stiff peaks form

-Using the spatula, gently fold the yolk mixture into the egg white mixture until it's a yellow color.

-Spoon the mixture onto the parchment paper lined cookie sheets, spreading it out to look like little disks. (Don't make them too thin). 

-Bake in the oven for 15-20 minutes until a golden brown color

-To store: Seal in a Ziploc bag. If you don't, they will dry out. They will be a little soft and sticky the next day but still work well.