I ran across this recipe in several different places called several different things: Cloud Bread, Oopsies, Revolution Rolls, but I always scrolled right by it because frankly, anything that claims to be as good as bread, but doesn’t contain any flour of any kind, in my mind tastes like…poop. That’s right, I used that word! I have tried every form of low-carb/carb-free recipe I came across for a while for crackers and bread, and some of it made me gag to the point I gave up.
Scoping around low-carb recipes on Pinterest, this recipe kept coming up over and over again, and there were some good reviews on it. What the heck, the ingredients were pretty cheap. If I threw out the whole batch it wasn’t that big of a deal, and they are ingredients I always have on hand in my house anyway.
O M G!
Yep, I said that too.
If you’re looking for Wonder Bread, this is not. If you’re looking for something with a bread-like consistency that has a slightly eggy flavor that works wonderfully in place of bread for sandwiches, this is it. I was so intrigued when I pulled them out of the oven, I ate the first one as soon as it was cool enough to try. It’s eggy – reminding me of French toast. The texture is light. I dipped it in a little sugar-free pancake syrup. Yum. And they’re pretty too!
I’m looking forward to making hamburgers tomorrow night and eating a bun!
This is the recipe I used, and I followed it exactly. I think next time I’m going to throw in a little garlic powder and maybe some minced dried onions and see what happens, if I can get an onion roll to work.
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 3 egg yolks
- 1 teaspoon granular Splenda or equivalent liquid Splenda
- Pinch salt
- 3 ounces cream cheese, softened
- Beat the egg whites and cream of tartar until stiff. (As you would a meringue)
- In another bowl, beat the egg yolks, Splenda, salt and cream cheese with a mixer until smooth.
Gradually fold the yolk mixture into the egg whites, being careful not to deflate the whites.
- Spray a baking sheet or muffin top pan with cooking spray. (I used a muffin top pan and it worked wonderfully, and I used butter instead of cooking spray)
- Divide the mixture into 6 mounds (it made 8 for me) then flatten them slightly. Bake at 300º 30 minutes or until lightly browned on top but soft and not dry and crisp.
- Cool on the baking sheet for a few minutes then cool completely on a rack.
- Store in an airtight bag in the refrigerator.
These come out to around 80 calories each, but only .5 g carb each and 4.5 g protein! (Double those numbers for a 2 piece sandwich)
Since I originally wrote this post, I’ve made hamburgers and grilled ham and cheese sandwiches with this bread. It’s beyond awesome. Hubby loves it too, and we might be switching off all “normal” bread in our house. The kiddo said, “It really tastes like a bun!”
I spread on just a tad of butter and sprinkled with sesame seeds and put it on the top rack in the bbq grill while the burgers cooked. It crisped them up, gave them a nice smokey flavor and made them look like a “real bun” which was kind of fun.
The grilled ham and cheese…
Turn upside down so the fluffy side is inside, because the other side is flatter and easier to butter and grill in a pan. Tasted fabulous! A little cheese on the bottom bun, ham, then a little more cheese before you put the top on.
UPDATE #3! (out of order because of pictures)
Yes, I’ve been making a lot of these, and I found a way to get the bottom a nice golden brown. When baked as the recipe says, the bottom gets a little over-done in the dark muffin top pan. By accident I found out if you have an old oven like mine, where you can turn it onto broil, but set the temp at only 300 (instead of way up on broil) and bake for 20 min on the middle rack, after the oven has pre-heated on broil. Then change it to bake for the last 5-10 minutes, watching it closely so they don’t burn. With this, the top and bottom come out the same beautiful golden brown.
After talking to the hubby about it, we came up with 2 more versions. Cinnamon/raisin and garlic/onion. The cinnamon ones make an awesome peanut butter and jelly sandwich, and the garlic/onion is awesome for a quick run out the door breakfast or on the burgers or any kind of sandwich that those flavors work.
When adding “stuff” to the recipe, always put it into the yolk as you’re beating it with the cream cheese. It does tend to deflate the whites more with the “stuff” in it, but since the original is pretty flat anyway, it didn’t bother us. The cooking time was the same.
To make the Garlic/Onion...
All my recipes were coming out to make 8 pieces, and my pans hold 12, so I half-agained the recipe using 6 eggs, 1/4 tsp cream of tartar, and 4.5 oz cream cheese. To the yolk/cheese mixture I added 2 Tblsp garlic powder, 1 Tblsp onion powder and 1 Tblsp dried minced garlic. After I put them in the pan, I sprinkled with roasted sesame seeds.
To make the Cinnamon/Raisin…
Original recipe adding about 1.5 Tblsp cinnamon to the yolk, along with the equivalent to 5 packets of Splenda. After I put them on the pan, I dropped five or six raisins on each one. The kiddo said she’d actually eat them for breakfast. (We have to force her to eat before she leaves for school.)