I really, really had high hopes for this no-carb "bread" but this was a huge flop in my house. I'll admit, we all thought it had a really interesting, super light, and fluffy texture, but the taste....it's basically eating an underdone, eggy puff. But it has no taste. Maybe if I'd been off bread completely for a really long time I would have a different opinion. But this "bread" is not for us.
3 cage-free eggs, separated
1/4 teaspoon cream of tartar
3 Tablespoons dairy-free cream cheese, room
temperature (or regular cream cheese, or sour cream, or whole-milk ricotta
cheese)
1/2 dropper of liquid stevia (or one packet
stevia or 1 teaspoon honey)
dried rosemary (I used dried garlic and rosemary blend)
Preheat oven to 300° and line two cookie sheets
with parchment paper. Separate three eggs.
Mix 3 yolks, cream cheese, and
sweetener together by hand or by mixer until blended well.
Whisk together 3 egg
whites and cream of tartar until stiff peaks form.
Fold yolk mixture into egg
white mixture carefully and spoon onto parchment-lined sheets. Sprinkle
rosemary on top. Bake for 25 minutes or until golden brown. (Watch time
carefully as all ovens and cookie sheets differ).
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