Very Low Carb Bread Recipe
Bread doesn’t have to be high carb. In fact, this light chewy bread is virtually carb-free and offers not only a pleasant taste but also a chewy texture that will mean you don’t miss regular bread at all – ever!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 1x
- Category: Bread
Ingredients
Scale
- 3 eggs
- 3 tablespoons softened full-fat cream cheese
- ½ packet artificial sweetener (Sweet ‘n Low, Splenda etc)
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Separate the eggs.
- Add the cream cheese and sweetener to the yolks.
- Whip the egg whites with the cream of tartar until you get very stiff peaks.
- Fold the egg yolk mixture into the egg white mixture using a spatula, taking care not to break the mixture down too much.
- Now spoon the mixture on to a greased cookie sheet, making 8 or 9 circles, each of which is 4 inches wide by ¾-inch high (10cm wide by 2cm high).
- Bake for half an hour or until lightly browned.
- Let them cool on a rack then transfer to a Ziploc bag or covered container and refrigerate for 24 hours or until crumbly and more bread-like.
Nutrition
- Serving Size: 1 piece
- Carbohydrates: 0.3 (if that)
Find it online: https://victoriahaneveer.com/very-low-carb-bread-recipe/