Bread 

Bread is a funny thing. It is one of the very few foods that I know does not agree with me that I still crave regularly, I try my very best to avoid it, but some meals just feel incomplete without it.  Burgers are one of those meals. I love a salad bun, but sometimes I want a burger bun.  

Time to experiment

I’ve experimented with different recipes and gluten-free, grain-free flours but never felt satisfied with the end result. Until now.  These little ‘bread’ rounds are made from egg and cream cheese, they are amazing. Don’t get me wrong they are not ‘like’ bread, they are nothing like bread, they are better than bread.

It’s bread Jim but not as we know it

Sorry, my geek was showing again. Now with the Star Trek reference out of the way lets get back to the bread.  They might look like a squished meringue, but I can assure you they are not. They can stand up to a burger and make a great sandwich option. They don’t break apart when you pick them up or crumble while you eat them. The structural integrity of these little bread rounds is impressive. They have stood up to melted cheese, sauerkraut and even sliced tomatoes.  If you are looking for an easy replacement for a slice of bread, give these bad boys a go.

Quick bread recipe

Ingredients

• 3 eggs, separated
• 3 Tbsp. cream cheese
• ¼ tsp. cream of tartar
• 1 tbsp. garlic powder

Quick bread

• Servings: 12
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Rating: ★★★★★
• Print

This keto friendly bread is easy to make and a great alternative for traditional bread

Credit: Cath @ easycleaneats

Ingredients

• 3 eggs, separated
• 3 tbsp. cream cheese
• 1/4 tsp. cream of tartar
• 1 tbsp. garlic powder

Directions

1. Preheat the oven to 150 degrees C 300 degrees F
2. Separate the eggs; there must be no yolk in the white.
3. In a bowl, whisk together the egg yolks, cream cheese and garlic powder until smooth.
4. In another bowl whisk, together the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.
5. Take one tablespoon of the egg whites and mix it into the egg yolk mix.
6. Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
7. Line a baking tray with baking paper
8. Spoon the mixture into 12 even disks.
9. Bake for 20 minutes in the middle of the oven.
10. Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.
11. Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
12. This bread will keep in an airtight container in the fridge for 7 days.

Nutrition

Per Serving: 58 calories; 2 g fat; 6 g carbohydrates; 3 g protein

Equipment

• Fork
• Spatula
• Whisk
• 2 bowls
• Baking tray
• Baking paper
• Cookie cutter for discs
• Cooling racks
• Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.