Cloud Bread with Romano Cheese and Garlic Pepper

I have seen and read about this no carb bread substitute for sometime. I finally decided to give it a try. I did not want a sweet product though and all the recipes used some sort of sweetener for flavor. I made these savory with romano cheese and garlic pepper. So, they came out looking great, They are crisp and slightly brittle when first out of the oven, like a meringue, but flatter. They cooled to a chewy soft bread like texture. They don't taste like bread really but are a great dub for a bun for sandwiches or even a burger. You can't split them, you use them as a single slice or bun. They toast well just watch them, they can burn. They hold up to a little pizza. They also freeze well, but are best toasted after freezing. They can also be folded sort of like a little soft taco and filled. The options for seasoning are endless.
Cloud Bread with Romano Cheese and Garlic Pepper
I have seen and read about this no carb bread substitute for sometime. I finally decided to give it a try. I did not want a sweet product though and all the recipes used some sort of sweetener for flavor. I made these savory with romano cheese and garlic pepper. So, they came out looking great, They are crisp and slightly brittle when first out of the oven, like a meringue, but flatter. They cooled to a chewy soft bread like texture. They don't taste like bread really but are a great dub for a bun for sandwiches or even a burger. You can't split them, you use them as a single slice or bun. They toast well just watch them, they can burn. They hold up to a little pizza. They also freeze well, but are best toasted after freezing. They can also be folded sort of like a little soft taco and filled. The options for seasoning are endless.
Cooking Instructions
- 1
Preheat oven to 300. Line a baking sheet with parchment paper
- 2
Seperate eggs, whites in one bowl, iolks in another
- 3
Beat egg yolks, cream cheese, the 1 tablespoon romano cheese and garlic pepper until smooth
- 4
Beat eggwhites and baking powder with clean dry beayers until they form stiff peaks
- 5
Fold egg yolk mixture into white mixture
- 6
Drop by scoop about 10 mounds on prepared pan. Sprinkle tops with some romano cheese. Bake 28 to 35 minutes until light golden and slightly puffed
- 7
- 8
Just out of the oven
- 9
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