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11.12.2013
In fact, you might have seen one of my most popular recipes for The World’s Best Tasting, Fastest, Healthiest Homemade Protein Bars, which certainly are not low carb.
But there are times when you might not want to ingest starches yet still crave a carb-like experience. Following a low carb plan and eating bread in any form is like being a vegetarian and eating fake burgers and chicken at every meal.
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These easy bread recipes will convince your family that you are a master baker, capable of creating only the best fresh-baked bread.
Place egg yolks and cream cheese into the electric mixer bowl and whip until absolutely smooth.


Remove pans from the oven and use a wide flat spatula to gently lift them to cooling racks.
How can you post a recipe which includes sugar and then give it a name like "no-carb" bread? I'm a bad ass chick who loves mudders, marathons, and all things outdoors--- anything from kayaking and fishing to hiking and archery. Then while the machine is running, add the cream of tartar and sugar and raise speed to high.
They will change in texture and become more bread-like and less crisp if stored overnight in resealable plastic bags.
We named this recipe "No-Carb Cloud Bread" because per serving it came to only 0.7 grams of total carbohydrates. This no-carb bread recipe is absolutely fantastic, and perfect for all of us carb-sensitive folks! Use it as sandwich bread, smear it with Greek yogurt cream cheese, top it with some fresh fruit preserves, or use it however you’d use traditional bread!


Remove egg whites from the bowl to another bowl, but it is not necessary to wash bowl or beaters before the next step. Using an electric mixer, beat the egg whites and cream of tartar together on high speed until the egg whites begin to form stiff white peaks. You can help them pour everything in the mixer, and later they can form the cloud breads into circles. Gently fold in the egg yolk mixture with a spatula, ensuring not to over-mix as it will deflate the batter.
On two prepared baking sheet, drop by large spoonfuls about the size of a bun— this recipe should make exactly 10.
Allow to cool before removing from the baking sheet, and store between wax paper in sealed bags (if you leave it sit out, it’ll get crazy stale!).



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