Cheesy Onion Cloud Bread (Low Carb)

Lately, I've seen this recipe for "cloud bread" floating around on the web as a bread replacement for sandwiches. It sounded interesting. So I gave it a try. And guess what?

I didn't like it.

But I liked the idea of it. So I didn't give up. 

What I didn't like about it was that it's a bit flavorless. I like bold flavors, personally. So I played around with it a bit, adding some flavor. And I was so happy with the result! Delicious!!!

Baked cheese and onion? Yeah, baby!

Cheesy Onion Cloud Bread: (LOW CARB)

For 2 sandwiches

3 eggs, separated 

1 packet stevia

3 TBL cream cheese, softened

1/4 tsp cream of tartar

2 tsp garlic powder

4 dashes sea salt

1 very thin slice of a red onion, slightly chopped

1/2 cup shredded mozzarella cheese

Preheat the oven to 300 degrees.

In one bowl, beat the egg whites and cream of tartar until stiff peaks form.

In another bowl, mix the egg yolks, cream cheese and stevia. Fold the egg whites gently into the yolk mix, being careful not break it down.

On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds. 

Sprinkle a dash of sea salt on each round and 1/2 tsp garlic powder on each round. On two of the rounds (the tops), sprinkle half the onion and 1/4 cup of mozzarella on each. 

Bake on middle rack for 30-35 minutes, or until they're golden brown. 

For 2 pieces (one sandwich): 214 calories, 16.25 g fat, 4.5 g carbohydrates, 11.75 g protein

I will share the sandwich that is in this picture soon!! It's scrumptious!!!! 

Corn Muffins (Low Carb/Low Fat)

I've never had a first attempt turn out good. I had my doubts on my first attempt of these corn muffins. All the while putting it together, I was thinking "These aren't going to be sweet enough...This batter is too thin, they're not going to work...I'm going to have to try this a few more times before I get it."

Then, I pulled them from the oven, popped one out, and took a bite.

Heavenly.

 They're moist, not too crumbly, and perfectly sweet that I don't feel like I need to put any honey on them. I don't even feel the need to put any butter on them. I like them just the way they are.

 

Corn Muffins: (LOW CARB/LOW FAT)
makes 12 muffins

1/3 cup yellow corn meal
1/3 cup almond meal/flour
1/4 cup all purpose flour
3 TBL Splenda brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup skim milk
1/2 TBL lemon juice
1 egg
1/3 cup vegetable oil

In a small bowl, add the milk and the lemon juice. Set aside.
In a large bowl, add the corn meal, almond meal, flour, brown sugar, baking soda and salt. Whisk it together, breaking up all the clumps.
In a separate bowl, beat the egg and oil together with a whisk. Add the milk/lemon juice mixture and stir together. Add the wet ingredients into the dry ingredients and stir until everything is moist, but don't over-mix.
In a sprayed and floured (use baking spray) muffin tin, pour in a scant 1/4 cup of batter into the cups so it is only about halfway full.
Bake at 325 degrees F for 15-18 minutes or until a toothpick put into the center comes out clean.

For 1 muffin: 109 calories, 7.5g fat, 8.5g carbs, 2g protein