Leery, yet hopeful?
that’s a long list of ingredients for something that weighs 11 grams!
We have a bread producer here in the UK who has these, which comes in at 0.8g carbs per slice, very expensive, but I’d love a few loaves to keep in the freezer for those times when only a big dirty sandwich will do!
So, you’ve tried this wonder loaf? And it’s actually TASTY? I’ve tried similar carb count breads here that are incredibly meh. If I decide to dip my toes back into the land of bread, I want it to be totally worth it. As in, OH MY GAWD THAT”S IT! But… do I really want that? Not sure I’d be able to handle it. I am a slippery slope gal. A “little bit of a good thing” is not in my dna. I should probably just back away… slowly…
I don’t trust any kind of bread substitute that I can buy in the store. The flatbread I make with 3 ingredients, eggbeaters, cream cheese, and a sprinkling of shredded parm or other cheese, is better than any I’ve ever tried.
Hi Kyarn, I tried your recipe a couple times. Each time, it tasted too “egg-y” and actually separated into two layers during baking. Bottom layer was the eggs and top was mostly cheese and seasoning. And it stayed very soggy. Am I doing something wrong? (It was 8 eggs/2 cups eggbeaters and 8 oz cream cheese, yes?) The first time, I beat the ingredients by hand, the second time I used a blender. But now, I am wondering… do you add your parm to the ingredients BEFORE blending/baking? I added it on the top.
The photos looks scrumptious. As did mine. But it was soggy. I wondered about adding some almond flour and maybe a tad of baking soda. I dunno. I am stumped.
Was your pan large enough? It’s really important that this stays thin. I use 1 2/3 cups eggbeaters (real whole eggs make it too dense), 8 oz cream cheese, and a sprinkling of shredded parm before baking in a 12" x 17" pan. I bake a 350 for 30 minutes. Hope that helps.