Low carb gluten free rosemary oopsie bread
Author: 
Recipe type: Low carb baking
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
 
Ingredients
  • 3 eggs
  • 1 pinch salt
  • Pinch of cream of tartar
  • ½ cup (4 ounces) cream cheese (do not soften)
  • 1 tablespoon psyllium husks powder (optional)
  • ½ teaspoon baking powder
  • 1 tablespoon rosemary for sprinkling on top (optional)
Preparation
  1. Preheat oven to 300 degrees F (150 C). Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
  2. Using a hand held or standing electric mixer, beat the egg whites together with the cream of tartar and salt until very stiff. The egg whites should not move when you turn the bowl over.
  3. In the second bowl, use the mixer to combine the egg yolks and the cream cheese well. It will look curdy in the beginning; keep mixing it until the egg and cream cheese combine together. Add the psyllium husks and baking powder, (the psyllium husks it make it more bread-like) and continue mixing until the cheese doesn’t look curdy.
  4. Gently fold the egg whites into the egg yolk mixture a portion at a time. Try to keep the air in the egg whites by not over-mixing it. Spray a cookie sheet with a non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Sprinkle rosemary on top, if using.
  5. Bake in the middle of the oven for about 25 minutes, until they turn golden. When it’s done baking allow the bread to cool completely without covering it. This bread can be kept frozen. Just place it in the toaster oven to reheat before eating.
  6. Note: The length of time for baking mentioned here is based on higher elevation baking needs. Please adjust your baking time depending on where your altitude.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/low-carb-gluten-free-rosemary-oopsie-bread/