This recipe is my adaption of a KETO Cloud Bread recipe. It’s still made using eggs and cheese but I’ve added in almond flour and changed the cooking temperatures. I’m also using 6 eggs instead of 3 since the whites beat up better that way in my mixer.
The buns have good texture and hold up well with a variety of sandwich fillings, including even a hamburger. They will be great at a cook-out.
Makes about 20 bun halves.
Pre-heat the oven to 350 degrees.
Line two or more large cookie sheets with parchment paper.
6 Large eggs- room temperature
6TBL of 4% fat cottage cheese
6TBL almond flour
1/4 tsp Cream of Tartar
1tsp sea salt
Separate the yolks from the egg whites. Break each egg over a container that does not contain the egg whites or yolks. No yolk can be allowed in the egg whites. Drop the egg white into the container, then into the mixing bowl.
Place the egg yolks into a blender along with the cottage cheese, salt and the almond flour. Blend until very smooth. Pour into a mixing bowl.
Place egg whites into a mixer bowl. If the eggs are cold, place the bowl of egg whites over another bowl or pan of hot water. Cover with a dish towel and let sit until the egg whites feel lukewarm to the touch. This took about 15 minutes in my kitchen.
When ready to beat the egg whites, add the 1/4 tsp of cream of tartar.
Beat the egg whites with the wire whisk of your mixer until they are stiff. They should form stiff peaks when a spoon is pulled through them.
Add the beaten egg whites to the egg yolk mixture. Gently, fold the egg whites into the yolk mixture using a grease free spatula. The egg whites need to be incorporated into the yolk mixture without breaking down the air bubbles.
Egg whites completely folded into the egg yolks.
Place large spoonfuls of batter onto the parchment lined cookie sheets.
Place the pans into the pre-heated oven. Set the timer for 20 minutes. Do not open the oven door when the timer goes off.
Reset the oven temperature to 300 degrees and cook for another 10 minutes. Check the buns. They should be puffy and dry to the touch.
Remove the buns to a cooling rack. These are good as soon as they are baked and cooled.
They keep wonderfully in a plastic storage bag.
I’m going to try making them as hot dog buns. I’ll just elongate the batter onto the cookie sheet.
EGG, BACON AND ASPARAGUS SALAD
The filling in the photo is egg salad made with steamed and chopped asparagus and crumbled bacon.
1 large boiled egg
2 medium steamed spears of asparagus
One crispy slice of bacon ( We like Stone Cross Farms which is raised locally)
Mash egg and chop up asparagus. Crumble bacon into mixture.
Add real mayonnaise and Dijon mustard to taste.
Place between two bun halves and ENJOY!
Cooking from the Heart in Nonesuch,
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