By Denise Swogetinsky

Special to The Messenger

We all have a craving for bread. When on a low carb diet, this can be bad. Most breads are full on carbs. However, we can get that bread we love, if we plan and use moderation

Cloud Bread

 3 eggs, separated

3 tablespoons cream cheese, softened

1 teaspoon sugar

1/4 teaspoon cream of tartar



Preheat oven to 300 degrees F. Coat 2 baking sheets with cooking spray.In a small bowl, mix egg yolks, cream cheese, and sugar until smooth.In a medium bowl, combine cream of tartar with egg whites; beat with an electric mixer on high speed until fluffy and stiff peaks form. Gently fold egg yolk mixture into egg white mixture until well combined. Spoon mixture into 10 even rounds on baking sheets.Bake 25 to 30 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.For firmer bread, allow it to sit overnight. (Great for sandwiches, hamburgers, etc.) 



Easy English Muffin

2 tablespoons almond flour plus extra for sprinkling

1/2 teaspoon baking powder

2 tablespoons canned pure pumpkin

1 tablespoon fat-free milk

1 egg

1/8 teaspoon ground cinnamon



Coat a 3-inch-wide microwaveable bowl with cooking spray.In a small bowl, combine almond flour and baking powder. Add pumpkin, milk, and egg; mix well. Stir in cinnamon. Pour mixture into prepared bowl.Microwave 2 to 3 minutes, or until dry in center. Remove from bowl and sprinkle one side with extra almond flour. Let cool.Slice muffin in half and toast to desired doneness.



Cheese Biscuits

1/2 cup almond flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

3/4 cup reduced fat shredded sharp Cheddar cheese

2 scallions, thinly sliced

2 tablespoons unsalted butter, melted

1 large egg, lightly beaten



Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.In a medium bowl, mix together the flours, baking soda, garlic powder, salt, and cayenne pepper. Fold in the cheese, scallions, butter, and egg, mixing well until the mixture comes together into a dough.Use your hands to lightly knead the dough just once or twice, then divided it into 6 equal parts. Shape each part into a ball, place on prepared baking sheet, and gently flatten slightly with your hand.Bake 20 minutes, or until puffed and golden. Serve warm.



Cauliflower 
Flatbread

 1 large cauliflower, cut into chunks

2 cups (8-ounce) fat-free, shredded, mozzarella cheese, divided

2 eggs, lightly beaten

2 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1/8 teaspoon salt 

1/8 teaspoon black pepper

1 1/2 tablespoons pesto sauce

 

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.Place cauliflower in a microwaveable bowl, cover, and microwave 5 minutes, or until soft; let cool slightly.Place cauliflower in a food processor or blender and process until it reaches the consistency of mashed potatoes.In a bowl, combine cauliflower, 1 cup cheese, the eggs, garlic, onion powder, Italian seasoning, salt, and pepper until well mixed. Spread mixture in a 1/2-inch-thick layer on baking sheet. Top with remaining cheese and drizzle with pesto sauce.Bake 20 to 25 minutes, or until golden. Cut into 4 pieces and serve immediately.