it looks like angel food cake consistency to me, I would add natural (sugar free) sweetener to the mix to sweeten & add cut up strawberries & whipped cream on top!
I thought the same thing. My husband loves angel food cake and I was thinking maybe I can add sweetener and he’d have a low carb dessert. Has anyone tried it sweetened
@annygraftrnreed9126 does it have the consistency of bread? So slices up would it do the trick if making a sandwich? What about fresh out of the oven with butter? I mean those of us living the keto life are used to "making do" so I'm just curious if it's worth making it if I want to have a sandwich? Thanks so much!!
@@mmarex1622 yes sorta… lol. Taste is pretty close but texture is more like angel food and is a bit moist if under baked and like styrofoam if overbaked. So you need to play around a little with it based on your oven temperature. Mine turned out best baked 25 minutes, turn oven off but leave it in 20 -30 more minutes in the oven
You won't believe this, Annie, but you actually sold me on this! These are things I pretty much always have (well, I don't do "keto" cottage cheese - just 4% Daisy) in my kitchen so if I want bread and I'm out of ingredients for others, I'm going to give it a try. But I'm not a bread person. I mostly just miss it as a vehicle for delivery of protein and fat. While I love skipping bread most of the time, sometimes you just want "bread" and, for me, it doesn't even really have to be that much like bread. I bet if you made some of that water warm and added a little yeast to it and let it bloom before adding it in, you'd like it better. Or maybe not! 😂 I'm actually going to try it!
I use Greek yogurt, powdered egg whites, liquid egg whites, a dash of sea salt, a tablespoon of allulose and a tablespoon of ACV for a little bready flavor for my weekly bread loaf. Whip up liquid egg whites (with or without cream of tartar) until stiff. Add the rest, whip up again and place in greased loaf pan. Bake for 40-45 min in oven at 350°. Leave in oven for additional 15-20 minutes with oven off. Cool completely before slicing. Lasts a week in fridge or much longer in freezer.
@@Lucinda_Jackson Yes, I also follow Maria's recipe, I just leave out the gelatin, but added in ACV and yogurt. I'm sure sour cream would work too! I'll try that next to see if it changes the flavor, maybe sourdough 🤔 I love her recipe, it's so versatile!
@@alwaysright5901 She has a few different recipes. They're all good. Maria and Annie are two of my most favorite keto recipe writers and the only two in my favorites so I can just whip to their websites!
Try indigo nilli’s perfect bun recipe. You add several ingredients into it and it is the softest best tasting keto bread closest to the real thing. You add yeast, nutritional yeast, arrow root powder, gelatin, egg yolk powder and coconut cream powder (I’m dairy free so I already had that one) it is wonderful.
@@KetoFocusyes, yeast is not necessary it’s just if you want it. I make it all the time but I make buns for sandwiches and burgers. I’m dairy free too. Just keep them in the refrigerator. Best keto bread ever. Recipe on her blog.
for those wondering about just using actual egg whites, the egg white powder to water ratio is not the same as in whole egg whites so it doesn’t work the same. In order to use whole egg whites you have to dehydrate them by roughly half the weight first. It’s hard to calculate with this recipe because she used volume instead of weight, but say the 1 cup of powder is 100g and 1 cup of water is 250g, combined that is 350g so you would need to double it to 700g of egg whites (roughly 20 eggs) and then dehydrate it until it weighs 350g then whip that
I love people denouncing all the "two ingredient" crap, some is good, but most is bad; this is a great example of a bad one. Look how it deflated literally a minute after you took it out of the pan. In a couple hours, it's gonna be a log. At that point, what do you do with it? The only way i can think of using it, is in a low carb sandwich. But at that point, just use lettuce or some low carb bread. It exists people.
I hope this works. I am so sick of my keto bread just tasting like eggs. I do not like the taste of eggs so my bread tasting like it is gross and it's also incredibly dry. I'm going to try this since you said it doesn't have a taste.
This has to be absolutely tasteless, obviously. What is so hard about adding more ingredients eg FLOUR, SALT? It looks and sounds, and no doubt tastes, like polystyrene, not surprisingly!
Plus. Its 3 ingredients. Is water NOT an ingredient? Is cottage cheese NOT an ingredient? Is powdered egg whites NOT an ingredient? Which one is a non-ingredient?
True!! When people say ‘X number of ingredients’, you never count water because it’s assumed everyone has water. It’s like if you were making steamed broccoli. Your ingredient is just broccoli. It’s assumed you will add water in the pot in order to cook the broccoli. 🤷♀️ That’s just how it is in recipe development land. I don’t know, it’s weird and technically you are right but I also hear that’s wrong so let’s meet in the middle and say it’s 2.5 ingredients 😂
Rather than comment before trying it, I did make it and sadly, it was no good. I felt like I was eating a sponge and I did add Truvia powdered sugar to it too. A waste of good cottage cheese!
this is ideal for some of us who need something quick and easy for health/mobility reasons. as long as it can be toasted and has some degree of crunch . . . i'll let the sammie ingredients provide the flavor and the bread can just be a container to hold everything together. thanks for the vid.
How about skipping the egg white powder and just adding whipped egg whites? Would that make a difference? I wonder 🤔 if it'd come out more like cloud bread then.
the egg white powder to water ratio is not the same as in whole egg whites so it doesn’t work the same. In order to use whole egg whites you have to dehydrate them by roughly half the weight first. It’s hard to calculate with this recipe because she used volume instead of weight, but say the 1 cup of powder is 100g and 1 cup of water is 250g, combined that is 350g so you would need to double it to 700g of egg whites (roughly 20 eggs) and then dehydrate it until it weighs 350g then whip that.
Glad she enjoys it. I just find my keto bread recipes, especially my 90 second bread (also wheat and yeast free) tastes a lot better plus the texture is more like regular bread.
Why "sorry"...? Like "I can eat yeast and wheat and regular bread tastes like heaven. It's like a blessing, sorry your daughter doesn't get it"... What's wrong with you? She didn't go against your daughter, just said she doesn't like it. And she has the right - there are way better alternatives but you are too dramatic to open for other people's ideas.
Egg white powder is very expensive and you end up with bread that has no flavor and has the texture of a magic eraser. Hard pass! But thanks for taking one for the team. 😊
It’s true, I make egg white powder bread everyday and it literally feels like a Magic Eraser😅but I flavor mine and make pizza .. I guess it better than nothing 🤦🏼♀️😫
@@carnicavegirl7214 I will say that there are keto folks who have worked very hard and added a ton more ingredients to make the egg white bread more palatable. I admire them for that, for me though, the end doesn't justify the means.
@@conniereeves2711 ya I wish I could add stuff but I’m too unhealthy, that other crap puts me in a flare .. I gotta stick with just that unfortunately .. sucks
hmmm ❤... looks good but wondering if it had some seasoning added to it ... I will give it a try but maybe use like butter flavoring or rosemary .Good time to experiment. Looks like bread now lets make it taste good!!! 😂
My Dad has trouble with dry mouth and low saliva, even since his childhood, and he's 92 now. That issue is real. Especially if you have a smashed phrenic nerve in your upper spine. That baby controls your swallowing and breathing. I know, because mine is dangerously compromised. This might be a great recipe for you for dipping in brothes or jello-soaked (your own flavorings and low carb sweeteners, like they do angel food cake in jello for Trifle (dessert). Or, maybe do French toast and cover it in what you need.
@@carnicavegirl7214 I found better success when I squeezed the moisture out of the cottage cheese before blending and I had to constantly take it out of the freezer so it didn’t overfreeze. Basically it was so much work, better off eating the real thing haha
The trend is its easy to make and has no carbs. Aka cheep, easy, edible. And you can use it for breakfast toast, sandwich, bready-pudding for substantially less effort
I honeslty dont understand the people that make a big deal about water being an ingredient. Like, while we're at it why dont we count the amount of electricity needed to make the bread.
😂😂 Agreed!! I just want to tell them that I’m sorry they have to spend the extra 20 seconds going to the sink to measure out some water. I didn’t realize that was going to be a deal breaker for them. 😂
Technically, you've got right-brainers, middle-brainers, and then there are our fun little bewildered left-brainers...I was once married to a dear one, bless 'is li'l heart. I guess if you're writing a book, you'd have to say water, but it is so much easier to remember how simple this is if I know I am only shopping for two food ingredients. I already know I'm gonna have water in the house, and salt, or whatever else I might be creative with. Are they really gonna be restless with OCD about this? If so, I guess you could rename the recipe description for them, saying, "only two grocery ingredients needed". OCD can actually be pretty adrenal-draining...but if one doesn't want to die of Addison's disease, they'll get enough therapy to save them from death-by-splitting hairs. It affects everyone around them more than they know. I married and left my first husband twice. I just "couldn't" with the expecting I walk on eggshells. Now I'm the one with adrenal fatigue looking at Addison's. Well, now the world knows how relentless little pokes can feel to others. Can we just give a blurt-burp a muzzle? Oh my crap, look at this girl go--it's contagious! 😂😂
I have made this many times with different recipes.. to me tastes to much of eggs (which I'm not fond of) and it has the consistency of wet memory foam
That isn't how you make it. I think you wanna add egg yokes as well. I would use actual eggs not powder, no need for powder really with this recipe. The egg whites need to be stiff peaks till they won't fall out. You use a little cream of tartar in with the whites & then mix up with the yokes & cream cheese that you've previously blended, folding gently. After that, you spread them out flat, not like a loaf but on a baking tray👍 Also ps, why are you using low fat? And it's CREAM cheese not COTTAGE cheese! 👍 it's actually called cloud bread ☁️ 🍞
Suspiciously similar to Maria Emmerich's "Protein Sparing Modified Fast" bread. I would imagine the taste and texture would be a lot like packing peanuts.
Yes! It is!! A few months ago there was the 2 ingredient Greek yogurt bread floating around that was very similar. I’m just not a fan of the egg white bread. The texture is a no for me.
I need to try that next. I tried cottage cheese pudding but didn't really like it. Too tangy for me, but I probably did something wrong. Which recipe did you use for the ice cream?
@KetoFocus I loosely followed The Keto Twins' recipe, so mine was blended cottage cheese, frozen strawberries, 2 dashes vanilla extract, 2 tbsp allulose. Froze overnight, thawed a bit today and it's amazing. Cottage cheese was lactose free 😀
I actually liked the flavor of the crust and wished the whole thing tasted like that. I think it needs something. I was hoping someone here would have a solution! 😝
its just Meringue lol keto deit is not healthy for long term anyway, leads to hair loss and liver / liver fat issue (if you intake that much of oil)the truth is our body actually need carb, just need healthy ones and not over intake.
