Just made the bread. Omitted the sugar for low carbs. It is amazing. It’s not exactly bread, but with ham and cheese on top, delicious. With syrup (not low carb) the lightest, fluffiest pancake I have ever had. Everything was straight from the fridge so not room temp. I didn’t have trouble mixing it (there were tiny speckles of cream cheese) but I can see how having everything at room temp would make it easier. I read a bunch of the one star reviews. When separating the egg white and egg yolk, do NOT let any egg yolk break and drop into the whites. It will NOT fluff up properly. A note for folding the egg white into the yolk. The goal is to gently mix together and as little as possible. The more you mix it, the less fluffier it will turn out. Also, I did it in 3 parts, so the first portion of egg whites deflate the most from the weight of the yolk mixture. Lastly, I only baked it for 15 minutes resisting the urge to open the oven every minute to see it. Definitely recommend, I see a lot of potential recipes coming from this. I hope my tips help 🙂
3 large eggs, separated
3 tablespoons cream cheese
¼ teaspoon cream of tartar, optional
Pinch of salt
1 teaspoon stevia, optional
Preheat oven to 300°F. Line baking sheet with a silicone mat, parchment paper or lightly greased baking sheet.
Separate eggs into 2 bowls. In first bowl, mix egg yolks with cream cheese until smooth; set aside.
In a separate bowl, whip egg whites with cream of tartar and stevia, if using, on high speed until stiff peaks form.
Gently fold egg yolk mixture into whipped egg whites. Once incorporated, spoon mixture onto parchment lined baking sheet in evenly sized rounds.
Bake 15-20 minutes on the middle rack or until rounds are crisp and become golden brown in color. Monitor carefully to prevent burning.
Cool completely on a wire rack.