I don’t normally go for low carb recipes, but I do go for healthy. As I mentioned in my spaghetti squash with chicken meatballs post, I have a friend on a low carb diet.
She of course misses bread, as everyone does, so after doing some research I starting reading about cloud bread. All of the recipes I saw used artificial sweeteners as they have no carbs, but I don’t like to cook with anything artificial so I use agave instead and they are still very low in carbs.
The cloud bread is light and fluffy from whipping eggs whites, then carefully folding in the egg yolks and cottage cheese. What you are left with are light fluffy discs that could really be used in place of buns for a sandwich and I think would be perfectly satisfying.
I don’t normally do a nutrition breakdown for my recipes, but had to in this case and since this recipe is only 4 ingredients, it wasn’t that difficult. With only 1.1 grams of carbs per serving, I would say that’s pretty good.
Per serving (8 servings in this recipe)
38 calories; 1.1 grams carbohydrates; 2 grams protein; 2 grams total fat; .1 grams fiber; 1 grams sugar; 26 grams sodium
Ingredients (makes 8 large rounds) print
- 3 large eggs, room temperature, whites and yolks separated
- 1/4 teaspoon cream of tartar
- 3 tablespoons cottage cheese, 4 % milk fat, small curds
- 1 teaspoon agave nectar
- Preheat oven to 300 degrees.
- Take 2 baking sheets and spray them with non stick spray, set aside.
- In a medium mixing bowl add the egg whites and cream of tartar. With a hand mixer (makes sure beaters are clean) mix until fluffy and have peaks. Set aside.
- In a small mixing bowl, using a hand mixer, mix the cottage cheese, the egg yolks and the agave until smooth.
- Add 1/3 of the egg yolk mixture into the egg whites. Add the mixture on the side, then carefully fold in the yolks so you don’t deflate the egg whites. Do this 2 more times.
- Spoon the mixture onto the baking sheets, about 2 1/2 inches in diameter.
- Bake in the middle of the oven for about 30 minutes or until golden brown, keep an eye on them.
- Remove from the oven and loosen them slightly with a spatula and allow to cool for about 10 minutes.
- Transfer to a cooling rack and allow to cool completely.
Upside down, right side up, this turned into one delicious cake. It is surprisingly not as sweet as it looks and if you’re like me, I do not like overly sweet cakes, even the caramel is not too sweet. It is just sweet enough with a hint of salt and the toasted ground almonds in the cake batter add that extra nutty texture.
I would say the most time consuming part of this recipe is segmenting the oranges. If you have never done it before, it is easy and you will have the hang of it quickly, just keep those fingers out of the way. When you are done segmenting, don’t forget to squeeze what’s left the oranges to get the juice out, making for a refreshing drink for the cook.
Taking the time to arrange the fruit in a pretty pattern really makes for a nice presentation at the end and you’ll be very pleased with yourself that you did.
Ingredients (8-10 servings) metric conversion print recipe
For the caramel
- 2/3 cup of fine bakers sugar
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon salted butter
For the cake
- 4 to 5 oranges
- 1/2 cup of almonds (whole or sliced)
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 stick salted butter, room temperature
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon orange zest
- 1/2 cup sour cream
For the caramel
- In a medium saucepan over medium heat, add the sugar, water and salt.
- Stir until the sugar dissolves.
- Cook until the mixture turns amber, about 10 minutes.
- Remove from the heat and whisk in the butter (it will bubble).
- Pour into a 9 inch round baking dish in an even layer.
- Set aside.
For the cake
- Preheat oven to 350 degrees F.
- With a small knife, cut the top and the bottom off the oranges and with the orange cut side down.
- Following the curve of the orange, from top to bottom start slicing away the rind, and the pithe until it they are completely peeled.
- Holding the orange in one hand, cut out orange segments by cutting either side of the white membranes.
- Work your way around until the whole orange is segmented.
- Set the segments aside.
- Spread the almonds on a baking sheet roast in the oven for 10 minutes, keep an eye on them.
- Set aside to cool.
- Once they are cool, add to a food processor and process until fine.
- Transfer to a medium bowl and add the flour, baking powder, baking soda and kosher salt. Mix to combine.
- In a large bowl, beat the butter and sugar with a mixer on medium high speed until fluffy, about 5 minutes.
- Beat in the eggs, one at a time.
- Beat in the orange zest.
- Reduce the mixer to low speed then add the flour mixture in 3 batches, alternating with the sour cream, ending with flour mixture until smooth.
- Arrange the orange segments on top of the caramel in concentric circles in the cake pan.
- Spread the batter over the orange segments and smooth.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- If you find the cake is browning too quickly, you can tent it will foil.
- Transfer to a rack and cool for a few minutes.
- Run a knife around the edge of the cake and turn out onto a platter.
- Allow to cool completely.