Carb Free anyone!?

We all know that going on a low carb diet helps to lose weight fast but really, who wants to give up breads, pasta, cookies?  I know I don't!  But I also know that I need to limit myself.  I am determined to lose 3 babies worth of weight before I turn 30...I don't know I just feel like if I don't do it before 30 it may NEVER come off!  But I have a MAJOR sweet tooth....I love bread too. 

So I have adjusted a few things in my diet so I don't feel SO bad when I need a little extra 'comfort food'.  When I make bread I use White Whole wheat flour.  I am also substituting flax seed for a lot of the fat in my baking.
 I made chocolate chip cookies this weekend with half whole wheat and half non-bleached flour....baby steps!  I also used some of the flax seed for the fat.  They turned out great!!!  I want to 'perfect' them before I give anyone a fool proof recipe but even my husband ate them!!!

What I tried today what called Cloud Bread.  It is a virtually carb free 'bread'.  I have to say I was very sceptical about this but if you need a little bread with your salad or chicken breast this will do it!  IT WILL NOT FILL YOU UP!!  so don't just eat a bunch of this thinking it will make you full.  Eat your Fiber with it!!!  The great thing about this is that it is easy and even my kids like it. 

3 eggs , separated

3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese

1/4 teaspoon cream of tartar

1 (1 g) packet artificial sweetener

Directions:

1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.  {I used cream cheese}
4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. 
   Spray two cookie sheets with Pam or other fat-free cooking spray.
7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonald's hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonald's bun).
9. Remove from the pans and cool on a rack or cutting board.
10. 
    While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
11. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

....Okay, The first batch I made did not come out 'crumbly' but I still thought they tasted fine.  I need to spray my pan a bit better next time!  Also, I don't think these will last long enough to 'change consistancy' in our house....I will have to hide them