The Best No-Carb Cloud Bread with Only 4 Ingredients

Ridiculous Amount of Ingredients:

• 3 eggs, separated
• 3 Tablespoons cream cheese
• ¼ teaspoon baking powder (or cream of tartar)

• These ingredients are optional and highly recommended: 1 TBS Brown Sugar (or honey, or your favorite natural sweetener) I like to use Coconut Palm Sugar because it is low glycemic and adds a subtle sweetness to my baking and is perfect for coffee or tea) Also optional are salt, garlic powder, rosemary and other fave spices/herbs

Directions

• Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
• Separate the eggs, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
• In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks. It should look something like this:(Update 1) Please read carefully, because I received a handful of comments that the “breads” didn’t come out right from the first try. As you read through directions, you need to remember that the KEY to success to this recipe is you need to fluff up your egg whites to stiff peaks. It takes about 5 minutes using electric hand mixer. The one that I use is Hamilton Beach . If you look at different options try to get the one that looks like an iron. It has a storage compartment that serves as a storage for mixer’s tools and a stand.

Slowly fold the egg yolk mixture into the egg whites and mix carefully and slowly – you don’t want to break the fluffiness of the egg whites and the overall mixture too much. 

Do the following as quickly as possible or the mixture may start melting: Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle w/ rosemary and your favorite spices and put it in the oven.

Bake for 17-20 minutes on the middle rack. Then broil (cook the top) for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn

Calories 38.5 per bread, Total Fat 2.9 g, Total Carbohydrate 1.0 g, Dietary Fiber 0.0 g Sugars 0.8 g Protein 2.2 g

Vitamin A 3.0 % Vitamin B-12 2.7 % Vitamin B-6 1.3 % Vitamin C 0.0 % Vitamin D 3.0 % Vitamin E 0.2 % Calcium 3.7 % Copper 0.1 % Folate 1.9 % Iron 1.8 % Magnesium 0.1 % Manganese 0.1 % Niacin 0.0 % Pantothenic Acid 0.1 %

Phosphorus 4.5 % Riboflavin 3.5 % Selenium 0.2 % Thiamin 0.0 % Zinc 1.4 %

• Remove from the oven and let cool and enjoy!

Cloud Buns

How to Make Cloud Buns Whether you call them Oopsie Rolls, Cloud Bread or Cloud Buns. 

They can be made using only 3 ingredients so they're perfect for our purposes.

We recommend making a batch the night before or on Sunday to have for the week. This recipe makes 10-12 Cloud Buns. 

Store them in an airtight container in the refrigerator with some parchment paper in between each bun for up to a week. You can also freeze them in a single layer on a baking sheet, then transfer into a large Ziploc bag and store for up to 2 months.

Nutrition per Cloud Bun 50 calories 4 grams of fat 2.5 grams of protein 0.7 grams of carbs

Ingredients 3 large eggs 3 oz. cream cheese, cubed 1/8 tsp. cream of tartar instructions.

Preheat the oven to 300°F. Separate the eggs into two mixing bowls.

 

Beat the egg whites with an electric hand mixer until foamy. 

Add cream of tartar and beat until opaque and shiny. 

Beat the cream cheese and egg yolks until well combined. 

Fold the egg whites into the egg yolk mixture gently. 

Bake on a parchment paper lined baking sheet for 30 minutes.

0 Carb Wraps

Almost Zero Carb Low Carb Wraps

These amazing low carb, wraps have trace carbs per each and 1 net carb for two. They are gluten-free, and require no specialty ingredients. The Perfect ketogenic wrap!

Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 12
Calories 124 kcal

Author lowcarbmaven.com

Ingredients
4 ounces plain pork rinds, crushed (113 g)
1/8 teaspoon baking soda
1/4 teaspoon salt optional
4 ounces cream cheese, softened (113 g)
6 large eggs*** see note
3/4 cup water (117.44 ml/ 170 g)

Instructions
Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes.

Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder.

Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt.

In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth.

Add the water and mix until thoroughly combined. Let the batter sit for 5 minutes.
Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel.

Using a 1/4 cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. Make it as thin as possible. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake.

Recipe Notes
Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily.

**** I'm often asked how these wraps taste. I use plain pork rinds and think these wraps are very neutral in taste.


***If this recipe is too eggy for you the first time you make it, try using 3 whole eggs, 3 egg whites and 3 tablespoons of oil.


No, this recipe can not be made without the pork rinds. That's like making a bread recipe and then removing the flour. Try these alternative wraps, zucchini tortillas, and this savory crepe recipe.

Nutrition Facts
Almost Zero Carb Low Carb Wraps
Amount Per Serving
Calories 124 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Monounsaturated Fat 2g
Cholesterol 116mg 39%
Sodium 121mg 5%
Potassium 45mg 1%
Protein 10g 20%
Vitamin A 5%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Liver Health Smothie

How to prepare smoothie:

1)         Blend chopped banana with one cup of Greek yogurt, two tablespoons peanut butter, crushed ginger root, and one teaspoon of dandelion root.

2)         Serve it immediately.

3)         Incorporate into your diet one-to-two times a day.

Chicken Madeira

Chicken Madeira Recipe (Cheesecake Factory Copycat)

Prep time: 15 mins

 

Cook time: 45 mins

 

Total time: 1 hour

Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy/Medium

Cost To Make: $20-$25

Serving: 4 as a main course

Ingredients

• 1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even ¼" thickness
• 1 lb asparagus, blanched*
• Salt and Pepper
• 4 Tbsp Butter, divided
• 2 Tbsp Olive Oil, divided
• 16 oz button mushrooms, thickly sliced
• 1 small or ½ medium yellow onion, finely diced
• 2 large garlic cloves, minced
• 2 Tbsp fresh parsley, finely chopped, plus to garnish
• 1½ cups Madeira Wine (sweet white wine)*
• 1½ cups beef stock or broth
• ½ cup whipping Cream (heavy or regular)
• Salt and Pepper to taste
• 1 cup mozzarella cheese, shredded

Instructions

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with ¼ tsp salt and ¼ tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than ¼" thick. Season chicken all over with ½ tsp salt and ¼ tsp black pepper. Place same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
4. In the same pan, add 1½ cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1½ cups beef broth and boil until ⅔ cup liquid remains or about ¼ of it's original volume (10 min). Reduce heat to medium, add ½ cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Pan Seared Restaurant Style Ribeye

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.

Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes.

Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt.
Grind on black pepper.
          
Immediately place the steak in the middle of the hot, dry skillet.

Cook 30 seconds without moving.

Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.

Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
          
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes.

Serve whole or slice thin and fan onto plate.

Recipe courtesy of Alton Brown

Blackberry Margarita Smash

Ingredients

• 1 1/2oz Tequila
• 1/2oz Triple sec
• 1/2oz Cointreau
• 2 Tbsp. Blackberry simple syrup
• 1 cup Blackberries - pureed
• 1 cup sugar ( 1/4 cup for berries puree and rest for the syrup )
• 1 cup Sweet and Sour mix
• Simple syrup
• Margarita Salt
• Ice
• 1 Lime for garnish

Instructions

1. In a blender add 1/4 cup of fresh blackberries, and 1/4 cup of sugar puree until its all blended - set to the side
2. In a small pot make the blackberry simple syrup:
3. Add 3/4 cup of blackberries and 3/4 cup of sugar and 1 cup of water bring to a boil, simmer for 10 minutes
4. Use a potato masher, smash the berries
5. Allow to cool to for 10 minutes
6. Pour through a strainer in to a bowl
7. Store in a sealed container in the refrigerator until ready to use
8. Cocktail:
9. In a shaker add the liquors, blackberry simple syrup, and sweet and sour mix shake to combine - set to the side
10. Use an appetizer plate and pour 1 tbsp. of simple syrup on it
11. Dip your glassware in the simple syrup and then into the margarita salt
12. Add ice to 3/4 of the way full
13. Now pour your liquor mix into the glass
14. Top with pureed blackberries and lightly star
15. Garnish with a lime wheel
16. ENJOY!