P3 Soft Flatbread



This is one of those recipes that is kind of magical. It's a weird mix of ingredients that you'd never expect to turn out like it does. Well, at least I didn't. These are GREAT! Perfect as buns for a burger, bread for a sandwich, etc. Plus you can add whatever spices you want to change them up. Very versatile :)

Soft Flatbread

3 Eggs
3 ounces Cream Cheese (cold)
pinch of Cream of Tartar

Preheat oven to 300*.

Separate the eggs and add cream cheese to the yolks and mix with electric mixer.

In a separate bowl, add cream of tartar to egg whites and beat to stiff peaks.

Fold the egg yolk mixture into the white mixture, being careful not to break down the whites but still mixing well. Spoon mixture onto greased cookie sheet, making six mounds.



Bake about 30 minutes until they start to turn golden.



Let cool on the sheet for a few minutes, and then remove to a rack to cool completely.



http://www.myhcgcooking.com
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36 comments:

Angela said...

What a weird combo! Does it taste like normal flatbread?

Lianne said...

The taste is very mild, and the flavor comes from any herbs and spices you add, if you choose to add them. This recipe is all about texture, and it is very very similar to a soft bread.

Haley M. said...

What are the chunks(or bubbles) in the batter? Is it the egg white peaks?

Lianne said...

I think it's cream cheese that wasn't completely blended.

Ethan Alfonso said...

Thanks I just made it and love it! I miss bread so much it was nice to have a sandwich.

Lianne said...

So glad you loved it!

DiiRochaa said...

Ok so you separate first then you add it together? Sorry I'm a little confused.

Lianne said...

Yes, you need to separate the eggs first. Yolks in one bowl, whites in another. You mix the yolks with the cream cheese. The whites you beat with an electric mixer until they expand and hold their shape when you pull the mixer away. (This is called beating to stiff peaks.) Then you gently fold the cream cheese mixture into the whites. You don't want to deflate all of the air you just beat into the whites.

Joel and Kristie said...

This was soooo AMAZZZINNGG!!! Thanks for sharing this YUMMY Recipe!!!!

theparlourroom said...

I was so excited to make this but it didn't work :( My mixture was really runny, it didn't create mounds at all - it was one big runny mess. I tried cooking it anyway, but it just ended up like friend egg. Any suggestions???

Brent May said...

Do u know Carb, calorie, fat content?

Randysgirl1098 said...

I entered the recipe into the MyFitnessPal Recipe Calorie Counter and I got the following details:
Servings: 6 flatbreads
Per serving detail:
Cal: 52
Carbs: 1g
Fat: 4g
Protein: 4g
Sodium: 68mg
Sugar: 0.5g

DW said...

Question: Does it matter when you add the cream of tartar?

J A Jensen said...

I make this with 3 tbspoons of cottage cheese and 1/2 tsp of stevia instead of the cream cheese and it is awesome. 43 calories per two slices.

The cream of Tarter needs to be added into the egg whites prior to beating.

J A Jensen said...

My recipe I make 10 equal rounds and then flatten prior to cooking. If you want a biscuit type of bread you leave it peaked.

Lianne said...

Great tip, thank you! :)

Authentic One said...

On You Tube I have followed DELMEM for years! He has this recipe as well on his list of recipes with some slight variations. I didnt care for them as much but I will try yours when I get to P3 and report back to class. Thanks Lianne!

Liz said...

I had to throw the first batch away cause I didnt do the "stiff peaks" but on the 2nd batch I did & still turned out REALLLLLLY flat, doesnt look anything like your picture. What are your tricks? cause I followed the recipe to the letter.

Thanks!

Lianne said...

Oh no! My only trick is to not worry about mixing the cream cheese in perfectly. It's ok if there are some lumps. Fold as gently as you can and don't spend much time on it because you want to keep as much air in the mixture as you can. I hope it works out better for you!

Austin Conroy said...

How many carbs are in this per serving?

Martha S. said...

I bought a muffin top pan and use it to make the perfect size rolls every time. I also use an ice cream scoop for portioning.

Lianne said...

Sorry, I don't list out nutrition facts because it would vary depending on the actual ingredients you use. I recommend going to a website like http://www.livestrong.com/myplate/ to put in the actual ingredients and getting an accurate count for your specific food that way.

Janet said...

I just made a batch of them, but instead of making 6, I made 4 larger ones Which came out perfect . I have not tasted them yet but will make a sandwich with them tomorrow.

Janet said...

I love these. It holds a sandwich together and when doing low carb, this is like finding gold.

Terri-Anne said...

How do you store them? I put them in a freezer bag in the fridge. They got pretty moist.

Barbara Laurie said...

Anything with cream cheese I'm on for it. Love this recipe. Thanks! WIll share here if I did good. If not, forget it haha. :-)

Kezia Davis said...

Can you post a demonstration of this on youtube to get a better understanding of how to do it?

Sheila Cannon said...

Can this be used as a crust for pizza? Can it be rebaked with the sauce and toppings?

Lianne said...

Sheila you are a genius! I have no idea why I never thought to use this as a pizza crust!

Shawna Lewis said...

How soft or hard does it turn out?

Unknown said...

These are basically the same way you make the batter to make Chile rellenos.... Only so you don't have to fry them ..slice the chili into strips, dip them in this batter and then make them like you would the flat bread ( roast the chilis first for best results) and after you can layer them with a cheese or a salsa and BAM a mouthful of yummy goodness!!!!

Unknown said...

Forgot to mention above, If layering them with cheese, pop them under the broiler and melt it then add your salsa !!! =)

Christina Here said...

How long do they keep? And I'm not sure how to store them?... thank you for the recipe!!!!

usmccopwife41 said...

I didn't mix the egg whites and tarter long enough I used my mixer and I put the egg whites in the cream cheese instead of the other way I am going to try again but they were very flat and thin when I finished I am sure I will enjoy what kind of herbs would be good to add to this it will be our 1st day on Phase 3 tomorrow I made your Marble Cheese Cake, Chocolate Coconut Cookies and Chocolate Waffles ( I only got to make to Waffles and used Stevia and didn't have the liquid Stevia so it was not runny it was thick the batter what would you do to make it more runny if I don't have liquid Stevia? Tia!

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