This recipe is a slight modification of my new Toasting Bread recipe. I merely added some psyllium to the original batter. They came out soft, neutral in flavor and resilient to handling. Made GREAT roast beef sandwiches for our lunch today. The husband really liked this one! So a thumbs up on this one from both of us. This recipe is not suitable until you are in Pre-Maintenance or Maintenance on the Atkins plan.
8 oz. cream cheese, softened
4 large eggs, beaten
½ c. CarbQuik Bake Mix
½ tsp. each baking powder & baking soda
1½ tsp. psyllium husk powder (I use NOW brand)
1 T. olive oil
DIRECTIONS: Preheat oven to 350º. Line two sheet pans with parchment paper. Set aside. Prepare the batter. Soften cream cheese in a medium glass mixing bowl in microwave. Beat with a whisk until smooth. Add in eggs and olive oil and whisk until smooth. Add in the rest of the dry ingredients listed and whisk smooth. Scrape down the bowl with a rubber spatula. I didn’t use a measuring cup, but used my spatula to spoon up about into 4 well-spaced piles on the papered pans. If more batter left, evenly distribute into the 8 piles total. Smooth out fairly thin with your spatula or back of a spoon. Aim for roughly 4″ rounds with 3/4″ space between them. Pop into 350º oven for 15-20 minutes or until golden. I intentionally under-browned one pan of mine so that I could re-heat them without overly drying them out or over-browning. Ovens vary, so keep an eye out! When as golden as you like, remove pans from oven and cool. Enjoy with your favorite sandwich fillings. Store extras in a plastic bag in the refrigerator.
NUTRITIONAL INFO: Makes 8 thin round breads. Each bread round contains: Takes two to make a sandwich as I find them too thin to slice, so each person is eating 8.3 net carbs plus your sandwich fillings.
195 cals, 15g fat, 11.02g carbs, 6.87g fiber, 4.15g NET CARBS, 11.7g protein, 219 mg sodium