Savory or Sweet Carb or NO Carb You Decide by What You Add

Here is a recipe to make either a savory bread or a sweet cookie depending if you want a bread type recipe with no carbs and high in protein or a chewy cookie type recipe with a little sweetness or a lot, depending on what you put on it. This recipe has so many possibilities. A tasty treat for Valentine's day for people watching their carbs would probably be a big hit. I sent some to my neighbors and she wanted the recipe and was surprised it had no flour. My husband and I loved the versatility of this recipe. He can't eat a lot of sweets or carbs but he misses them. I made these to curb his cravings. It is nice to be able to make it sweet or not using one basic recipe. Follow through and lets bake them babies. Adapted from The big apple mama cloud bread post.

Step 1: Ingredients and Utensils

The first time I made this recipe, I used the basic recipe and I was so impressed that I decided to amp up the ingredients. I used fresh diced Rosemary, and garlic for a savory flavor and made a tomato sand-which, or you could use Dill for a tuna sand-which, or try experimenting with herbs and spices. I used Nutella and M and M's for the frosting with the basic recipe and for a sweeter flavor to curb a sugar craving. I sprinkled some with powdered sugar. This recipe could be used for a mock pancake and add Cinnamon and fine sugar, or maple syrup, honey, fresh fruit, bananas, or strawberries. In my opinion this recipe with fresh fruit or a tiny bit of powdered sugar is sweet enough to satisfy that sugar craving. Everyone has an opinion about degree of sweetness.

Basic Recipe:

3 Eggs separate the whites from the yolks (we will be using both in the recipe) Separate eggs when cold and then let them reach room temperature

3 Tablespoons Cream Cheese (room temperature)

1/4 teaspoon Baking powder or "Cream of Tartar" may be used

Tiny pinch of sea salt

Additions to achieve desired flavor:

For a savory flavor, I added 2 Tablespoons fresh diced Rosemary or you can use 1/2 to 1 Tablespoon dried Rosemary and 2-3 mashed garlic cloves, or try fresh Dill in the place of Rosemary and a tiny pinch sea salt.

For a cake or cookie like flavor you could try adding vanilla or fine sugar to the yolk mixture, or add mini chocolate pieces in layers as you scoop the batter onto the baking sheet or muffin tins. I folded mine in the batter, but I think layering the chocolate pieces by spooning small spoonfuls of the batter and then dropping a few pieces of the chocolate, and then add another layer of the batter and repeat the process, might achieve better results.

The Nutella seemed to land in the center of the cupcake. I would spoon the batter about half full and then add Nutella in the center of the cupcake but not let it extend to the edge; then I would spoon batter up to the edge of the muffin tin.

I folded the Nutella into the yolk mixture, but I think the method I just described would be a better approach. How much you add will depend on how sweet you like your treats. In my opinion 1/2 teaspoon of sugar would be quite a lot of sweetness; for the amount of ingredients that are in this recipe. I added 1/2 teaspoon of salt to my first batch and it was not fit to eat because it was way too salty. You would be surprised at how much sweeter it is just by adding a few m and m's to the top of the cookie or cupcake.

Utensils:

Depending on what shape you desire, will determine the pans used for this recipe. I will try a non stick pan next time and see what happens using parchment paper. I used a baking sheet lined with parchment paper, loaf pan lined with foil ( the batter stuck terribly), and a muffin pan lined with a foil and a paper liner, (stuck terribly). Finding something to prevent the sticking was a problem. The parchment paper worked best for me. ( I did not use butter because oil is not good for egg whites to whip and I didn't want the peaks to collapse if the batter came in contact with an oily surface ). Wax paper will stick also.

Glass mixing bowls (not plastic because oil is hard to remove from plastic), cutlery, spatula, hand mixer, cutting board, mixing and measuring spoons.

Step 2: Gather and Measure Ingredients

Set up a work station and decide what ingredients you will be using and measure, wash and dice herbs if you will be using them, and separate egg whites from the egg yolks. Please remember it is easier to separate them if they are cold BUT you will need them to be room temperature for the whites to whip up perfectly.You will use both whites and yolks in this recipe. The creme cheese needs to be at room temperature or you will get small lumps in the batter. Line the pan with parchment paper. I will repeat the basic recipe and the additions on this page to make it easier for you to follow and then go on to the next step.

Basic Recipe:

3 Eggs separate the whites from the yolks (we will be using both in the recipe) Separate eggs when cold and then let them reach room temperature

3 Tablespoons Cream Cheese (room temperature)

1/4 teaspoon Baking powder or "Cream of Tartar" may be used

Tiny pinch of sea salt

Additions to achieve desired flavor:

For a savory flavor, I added

2 Tablespoons fresh diced Rosemary or you can use 1/2 to 1 Tablespoon dried Rosemary and 2-3 mashed garlic cloves, or try fresh Dill in the place of Rosemary and a tiny pinch sea salt.

For a cake or cookie like flavor you could try adding vanilla or fine sugar to the yolk mixture, or add mini chocolate pieces in layers as you scoop the batter onto the baking sheet or muffin tins. I folded mine in the batter, but I think layering the chocolate pieces by spooning small spoonfuls of the batter, and then dropping a few pieces of the chocolate and then add another layer of the batter and repeat the process might achieve better results.

The Nutella seemed to collect in the center of the cupcake. I would spoon the batter about half full and then add Nutella in the center of the cupcake, but not let it extend to the edge; then I would spoon batter up to the edge of the muffin tin. I folded the Nutella into the yolk mixture but I think the method I just described; would be a better approach. How much you add will depend on how sweet you like your treats. In my opinion 1/2 teaspoon of sugar would be quite a lot of sweetness for the amount of ingredients that are in this recipe. I added 1/2 teaspoon of salt to my first batch and it was not fit to eat because it was way too salty. You would be surprised at how much sweeter it is just by adding a few m and m's to the top of the cookie or cupcake.

Utensils:

I am repeating this section in case you have not read the previous pages.

Depending on what shape you desire, will determine the pans used for this recipe. I will try a non stick pan next time and see what happens using parchment paper.

I used a baking sheet lined with parchment paper and it worked great. loaf pan lined with foil ( the batter stuck terribly), and a muffin pan lined with a foil and a paper liner, (stuck terribly). Finding something to prevent the sticking was a problem. The parchment paper worked best for me. ( I did not use butter because oil is not good for egg whites to whip and I didn't want the peaks to collapse if the mixture came into contact with an oiled pan.

Glass mixing bowls (not plastic; oil is difficult to remove from plastic and oil might prevent peaks, cutlery, spatula, hand mixer, cutting board, mixing and measuring spoons.

Step 3: Mix Egg Yolks

Savory Method:

Mix the egg yolks with the creme cheese until smooth.

Add salt and rosemary or dill, and garlic if you will be adding them or the seasonings you might wish to add.

Mix.

Sweet method, I will share how I made mine and if you wish to change them, then please go back and read the suggestions of what I would do this time if I did add them :

Mix the egg yolks with the creme cheese and salt until smooth. If you will be adding sugar now would be the time to add it.

This was my first method and then I topped the baked cookie with Nutella and M and M's.

OR:

I also tried the sweet method by:

Folding the Nutella into the yolk mixture; then adding the yolk mixture to the egg white mixture and baking them in a muffin tin but I think the results would be better if you added the Nutella at the time you spoon the yolk and white mixture, into the pans by making mini layers with the Nutella in-between keeping the Nutella in the center of the batter, just a dollop.

Step 4: Mix Egg Whites

Please remember that egg whites whip better at room temperature.

Method for savory: Pre- heat oven to 300 degrees F

Add baking powder to the egg whites or add creme of tartar.

Start out mixing on low speed using a hand mixer until the whites begin to froth.

Increase speed one level and slowly work up to high speed for several minutes until you begin to see the beater tracks.

Stop and check for peeks. If the peeks flop over you need to mix a little longer, but check often as not to over mix them, until they stand up on their own. You can over mix the egg whites which will cause them to be rubbery.

When the peeks are stiff, now is the time to work quickly so the mixture won't deflate. Quickly fold the yolk mixture into the egg white mixture. Do not work it too much as to deflate the mixture, however you want the mix to turn yellow in color. It can have a few streaks of unmixed color.

In the next step we will be pouring the mixture into the pans.

Method for adding sweeter yolks to the Mixture:

Add baking powder to the egg whites or add creme of tartar.

Start out mixing on low speed using a hand mixer until the whites begin to froth.

Increase speed one level and slowly work up to high speed for several minutes until you begin to see the beater tracks.

Stop and check for peeks.

If the peeks flop over you need to mix a little longer, but check often as not to over mix them, until they stand up on their own. You can over mix the egg whites which will cause them to be rubbery. When the peeks are stiff, now is the time to work quickly so the mixture won't deflate.

In the previous step I listed ways to make the yolk mixture sweeter. Quickly fold the yolk mixture into the egg white mixture. Do not work it too much as to deflate the mixture, however you want the mixture to turn yellow in color. It can have a few streaks of unmixed color. In the next step we will be pouring the mixture into the pans.

Step 5: Bake

It is OK to fill the muffin pan level to the rim if using them. You can also use the drop cookie method using a spoon for both savory and sweet. If you wish to make a loaf or muffin like I did; parchment paper will probably work; although I did not try it for the loaf pan or the muffin pan. May I suggest if you wish to do this, try one first and see what happens. Then you might try using butter or oil and see if the mixture deflates.

Pour and Bake:

Pour the batter or spoon the batter into the pans.

If adding Nutella please remember to layer it between small layers only in the center area of the muffin.

If adding chocolate chips; add them after the batter is spooned into the pans.

Oven rack should be in the center of the oven and center the baking dish in the oven.

Bake for about 20 minutes if making bread/cookies, it make take longer for loafs or muffins.

Check for done-ness

Remove the pans and allow to cool before removing.

When completely cool; frost with Nutella, powdered sugar, or M and M's if using them.

Step 6: Sunshiine's Final Thoughts

I like making recipes that do not require a lot of ingredients but I like flavor. With that in mind this recipe happens to be a good one to play around with. The first time you make the basic recipe, there are only 4 ingredients, which is nice, because there is less guilt for making a recipe that goes into the mulch pile. These are nice and fluffy.They will keep on your counter-top for 3 days, or refrigerated for up to 7 days and they freeze well. They can be toasted for about one minute.

I hope you give them a try.

I wish to thank all contributors for making instructables the best DIY on the internet. I hope you have a great Valentine's day and a safe and happy 2016~

sunshine~