Generally bread is a big no-no when living the LCHF lifestyle. Bread is often full of flour and therefore high in carbohydrates. In a previous blog post about LCHF bread I mentioned UK food stores don’t provide any bread low enough in carbohydrates that would fit the basic LCHF food. Therefore, making your own LCHF bread is often the only option and in my view – the most delicious option. Here is yet another LCHF bread, great as a burger bun for your favourite hamburgers and hotdogs or just on its own with a nice layer of real butter and a chunk of full-fat cheese.
– 3 eggs, ideally organic or locally produced
– 100 grams of Original full-fat Philadelphia soft cheese
– A pinch of salt
– If you want – ½ tablespoon psyllium husks fibre (can get it from Whole Foods Market – rich in fibre, but 0 in Carbohydrates)
– If you want – your choice of bun seeds (sesame, poppy or sunflower)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Separately, mix the egg yolks with the cream cheese well. To make the Oopsie more bread-like, add the psyllium husks fibre. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Depending on size, put 6 large or 8 smaller Oopsies on a baking tray. If you want, sprinkle on your choice of bun seeds. Bake in the middle of the oven at 150° C for about 25 minutes – until they turn golden.