You might want to try the "flax bread" recipe on this board. It might be better; it's not accidental and has a little more consensus testing.

Heey everyone,

I just tried the mock danish without the lemon extract, and it was nice. Thanks for posting this

Sheila

Cheesy Accidental Bread
(I thought I saw this somewhere in the forum but I'm not too sure where I just altered it slightly)

3 eggs (.91 carbs)
6 oz cream cheese (6 carbs)
1-1/2 Tbs olive oil (0 carbs)
Pinch of salt
2 tsp Ms Dash natural seasoning
2 Tbs Parmasean Cheese (1 carb)
1/3 c shredded cheddar cheese (1.5 carbs)
Approx ½ c soy flour (18 carbs - 12 fiber = 6 net carbs)

Beat eggs & cream cheese together. Add oil & seasoning and mix. Blend in both cheeses. Add soy flour should be the same consistency of a cake batter. I microwaved this for 4 min but found the center wasn’t fully cooked so I microwaved again for 1 ½ min. It turned out a little bit better but it was a bit too eggy (almost like a dry quiche) I then placed in oven for about 10 min to dry it out and it turned out much better. The next time I think I'll stick with the oven because I can actually get the ‘bread’ texture.
This is excellent with dinner especially toasted to get rid of the ‘eggy’ taste.
Makes about 8 or 9 thin slices. I also tried toping a slice with a little spaghetti sauce, sprinkled with a little parmasean cheese and microwaved it for a few seconds - the flavor was almost like Pizza Hut's Cheesey Bread.


Cinna-meg Accidental Bread
(There's no doubt about it, this is actually bread!)

2 eggs (.61 carbs)
5 oz cream cheese (5 carbs)
1 Tbs butter (soften)
2 Tbs splenda (2 carbs)
½ tsp cinnamon, nutmeg, allspice
Approx ½ c soy flour (18 carbs - 12 fiber = 6 net carbs)

Beat eggs & cream cheese together. Add butter, splenda and spices to taste and mix. Add soy flour slowly – mix should have the same consistency of a cake, note I didn't have to use the full amount. Bake in oven for 45 min. at 350. The oven bakes this like bread or cake, there’s nothing eggy about this at all. I’m now thinking I can add coconut or maybe some ginger for ‘ginger bread.’ I'm also going to try this as a pancake using less soy flour, probably 1/8 or 1/4 cup and perhaps reduce the spices.

This bread tastes good for breakfast or if you want something sweet or as a dessert topped with whip cream.

subscribing..cant wait to try

ok I made mine with 1.5 oz of my LC yogurt & 1 pkg splenda
Its a bit eggy..might be better with more cream cheese and some cocoa

Everyone! I look forward to trying these great variations on a simple classic!

Mock Danish..mmmmmmmm...this is so easy and delish!!!!

oh my god, this is sooooo good! I added a tablespoon of ground almonds to the original recipe and it is very cakey, not eggy at all!

Top with Butter and SF maple syrup, it is like having french toast. SOOOO happy to have something for brekkie besides eggs!

Try this if you haven't already

sounds SOOOO yummy!! i've heard about these but never really found out how to make them. i feel like taking off work right now just so i can hurry home and make these! i'm stopping at the store on my home and making them as soon as i can!! dinner will follow dessert tonight!

had two last night....one for brekkie....and two more for dessert tonight. SERIOUSLY!! there must be catch with these - they're just too good!

Made this tonight for the first time. Not bad, but probably would've been better if I had Splenda. Since I didn't have any, I used a TBS of Lemon SF Jello - it gave it just enough sweetness, but the lemon really didn't work. Sure was filling though. I may experiment some more with this one ...

I made one (2 oz cc, 1 egg version) last night with 1 T cocoa powder and baked it. It was pretty good--came out a little dry on the edges, not chocolatey enough, and not sweet enough, and had more carbs (8) than I'd like. But when I topped it with a dollop of very sweet whipped cream, it was better.

It needs some tweaking, but I think it will end up being a keeper. I already have some ideas to 'fix' the little issues I had with it.

For fewer carbs, make it with liquid splenda, if I can ever find it. Then if I want to try to make it sweeter, I can use more. I don't know if it really needs to be sweeter, the whipped cream made it quite nice.

For more moistness, use melted unsweetened chocolate instead of cocoa powder or add oil and bake at lower temp for less time.

Maybe try to find some chocolate extract to boost the chocolate flavor or add some coffee crystals. Add a little vanilla extract.

Made this again last night without the lemon jello. Skipped the lemon altogether, added in 2 packets of splenda and it was perfectly creamy and delicious.

Yippie. Dessert is back!

I made this original version and I thought it was pretty nasty. I changed it up a bit, only adding a little less than two carbs and it was HEAVEN!!!!!!!!!

I made the original recipe, but I ground up about ten almonds and a a tablespoon of unsweetened coconut. Instead of microwaving it, I melted some butter in a nonstick skillet and fried it like a pancake. It was so unbelievably delicious.

So much prettier and tastier than the mock danish, and it had a real cake/pancake like texture. Next up I'm going to play around to see if I can get it savory to use as bread.