Low Carb Chinese Sausage and Chives Cloud Bread

Low Carb Chinese Sausage and Chives Cloud Bread is an easy to make, light and fluffy bread substitute with an Asian flavor.

 Low Carb Chinese Sausage and Chives Cloud Bread will be perfect for you if you are looking for a low carb bread substitute. This recipe uses the basic method of fluffing egg whites, just like the Cloud Eggs recipe that I had shared previously, to create a bread-like texture. In the end, you will get an extremely light, fluffy and airy bread.
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I played around with the recipe and added in some Chinese sausages (commonly known as "Lup Cheong" in Cantonese). This slightly sweet and savory cured meat sausages are very similar to salami, but has a flavor that is unique. There are many variation of Chinese sausage, the most common one being the pork sausage, which I used in this recipe. Another popular variation is the pork and duck liver sausage (commonly known as "Yun Cheong" in Cantonese), which has a pretty similar texture and color to boudin. I also added some chopped Chinese chives to give it a slight garlicky flavor to the bread. So, if you are a bread lover like me, but are attempting to reduce your carb intake, this recipe might just be what you are looking for.

Low Carb Chinese Sausage and Chives Cloud Bread
by Miss Crumbs A Lot, inspired by Food.com

Recipe
Ingredients
3 Eggs (separated)
3 tbsp Cottage Cheese
1/2 tsp Cream of Tartar
1/2 tsp Truvia Baking Blend
1/4 cup Finely Diced Chinese Sausage (Lup Cheong)
1/4 cup Finely Chopped Chinese Chives

Cooking Method
1. Placed finely diced Chinese Sausage on a baking tray and broil it on low on the top rack of the oven for 4 minutes. Remove from heat and set aside.
2. In a bowl, mix egg yolks, cottage cheese and truvia baking blend together until smooth.
3. In another bowl, add cream of tartar to the egg whites and whisk until a firm peak is formed.
4. Add the whisked egg whites, Chinese sausage and chives to the egg yolk mixture.  Fold in gently.
5. Spoon out the mixture onto a baking tray (approximately 10 scoops).
6. Bake at 300 degrees F for 25 minute on the middle rack until they are light golden brown.

​Makes 10 buns