As bread for sandwiches or a snack, these easy-to-make cheese rounds are sturdy enough and quick to make. The recipe came from DCC Carb Counters using their Bakesquick for the small amount of flour they use. Although I haven’t tried any other flour options, I believe any low carb baking mix, or almond or coconut flour will also work. If you use coconut flour, use half the amount and add another egg white.

You can add any number of spices or seeds to the recipe to vary the flavor. Use hard cheeses, such as cheddar or Swiss for at least one of the options.

I used two of these rounds to make a chicken salad sandwich, and they worked beautifully. They cool to a sturdy, but still soft cheese bread round that holds up to the meat, mayo, lettuce, and tomato. I don’t know if it will work with a hamburger, but it might.

Cheese Bread Rounds

1/3 cup Carb Counters™ Bakesquick™
1/4 cup Shredded Sharp Cheddar Cheese
1/4 cup Parmesan or your favorite blend of shredded cheeses
2 Large or Extra Large Egg Whites or 6 tablespoons Liquid Egg Whites
1/2 teaspoon Mrs. Dash Garlic & Herb Seasoning *

Preheat Oven to 350°. Spread a sheet of parchment paper on a cookie sheet or pizza pan (or coat the surface with non-stick cooking spray.)

In a mixing bowl, add all the ingredients and stir until they are blended together. Separate into 6 tablespoon-sized pieces and roll into balls. Place each on your cookie sheet, allowing 4″ between balls.

Use a piece of plastic wrap to press balls down to 4″ wide rounds. A plastic baggie works well to put your fingers in to do this. Bake for 12-15 minutes until they are a light golden brown. Cool on a rack.

Makes 6 flat bun-size rounds.

* You can use any add-ins to enhance the flavor that you like. Suggested seasonings are Italian, dried chives, dried onions, dried dill, and Mexican blend herbs for a spicy flavor. You can also add in sesame seeds or poppy seeds.