Low Carb Cloud Bread

 

In my search for the perfect Keto friendly bread I’ve tried many recipes. 

I came across cloud bread on another site awhile back and decided to try it out.  Cloud bread has been been a staple of Keto dieters online for many years so I felt it needed to be tried.  This recipe is very simple in that it only requires four ingredients.  Odds are you already have them on hand and these can be whipped up tonight!

 

 

 

The flavor has a mild egg flavor which makes sense since they’re almost all egg but this makes them a wonderful addition to the breakfast menu.  They’re best served warm from the oven with butter or sugar free jelly.  Cloud bread stores well in the refrigerator for up to 7 days.  To reheat them place them in the toaster on low to medium and watch them closely.  I’ve noticed when they start to singe they begin to smell strongly of egg so that’s your cue that they’re done!

 

 

 

LOW CARB KETO CLOUD BREAD

 

Servings: 12

 

⦁    3 Eggs

 

⦁    3 Tbsp Cream Cheese (At Room Temperature)

 

⦁    1/4 Tsp cream of tartar

 

⦁    Pinch of Salt to Taste

 

⦁    Garlic, Rosemary, Pepper or Any Other Spices (Optional)

 

 

 

Preheat your oven to 300 degrees Fahrenheit.  A silpat on a cookie sheet is helpful when baking this recipe.  Otherwise spray your cooking sheet with non stick cooking spray in preparation for later.  While your oven is heating separate your eggs.  Place the whites in one bowl and the yolks in another.  Choose a larger bowl for your egg whites as you will need the room later on.

 

 

 

First mix the egg yolks, cream cheese and salt in one bowl until smooth.

 

Add the cream of tartar to the larger bowl containing the egg whites and whip with a hand mixer until the eggs form stiff peaks (For beating egg whites – you can use an equal amount of white vinegar or lemon juice).  This may take 5-10 minutes but be patient.  The key to this recipe is the amount of air contained in the egg whites that gives it that light and fluffy texture.  No pressure here but once you’re done whipping the egg whites it’s essential to perform the rest of the recipe quickly as the mixture will begin to melt.  Take a silicone spatula and quickly but GENTLY fold the yolk mixture into the whipped whites mixture.  It is crucial during this step to stir  them only as much as needed to blend the two mixtures completely without working the air out of it.

 

 

 

Spoon the mixture into 12 even rounds on your silpat/cooking sheet.  If you want at this step sprinkle your favorite spices over the top of your future breads.

 

Place on the middle rack of your oven and bake for 18-20 minutes at 300 degrees Fahrenheit.  They will start to brown slightly at this point.  Next set your oven to broil and let the oven further brown the tops of your cloud breads.  Watch them carefully!  Burnt cloud bread isn’t very tasty.

 

1 Cloud Bread:

 

35 Calories,

 

2.7g Fat,

 

1.9g Protein,

 

0.3g Carbs,

 

0g Fiber,

 

0.3g Net Carbs

 

 

 

Adapted from The Bacon Monologues .

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