If you’re on a Keto diet and you’re seriously craving for bread, you’re not alone.
Ketogenic diet means eating fewer carbs, so it is likely that you’ve waved your heavy hearten goodbye to your favorite carb-laden foods including your favorite bread.
We do understand that. But you’re in luck, now you can eat bread again.
I am not promising that this is a better or even alternative for a thick slice of sourdough, but for all intents and purposes, this is a great bread substitute. It is so easy to make and only uses a handful of ingredients that you probably already have laying around in your cupboard, and is ready in just a few minutes. Plus, this is probably the best version of cloud bread that I’ve ever tried in my whole life.
Fluffy and delicious, this keto bread— sometimes referred to as oopsie bread that is famous in keto desserts— contains only .4 grams of carbs, making it the perfect substitute for your favorite burger or sandwich.
Not only this cloud bread is keto-friendly, but it is full of fats and protein — where the bulk of your calories ideally should come from. With only a few ingredients and a cook time of just half an hour, this is a perfect recipe for anyone on a low-carb diet.
Added bonus: This keto bread has quite a few health benefits, from protein, healthy fats, and plenty of other nutrients. Plus, it can help decrease your carb cravings allowing you to enjoy a beloved food while staying in ketosis.
So, whether this is your first time or nth time making this lovely bread-like creation, this easy recipe is going to be one of your favorites. And it doesn’t have any flour — not even almond flour. It’s just an egg white mixture that you bake.
If you’re serious about ketogenic diet, you should learn how to make easy keto desserts recipes so you don’t miss out on your favorite breads. Click here to get these.
Benefits of Cloud Bread Contains less than a gram of net carbohydrates
Loaded with healthy saturated fats
Doesn’t need a sweetener
Great substitute for foods you would otherwise have to skip
Naturally gluten-free
This keto bread is incredibly easy to make. You only need three large eggs, cream cheese softened at room temperature, some cream of tartar, some salt, parchment paper and of course, a baking sheet. It will just take 10 minutes to prepare and 30 minutes in the oven, for a total of 40 minutes.
3 Tips for the Very Best Cloud Bread
1. Start with a clean, dry bowl for whipping the egg whites.
A clean bowl will guarantee that the egg whites whip up nicely into stiff peaks, which is an essential part of making this bread. Make sure that there are no yolk gets into the whites, because if they do, the fat content of the yolk will inhibit the egg whites’ fluff power.
2. Take your time when folding the yolks into the whites.
You’ll want to fold gently just until the two mixtures are combined. If you fold too fast or too much, you’ll lose air in the whites and they’ll begin to flatten.
3. Let the baked loaves cool and completely rested.
If you pull the cloud breads off the baking sheet too quickly, they may tear and break apart into small pieces, and you don’t want that.
A Few Yummy Ways to Enjoy Keto Cloud Bread
While cloud bread is so easy to make, it can be versatile like other breads do!
Here are some variety of add-ins in the cloud bread recipe to take it one step further and make eating cloud bread more enjoyable.
Cheesy BLTAs: Warm two loaves of the original cloud bread, put on some mayo and top with cheddar cheese, bacon, lettuce, tomato, and avocado.
Bagel Cloud Bread: Spread softened cream cheese onto Spiced Cloud Bread and layer on lox and capers.
Pumpkin Spice Cheesecake: Top a warm Pumpkin Spice Cloud Bread with ricotta cheese, candied pecans, and drizzle with maple syrup.
Garlic Parmesan Pizza: Spread 2 tablespoons jarred sauce onto Garlic-Parmesan Cloud Bread and top with thin slices of fresh mozzarella. Toast until the cheese is melted and the cloud bread is crisp.
Greek-Inspired Open-Faced Sandwich: Layer thinly sliced tomatoes on top of Feta Black Olive Cloud Bread. Top with plain Greek yogurt, cucumber slices, chopped fresh dill and a squeeze of lemon juice.
Cloud Bread Tuna Melt: Scoop your favorite tuna salad on top of Scallion Cloud Bread, lay a slice of Swiss cheese over top, and broil until melted.
Vermont Grilled Turkey Sandwich: Spread butter onto two Cinnamon Raisin cloud bread loaves. Top with shredded white cheddar, sliced turkey, and green apple slices. Close the sandwich and grill until the cheese has melted.
Now, let’s get baking!
How to Make Keto Cloud Bread
INGREDIENTS
3 large eggs
1/2 teaspoon baking powder
3 tablespoons full-fat cream cheese (1 1/2 ounces)
1/4 teaspoon kosher salt
1/8 teaspoon onion powder
2 teaspoons white or black sesame seeds
EQUIPMENT
Rimmed baking sheet
Parchment paper
Stand mixer or electric hand mixer
Small mixing bowl
INSTRUCTIONS
Preheat the oven. Arrange a rack in the center of the oven and heat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
Separate the eggs. Separate 3 large eggs, placing the whites in a large bowl or bowl of a stand mixer, and the yolks in a smaller bowl.
Add baking powder to the egg whites. Add 1/2 teaspoon baking powder to the egg whites.
Beat the egg whites. Beat with an electric hand mixer or a stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 5 minutes for a hand mixer or 2 minutes for a stand mixer.
Microwave the cream cheese. Place 3 tablespoons cream cheese in a small microwave-safe bowl and microwave in 10-second bursts until very soft, about 30 seconds total. Stir until smooth and let cool slightly.
Add the cream cheese and seasonings to the egg yolks. Add the cream cheese, 1/4 teaspoon kosher salt, and 1/8 teaspoon onion powder to the egg yolks and stir to combine.
Fold the yolks into the whites. Add the egg yolk mixture to the whipped egg whites and gently fold until there are no visible streaks and completely combined.
Dollop the batter onto the baking sheet. Dollop a quarter of the batter (about 3/4 cup) onto the prepared baking sheet and using a spoon, gently flatten into a round that’s about 6-inches wide. Don’t fuss too much, it doesn’t have to be perfect. Repeat with the remaining batter.
Top with sesame seeds. Sprinkle each round with 1/2 teaspoon sesame seeds (optional)
Bake. Bake until golden brown, 25 to 28 minutes. Let cool on the baking sheet for at least 20 minutes (the breads will firm up slightly as it cools). Gently lift from the parchment paper.
RECIPE NOTES
Storage: Cool completely. Store in an airtight container at room temperature up to 3 days.
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