“I want to start by saying I did not invent this ‘Cloud Bread’. I am sure there is a great story behind the concept, but I am ashamed to say I haven’t even researched what that story is – I simply wanted to give it a go myself and post my version of keto cloud bread. After a slightly failed first attempt (at trying other versions I saw online), I made it my mission to improve what I had seen drawing from my own experience in the kitchen. The recipe will make 6, but essentially this means 6 halves (in other words – 3 sandwiches / 3 burgers). If you want more, double the recipe and use a second tray when cooking. I must admit, it’s not my favourite ‘bread’ option, but worth a shot anyway as it may be yours. (Be sure to also check out the Breads section on this site for my other creations). These will keep well in the fridge for up to 2/3 days.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Keto Cloud Bread…
Cloud bread is a popular low-carb and keto-friendly alternative to traditional bread. It gained popularity in the keto and low-carb diet communities due to its minimal carbohydrate content and fluffy texture.
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The base of cloud bread is usually egg whites, which provide the structure and fluffiness. Cream cheese adds moisture and richness to the bread. Cream of tartar helps stabilise the egg whites and create a light, airy texture.
Cloud bread can be used in various ways, similar to regular bread, but it’s lighter and less sturdy. You can use cloud bread to make keto-friendly sandwiches. Toasting cloud bread can make it crispier and more bread-like, suitable for spreads like butter or sugar-free jam.
You can customise cloud bread by adding seasonings or herbs to the batter to enhance its flavour. Experiment with different herbs and spices to suit your preferences. Cloud bread is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for a few days.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Cloud Bread, as well as all the Breads on Fats of Life®.
Keto Cloud Bread
Per serving
Ingredients
- 3 eggs
- 60 g (2.1 oz) full-fat cream cheese (soft cheese)
- 1/4 tsp smoked paprika
- 1/4 tsp mustard powder
- salt and white pepper
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3).
- Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl. (The whites will not whip up if there is the tiniest amount of yolk in it. Separate your eggs in a small ramekin one at a time, just to be safe)
- In the first bowl of yolks, add the cream cheese, smoked paprika, mustard powder and a generous amount of salt and white pepper. Whisk well to combine and set aside.
- In the second bowl, add the cream of tartar to the egg white and whip to very stiff peaks. TIP: I have seen people substitute vinegar for cream of tartar, but I tried it and it didn’t work for me. Cream of tartar is the secret to beautiful meringues, so it’s worth a trip to the baking aisle of your store. (If you are whisking it manually, ensure you use a clean, dry whisk – and not the same one you combined the yolk mixture with. Remember, if there is a tiny amount of grease / yolk on the whisk, your whites will simply not whip.)
- Add the yolk mixture to the whipped egg whites, and fold in very gently using a large spoon or spatula. TIP: Folding is a very gently technique in patisserie which combines ingredients without knocking out the air you worked so hard to incorporate. Use a large circular motion to incorporate the mixtures. Even afterwards, do not knock your spatula on the side of the bowl.
- Use a large spoon to scoop 6 individual servings onto a tray lined with parchment / greased foil (I used two trays). Be very careful about not knocking any air out when you spoon the servings.
- Be very speedy about placing the tray(s) into the oven. Open and close the doors as quickly as possible so no heat escapes. Again (sorry to stress this), do not slam the trays down, the air is still at risk at being knocked out.
- Bake for 20 minutes, then turn the oven off, without opening the oven door. Keep them in there for an additional 10-15 minutes with the oven turned off. As the oven temp slowly decreases, the cloud bread will gently cook further in the residual heat and prevent a burnt eggy flavour).
- Remove and allow to cool slightly before removing the keto cloud bread from the trays using a large, flat egg-lifter or spatula. Mine still stuck a little, despite the non-stick spray, so nudge them on all sides to gently lift them in one piece. Delicious any way you want!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information (two pieces)Calories 130Kcal / 543kJ
Fat 10g
Carbohydrates 0.7g
Protein 8.6g
Allergens
Mustard
Eggs
Milk
Sulphites
See all the Bread recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
5 Comments
I tried this today after making someone else’s recipe. This was much better – taste and appearance. I like it because it’s light and is low on carbs. Had it for lunch today – grilled red leicester, bacon and poached eggs. Delicious. Will definitely be making again.
Sounds great, Lesley! Hmmmm, bacon and cheese sounds lush! xxxx
I had a go at the cloud bread last night – how of curiosity as much as anything. It worked out well but, not something I would make again. Love your other breads though!
Its always good to try things – even if its out of curiosity – I do the same thing! You know the saying “try everything and hold on to what is good” . LOL! xxxxx
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx