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.
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 exactly 15 minutes, then turn the oven off, without opening the oven door. Keep them in there for an additional 15 minutes with the oven turned off. As the oven temp slowly decreases, the cloud bread will gently cook further in the residual heat. In this way, you are not introducing sudden cold by opening the oven (causing flop) and it won't be cooking for the full 25-30 minutes (causing burnt eggy flavour).
After the full 30 minutes, the oven doors can be opened, and the tray(s) can be removed.
Allow them to cool slightly and then remove 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
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving (two pieces)
Nutritional Information (two pieces)
Calories 130Kcal / 543kJ
Fat 10g of which saturates 4.7g Carbohydrates 0.7g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 0.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.