Keto Cloud Bread

Keto Cloud Bread

Airy, egg-based rounds with a delicate crisp crust and almost no carbs.

Total 45 min Makes 6 rounds Calories 92/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Sesame

Whipped egg whites give these low-carb rounds their signature light, pillowy texture, while cream cheese adds a subtle tang and richness. Bake them as a bread substitute for sandwiches or serve alongside soups and salads. They crisp slightly on the outside while staying soft and spongy within.

Ingredients

  • 3 large eggs, separated
  • 3 ounces cream cheese, softened
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon granulated sweetener (such as erythritol)
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon sesame seeds (optional, for topping)

Method

  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

  2. Separate the eggs, placing whites in one large bowl and yolks in another, smaller bowl.

  3. Add the softened cream cheese, sweetener, and salt to the egg yolks and whisk until smooth and fully combined.

  4. Add the cream of tartar to the egg whites and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes.

  5. Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two additions, being careful not to deflate the mixture.

  6. Spoon the batter into 6 equal mounds on the prepared baking sheet, spacing them apart, and gently spread each into a 4-inch round.

  7. Sprinkle with sesame seeds if using.

  8. Bake until puffed, golden, and set, 25 to 30 minutes.

  9. Turn off the oven and let the rounds cool inside with the door slightly ajar for 10 minutes to prevent collapsing.

  10. Transfer to a wire rack and cool completely before serving or storing.

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    Keto Cloud Bread

    Whipped egg whites give these low-carb rounds their signature light, pillowy texture, while cream cheese adds a subtle tang and richness. Bake them as a bread substitute for sandwiches or serve alongside soups and salads. They crisp slightly on the outside while staying soft and spongy within.

    45 min 6 rounds 92 cal

    Ingredients

    • 3 large eggs, separated
    • 3 ounces cream cheese, softened
    • 1/4 teaspoon cream of tartar
    • 1 tablespoon granulated sweetener (such as erythritol)
    • 1/8 teaspoon fine sea salt
    • 1 teaspoon sesame seeds (optional, for topping)

    Method

    1. 1

      Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

    2. 2

      Separate the eggs, placing whites in one large bowl and yolks in another, smaller bowl.

    3. 3

      Add the softened cream cheese, sweetener, and salt to the egg yolks and whisk until smooth and fully combined.

    4. 4

      Add the cream of tartar to the egg whites and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes.

    5. 5

      Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two additions, being careful not to deflate the mixture.

    6. 6

      Spoon the batter into 6 equal mounds on the prepared baking sheet, spacing them apart, and gently spread each into a 4-inch round.

    7. 7

      Sprinkle with sesame seeds if using.

    8. 8

      Bake until puffed, golden, and set, 25 to 30 minutes.

    9. 9

      Turn off the oven and let the rounds cool inside with the door slightly ajar for 10 minutes to prevent collapsing.

    10. 10

      Transfer to a wire rack and cool completely before serving or storing.