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Keto Cloud Bread Recipe

Keto Cloud Bread Recipe

By What’s Baking

Light, airy, and virtually carb-free, these pillowy cloud bread rounds offer the perfect vehicle for sandwiches or a delicate side for keto meals.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
25 mins
Serves:
6 rounds
An overhead shot of perfectly rounded cloud bread pieces stacked in a gentle cascade on a rustic slate serving board. The bread's exterior displays a golden-brown surface with subtle air bubbles, while a cross-section reveals the extraordinarily light, airy texture that gives this creation its name. Soft natural light streams in from a nearby window, highlighting the bread's delicate structure against a thoughtfully arranged backdrop of fresh herbs and a small ramekin of whipped butter. A knife rests nearby, having just sliced through one piece, demonstrating the bread's satisfying pull-apart quality and marshmallow-like interior.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">3 large eggs, separated</li> <li class="ingredients-single-item">3 tablespoons cream cheese, softened (60g)</li> <li class="ingredients-single-item">1/4 teaspoon cream of tartar</li> <li class="ingredients-single-item">1/8 teaspoon salt</li> <li class="ingredients-single-item">Optional: 1/2 teaspoon garlic powder or dried herbs</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric hand mixer or stand mixer</li> <li class="equipment-single-item">Silicone baking mat or parchment paper</li> <li class="equipment-single-item">Baking sheet</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 150°C and line a baking sheet with parchment paper or a silicone baking mat. This low temperature is crucial for slowly drying out the bread without browning it too quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Separate your eggs very carefully, ensuring absolutely no yolk gets into the whites. Even the tiniest bit of yolk can prevent the whites from whipping properly. Place the whites in a large, completely clean and dry mixing bowl - any residual grease will inhibit proper whipping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, mix the egg yolks and softened cream cheese until completely smooth. The cream cheese must be very soft to incorporate properly - leave it at room temperature for at least 30 minutes beforehand. If using optional seasonings, mix them in now. Set this mixture aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the cream of tartar and salt to the egg whites. This acidic ingredient stabilizes the egg whites, allowing them to reach maximum volume. Begin beating on low speed until slightly frothy, then increase to high speed and beat until stiff, glossy peaks form - about 3-4 minutes. The peaks should stand straight up when you lift the beaters, and the mixture should not slide if you tilt the bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Very gently fold the egg yolk mixture into the whipped egg whites using a large spatula. Use a bottom-to-top motion, turning the bowl as you go. Work slowly and deliberately to preserve as much air as possible - this air creates the cloud-like texture. Stop folding as soon as the mixture is just combined; overmixing will deflate your batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using a large spoon or ice cream scoop, carefully place 6 equal rounds of the mixture onto your prepared baking sheet, leaving space between each. You can gently shape them with the back of your spoon, but avoid pressing down or working the mixture too much. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 25-30 minutes until they're golden on the outside and set in the center. Look for a lightly browned exterior - this indicates the proteins have coagulated properly, giving structure to your cloud bread. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and allow to cool completely on the baking sheet. The bread will initially be very soft and may appear slightly collapsed - this is normal. As they cool, they'll firm up somewhat while maintaining their light texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Once cooled, gently remove from the parchment with a thin spatula. Store in an airtight container with parchment between layers. They're best eaten within 2-3 days and can be refrigerated. For optimal texture, warm them slightly before serving. </li> </ol>

Chef’s Notes

A few helpful details for making this recipe.

Why does my cloud bread collapse after baking?

Cloud bread may collapse if egg whites weren't whipped to stiff peaks, the folding was too aggressive (deflating air bubbles), or it was removed from the oven too soon. Ensure completely clean bowls (any grease prevents proper whipping), fold ingredients gently, and allow proper cooling before handling.

Can cloud bread be frozen for later use?

Yes, cloud bread freezes beautifully! Cool completely, layer with parchment paper between pieces, and store in a freezer-safe container for up to one month. Thaw at room temperature or briefly warm in a low oven or toaster. Freezing actually helps maintain the texture when properly stored.

How do cloud bread's macros compare to regular bread?

Cloud bread offers dramatically different macros than regular bread. A typical cloud bread round contains less than 1g carbs, about 7g fat, 5g protein and 85 calories. Regular bread averages 12-15g carbs, minimal fat, 2-3g protein, and similar calories, making cloud bread vastly superior for keto diets.

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