Easy Keto Cloud Bread (Print version)
Soft, airy keto cloud bread made with eggs and cream cheese for low-carb sandwiches, toast, and snacks.
# Ingredients:
For the cloud bread
01 -
3 large eggs, room temperature, separated
02 -
3 oz (85 g) full-fat cream cheese, softened
03 -
1/4 teaspoon cream of tartar
04 -
1/4 teaspoon fine salt, divided
05 -
1 tablespoon finely grated parmesan cheese, optional
# Instructions:
01 -
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
02 -
Place the egg whites in a clean metal or glass bowl and the yolks in a separate medium bowl. Keep every bit of yolk out of the whites.
03 -
Add the cream of tartar and half the salt to the egg whites. Beat with an electric mixer until stiff glossy peaks form, about 3-5 minutes.
04 -
Beat the softened cream cheese, egg yolks, parmesan, and remaining salt until mostly smooth. A few tiny cream cheese specks are fine.
05 -
Fold the yolk mixture into the whipped whites in two additions using a wide spatula. Work slowly and stop as soon as the mixture looks evenly combined.
06 -
Spoon the batter into 6 mounds on the prepared sheet. Spread each mound into a 3-4 inch round, keeping some height in the center.
07 -
Bake for 18-22 minutes, until puffed, lightly golden, and dry to the touch. Cool on the pan for 10 minutes, then transfer carefully to a rack.
# Good to know:
01 -
Makes 6 cloud bread rounds. One round is one serving.
02 -
Best cooled completely before using for sandwiches.
03 -
Store with parchment between layers to prevent sticking.