It’s time to discover what all the hype is about with this low-carb, gluten-free, keto bread recipe!
I have been gluten-free for years, and love to bake. I think that’s why I paid no attention to this cloud bread recipe for so long. There was no almond or other gluten-free flour, so I wasn’t interested. Foolish me! I remember waking up one day and thinking I would try to follow a keto diet more closely. The first recipe I made for breakfast was cloud bread—and the rest is history!
If you’ve never had cloud bread, it can only be described as fluffy, airy, pillows of delight. Its soufflé-like texture is slightly chewy and utterly delicious—becoming more bread-like after a few hours. You can change the flavor by switching the seasoning, or eliminate it for versatility in using the slices in different ways. I like using onion and garlic powder when I make this bread for sandwiches. Add some “everything” seasoning, and you might even say goodbye to bagels. Using cinnamon and a little vanilla can make a sweeter version that pairs perfectly with your favorite nut butter and berries.
There are some essential things to remember when making this bread:
- Separate your eggs into a small dish one at a time, ensuring no yolk is in the white before transferring the egg to the mixing bowl and cracking the next egg. If any yolk gets into the whites, they will not whip up into the stiff peaks required for this recipe.
- Do not omit the cream of tartar in this recipe, as it stabilizes the egg whites. It is crucial to whip the egg whites and cream of tartar until stiff, firm peaks form.
- Stick with low-fat cream cheese to keep the calories down when using this as a diet bread.
- Make sure to beat the egg yolks and the cream cheese until extremely smooth.
- Be extremely gentle when folding the stiff egg whites into the egg and cheese mixture to retain the batter’s airiness.
- Use a silicone mat or parchment paper to line the baking sheet, as this bread will stick without lining. Do not use aluminum foil when making cloud bread.
The many ways to enjoy cloud bread
Once you make this cloud bread recipe, you’ll have so much fun finding creative ways to use it. Use two pieces of cloud bread to form a sandwich, or top one slice with your favorite open-face sandwich toppings. I also like to use it as a base for individual pizzas. Add your favorite sauce, shredded or sliced mozzarella, and some sliced mushrooms and chopped spinach for a tasty snack or lunch.
Use a larger amount of the batter to form longer flatbread shapes for hot dog buns, sub rolls, tortillas, and, of course, flatbreads. You can also form breadstick shapes that can later be brushed with melted butter or olive oil, and some chopped or ground garlic after the baked cloud bread has rested. Heat them in a 350°F oven until warm. And let’s not forget how great this is dipped into your favorite bowl of chili, soup, or pasta sauce.
How do I store leftovers?
Allow leftovers from this cloud bread recipe to cool to room temperature, then refrigerate them in an airtight container for up to 4 days. I like to separate the layers with parchment paper to prevent sticking during storage. The slices can be individually wrapped in plastic and frozen in a freezer-safe container or zippered bag for up to 2 months. Defrost them in the refrigerator before serving. Cloud bread can be reheated in a toaster, an air fryer, a microwave, or an oven. Keep in mind that it toasts and heats quickly and will burn if left too long.
Serving suggestions
This versatile cloud bread recipe can be used to make mini pizzas with this delicious Pizza Sauce Recipe. Top the slices with Refried Black Beans, this Taco Meat Recipe, cheddar cheese, and your favorite taco or tostada fillings, like lettuce, chopped tomato, sour cream, Pico De Gallo, and Guacamole Salsa or sliced avocados for a delicious Mexican fiesta. Use larger slices of cloud bread to make a Tuna Wrap or Italian Sub. And, of course, say goodbye to lettuce-wrapped burgers when you use this recipe for your Air-Fryer Hamburgers and Salmon Burgers.
Ingredients
- 4 large eggs separated
- 1/2 teaspoon cream of tartar
- 2 ounces low-fat cream cheese softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites with the cream of tartar using a stand mixer until stiff peaks form.
- In another bowl, whisk together the egg yolks and softened cream cheese until smooth. Stir in garlic powder, onion powder, and salt.
- Gently fold the whipped egg whites into the yolk and cream cheese mixture. Take care not to deflate the mixture.
- Spoon about 1/4 cup portions of the mixture onto the baking sheet, forming even 4-inch rounds. Bake for 25-30 minutes or until the cloud bread is golden on the outside.
- Remove the cloud bread from the oven and let it cool on a wire rack for a few minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment