These light, golden rounds use whipped egg whites and cream cheese to create a soft, airy texture without the use of flour. They have a neutral flavor that works for sandwiches, burgers, or sweet toppings, as a flexible low-carb choice for bread-based meals.
About This Recipe
The structure of the rounds comes from creating a stable meringue by whipping the egg whites with cream of tartar until they hold stiff peaks. Separately, the yolks are blended with softened cream cheese before being gently folded into the whites to maintain as much air as possible. Baking them at a low temperature allows the mounds to puff up and set into a delicate, flexible shape that peels away from the parchment paper once cooled.
The base uses the fat from the cream cheese and the yolks to provide a smooth mouthfeel, while the whipped whites give the bread its characteristic lightness. Using room-temperature eggs helps the batter reach its maximum volume during the whisking stage, resulting in a consistent texture across the batch. Because the flavor is mild, adding seasonings like garlic powder or dried herbs into the yolk mixture allows the rounds to be adapted for different savory uses.
These rounds work well when prepared in advance and can be stored in the refrigerator for quick meals throughout the week. It’s easy to customize them by topping the batter with sesame seeds or everything bagel seasoning before they go into the oven. They are best served after a brief toast, which helps refresh the exterior and adds a slight crispness to the edges.
Why You’ll Love This Recipe
- Ultra–low carb and gluten-free
- Fluffy, airy texture with golden edges
- Just a few simple ingredients
- Customizable for sweet or savory
- Great for meal prep—freezes well
What You’ll Need for This Keto Cloud Bread
- Base
- 3 large eggs, separated (room temperature)
- 3 tbsp cream cheese, softened (or 3 tbsp thick Greek yogurt)
- ¼ tsp cream of tartar
- Pinch of fine sea salt
- Optional Seasoning (choose any)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp Italian seasoning or dried oregano
- Sesame seeds or everything bagel seasoning, for topping
Step-by-Step Preparation
- Preheat oven to 300 °F. Line a large baking sheet with parchment paper.
- Separate eggs into two bowls: whites in a grease-free mixing bowl, yolks in a medium bowl.
- Add cream of tartar and a pinch of salt to the whites; beat to stiff peaks.
- Whisk the yolks with softened cream cheese until completely smooth (add optional seasonings if using).
- Gently fold the yolk mixture into the whipped whites in 2–3 additions until just combined—do not deflate.
- Spoon 10–12 even mounds (about 2 tbsp each) onto the parchment; smooth tops slightly. Sprinkle seeds if using.
- Bake 25–30 minutes until puffed and lightly golden at the edges.
- Cool completely on the tray, then peel off parchment. Serve or store refrigerated in an airtight container (up to 4 days). Toast briefly to refresh.
FAQ
- Can I use yogurt instead of cream cheese?
Yes—use thick Greek yogurt for a tangier, slightly lighter texture. - How do I keep cloud bread from deflating?
Beat whites to stiff peaks and fold very gently so you don’t knock out the air. - Can I freeze it?
Absolutely. Freeze with parchment between pieces; thaw and toast briefly before serving. - Why are my rounds sticking?
Use fresh parchment and let them cool completely before lifting.
Variations & Substitutions
- Herb & Garlic: Add ¼ tsp each garlic and onion powder plus ½ tsp Italian seasoning.
- Cinnamon “Toast” Cloud Bread: Add ¼ tsp cinnamon and a drop of vanilla; serve with butter and a keto sweetener.
- Sesame Burger Buns: Sprinkle sesame seeds on top before baking and make larger rounds.
- Cheesy Edge: Fold in 2 tbsp finely grated Parmesan with the yolk mixture.
Serving Suggestions
- Sandwich with turkey, cheese, lettuce, and mayo
- Breakfast with butter and a sprinkle of cinnamon “sugar” (keto sweetener)
- Mini burgers or sliders
- Smoked salmon, cream cheese, and dill
Keto Cloud Bread
Ingredients
Base
- 3 large eggs (separated (room temperature))
- 3 tbsp cream cheese (softened (or 3 tbsp thick Greek yogurt))
- ¼ tsp cream of tartar
- Pinch of fine sea salt
Optional Seasoning (choose any)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp Italian seasoning or dried oregano
- Sesame seeds or everything bagel seasoning (for topping)
Instructions
- Preheat oven to 300 °F. Line a large baking sheet with parchment paper.
- Separate eggs into two bowls: whites in a grease-free mixing bowl, yolks in a medium bowl.
- Add cream of tartar and a pinch of salt to the whites; beat to stiff peaks.
- Whisk the yolks with softened cream cheese until completely smooth (add optional seasonings if using).
- Gently fold the yolk mixture into the whipped whites in 2–3 additions until just combined—do not deflate.
- Spoon 10–12 even mounds (about 2 tbsp each) onto the parchment; smooth tops slightly. Sprinkle seeds if using.
- Bake 25–30 minutes until puffed and lightly golden at the edges.
- Cool completely on the tray, then peel off parchment. Serve or store refrigerated in an airtight container (up to 4 days). Toast briefly to refresh.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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