Keto Cloud Bread
Light, pillowy, and nearly carb-free—this keto cloud bread is a versatile, high-protein bread alternative perfect for sandwiches, snacks, and burgers.
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 150°C (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.