Keto Cloud Bread

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Lolita Carrico
Lolita Carricohttp://ketology.net
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

When I first started the keto lifestyle, I was super disciplined – I didn’t want to try any of the “hacks” like Keto breads and desserts. I first wanted to completely understand that diet and the science behind it, the benefits, and hit my aggressive goals before venturing into the wonderful world of tricks to make alternatives to our carbohydrate-filled favorites and sweet treats.


This is an “OG recipe” — after about two months in, 15 pounds down and feeling stable hormonally, I tried to make my first sandwich. After reading dozens of keto-friendly bread recipes, I decided to try to make a flourless cloud bread vs an almond or coconut flour – and higher in Net Carbs – option.

I tried a few different, fantastic recipes before creating this version which is a great option if you plan to eat it soon after baking. For a heartier, fridge-stable keto bread, I highly recommend this recipe which is the closest dupe to real bread you will make! Now, after four years living a keto lifestyle, every now and again I’ll make cloud bread, however thanks to some products that have hit the market, I usually buy my keto bread. (Hint, some are better than others – see here and here!)

See below the recipe for some of my favorite sandwich combos using this Keto Cloud Bread recipe!

Note: Start to check these after the 15 minute mark in the oven. They can cook quicker and I haven’t figured out why they sometimes take the full 20 minutes and sometimes are done beforehand!

Cloud Bread

I tried a few different, fantastic recipes before creating this version which is a great option if you plan to eat it soon after baking. For a heartier, fridge-stable keto bread, I highly recommend this recipe which is the closest dupe to real bread you will make!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Breads
Cuisine American
Servings 6 servings
Calories 112 kcal

Ingredients
  

  • 3 large eggs
  • 4.5 ounces cream cheese
  • 1/8 tsp sea salt
  • 1/2 tbsp Psyllium Husk Powder
  • 1/2 tsp baking powder
  • 1/4 tsp cream of tartar

Instructions
 

  • Preheat oven to 300 degrees.
  • Line a large baking sheet with parchment paper or a silpat.
  • Separate the egg whites from the egg yolks. Add cream of tartar to whites and beat on high until stiff peaks form. 
  • Beat cream cheese and egg yolks together until smooth. Add psyllium husk and baking powder. 
  • Fold egg whites into egg yolk mixture gently until incorporated but still airy and light. 
  • Spoon 1/4 cup portions of batter onto the baking sheet and bake for 15 – 20 minutes. 

Nutrition

Calories: 112kcal
Keyword bread
Tried this recipe?Let us know how it was!

Cloud Bread Sandwich Ideas:

  • Egg, bacon, cheese and avocado breakfast sandwich
  • BLT – Bacon, lettuce and tomato
  • Turkey Melt – deli turkey and havarti with avocado
  • Use one piece at the bottom of eggs benedict

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