, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Low carb cloud bread
Ingredients
- 3 3 eggeggs
- 1 pinch 1 pinch salt
- 4½ oz. (9 tbsp) 130 g (130 ml) cream cheese
- ½ tbsp ½ tbsp ground psyllium husk powder
- ½ tsp ½ tsp baking powder
- ¼ tsp ¼ tsp cream of tartar (optional)
Instructions
- Separate the egg whites from the yolks into two different bowls.
- Whip the egg whites and salt with an electric mixer or a handheld whisk until very stiff. This will take a few minutes with the electric mixer and several minutes if done by hand. They're ready when you scoop out a mound of egg white and it holds its peak. If you're using the cream of tartar (see tips below), add it as you whip the egg whites.
- Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder — this makes it more bread-like.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- Place as many dollops of the mixture as servings in the recipe on a parchment paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick.
- Bake in the middle of the oven at 300° F (150° C) for about 25 minutes until golden.
How to store cloud bread<
You can store cloud bread in the refrigerator for 2-3 days or in the freezer for up to 3 months. Put a layer of parchment paper between each slice to avoid the pieces sticking together. That way you can grab as many pieces as you want and there's no need to thaw them all at once.
You can thaw frozen cloud bread at room temperature or in the refrigerator. They taste even better if you toast them after thawing but you can also reheat them in the oven: preheat the oven to 300°F (150°C) and place the cloud bread pieces on the rack for about five minutes. They will be fresh and good as new!
How to use cloud bread
You can use this bread as the base for you favorite sandwich or use it as a hotdog or hamburger bun. There are really no limits so feel free to vary the toppings after your personal taste.
How to vary the bread recipe
This recipe doesn't have a lot of flavor by itself which makes it great to use as sandwich bread. You can add a crunch by using different kinds of seeds. You can use poppy seeds, sesame or sunflower seeds or any other kind you like. Sprinkle it on the bread before you bake them. You can substitute flavored cream cheese, mascarpone cheese or full-fat Greek yogurt for the cream cheese. The first option will give you more flavor and the others more fluff, depending on what you're going for.
How about cream of tartar?
You can add cream of tartar in the egg whites as you mix them until stiff, however it's not obligatory. It will stabilize the eggs, increase their heat tolerance and keep the cloud bread from deflating.
227 comments
An excellent suggestion for those who have the equipment!
Whip consistently for several minutes with a wire whisk or a few minutes with a hand mixer will stiffen the egg whites. Stiff peaks is when egg whites keep their peaks when you remove the whisk.
That depends on how many pieces you spread out. If you make the recipe for 4 servings and get 4 pieces then one is a serving.
Check out #2 on our Recipe FAQ https://www.dietdoctor.com/low-carb/recipes/faq#2
I'm so glad you found one that worked for you!!
i will try this next time i make them.
I made these for the first time today. i added a little oregano since i knew its for a cheese burger dinner later today.
but i wanted to try a bite ... so i spread on a little pesto with cheese and oh my THAT IS TASTY !
thank you for this recipe!
While we have not tested those ingredients, they could work well!
It's really good for BLTs.
Hi! Allulose is a good choice for baking. You can learn more about this and other sweeteners at this link:
https://www.dietdoctor.com/low-carb/keto/sweeteners
The step by step instructions are on this page. If you are having technical issues, please reach out to support@dietdoctor.com
We have not tested this recipe without the psyllium.
That depends on how many pieces you spread out. If you make the recipe for 4 servings and get 4 pieces, then one is a serving.
So glad you love it, Lenore! Great tips about the silicone mats and freezing with parchment!
Hi, Jimmy! Thanks for your comment. The small amount used spread throughout the serving sizes is incredibly minimal.
Baking powder has 1.3g net carbs per 1 tsp. Since this recipe uses 1/2 tsp, then approximately 0.65g net carbs are for the complete recipe. However, since there are 4 servings in the recipe as written, 0.16g of net carbs are per serving... therefore, it isn't enough to worry about, for most people.
When I first started keto years ago, I would get concerned about the baking powder in keto recipes; I even found keto sites that inflated the net carbs "per serving" by 10 times! They obviously didn't know how to do math or use a calculator. But I have many of these numbers memorized or on a recipe card taped on the inside of my spice cabinet door to help me calculate net carbs when making things for the family.
I put the entire batter on a cookie sheet lined with parchment and levelled all the ingredients out into one large FLAT rectangle.
Baked it at 300 F for 1/2 an hour and turned it half way through the cooking time. I also used that opportunity to score the rectangle into six pieces of 'bread'. It came out perfect, and was firm enough to stand up to soft veggie spread. A winner - I'll def. make again.