Low-carb cloud bread
Ingredients
- 3 3 eggeggs
- 4½ oz. 125 g cream cheese
- 1 pinch 1 pinch salt
- ½ tbsp ½ tbsp (5 g) ground psyllium husk powder
- ½ tsp ½ tsp (2.5 g) baking powder
- ¼ tsp ¼ tsp cream of tartar (optional)
Instructions
- Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
- Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
- 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 paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick pieces.
- Bake in the middle of the oven at 300° F (150° C) for about 25 minutes – until they turn golden.
How to store cloud bread
You can store the 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 bread 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.
Bread for dessert?
You bet! Make one big cloud bread and fill it with a generous layer of keto buttercream, keto custard, or berries and whipped cream. Roll it up tight and serve it as a Swiss roll. For this version we recommend using mascarpone cheese instead of cream cheese and omitting the salt.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
207 comments
1. If I use 2 servings measurements and get 4 breads, is 2 breads a single serving?
2. When putting all ingredients into myfitnesspal, 2 breads come out to 3g carbs, yet the nutrition panel says 0g carbs. Why the difference?
It's a great recipe, the breads are a very suitable replacement in my opinion.
Thanks!
<blockquote>
Cant seem to get these right! Have been experimenting, and have got the mixture turning out great, they puff up wonderfully in the oven... but as soon as i pull them out they collapse and just look like little flat omelettes! Definately dont look like the ones in the picture :( they taste ok though, just eggy more than bread-like
</blockquote>
Wanted to pass on, if you have not tried the Oopsie bread, please do, it very good with tuna, and peanut better, its very light and filling at the same time.
enjoy
Diane
Can i use cream of tartar instead of psyllium husk powder?
I followed ingredients and recipe to the letter and mine was so runny it was like pouring custard onto the tray! What did i do wrong. I did egg whites until stiff.
</blockquote>
If you stirred them too much in the last few steps, that can undo the stiffness of the eggs and make them too runny again.
Kristen, are you melting the cream cheese for the recipes you use it in? I'm new to keto (and loving it), but both lasagna pasta strips and cloud bread ended up with chunks of cream cheese in the batter. I overmixed the cloud bread trying to incorporate the cheese and it turned out flat. Lesson learned there. I am in the US, and use Philadelphia cream cheese since that's what's easiest to find. Any suggestions?
</blockquote>The Philadelphia is an excellent option. For cream cheese, it should always be at least room temperature. If you're pulling it from the fridge, you can microwave it for 20-30 seconds.
Could you write a guide to making desserts with this oopsie bread? You mentioned several options at the end of your post but I'm not sure if you add the fillers before or after baking.
</blockquote>What a fun idea. For the "swiss roll" mentioned, you would do that after making one big cloud bread and baking it.
Help!!!!!
In case anyone is still making these, I'd like to note that the best way to shape them if you're making sandwich buns is to use a muffin top pan instead of a flat sheet pan. The cups are the right size for a burger and they hold the batter so it rises instead of spreads out. There's no fat in this batter, which can make it more likely to stick, so be sure to grease the muffin cups well. Good luck!
</blockquote>
An excellent suggestion for those who have the equipment!
For those of us who are worthless in the kitchen, this recipe should include a link to detailed instructions on how to stiffen egg whites. I struggled a great deal trying to get this recipe started.
</blockquote>
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.
Is one piece of bread 1 serving?
</blockquote>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.
If the recipe only has 2 g net carbs per serving, why is it listed as "moderate low carb" instead of keto? Is there something that divides keto from low carb other than net carbs?
</blockquote>
Check out #2 on our Recipe FAQ https://www.dietdoctor.com/low-carb/recipes/faq#2