Low-carb cloud bread
- 2¼ 2¼ eggeggs
- 31⁄3 oz. 95 g cream cheese
- ¾ pinch ¾ pinch salt
- 2⁄5 tbsp 2⁄5 tbsp ground psyllium husk powder
- 2⁄5 tsp 2⁄5 tsp baking powder
- 1⁄5 tsp 1⁄5 tsp cream of tartar (optional)
- 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.