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Keto Cloud Bread

keto cloud bread

Keto Cloud Bread

Categories: Breakfast, Brunch, Morning Snack

Keto Cloud Bread

Recipe by Keto Flavor FixCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

87

kcal
Total time

35

minutes

Keto Cloud bread is made from 3 simple ingredients; eggs, cream of tarter and cream cheese. If you never baked with cream of tarter, it is a game changer. Despite its given name, cream of tarter is not creamy at all. It is a dry powder that is an acidic byproduct of fermenting grapes into wine. You can find it in your grocery stores spice aisle!

Before you get started you will want to separate the eggs; egg yolks in one bowl, egg whites in a second bowl. Try to split the shell into two pieces that roughly equal in size. Ideally you’d make a clean crack right across the egg’s equator, without any jagged pieces that might pierce the yolk. (Practice makes perfect!) Carefully cup the yolk in one half of the shell and simply allow the white to drain into the bowl below. Be careful not to break the yolk!

Keto cloud bread is great for a breakfast sandwich or a base of egg Benedict. You can do an Italian herb & cheese by adding parmesan cheese and Italian seasoning to the mix before baking. Or for those of you with a sweet tooth add sugar, cinnamon and vanilla extract! Whatever your family’s flavor choice, they can enjoy these fluffy delights without spending over $10!

Ingredients

  • 4 eggs, separated

  • 1/2 Teaspoon Cream of tarter

  • 1/4 cream cheese, soften

Directions

  • Preheat oven to 300°F. Line 2 shallow baking pans with parchment paper; set aside.
  • Beat egg whites and cream of tartar in large bowl with electric mixer or stand mixer with whisk attachment on high speed until stiff peaks form, about 1 to 2 minutes.
  • Beat cream cheese in separate large bowl on medium speed until smooth. Add egg yolks, one at a time, beating until completely smooth. Gently fold egg white mixture into yolk mixture. Using a 1/4-cup measuring cup, scoop batter onto prepared baking sheets about 2-inches apart, spreading each scoop into a 4-inch circle.
  • Bake 25 minutes or until golden brown and center is completely set. Cool on baking pans 5 minutes. Remove to wire racks; cool completely.

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