Keto Cloud Bread: Easy, Fluffy, And Delicious!

Cloud bread is a gluten-free, low-carb bread substitute that can be used for sandwiches, burgers, pizzas, and more. It is made with eggs, a creamy fat source (like cream cheese, cottage cheese, or coconut cream), and a leavening agent (like cream of tartar or baking powder). The bread gets its name from its light and airy texture, similar to a cloud. Here is a simple recipe to make keto cloud bread at home:

Ingredients:

- 3 large eggs, at room temperature

- 3 oz (85 g) of cream cheese or mascarpone, softened

- 1/8 tsp of cream of tartar (optional)

- 1/8 tsp of sea salt

Instructions:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and grease it lightly.

2. Separate the egg whites and yolks into two bowls.

3. Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.

4. In a separate bowl, beat the cream cheese, egg yolks, and sea salt until smooth.

5. Gently fold the egg whites into the cream cheese mixture, being careful not to break down the air bubbles.

6. Spoon the batter onto the prepared baking sheet to form 6 circular discs.

7. Bake for 25-35 minutes, or until golden brown.

8. Let the bread cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely before serving.

Separate the eggs

Separating eggs is a skill that takes some time to master, but it's a handy technique to have in your culinary arsenal. Here are some detailed instructions on how to separate eggs, specifically for preparing keto cloud bread:

Method 1: Using Your Hands

Wash your hands thoroughly to ensure they are clean and free of any natural oils. Crack the egg gently and carefully on a flat surface, such as a countertop or cutting board, aiming to split the shell cleanly in half. Hold the egg over a small bowl and gently pry the egg halves apart with your thumbs, allowing the egg whites to drip into the bowl while the yolk settles in the lower half of the shell. Carefully transfer the egg yolk back and forth between the egg shell halves, letting the egg whites run off into the bowl. This method requires practice, but it's a quick and efficient way to separate eggs.

Method 2: Using the Egg Shells

This method is a favourite among skilled cooks and bakers. First, crack the egg against a flat surface, prying it open and upwards with your thumbs to cleanly split the shell in half. Catch the egg yolk in one of the shell halves while the egg whites drip into the bowl below. Carefully transfer the yolk back and forth between the two shell halves, allowing the whites to drip over the edge of the shell into the bowl. Be careful not to puncture the yolk with the sharp edges of the shell.

Tips for Separating Eggs:

• Chilled eggs are easier to separate as the yolk is less likely to break, but room-temperature eggs have looser whites, making them quicker to separate.
• If you're planning to whip the egg whites, separate them one by one into a small bowl first. This way, if you break a yolk, it won't contaminate all the egg whites.
• If you accidentally get some yolk in the egg whites, you can use a piece of eggshell to carefully scoop it out.
• Always use a clean bowl for collecting egg whites, as any grease or fat can interfere with whipping them.
• If you get shell shards in the separated eggs, use a larger piece of shell to scoop them out.

Beat the egg whites

To make keto cloud bread, you'll need to beat the egg whites until they form stiff peaks. This step is crucial, as it gives the bread its light and airy texture. Here are some detailed instructions to ensure success:

Start with the Right Tools and Ingredients:

• Use a clean, dry bowl for whipping the egg whites. Any traces of fat or yolk can inhibit the formation of stiff peaks.
• Use an electric hand mixer or a stand mixer with a whisk attachment for best results.
• Make sure your eggs are at room temperature before starting. Cold egg whites will take longer to whip and may not reach the desired volume.

Add Stabilizers (Optional but Recommended):

• Add a small amount of cream of tartar to the egg whites. This acidic ingredient helps stabilize the whites and speeds up the process of forming stiff peaks.
• Alternatively, you can use a few drops of lemon juice or apple cider vinegar as a natural stabilizer.

Whip the Egg Whites:

• Beat the egg whites on medium-high speed until they form stiff peaks. This usually takes around 5 minutes with a hand mixer or 2 minutes with a stand mixer.
• Be patient and don't rush this step. The volume and stiffness of the egg whites are essential for the bread's texture.

Avoid Common Mistakes:

• Do not overbeat the egg whites. Once they form stiff peaks, stop mixing to avoid deflating them.
• Avoid using plastic bowls, as they can retain traces of fat or residue that can interfere with the whipping process. Glass or stainless steel bowls work best.

Fold in the Yolk Mixture Gently:

• When you're ready to combine the egg yolk mixture with the whipped egg whites, use a gentle folding motion.
• Add the yolk mixture gradually and use a spatula to scoop from underneath and fold over the sides. Avoid stirring or mixing aggressively.
• The goal is to maintain as much air in the egg whites as possible to ensure light and fluffy cloud bread.

Combine the egg yolks with the other ingredients

To make keto cloud bread, you'll need to combine the egg yolks with the other ingredients in a separate bowl from the one you used to beat the egg whites. This is an important step, as you don't want to deflate the egg whites or break them down too much.

Step 1: Prepare the batter

• Separate the eggs into two bowls.
• In one bowl, mix the egg yolks with the cream cheese and salt. Use an electric hand mixer or stand mixer to blend until smooth.
• (Optional) Sprinkle cream of tartar on the egg whites. This will help keep the egg whites fluffy, so it is recommended.

Step 2: Combine the mixtures

Gently fold the egg yolk mixture into the egg whites using a spatula. Be careful not to break down the egg whites, as this will result in fluffy cloud bread rounds.

Step 3: Baking and cooling

• Spoon the mixture onto a baking pan lined with parchment paper or a silicone liner. Leave it as is for taller rolls, or flatten each mound slightly for denser rolls.
• Bake at 300°F for about 25-30 minutes. Be careful not to overbake, as this can make the rolls crumbly.
• Remove from the oven and cool on the baking pan for 3-5 minutes, then transfer to a cooling rack and allow to cool completely.

Enjoy your homemade keto cloud bread!

Bake the mixture

Now that you've prepared your mixture, it's time to bake!

Preheat your oven to 300°F (150°C). Line a baking sheet or pan with parchment paper and place it in the oven to preheat. This way, your keto cloud bread will start cooking as soon as it touches the pan.

Carefully spoon the mixture onto the preheated pan, using the back of a spoon (or a spatula) to form bread "rounds." Aim for circles that are about 4 inches across and 3/4 of an inch tall. Leave some space between each round.

Bake for 15-30 minutes at 300°F (150°C). The baking time will depend on the size and thickness of your bread. Keep an eye on them to avoid over-baking, as they can go from done to burnt quickly.

Your keto cloud bread is ready when it's firm, lightly golden brown, and cooked through. The center should not be soft or jiggly. Remove from the oven and let it cool slightly before enjoying!

For best results, consume your cloud bread within 12 hours of baking. If you have leftovers, allow them to cool completely, then transfer them to an airtight container or a plastic bag. Stored at room temperature, cloud bread will last for about 3 days. You can also refrigerate it for up to a week or freeze it for a few months.

Store the bread

Storing your keto cloud bread properly is essential to keep it fresh and tasty. Here are some detailed instructions on how to store your bread:

Refrigerating Your Keto Cloud Bread:

• Let the bread cool completely: It is important to let your freshly baked keto cloud bread cool down before storing it. Place the bread on a wire rack to cool and ensure it is completely cool to the touch. This step is crucial, as storing warm bread can result in excess moisture and stickiness.
• Use an open container: Place the cooled bread in a container that is not completely sealed. A Ziplock bag left slightly open or a Tupperware container with the lid slightly askew are ideal options. This allows any excess moisture to escape and prevents the bread from becoming soggy.
• Separate the breads: If you have multiple keto cloud breads, separate them with parchment paper or paper towels to prevent them from sticking together. This makes it easier to grab a single bread without wrestling them apart.
• Refrigerate for up to a week: You can store your keto cloud bread in the refrigerator for up to one week. The bread will stay fresh and tasty during this time.

Freezing Your Keto Cloud Bread:

• Let the bread cool completely: Before freezing your keto cloud bread, ensure it is completely cool to the touch. Allowing it to cool on a wire rack is a good idea. This step is crucial to prevent excess moisture and a gooey mess when thawing.
• Use freezer bags: Transfer your cooled keto cloud bread to a freezer bag or two regular Ziplock bags for extra protection. Make sure the bag is tightly sealed to keep out any outside air.
• Separate the breads: If you are freezing multiple keto cloud breads, place a paper towel or parchment paper between them to prevent sticking. This ensures you can easily remove a single bread without disturbing the others.
• Freeze the bread: Place the sealed freezer bag with the keto cloud bread into your freezer. When you're ready to enjoy the bread, simply remove it from the freezer and let it thaw on the counter. You can also reheat the bread in a toaster on low heat to crisp it up and remove any excess moisture.

Frequently asked questions