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Cheese & Egg Cloud Keto Bread Recipe

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4.3 from 8 reviews

Cheese & Egg Cloud Keto Bread is a light, fluffy, and airy low-carb bread alternative perfect for keto and low-carb diets. Made from just eggs, cream cheese, and baking powder, this no-flour bread offers a soft, pillow-like texture that’s quick to make and versatile enough for savory or sweet toppings. It’s a perfect gluten-free, grain-free bread substitute that bakes at a low temperature for a delicate puff without heaviness or density.

Ingredients

Main Ingredients

  • 3 large eggs
  • 3 tbsp cream cheese (or Greek yogurt as a substitute)
  • ¼ tsp baking powder
  • Pinch of salt

Optional Ingredients

  • ½ tsp garlic powder (for savory flavor)
  • 1 tbsp grated parmesan (for texture)
  • Sprinkle of everything bagel seasoning

Instructions

  1. Preheat and Prep: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Separate the Eggs: Carefully separate the egg whites from the yolks into two clean bowls. Make sure no yolk contaminates the whites to ensure they whip up properly.
  3. Mix the Yolks: Add the cream cheese, baking powder, and salt to the egg yolks. Use a fork or hand mixer to blend until smooth and creamy without lumps.
  4. Beat the Whites: Whip the egg whites until stiff peaks form. This means the peaks stand upright firmly when you lift the whisk.
  5. Combine (Gently!): Fold the whipped egg whites gradually into the yolk mixture. Use gentle folding motions to keep the batter light and airy without deflating the whites.
  6. Scoop and Shape: Spoon the batter into 6 to 8 rounds on the lined baking sheet. Make them about burger bun size and space them to allow spreading.
  7. Bake It Up: Bake the rounds at 300°F (150°C) for 25 to 30 minutes, until golden and puffed up. Avoid opening the oven during baking to prevent deflating. Let them cool on the sheet for 5 to 10 minutes before handling.

Notes

  • For a milder taste, use cream cheese instead of Greek yogurt.
  • Store bread rounds in an airtight container in the refrigerator for up to 3–4 days.
  • Freeze separated with parchment paper in between to avoid sticking, then reheat in the toaster or oven.
  • Double the recipe by using two baking trays and rotate halfway through if necessary.
  • To prevent bread from going flat, ensure egg whites are whipped to stiff peaks and fold gently.
  • Adding optional garlic powder or parmesan can enhance flavor and texture.

Find it online: https://bitezly.com/cheese-and-egg-cloud-keto-bread-recipe/