Name: Cheese Egg Cloud Keto Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large eggs, separated; 3 tablespoons cream cheese, softened; 1/4 teaspoon cream of tartar; 1/4 teaspoon garlic powder (optional); 1/4 teaspoon salt; 1/3 cup shredded cheddar cheese (or cheese of choice)

Light, fluffy, and incredibly easy, this Cheese Egg Cloud Keto Bread is a low-carb dream come true. With a texture reminiscent of soft, pillowy clouds and a rich, cheesy flavor, I love making this as a sandwich bread alternative or a satisfying snack. It’s keto-friendly, gluten-free, and protein-packed—perfect for when I want something that feels indulgent but fits within a low-carb lifestyle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs, separated

1/4 teaspoon cream of tartar

3 tablespoons cream cheese, softened

1/4 teaspoon garlic powder (optional)

1/4 teaspoon salt

1/3 cup shredded cheddar cheese (or cheese of choice)

Directions

I start by preheating the oven to 300°F (150°C) and lining a baking sheet with parchment paper.

I separate the eggs carefully, placing the whites in one bowl and the yolks in another.

To the yolks, I add cream cheese, garlic powder (if I’m using it), and salt, mixing until smooth.

In the bowl with the egg whites, I add cream of tartar and beat the mixture with a hand mixer until stiff peaks form.

I gently fold the yolk mixture into the egg whites, being careful not to deflate them.

Using a spoon, I divide the mixture into 6 even rounds on the prepared baking sheet.

I sprinkle the shredded cheese on top of each round.

Then I bake for 25–30 minutes, or until the rounds are golden brown and set.

Once baked, I let them cool slightly before removing them from the baking sheet.

Servings and timing

This recipe makes 6 cloud bread rounds.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Calories: 92 kcal per round

Variations

When I want to mix things up, I switch out the cheese. Mozzarella gives a milder flavor, while parmesan adds a nutty, crisp texture. I’ve also tried adding dried herbs like rosemary or Italian seasoning to the yolk mixture for extra flavor. If I’m feeling indulgent, I even fold in some chopped cooked bacon or a sprinkle of chili flakes.

Storage/Reheating

I store any leftover cloud bread in an airtight container in the refrigerator for up to 3 days. To reheat, I either pop it in a toaster oven for a few minutes or warm it gently in a skillet. I avoid microwaving it, as that can make the texture rubbery.

FAQs

How do I keep the cloud bread from deflating?

To keep the bread light and fluffy, I make sure to beat the egg whites until stiff peaks form and fold the yolk mixture in gently. Overmixing or rough handling can deflate the batter.

Can I freeze cheese egg cloud bread?

Yes, I can freeze it. I place the cooled rounds between layers of parchment paper in a freezer bag. When ready to eat, I reheat in the oven or toaster directly from frozen.

Is this recipe suitable for diabetics?

Absolutely. Since it’s low in carbs and sugar-free, I find this a great option for managing blood sugar, especially when paired with high-fiber fillings.

Can I make this dairy-free?

To make it dairy-free, I use a plant-based cream cheese alternative and skip the shredded cheese or replace it with a dairy-free cheese. The texture stays quite similar.

What can I serve with this cloud bread?

I love using it as a sandwich base with turkey, avocado, and lettuce. It’s also delicious topped with scrambled eggs or served alongside soups and salads.

Conclusion

This Cheese Egg Cloud Keto Bread has become one of my go-to recipes whenever I crave something light, cheesy, and satisfying. It’s quick to whip up, endlessly adaptable, and keeps me on track with my low-carb goals. Whether I use it as sandwich bread, a side dish, or a snack, it never disappoints.

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