Keto Cloud Bread new improved

Keto Cloud Bread: New & Improved

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Keto Cloud Bread: New & Improved

Starting a Ketogenic diet was a big lifestyle change.

I quickly realized the only way we would ever stick with a keto lifestyle over the long haul... was to get really good at making alternatives to traditional foods.

Things like bread, pizza, casseroles and desserts. On the top of my husband's list was keto bread and keto buns. We wanted a bun alternative that had the texture of bread and that would hold up to a hearty sandwich. Bacon, Lettuce, Tomato Cheese....

Basically we wanted real bread--but we wanted it to be keto!

Impossible???

It took me a few months to experiment with keto cloud bread. I had tried it from a friend and found the texture odd and a bit eggy. So, I'd discounted it and put it on the bottom of my "things to try" list. When I finally got around to trying it, and made a few tweaks, I have to admit, I'm impressed!

Compared to the orginal, this version of keto cloud buns yields a firmer much "breadier" result. It holds up well for all types of sandwiches including hamburgers! A few tweaks made a big difference. Give it a try and let me know what you think in the comments below!

keto cloud bread keto blt

Macros

69% Fat ~ 5% Carb ~ 20% Protein

Keto Cloud Bread new improved

Keto Cloud Bread: A Keto Bun Recipe

This "cloud bread" is a fantastic way to enjoy sandwiches & buns while remaining on a low carb or ketogenic diet! 
5 from 2 votes
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Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 buns
Author: Tara Wright

Ingredients

Instructions

  • Preheat your oven to 300 degrees.
  • Line two cookie sheets with unbleached parchment paper.
  • Separate the eggs--placing the whites in a medium bowl and the yolks in a smaller 2-3 cup bowl. Be careful no to allow ANY of the yolk to get into the egg whites. The egg yolk in the whites will prevent the egg whites from whipping up and this recipe will fail
  • If you aren't experienced at separating eggs--crack them one at a time over a small bowl and carefully separate them. This way, if you mess up, you only have to discard one egg instead of all of them. You could also invest in an egg separating gadget like this.
  • In a medium bowl, whip the egg whites & cream of tarter until stiff peaks form. The cream of tarter stabilizes the egg whites
  • Set your egg whites aside.
  • In your smaller bowl, combine cream cheese, acacia fiber, egg yolks and a pinch of salt. Blend until fully combined and no trace of cream cheese remains. (2-3 minutes on medium speed)
  • Using your spatula, add your egg yolk mixture to the egg white mixture.
  • IMPORTANT: Gently fold in the egg yolk mixture until completely combined. Do not over-mix. The more you mix, the more air that comes out of the egg whites.
  • Scoop batter onto a lined baking sheet. (This recipe made 10 buns for me)
  • Place in preheated oven for 20-25 minutes until browned.
  • Remove from oven and allow to cool for 10-20 minutes before eating.

Nutrition

Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 45mg | Potassium: 26mg | Vitamin A: 2.9% | Calcium: 1.3% | Iron: 1.4%

Cloud Bread Tips

Watch my video for an overview before making this keto bread recipe. It helps to know what to expect in advance 🙂

The Egg Whites: A Critical Step for Keto Cloud Bread

One crucial step is getting the egg whites separated and whipped correctly. Make sure that NO yolk accidentally drops into your egg whites. ANY yolk in your egg white will prevent them from whipping correctly and will cause this recipe to fail.

If you aren't experienced at separating eggs, consider investing in an inexpensive egg separator. Or, separate your eggs one at a time over small bowls so that if you mess up you only have to discard one egg instead of all the eggs. Practice makes perfect!

Cream of Tartar–Is it Essential?

The short answer is yes! Cream of tartar stabilizes the egg whites and is critical to an excellent finished product.

Cream of tartar is an acidic salt that is a byproduct of wine and grape juice making. Cream of tartar helps the egg whites get to their full “volume” ability.

Egg whites can actually whip up to eight times of their unwhipped volume. Cream of tarter also helps prevent the whites from being “over-whipped” which is great for beginning cooks!

Cream of tarter also improves the egg white foam's elasticity and helps it retain it's shape and volume as it bakes. Another fun fact is that cream of tartar makes the egg whites look “whiter”.

You'll have a prettier finished product when you incorporate cream of tartar into your egg whites.

 

Substitutions For Keto Cloud Bread

What Can I Substitute for Cream of Tarter?

There's really not a great substitute for cream of tartar. Some cooks use lemon juice –but it's not quite as effective. I've also heard of using a pure copper bowl–but this imparts a “rose” color on the eggwhites.

Your best bet is to run out to the store or head over to Amazon and order yourself some cream of tartar. You'll use it often in keto cooking!

Cream of tartar is a keto pantry staple and is used in recipes from keto bread to keto pastries and is a key ingredient for making your own baking powder.

Acacia Fiber– Can I skip it?

You can make this recipe without it. Or you could substitute a tablespoon of Psyllium Husk Powder or even Flax powder.

The acacia fiber lends this recipe even more of a “real bread” mouth feel. I didn't notice the eggyness at all when eating this version. As I mentioned before, with the original version of Cloud Bread– I couldn't get passed the eggy texture. The Acacia Fiber combined with the xanthan gum solves this problem!

You'll find Acacia fiber many of my Keto Baking Recipes and it's also a great fiber supplement to use while on a Keto diet.

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Things Used in Keto Cloud Bread



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How To Make Keto Cloud Bread: New & Improved

  1. Preheat your oven to 300 degrees.
  2. Line two cookie sheets with unbleached parchment paper.
  3. Separate the eggs–placing the whites in a medium bowl and the yolks in a smaller 2-3 cup bowl. Be careful no to allow ANY of the yolk to get into the egg whites. The egg yolk in the whites will prevent the egg whites from whipping up and this recipe will fail
  4. If you aren't experienced at separating eggs–crack them one at a time over a small bowl and carefully separate them. This way, if you mess up, you only have to discard one egg instead of all of them. You could also invest in an egg separating gadget like this.
  5. In a medium bowl, whip the egg whites & cream of tarter until stiff peaks form. The cream of tarter stabilizes the egg whites
  6. Set your egg whites aside.
  7. In your smaller bowl, combine cream cheese, acacia fiber, egg yolks and a pinch of salt. Blend until fully combined and no trace of cream cheese remains. (2-3 minutes on medium speed)
  8. Using your spatula, add your egg yolk mixture to the egg white mixture.
  9. IMPORTANT: Gently fold in the egg yolk mixture until completely combined. Do not over-mix. The more you mix, the more air that comes out of the egg whites.
  10. Scoop batter onto a lined baking sheet. (This recipe made 10 buns for me)
  11. Place in preheated oven for 20-25 minutes until browned.
  12. Remove from oven and allow to cool for 10-20 minutes before eating.


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    About the Author

    Tara Wright, CHC, MBA

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    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!