Low Carb Cloud Bread

In my search for the perfect Keto friendly bread I’ve tried many recipes.  I came across cloud bread on another site awhile back and decided to try it out.  Cloud bread has been been a staple of Keto dieters online for many years so I felt it needed to be tried.  This recipe is very simple in that it only requires four ingredients.  Odds are you already have them on hand and these can be whipped up tonight!

The flavor has a mild egg flavor which makes sense since they’re almost all egg but this makes them a wonderful addition to the breakfast menu.  They’re best served warm from the oven with butter or sugar free jelly.  Cloud bread stores well in the refrigerator for up to 7 days.  To reheat them place them in the toaster on low to medium and watch them closely.  I’ve noticed when they start to singe they begin to smell strongly of egg so that’s your cue that they’re done!

Low Carb Keto Cloud Bread

  • Servings: 12
  • Difficulty: Easy
  • Print

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⦁    3 Eggs
⦁    3 Tbsp Cream Cheese (At Room Temperature)
⦁    1/4 Tsp Baking Powder
⦁    Pinch of Salt to Taste
⦁    Garlic, Rosemary, Pepper or Any Other Spices (Optional)

Preheat your oven to 300 degrees Fahrenheit.  A silpat (I love these! Artisan Silicone Baking Mat) on a cookie sheet is helpful when baking this recipe.  Otherwise spray your cooking sheet with non stick cooking spray in preparation for later.  While your oven is heating separate your eggs.  Place the whites in one bowl and the yolks in another.  Choose a larger bowl for your egg whites as you will need the room later on.

First mix the egg yolks, cream cheese and salt in one bowl until smooth.  Add the baking powder to the larger bowl containing the egg whites and whip with a hand mixer (Turbo is good. More power. KitchenAid 7-Speed Hand Mixer) until the eggs form stiff peaks.  This may take 5-10 minutes but be patient.  The key to this recipe is the amount of air contained in the egg whites that gives it that light and fluffy texture.  No pressure here but once you’re done whipping the egg whites it’s essential to perform the rest of the recipe quickly as the mixture will begin to melt.  Take a silicone spatula and quickly but GENTLY fold the yolk mixture into the whipped whites mixture.  It is crucial during this step to stir  them only as much as needed to blend the two mixtures completely without working the air out of it.

img_4138-1Spoon the mixture into 12 even rounds on your silpat/cooking sheet.  If you want at this step sprinkle your favorite spices over the top of your future breads.

img_4140Place on the middle rack of your oven and bake for 18-20 minutes at 300 degrees Fahrenheit.  They will start to brown slightly at this point.  Next set your oven to broil and let the oven further brown the tops of your cloud breads.  Watch them carefully!  Burnt cloud bread isn’t very tasty.

1 Cloud Bread:  35 Calories, 2.7g Fat, 1.9g Protein, 0.3g Carbs, 0g Fiber, 0.3g Net Carbs

Adapted from The Big Apple Mama.

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Bob’s Red Mill Low Carb Keto Bread

We’ve been on a bit of bread kick around here lately.  Finding a decent substitute has been a goal of ours since we started keto.  This recipe is adapted from the Red Mill webpage using one of their many low carb baking mixes.  I try to stay away from anything labeled “low carb” because they’re typically infused with tons of sugar alcohols.  This baking mix doesn’t however it does contain wheat gluten and a small amount of cane sugar.  The net carbs per slice are around 5 net carbs so this is a bread that should be eaten sparingly.  The bread is very dense like a whole grain loaf of bread and it retains some moisture.  Even so it does toast in the toaster.  It’s almost sweet to the taste buds and makes a very good breakfast type bread.

The net carbs on this recipe are dependent on how thick you slice the bread.  When slicing the bread into 20 slices the net carbs works out to 5.1g net carbs per slice.  These slices are about 3/4 the thickness of regular sliced white bread.  You could attempt to slice the bread into more slices which would lower the carb count per slice even further but this might be difficult to do and require a very sharp bread knife.

Bob's Red Mill Low Carb Keto Bread

  • Servings: 20
  • Difficulty: Easy
  • Print

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  • 3 Cups Bob’s Red Mill Low-Carb Baking Mix
  • 3 Tbsp Canola Oil
  • 3 Eggs
  • 1 1/2 Cups Water
  • 4 1/2 Tsp Baking Powder
  • 7 Packets Low Carb Sweetener
  • 1-1/2 Tsp Vanilla Extract
  • 1 Tsp Pumpkin Pie Spice or Nutmeg

Preheat your oven to 350 degrees Fahrenheit.  In a large dry mixing bowl mix the low carb baking mix, baking powder, nutmeg and sweetener together until well blended.  Make a well in the center of the dry mixture and add the oil, water, eggs and vanilla to it.  Mix well with a fork or whisk until all the ingredients are blended.  This should only take a minute or two.  Spray an 8×4 loaf pan with non stick cooking spray.  Add the bread batter to the pan and spread it out evenly.  Bake at 350 degrees for 50-60 minutes.  Check the center with a toothpick to insure it is done.  The toothpick should come out clean when it is cooked throughout.

One Slice, 1/20th Loaf:  103 Calories, 3.9g Fat, 7.5g Protein, 8.1g Carbs, 3g Fiber, 5.1g Net Carbs

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Adapted from Bob’s Red Mill.

Low Carb Keto Bread

One of the biggest struggles in the Keto lifestyle is adjusting to a life without bread.  Sandwiches?  Toast?  Hamburgers with buns?  All a thing of the past.  Or are they?  Recently I came across a recipe for a low carb ketogenic friendly bread that really takes a bite out of those cravings!  While this bread isn’t difficult to make it does take special attention so some finer details to make it “fluffy” enough to match that feel that only bread provides.  This recipe is adapted from ketoconnect.net.

Low Carb Keto Bread

  • Servings: 20
  • Difficulty: Easy
  • Print

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Preheat your oven to 375 degrees Fahrenheit.  While the oven is preheating separate the eggs splitting the whites and yolks into different bowls.  Add the cream of tartar to the egg whites and beat the eggs with a hand mixer (KitchenAid 7-Speed Digital Hand Mixer) until peaks are formed.  Whipping air into the egg whites at this stage are what gives the bread that fluffy texture.  If you want denser bread go easy on this step or not at all.

Mix the egg yolks, butter, almond flour, baking powder and salt in a food processor (Hamilton Beach 12-Cup Food Processor) until all the ingredients are combined well.  Some lumps won’t matter but it’s best to try and get them all out at this stage.

Add 1/3 of the egg whites to the mixture and continue to process it until it is well mixed.

Critical point!  Add the remainder of of the egg whites to the processor and mix it in.  Do this only long enough to mix it and no longer.  This will insure the air isn’t worked out of the egg whites entirely and add the fluff we’re looking to create!

Finally pour the mixture into a buttered 8×4 loaf pan (Calphalon Bakeware Loaf Pan) and bake at 375 for 30 minutes.  Check the bread by piecing it in the middle with a toothpick.  If the tooth pick comes out clean it’s done.  If there is some dough stuck to it then it needs more time.

One Slice, 1/20th Loaf:  90 Calories, 7.9g Fat, 3.7g Protein, 1.9g Carbs, 0.9g Fiber, 1g Net Carbs

Here is a helpful video if you’re struggling with getting those egg whites fluffy!

If you enjoy our content please consider supporting The Bacon Monologues. Running a blog is time consuming and has expenses. If you plan on doing any shopping on Amazon help us by clicking on our affiliate links. Our referrals to Amazon provides the necessary income to keep us going strong. Thank you for your support! Try Amazon Prime 30-Day Free Trial