Recipe: Keto Cloud Bread

Ingredients

6 eggs
6 oz cream cheese
1/2 tsp cream of tartar or baking powder
Salt and pepper (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit and place parchment paper on a baking sheet
2. Separate egg yolks from the whites and put each into separate bowls
3. Add cream cheese and salt to the yolks, blend with an electric beater until…blended
4. Add cream of tartar/baking soda to whites and whip them until you get stiff peaks
5. Fold yolk mixture to the whipped whites gradually
6. With a serving spoon, plop down 5 or 6 (whatever fits) onto the parchment paper
7. Bake for 20 minutes, remove bread with offset spatula or butter knife

Useless Information and Photos

I’ve heard this called “oopsie bread” primarily, but that label makes me angry so I call it by its secondary name of “cloud bread.”

Some might say you need the cream cheese softened before blending with the yolks, but I’ve never had a problem using it straight from the fridge.

It’s a good idea to rinse the beater whisks after you beat the yolk-cream cheese mixture. Getting yolk in the white parts can screw it up.

My offset spatula looks like this one, but it’s not nearly as expensive. I’ve found it works a lot better than using a knife to remove the bread after baking.

You can do the egg separation “manually,” but it’s quicker and not as messy with a real separator. I’ve been using a cheap plastic egg separator like this one for decades with no issues.

This bread has a rather neutral to slightly-eggy taste. If you put some spices in/on it, there’s nothing in the bread itself that will compete with it, flavorwise. I use this bread to make keto peanut butter and jam (jam recipe forthcoming) sandwiches, and a little cinnamon goes a long way.