This bread is light as a feather (no flour required!), and makes the perfect base for keto-inspired sandwiches. Be sure to watch the video to master the technique. The “cloud” is made by whipping egg whites into stiff peaks—each round is then scooped onto a parchment-lined sheet tray for baking.
Yield: 8 to 10 breads
Active Time: 25 minutes
Total Time: 55 minutes
4 large eggs, room temperature and separated
1 teaspoon lemon juice
2 ounces cream cheese, room temperature
¼ teaspoon Thrive Market Organic Onion Powder
⅛ teaspoon Thrive Market Organic Ground Pepper
Preheat oven to 300°F and line a sheet tray with parchment paper. Add egg whites and lemon juice to a large bowl. Using a hand mixer, whisk until stiff peaks form. In another large bowl, whisk the egg yolks, cream cheese, onion powder, and pepper until combined.
Gently fold in ¼ of the whipped egg whites at a time. Continue with remaining whites until all the eggs have been folded in. Divide egg mixture into 8 to 10 equal portions and scoop them onto the prepared pan. Spread each round with the back of a spoon until ½-inch thick. Bake 25 to 30 minutes, or until lightly browned. Cool completely on a wire rack. Refrigerate in a resealable plastic bag for up to 5 days.
Recipe credit: Angela Gaines
For more, check out our ultimate guide to the keto diet!
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.