Keto Cloud Bread RecipeFebruary 26th, 2019
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.
Keto Cloud Bread
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