Bread is an everyday household staple; without it, no breakfast is complete. This keto cloud bread is our favorite; it is so light and delicious that you would not be able to stop yourself from having another helping. This keto cloud bread has less than one carbohydrate.
My husband and I like it best as a foundation for grilled cheese with ham. It is more of like a Monte Cristo sandwich. I can not be left alone with this keto cloud bread because there are so many possibilities of presenting it another way that it blows my mind, and without a second thought, I make a new batch every Saturday.
Keto Cloud Bread
- Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
- Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
- Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
- Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
You can save this keto cloud bread in a Ziploc pouch on the shelf for a couple of days. For more extended storage, keep it in the fridge in between parchment paper layers, so it doesn’t glue together. And since it doesn’t have a texture of a real carbohydrate bread, it can be happily used as sandwich bread or as a pancake.