Cheesy Keto Cloud Bread (Cream Cheese) – Light, Fluffy, and Low-Carb
This cheesy keto cloud bread is the kind of recipe that makes you forget you’re eating low-carb. It’s light and fluffy like a cloud, with a golden, cheesy edge that makes every bite crave-worthy. You can use it as a bun, a toast, or a snack straight from the pan.
No special flours, no complicated steps—just a few simple ingredients and a little technique. If you’re missing bread on keto, this will be your new go-to.
Cheesy Keto Cloud Bread (Cream Cheese) - Light, Fluffy, and Low-Carb
Ingredients
- Eggs (3 large), separated
- Cream cheese (3 tablespoons), softened
- Grated Parmesan or finely shredded cheddar (2–3 tablespoons)
- Cream of tartar (1/4 teaspoon) or a squeeze of lemon juice
- Salt (a pinch)
- Garlic powder or onion powder (optional, 1/4 teaspoon)
- Freshly ground black pepper (optional)
- Butter or avocado oil for greasing (optional)
Instructions
- Prep your tools: Heat oven to 300°F (150°C). Line a large baking sheet with parchment paper.Lightly grease if your parchment tends to stick.
- Separate the eggs: Place egg whites in a clean, grease-free bowl and yolks in another. Make sure no yolk gets into the whites.
- Blend yolks and cream cheese: Add the softened cream cheese, a pinch of salt, and optional seasonings to the yolks. Beat until smooth and silky with no lumps.
- Whip the whites: Add cream of tartar (or a few drops of lemon juice) to the whites.Beat with a hand mixer until stiff peaks form. The whites should stand tall and glossy.
- Fold gently: Spoon a third of the whipped whites into the yolk mixture and fold to lighten. Add the rest and gently fold until just combined.Don’t deflate the batter.
- Portion onto the tray: Scoop 6–8 mounds onto the baking sheet, spacing them apart. Use the back of a spoon to smooth and shape into rounds about 1/2 inch thick.
- Add cheese: Sprinkle Parmesan or cheddar evenly over the tops. Press lightly so it adheres.
- Bake: Bake for 20–25 minutes, until golden on the edges and set in the center.For extra color, add 2–3 minutes at the end.
- Cool and lift: Let the rounds cool on the tray for 5 minutes, then transfer to a rack. They’ll firm up as they cool.
- Serve: Enjoy warm as a snack or use as a bun, toast base, or mini “flatbread.”
What Makes This Recipe So Good
- Low-carb and gluten-free: Made with eggs and cream cheese, this bread keeps carbs minimal and satisfies bread cravings.
- Incredibly light and fluffy: Whipped egg whites give it that signature cloud-like texture.
- Cheesy flavor: Parmesan or cheddar adds savory depth and a slightly crisp edge.
- Quick and simple: From mixing bowl to oven in under 15 minutes.
- Versatile: Use it for breakfast sandwiches, mini pizzas, or as a side with soups and salads.
Shopping List
- Eggs (3 large), separated
- Cream cheese (3 tablespoons), softened
- Grated Parmesan or finely shredded cheddar (2–3 tablespoons)
- Cream of tartar (1/4 teaspoon) or a squeeze of lemon juice
- Salt (a pinch)
- Garlic powder or onion powder (optional, 1/4 teaspoon)
- Freshly ground black pepper (optional)
- Butter or avocado oil for greasing (optional)
Step-by-Step Instructions
- Prep your tools: Heat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
Lightly grease if your parchment tends to stick.
- Separate the eggs: Place egg whites in a clean, grease-free bowl and yolks in another. Make sure no yolk gets into the whites.
- Blend yolks and cream cheese: Add the softened cream cheese, a pinch of salt, and optional seasonings to the yolks. Beat until smooth and silky with no lumps.
- Whip the whites: Add cream of tartar (or a few drops of lemon juice) to the whites.
Beat with a hand mixer until stiff peaks form. The whites should stand tall and glossy.
- Fold gently: Spoon a third of the whipped whites into the yolk mixture and fold to lighten. Add the rest and gently fold until just combined.
Don’t deflate the batter.
- Portion onto the tray: Scoop 6–8 mounds onto the baking sheet, spacing them apart. Use the back of a spoon to smooth and shape into rounds about 1/2 inch thick.
- Add cheese: Sprinkle Parmesan or cheddar evenly over the tops. Press lightly so it adheres.
- Bake: Bake for 20–25 minutes, until golden on the edges and set in the center.
For extra color, add 2–3 minutes at the end.
- Cool and lift: Let the rounds cool on the tray for 5 minutes, then transfer to a rack. They’ll firm up as they cool.
- Serve: Enjoy warm as a snack or use as a bun, toast base, or mini “flatbread.”
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze in a single layer, then move to a freezer bag.
Keeps well for 1–2 months.
- Reheat: Toast in a skillet or toaster oven for 3–5 minutes to restore crisp edges. Avoid microwaving, which makes them soft and soggy.
Why This is Good for You
- High in protein: Eggs provide a satisfying base that keeps you full longer.
- Low carb: Ideal for keto or low-carb lifestyles without feeling deprived.
- Gluten-free: Naturally free of grains and gluten.
- Healthy fats: Cream cheese and cheese add fats that support satiety and flavor.
Common Mistakes to Avoid
- Deflating the whites: Overmixing after adding whites leads to flat bread. Fold slowly and stop as soon as streaks disappear.
- Skipping cream of tartar: It stabilizes the whites.
If you don’t have it, use a squeeze of lemon juice or vinegar.
- Oven too hot: High heat browns fast but leaves centers undercooked. Stick to 300°F (150°C).
- Using cold cream cheese: Cold cream cheese forms lumps. Soften it at room temperature for a smooth batter.
- Peeling too soon: Removing from parchment immediately can tear the bread.
Let it sit for a few minutes first.
Alternatives
- Different cheeses: Try Asiago, Gruyère, or a sprinkle of mozzarella for a milder finish.
- Herb twist: Add dried Italian seasoning, chives, or rosemary.
- Dairy-free option: Use a thick dairy-free cream cheese and a dairy-free parmesan-style topping. Texture may be slightly softer.
- Sweet version: Skip the savory seasonings and cheese. Add a touch of vanilla and a keto-friendly sweetener for a breakfast treat.
- Extra-rich: Fold in 1 tablespoon of finely ground almond flour to the yolk mix for a slightly sturdier bread.
FAQ
Can I make this without cream of tartar?
Yes.
Use 1/2 teaspoon lemon juice or white vinegar in the egg whites to help stabilize them. Whip to stiff peaks and proceed as usual.
Why did my cloud bread turn flat?
It was likely overmixed, the whites weren’t whipped to stiff peaks, or the oven temperature was too high. Also check that your bowl and beaters were clean and grease-free.
How do I keep it from sticking to the parchment?
Use good-quality parchment, lightly grease it, and let the bread cool for a few minutes before lifting.
🍫 The Ultimate No-Bake Dessert Ebook 🍓
30 mouthwatering no-bake recipes you can whip up in minutes — creamy cheesecakes, fruity parfaits, chocolatey bars, and more!
- ⚡Quick & easy — no oven required
- 📖30 recipes + bonus treat
- 🍓Chocolate, fruit, nutty & refreshing flavors
- ✨Beautifully designed, instant download
A thin spatula helps.
Can I make them larger for burger buns?
Absolutely. Make four larger rounds and bake a few extra minutes until golden and set. Let them cool fully for better structure.
What’s the best way to reheat?
A dry skillet or toaster oven works best.
Heat on medium for a few minutes per side until the edges crisp up again.
Final Thoughts
Cheesy keto cloud bread is simple, flexible, and wildly satisfying. With a handful of ingredients and a few smart techniques, you’ll have a stack of golden, fluffy rounds ready for any meal. Keep a batch in the fridge or freezer, and you’ll always have a low-carb “bread” on hand that actually tastes great.
