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Cheesy Keto Cloud Bread (Cream Cheese) - Light, Fluffy, and Low-Carb

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. Separate the eggs: Place egg whites in a clean, grease-free bowl and yolks in another. Make sure no yolk gets into the whites.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add cheese: Sprinkle Parmesan or cheddar evenly over the tops. Press lightly so it adheres.
  8. 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.
  9. 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.
  10. Serve: Enjoy warm as a snack or use as a bun, toast base, or mini “flatbread.”