Simple Keto Cloud Bread for Sandwiches (No Eggy Taste) Recipe
Introduction
This simple keto cloud bread is a light and fluffy alternative to traditional sandwich bread, without any eggy taste. Perfect for those following a low-carb or keto diet, it’s easy to make and ideal for sandwiches or toasting.
Ingredients
- 3 Eggs – whites and yolks separated
- 1/3 cup Mascarpone
- 1 tbsp Oat fibre (or psyllium husk)
- 1/2 tsp Sea salt (or Himalayan salt)
- 1 tsp Olive oil (or olive oil spray)
Instructions
- Step 1: Preheat the oven to 150℃ (300℉) and line a baking tray with parchment paper. Lightly oil the parchment paper with 1 teaspoon of olive oil or spray.
- Step 2: Separate the egg whites and yolks into two large bowls.
- Step 3: Using an electric whisk, beat the egg whites until stiff peaks form.
- Step 4: In the other bowl, beat the egg yolks with mascarpone and salt. Start on a slow setting to avoid splattering.
- Step 5: Add oat fibre to the yolk mixture and whisk until combined.
- Step 6: Gently fold half of the whipped egg whites into the yolk mixture using a spatula. Avoid whisking to keep the volume.
- Step 7: Carefully fold in the remaining egg whites until the batter is firm and foamy.
- Step 8: Spread the mixture evenly onto the prepared parchment paper.
- Step 9: Bake for 12 to 15 minutes or until golden brown on top.
- Step 10: Allow to cool enough to handle, then invert the tray and gently peel off the parchment paper. Cut into six equal squares.
Tips & Variations
- Make sure to fold the egg whites gently to keep the bread airy and light.
- Oat fibre is not the same as oats; it’s essential for the texture. Psyllium husk is a good alternative.
- For a different flavor, add herbs or spices to the mascarpone mixture before folding in the egg whites.
Storage
Store cloud bread in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or oven to restore its softness and fluffiness. Avoid microwaving as it may affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Does cloud bread taste like eggs?
This recipe minimizes the eggy taste by combining mascarpone with the yolks and folding whipped egg whites carefully, resulting in a mild and creamy flavor rather than a strong egg taste.
Can I use regular flour instead of oat fibre?
Regular flour is not recommended as it will alter the texture and carb count. Oat fibre or psyllium husk helps create the light, airy structure without adding carbs.
Print
Simple Keto Cloud Bread for Sandwiches (No Eggy Taste) Recipe
- Total Time: 25 minutes
- Yield: 6 cloud bread slices 1x
- Diet: Low Carb, Gluten Free
Description
This simple keto cloud bread recipe creates light, fluffy, and low-carb sandwich buns with no eggy taste. Perfectly airy and golden, these cloud breads are a great gluten-free and keto alternative to traditional bread, made with whipped egg whites, mascarpone, and oat fibre. Ideal for sandwiches or as a side to your meals, they’re easy to prepare and bake to perfection.
Ingredients
Cloud Bread Ingredients
- 3 Eggs – whites and yolks separated
- 1/3 cup Mascarpone cheese
- 1 tbsp Oat fibre (not oats) or psyllium husk
- 1/2 tsp Sea salt or Himalayan salt
- 1 tsp Olive oil or olive oil spray
Instructions
- Preheat the oven and prepare tray: Preheat your oven to 150℃ (300℉). Line a baking tray with parchment paper and lightly oil the parchment paper with 1 teaspoon of olive oil to prevent sticking.
- Separate eggs: Carefully separate the egg whites from the yolks, placing them into two large bowls.
- Whisk egg whites: Using an electric whisk, beat the egg whites in one bowl until stiff peaks form, meaning the whites hold firm and do not collapse when you lift the whisk.
- Mix yolks with mascarpone and salt: In the other bowl, beat the egg yolks together with mascarpone cheese and sea salt. Start on a slow speed to avoid splashing the mixture around.
- Add oat fibre: Add the oat fibre (or psyllium husk) to the yolk mixture and whisk again until fully incorporated. Note that oat fibre is different from oats and crucial for the texture.
- Fold egg whites into yolk mixture: Gently fold half of the whipped egg whites into the yolk mixture using a spatula, mixing with a folding motion to keep the mixture light and airy. Then fold in the remaining egg whites similarly until the mixture is firm and foamy. Avoid whisking as it will deflate the airiness.
- Shape and bake: Spread the folded mixture evenly on the prepared parchment paper, forming a flat layer. Bake in the preheated oven for 12 to 15 minutes or until the cloud bread turns golden brown on top.
- Cool and cut: Once baked and cool enough to handle, carefully flip the tray upside down and peel off the parchment paper gently. Cut the cloud bread into six equal squares ready to use as sandwich bread or buns.
Notes
- Make sure to use oat fibre, which is different from oat flour or oats, for the best texture and low-carb content.
- Whipping the egg whites to stiff peaks is critical for achieving a fluffy bread texture.
- Fold egg whites gently to maintain airiness; do not whisk.
- You can substitute mascarpone with cream cheese, but the texture may slightly change.
- Use olive oil spray as a convenient alternative to oiling parchment paper.
- Allow the bread to cool completely for easier handling and cleaner cuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto, Low-Carb
Keywords: keto cloud bread, low carb bread, keto sandwich bread, gluten free bread, cloud bread recipe, mascarpone bread
