Simple Keto Cloud Bread for Sandwiches (No Eggy Taste) Recipe

Introduction

Cloud bread is a light and fluffy alternative to traditional sandwich bread, perfect for those following a keto lifestyle. This simple recipe yields soft, golden loaves without any eggy taste, making it ideal for a variety of sandwiches.

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

1. Step 1: Preheat the oven to 150℃ (300℉) and line a baking tray with parchment paper. Lightly oil the parchment paper with the olive oil.
2. Step 2: Separate the egg whites and yolks into two large bowls.
3. Step 3: Whisk the egg whites with an electric whisk until stiff peaks form.
4. Step 4: In the other bowl, beat the egg yolks with mascarpone and salt. Start on a slow speed to avoid splattering.
5. Step 5: Add the oat fibre to the yolk mixture and whisk again until well combined.
6. Step 6: Gently fold half of the beaten egg whites into the yolk mixture using a spatula. Avoid whisking to retain volume.
7. Step 7: Fold in the remaining egg whites carefully until the mixture is firm and foamy.
8. Step 8: Spread the mixture evenly onto the prepared parchment paper.
9. Step 9: Bake for 12 to 15 minutes, or until golden brown.
10. Step 10: Once cool enough to handle, flip the tray and gently peel off the parchment paper. Cut the cloud bread into six equal squares.

Tips & Variations

• Use psyllium husk instead of oat fibre if you prefer a slightly different texture.
• For a fluffier texture, ensure the egg whites reach stiff peaks before folding.
• Add herbs or spices to the yolk mixture for extra flavor.
• Use olive oil spray for easier and more even oiling of the parchment paper.

Storage

Store cloud bread in an airtight container in the refrigerator for up to 3 days. To refresh, warm slices briefly in a toaster or oven. For longer storage, freeze the bread separated with parchment paper for up to 1 month and thaw before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Does cloud bread taste like eggs?

No, this recipe uses mascarpone and careful mixing to reduce any eggy taste, resulting in a mild and pleasant flavor.

Can I make cloud bread without oat fibre?

Yes, you can substitute oat fibre with psyllium husk, which also helps provide structure and texture.

Simple Keto Cloud Bread for Sandwiches (No Eggy Taste) Recipe

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★★★★★

4.7 from 97 reviews

This simple keto cloud bread recipe offers a fluffy, low-carb alternative to traditional bread, perfect for sandwiches without the eggy taste. Made with eggs, mascarpone, and oat fibre, this cloud bread is light, airy, and ideal for keto and low-carb diets.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 squares 1x
• Category: Bread
• Method: Baking
• Cuisine: Keto
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Egg Mixture

• 3 Eggs – whites and yolks separated
• 1/3 cup Mascarpone
• 1 tbsp Oat fibre (not oats) or psyllium husk
• 1/2 tsp Sea salt or Himalayan salt

For Baking

• 1 tsp Olive oil or olive oil spray

Instructions

1. Preheat Oven and Prepare Tray: Preheat your oven to 150℃ (300℉) and line a baking tray with parchment paper. Lightly oil the parchment paper using about 1 tsp of olive oil or olive oil spray to prevent sticking.
2. Separate Eggs: Separate the egg whites from the yolks carefully into two different bowls.
3. Whisk Egg Whites: Using an electric whisk, whisk the egg whites until they form stiff peaks. This provides the cloud bread its signature airy texture.
4. Mix Yolks with Mascarpone and Salt: In the other bowl, beat the egg yolks together with mascarpone and sea salt on a slower speed to prevent splattering.
5. Add Oat Fibre: Stir in the oat fibre (or psyllium husk) into the yolk mixture and whisk gently to combine.
6. Fold in Egg Whites: Gently fold half of the beaten egg whites into the yolk mixture using a spatula, taking care not to lose the volume. Then fold in the remaining egg whites using the same gentle folding motion until the mixture is firm and foamy.
7. Spread Mixture and Bake: Spread the foamy mixture evenly over the prepared parchment paper on the tray.
8. Bake: Bake in the preheated oven for 12 to 15 minutes or until the top turns golden brown.
9. Cool and Slice: Once cool enough to handle, invert the tray and gently peel off the parchment paper. Cut the cloud bread into six equal squares for serving or sandwich use.

Notes

• Oat fibre is not the same as oats; make sure to use oat fibre or substitute with psyllium husk for similar texture.
• Do not whisk the yolks and egg whites together aggressively to maintain airiness and volume.
• The baking temperature is relatively low to allow gentle cooking and prevent browning too fast.
• Cloud bread is best consumed fresh but can be stored in an airtight container for 1-2 days.
• For egg sensitivity, this recipe may not be suitable as eggs are the main ingredient.

Keywords: keto cloud bread, low carb bread, keto sandwich bread, cloud bread recipe, keto bread without egg taste