Simple Keto Cloud Bread for Sandwiches (No Eggy Taste) Recipe
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.
- 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
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
- 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.
- Separate Eggs: Separate the egg whites from the yolks carefully into two different bowls.
- 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.
- 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.
- Add Oat Fibre: Stir in the oat fibre (or psyllium husk) into the yolk mixture and whisk gently to combine.
- 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.
- Spread Mixture and Bake: Spread the foamy mixture evenly over the prepared parchment paper on the tray.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the top turns golden brown.
- 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
