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Light, fluffy puffs of zero-carb delight - that's what you'll get with these keto cloud bread rounds. This game-changing bread swap turns basic eggs and cottage cheese into soft, pillowy discs that knock out bread cravings while keeping carbs completely off your plate.
Through many tries at getting this recipe just right, I've learned that ingredients at room temp make all the difference. The eggs get much fluffier peaks, and the cottage cheese mixes in way smoother, giving you that dreamy cloud texture we're going for.
Key Ingredients and Shopping Guidance
- Eggs: Go for fresh, room temperature ones - they'll create more volume than cold eggs. Pick large eggs with vibrant, firm yolks
- Cottage cheese: Choose full-fat versions for best texture and proper keto fat ratios. Take time to drain extra liquid for better results
- Baking powder: Has to be fresh and without aluminum to skip any metallic aftertaste
- Optional add-ins: Try fresh herbs, a dash of garlic powder, or everything bagel mix to switch up the basic version
- Parchment paper: Absolutely needed for easy removal - don't try using foil instead
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Clear Step-by-Step Cooking Guide
- Getting ready:
- Take eggs out 30 minutes ahead of time. Let cottage cheese drain in a fine strainer for 10 minutes. Heat your oven to exactly 150°C (300°F) - the right temp really matters. Put parchment on your baking tray, marking 10 equal circles as guides.
- Making your foundation:
- Split eggs very carefully - even tiny bits of yolk will ruin your whites. Blend cottage cheese until it's totally smooth. Add egg yolks to cheese one by one until they're fully mixed in. Add seasonings if you want.
- Working the whites:
- Begin mixing on low until you see foam forming. Slowly turn speed up to medium-high. When soft peaks show up, add your baking powder. Keep beating until you get stiff, shiny peaks that hold their shape. Try flipping your bowl - the mix shouldn't move.
- Putting it together:
- Mix in 1/3 of whites to loosen the yolk mix. Fold in the rest in two batches using gentle J-shaped motions. Stop once the mix looks uniform - too much folding will flatten everything. Drop spoonfuls onto your marked circles. Smooth tops gently with a spoon.
- Cooking time:
- Put in your hot oven. Don't open the door for at least 20 minutes. Check after 25 minutes for a golden color. Touch the middle - it should feel firm but slightly bouncy. Let cool on the tray for 3 minutes before moving to a rack.
Throughout my keto lifestyle, cloud bread has been my total lifesaver. I found that while the standard recipe works great, it's also an amazing base for trying new things. My top choice is mixing in finely cut fresh herbs with a bit of garlic powder - it turns these clouds into something that can stand up to real focaccia.
Looking Back: After whipping up more batches of cloud bread than I can count, I've started to value not just how it fills in for regular bread, but its own special qualities that make it stand out. The way it basically dissolves in your mouth while still giving that satisfying bread-like experience is pretty amazing. Whether you're sticking to keto or just trying to cut down on carbs, this recipe shows you don't have to give up enjoying bread-like textures while taking care of your health.
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Frequently Asked Questions
- → Why does my cloud bread lose its shape?
- Don’t overmix the eggs when you fold yolks into the whipped whites. Make sure to whip the whites well for firmness.
- → Can I save leftovers?
- Keep them in the fridge inside a sealed container for up to 3 days. Separate layers with parchment paper to prevent sticking.
- → Does it really have no carbs?
- Yes, this is super low in carbs, making it great for keto and similar eating plans.
- → What other herbs can I use?
- Feel free to swap Italian seasoning for any other dried herbs or spices you like!
- → Can I make it without dairy?
- You can use lactose-free cottage cheese, but most non-dairy substitutes won’t give this bread the right texture.