This ridiculously simple and Keto friendly cloud bread recipe was actually an accident. I wanted to make the typical Keto cloud bread, but I didn’t have all the ingredients. So, instead, I switched cream-cheese with almond flour, and voila! Delicious, and simple, these low-carb, pseudo flatbreads actually improve on perfection.
The typical cloud bread, for all its hype, can taste a bit eggy (deny it if you like, but it’s true). Who’d have thought that a simple omission would do the trick? It just goes to show, that the best things in life are accidents. And also, that a single, missing puzzle piece puts everything into perspective.
This recipe was created in collaboration with the Newsrun, a daily newsletter about Pakistani news. Every week, The Newsrun and I include a simple self-care recipe or remedy in their Friday newsletter. Sign up for their service here.
- 6 egg yolks
- 2 egg whites, whipped until fluffy
- 1 tbsp baking powder
- ½ cup almond flour
- 2 tbsp milk
- Salt to taste (optional)
Revamped Cloud Bread; Keto or Low-Carb?
Okay, let’s address the protein-packed elephant in the room. The omission of cream cheese does make this a low-carb, rather than Keto recipe. But, since this is bread, I tend to include high fat fillings to go along with it. I’d wager that as long as it fits into your macros, it should still be okay.
Weekend Pyjamas (Yes, There Is A Difference)
- In a bowl, combine the egg yolks, milk, salt, baking powder and almond flour to form a batter.
- Fold the mixture into the egg whites, a little bit at a time, until it is well-incorporated.
- Divide the mixture into six to eight even sized rounds onto a baking tray lined with parchment paper.
- Bake in for 30 minutes in an oven preheated to 350* F. Let them cool down, use for sandwiches or serve on their own.
Serves eight. Calories per serving: 59. Net carbs: 2 grams. Fat 4.3 grams. Protein: 3.4 grams.