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Light, fluffy puffs of zero-carb delight - that's what you'll get with these keto cloud breads. This game-changing alternative turns basic eggs and cottage cheese into soft, pillowy rounds that knock out bread cravings while keeping carbs completely off your plate.
I've tried making this recipe tons of times, and I've learned that ingredients at room temperature really make all the difference. The eggs will whip into bigger peaks, and the cottage cheese mixes in much more smoothly, creating that cloud-like feel we're going for.
Key Ingredients and Shopping Advice
- Eggs: Pick fresh ones at room temperature - they'll create more volume than cold eggs. Go for large eggs with strong, bright yolks
- Cottage cheese: Choose full-fat for the right texture and keto-friendly fat content. Make sure to drain off extra water for best results
- Baking powder: Must be new and without aluminum to skip any metal aftertaste
- Extra flavors: Try adding fresh herbs, a bit of garlic powder, or everything bagel mix to change things up
- Parchment paper: This is a must for easy removal - don't try using foil instead
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Simple Cooking Instructions
- Getting ready:
- Take eggs out 30 minutes ahead of time. Put cottage cheese in a strainer for 10 minutes to drain. Heat your oven to exactly 150°C (300°F) - the right temperature really matters. Put parchment on your baking sheet and draw 10 circles as guides.
- Making the mixture:
- Split eggs very carefully - any bit of yolk will stop the whites from whipping up. Mix cottage cheese until it's totally smooth. Add egg yolks one by one into the cheese until they're fully mixed in. Add seasonings if you want.
- Working with egg whites:
- Start beating on low until you see foam. Slowly turn up to medium-high speed. When soft peaks form, add your baking powder. Keep beating until stiff, shiny peaks stay up. Try turning the bowl upside down - nothing should move.
- Putting it together:
- Mix 1/3 of whites into your yolk mixture to lighten it up. Gently fold in the rest in two batches using J-shaped movements. Stop as soon as it looks mixed - too much folding will deflate it. Spoon onto your circles and smooth tops gently.
- Cooking time:
- Put in your hot oven. Don't open the door for the first 20 minutes. Check after 25 minutes for a golden color. Touch the middle - it should feel set but slightly springy. Let cool on the pan for 3 minutes before moving to a rack.
During my time on keto, I came to rely on cloud bread completely. I found out that while the basic version is great, it's also amazing 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.
Last Thoughts: After baking so many rounds of cloud bread, I've grown to value not just how it stands in for regular bread, but the unique qualities that make it wonderful on its own. The way it dissolves in your mouth while still giving you that bread-like experience is truly amazing. Whether you're sticking to keto or just cutting back on carbs, this shows you can still enjoy bread-like textures while working toward better health.
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Frequently Asked Questions
- → How do I avoid deflating the bread?
- Be super gentle while folding the egg yolks into the whites. Don’t mix too much, and make sure the whites are whipped well.
- → How should I store leftover bread?
- Keep it in a sealed container in the fridge for no more than 3 days. Put parchment paper between layers so they won't stick.
- → Are there truly no carbs in this?
- That’s right! It's almost carb-free, which makes it a great pick for keto or low-carb plans.
- → Can I change the herbs?
- Totally! Use any dried herbs or spices you like instead of Italian ones.
- → Can this version be dairy-free?
- Using a lactose-free cottage cheese could work. Other dairy-free substitutes might not give the same results.