Keto Cheese Egg Cloud Bread That’s So Airy & Soft
This Cheese Egg Cloud Keto Bread is your new best friend.
Airy, soft, and loaded with melty cheese, it’s like biting into a savory cloud.
Make it for Sunday brunch, lunchbox sandwiches, or just because—you’ll be amazed at how something so simple can feel this indulgent, without the carbs.
This cheese egg cloud bread—cloud-like, cheesy, and basically everything you want in keto-friendly comfort food.
Honestly, it’s so light you’ll forget it’s technically “diet bread.”
Cheese Egg Cloud Keto Bread Recipe
Ingredients
- 4 large eggs separated
- 1 cup shredded cheddar cheese or your favorite melty cheese
- 2 tbsp cream cheese softened
- 1 tsp baking powder
- ½ tsp salt
- Optional toppings: sesame seeds garlic powder, or extra cheese
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Separate Eggs: Carefully separate the yolks from the whites. Place whites in a clean mixing bowl.
- Mix Yolks & Cheese: In another bowl, mix egg yolks, cream cheese, shredded cheddar, baking powder, and salt until smooth.
- Whip Egg Whites: Using a hand mixer or stand mixer, beat egg whites until stiff peaks form. This is key for cloud-like texture.
- Fold Together: Gently fold yolk mixture into whipped whites. Take care not to deflate the whites—you want maximum fluff.
- Shape & Bake: Spoon mixture onto the parchment-lined tray, forming 6–8 mounds. Optional: sprinkle with sesame seeds or extra cheese. Bake for 15–20 minutes until golden and puffed.
- Cool Slightly: Let the rolls cool a few minutes—this helps them hold their shape when slicing.
Why This Recipe is Awesome
- Ridiculously fluffy—like biting into a savory cloud.
- Cheesy goodness—melty, savory, and just the right amount of indulgence.
- Low-carb perfection—keep your macros in check without missing out.
- Simple & quick—only a few ingredients and 20 minutes of actual work.
Even if you’ve never baked anything in your life, these come out perfect. Seriously, the hardest part is not eating them all immediately.
Ingredients You’ll Need
- 4 large eggs (separated)
- 1 cup shredded cheddar cheese (or your favorite melty cheese)
- 2 tbsp cream cheese (softened)
- 1 tsp baking powder
- ½ tsp salt
- Optional toppings: sesame seeds, garlic powder, or extra cheese
Step-by-Step Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Separate Eggs: Carefully separate the yolks from the whites. Place whites in a clean mixing bowl.
- Mix Yolks & Cheese: In another bowl, mix egg yolks, cream cheese, shredded cheddar, baking powder, and salt until smooth.
- Whip Egg Whites: Using a hand mixer or stand mixer, beat egg whites until stiff peaks form. This is key for cloud-like texture.
- Fold Together: Gently fold yolk mixture into whipped whites. Take care not to deflate the whites—you want maximum fluff.
- Shape & Bake: Spoon mixture onto the parchment-lined tray, forming 6–8 mounds. Optional: sprinkle with sesame seeds or extra cheese. Bake for 15–20 minutes until golden and puffed.
- Cool Slightly: Let the rolls cool a few minutes—this helps them hold their shape when slicing.
How to Serve
- Breakfast: Split and toast, then slather with butter or cream cheese.
- Lunch or Snack: Make mini sandwiches with keto-friendly fillings.
- Straight From the Oven: Honestly, no words—just bite into that cheesy cloud.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer.
Nutrition Facts (per roll, approx.)
- Calories: 160
- Fat: 13g
- Carbohydrates: 2g (net carbs: 1g)
- Protein: 10g
Low-carb, high-protein, and super satisfying—this is keto done right.
Common Mistakes to Avoid
- Skipping whipped egg whites: Without them, these are dense blobs instead of clouds.
- Overmixing: Gently fold—don’t smash all the air out.
- Wrong oven temp: Too hot = browning before fully cooked; too low = won’t puff.
- Rushing cooling: Let them rest a few minutes or they’ll crumble when slicing.
Alternatives & Substitutions
- Cheese swap: Mozzarella, gouda, or even pepper jack for a twist.
- Cream cheese swap: Mascarpone works beautifully for extra creaminess.
- Flavoring: Garlic powder, paprika, or fresh herbs can be mixed into the yolk batter.
Final Thoughts
These Cheese Egg Cloud Keto Breads are fluffy, cheesy, and surprisingly simple.
Perfect for breakfast, snacks, or keto-friendly sandwiches, they’ll make you rethink low-carb baking.
Seriously, one batch and you’ll be bragging to everyone about your “bread-making skills.”
Go on—impress yourself first. You deserve it.
FAQ (Frequently Asked Questions)
Q1: Can I make these dairy-free?
Yes! Swap cheese and cream cheese with dairy-free alternatives. Texture will be slightly different but still delicious.
Q2: Can I make these ahead of time?
Yes! Bake and refrigerate. Warm them slightly before serving to bring back fluffiness.
Q3: Can I freeze these?
Absolutely. Wrap individually and freeze up to a month. Toast or microwave to serve.
Q4: Can I use other cheeses?
Yes! Cheddar is classic, but mozzarella or gouda are delicious alternatives.
Q5: What if my egg whites don’t whip?
Make sure the bowl is clean and dry. Cold eggs sometimes whip better; try at room temp.
Q6: Can I make mini buns?
Yes! Perfect for sliders or snack-sized servings. Adjust baking time slightly.
Q7: Why are my rolls deflating?
Likely overfolding or opening the oven early. Patience = fluffy clouds.
