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Fluffy, weightless puffs of zero-carb delight - that's what you'll get with these keto cloud 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 count.
I tried making these dozens of times and found out something important - ingredients at room temperature work way better. The eggs whip up bigger, and the cottage cheese mixes in smoother, which creates that cloud-like fluffiness we're going for.
Key Ingredients and Smart Selection Advice
- Eggs: Get fresh ones and leave them out until they reach room temp - they'll whip up much bigger than cold ones. Pick large eggs with rich, firm yolks
- Cottage cheese: Go for the full-fat kind to nail those keto numbers and give the best texture. Make sure to drain off extra water first
- Baking powder: Has to be fresh and without aluminum or you'll taste a weird metal flavor
- Optional add-ins: Try some herbs, garlic powder, or everything bagel mix to switch things up
- Parchment paper: Don't even think about skipping this or using foil - you need it for easy removal
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Clear Step-by-Step Making Guide
- Getting ready:
- Take eggs out 30 minutes early. Let cottage cheese drain in a strainer for 10 minutes. Heat your oven to exactly 150°C (300°F) - getting the temperature right really matters. Put parchment on your baking sheet and draw 10 circles to guide your portions.
- Making the foundation:
- Split eggs super carefully - even tiny bits of yolk will ruin your whites. Mix cottage cheese until it's totally smooth. Add egg yolks to the cheese one by one, mixing well each time. Add any seasonings you want now.
- Working the whites:
- Start your mixer slow until the whites get foamy. Slowly turn speed up to medium-high. When you see soft peaks forming, add your baking powder. Keep beating until you get stiff, shiny peaks that stay put. Try flipping the bowl - nothing should move.
- Putting it all together:
- Mix in 1/3 of your whites to the yolk mix to lighten it up. Gently fold in the rest in two batches using J-shaped motions. Stop as soon as everything looks mixed - too much folding will flatten your batter. Spoon onto your circles and smooth the tops gently.
- Cooking them:
- Put in your hot oven. Don't open the door for at least 20 minutes. After 25 minutes, look 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, these cloud breads became my lifesaver. I learned that while the basic version works great, they're also fantastic for getting creative. My top choice is mixing in some finely cut fresh herbs with a bit of garlic powder - it makes these clouds taste almost like real focaccia bread.
Last Thoughts: After baking so many rounds of cloud bread, I've grown to love not just how they replace regular bread, but their own special qualities too. The way they just dissolve in your mouth while still feeling like real bread is amazing. Whether you're doing keto or just trying to cut back on carbs, this shows you can still enjoy bread-like textures while staying healthy.
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Frequently Asked Questions
- → Why does cloud bread go flat?
- Be gentle when folding the yolk mixture into the whites. Overmixing or under-whipping the egg whites can cause deflation.
- → How do I store cloud bread?
- Keep it fresh in the fridge for up to 3 days by placing in an airtight container. Use parchment between layers to stop sticking.
- → Does this have no carbs?
- Absolutely! This has almost zero carbs, which makes it great for keto and low-carb eating.
- → Can I change the herbs?
- Sure, swap out the Italian herbs for your favorite spices or dried seasonings.
- → Can I make it dairy-free?
- Use lactose-free cottage cheese for the same result. Regular dairy substitutes won’t work the same.