How To Make Keto-Friendly Cloud Bread You’ll Actually Want to Eat

Step 1

Preheat the oven. Arrange a rack in the center of the oven and heat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

Step 2

Separate the eggs. Separate 3 large eggs, placing the whites in a large bowl or bowl of a stand mixer, and the yolks in a smaller bowl.

Step 3

Add baking powder to the egg whites. Add 1/2 teaspoon baking powder to the egg whites.

Step 4

Beat the egg whites. Beat with an electric hand mixer or a stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 5 minutes for a hand mixer or 2 minutes for a stand mixer.

Step 5

Microwave the cream cheese. Place 3 tablespoons cream cheese in a small microwave-safe bowl and microwave in 10-second bursts until very soft, about 30 seconds total. Stir until smooth and let cool slightly.

Step 6

Add the cream cheese and seasonings to the egg yolks. Add the cream cheese, 1/4 teaspoon kosher salt, and 1/8 teaspoon onion powder to the egg yolks and stir to combine.

Step 7

Fold the yolks into the whites. Add the egg yolk mixture to the whipped egg whites and gently fold until there are no visible streaks and completely combined.

Step 8

Dollop the batter onto the baking sheet. Dollop a quarter of the batter (about 3/4 cup) onto the prepared baking sheet and using a spoon, gently flatten into a round that's about 6-inches wide. Don’t fuss too much, it doesn’t have to be perfect. Repeat with the remaining batter.

Step 9

Top with sesame seeds. Sprinkle each round with 1/2 teaspoon sesame seeds.

Step 10

Bake. Bake until golden brown, 25 to 28 minutes. Let cool on the baking sheet for at least 20 minutes (the breads will firm up slightly as it cools). Gently lift from the parchment paper.