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prep time
10 min
cook time
20 min
ready time
30 min
3-Ingredient Keto Cloud Bread Focaccia
A focaccia inspired Keto cloud bread which is not only low carb but gluten and grain-free too, perfect for your favorite Keto sandwich fillings or as a base to breakfast eggs or pizza toppings! This soft and airy bread is very easily made with only 3 simple ingredients, including eggs, cream cheese and cream of tartar powder (not to be confused with tartar sauce!) The other ingredients are simple kitchen cupboard staples and are optional (but highly recommended) as this is what really gives the flavor to this focaccia Keto bread recipe.
What can I substitute for cream of tartar?
Cream of tartar is an important ingredient as it helps stabilize whipped egg whites and acts as a leavening agent for baked goods. If you don’t have cream of tartar, baking powder is also a good substitute.
Can I adapt the recipe for different diets?
You can easily make this Keto cloud bread recipe dairy-free by substituting the cream cheese for a plant-based alternative. Unfortunately, this recipe cannot be made vegan due to the use of eggs.
How do I store Keto cloud bread?
If there happen to be any leftovers, simply store this Keto bread in an airtight container in the fridge for 1-2 days. But the texture is best if eaten the same day of baking. Freezing is not recommended.
Net Carbs
0.7 g
Fiber
0.1 g
Total Carbs
0.8 g
Protein
2.9 g
Fats
7.5 g
83 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
3 large
Leavening Agents Cream Of Tartar
0.5 tsp
Cream cheese spread
0.25 cup
Italian seasoning
1 tsp
Salt, sea salt
0.25 tsp
Onion powder
0.5 tsp
Rosemary, fresh
1 tbsp
Olive oil
2 tbsp
Recipe Steps
steps 5
30 min
Step 1
Preheat the oven to 300F/150C. Line a large baking sheet with baking paper. Separate the eggs, placing the yolks in a small bowl and the whites in the bowl of a stand mixer with the whisk attachment. Add the cream of tartar to the egg whites and beat on high speed for 5-8 minutes until meringue peaks form. Use a spatula to transfer to a separate bowl.Step 2
Add the cream cheese to the same stand mixer bowl and beat on high to soften. As it’s beating, drop in the egg yolks one at a time to combine, ensuring completely smooth. Add the Italian seasoning, onion powder and sea salt and combine.Step 3
Use a silicone spatula to gently fold the meringue into the herby yolk mixture. Folding the mixture in a clockwise motion will help retain the firm texture while adding to the air. Avoid stirring as this will deflate the meringue.Step 4
Pour the mixture onto the lined baking tray. Spread into a rectangle shape about ¾-inch thick. Use the spatula or the back of a spoon to ensure an even layer for even baking. Sprinkle with rosemary (optional). Bake in the middle of the oven for 20-22 minutes or until golden on top. Remember to bake low and slow otherwise, it will likely burn before the center is cooked.Step 5
Remove from the oven. Leave to cool in the tray for 10 minutes. Drizzle with good quality extra virgin olive oil and a sprinkle of crystal salt before serving.
Comments
Sef159 4 months ago
Made this tonight and it was easy and delicious! My family ordered out, and I was able to substitute this for real focaccia bread with the four cheese dip and meatball apps. Such a great way to still enjoy pizza night! It did take a little longer than 10 minute prep (more like 15-20) and I had to cook it for about 23-24 minutes to get it a nice golden color. I also substituted 1.5 tsp baking powder for the cream of tartar. Will definitely make this again!!