American · breakfast

Three-Ingredient Cloud Bread

Three-Ingredient Cloud Bread — from Alyssia Sheikh's cooking video Watch how it’s made · 3:56

Video by Alyssia Sheikh on YouTube · Open on YouTube

30 min · plus a few hours resting in a bagMakes 4 × 3 rounds97 kcal a portion
  • Keto (1 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

Eggs and a little cream cheese make a flour-free bread with about 1 g net carbs per three rounds, which also give 5 g protein and are a good source of selenium.

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Ingredients 6

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 150 °C (300 °F) with parchment-lined baking trays inside, so the trays are hot when the mixture goes on. 2:15
  2. Separate the eggs. Beat the yolks with the softened cream cheese, salt and sweetener (if using) until smooth and free of lumps. 0:50
  3. Add the baking powder to the whites and whisk with a hand mixer to stiff peaks — stop as soon as a peak holds its shape. 1:47
  4. Gently fold the yolk mixture into the whites until just evenly pale yellow. 2:04
  5. Spray the hot trays and spoon the mixture into 12 small rounds. Bake 15–20 minutes until light golden; if your oven runs hot, use 135–140 °C. 2:27
  6. Let them cool slightly, then seal in a plastic bag for a few hours or overnight so they turn soft; left open they dry out and go crisp like meringue. 3:03

Tip. Keeps about 3 days in the fridge, in a bag. Use them as sandwich bread. The cook stresses full-fat cream cheese; full-fat cottage cheese also works.

The method is a summary in our words — the video shows every step.

One portion (3 rounds) gives you 1 of 4

Energy97 kcal410 kJ
Protein5.4 g11% of a day
Fibre0 g0% of a day
Carbohydrate1 g1 g net · 0.8 g sugars0% of a day
Fat7.9 g3.3 g saturated10% of a day
Sodium210 mg9% of a day

Where the energy comes from one serve

  • Net carbs 4%
  • Protein 22%
  • Fat 74%

Fits keto: 1 g net carbs a serve, with 74% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High23%

12 µg a serve, mostly from eggs (93%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 Source18%

0.4 µg a serve, mostly from eggs (95%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin A Source10%

89 µg a serve, mostly from eggs (63%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Show the other 12
Omega-35%

0.1 g a serve, mostly from full-fat cream cheese (40%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Zinc4%

0.5 mg a serve, mostly from eggs (88%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D4%

0.9 µg a serve, mostly from eggs (93%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate4%

17 µg a serve, mostly from eggs (94%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Iron3%

0.5 mg a serve, mostly from eggs (91%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin E3%

0.5 mg a serve, mostly from eggs (73%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin B63%

0.1 mg a serve, mostly from eggs (87%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Calcium2%

29 mg a serve, mostly from eggs (64%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Potassium1%

60 mg a serve, mostly from eggs (76%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium1%

4.7 mg a serve, mostly from eggs (79%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C0%

0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K0%

0.5 µg a serve, mostly from full-fat cream cheese (44%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Alyssia Sheikh; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.