Description
A fluffy, zero-carb cloud bread breakfast sandwich that’s perfect for keto diets. Light, airy, and incredibly satisfying with customizable fillings.
Ingredients
3 large eggs (room temperature)
3 ounces cream cheese
1/4 teaspoon cream of tartar
Pinch of salt
Fresh spinach leaves
1 medium avocado, sliced
2–3 roasted red pepper strips
2 oz soft goat cheese
4–5 cucumber slices
Optional: herbs (basil, oregano, thyme)
Optional: garlic powder, onion powder
Instructions
1. Preheat oven to 300°F and line baking sheet with parchment paper
2. Separate 3 eggs, placing whites and yolks in different bowls
3. Add 1/8 teaspoon cream of tartar to egg whites
4. Whip egg whites until stiff peaks form using electric mixer
5. In separate bowl, mix egg yolks with 3 tablespoons cream cheese until smooth
6. Gently fold egg white mixture into yolk mixture, maintaining airiness
7. Spoon mixture onto parchment in 6-inch circles, about 1/2 inch thick
8. Bake for 15-18 minutes until lightly golden and set
9. Cool completely on baking sheet before removing
10. Layer first cloud bread round with spinach leaves
11. Add sliced avocado, roasted red peppers, and cucumber
12. Spread goat cheese on second cloud bread round
13. Assemble sandwich and serve immediately
Notes
Store leftover cloud bread in airtight container for 3-4 days
Can be frozen for up to 2 months wrapped individually
For best texture, let eggs come to room temperature before starting
Don’t overmix when folding – gentle motions preserve fluffiness
Place lettuce or cheese first to prevent soggy bread
Recipe makes 6 cloud bread rounds (3 sandwiches)
- Prep Time: 15
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 285
- Sugar: 2g
- Sodium: 315mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 195mg