If you loved bread before you started keto or went gluten free, going without can be a hard adjustment to make. What do you eat with your tea? Dessert? As a snack?
This delicious cinnamon cloud bread is the answer to your bready keto cravings. I like to eat them as-is with a cup of tea or bulletproof coffee.
If you need a fat and protein boost, smear it with some almond butter and maybe even add a couple sliced strawberries. YUM!
The inspiration for this recipe came from the "english muffins" recipe on page 158 of Vanessa Spina's book Keto Essentials: Your Complete Guide to the Ketogenic Diet (get it on Amazon or Barnes & Noble).
Her book has all kinds of really creative keto recipes (all of which are also gluten free!). If you're looking for a great keto cookbook, I highly recommend it.
This cloud bread recipe is sweet and spicy and perfect for dessert.
If you want a cloud bread that is more well suited for savory applications, leave out the xylitol, vanilla and cinnamon (but do whisk the egg yolks with the sour cream before adding them to the egg whites on step 5).
Creative Green Living has an awesome recipe for plain cloud bread. It's perfect for sandwiches or savory applications. I love topping mine with cream cheese, lox and capers for breakfast or an easy lunch.
Unlike other cloud bread recipes, this cloud bread is made with sour cream instead of cream cheese. I find sour cream is easier to mix smoothly and you don't have to remember to set it out to soften!
Cloud bread is also called "oopsie bread" and this cinnamon oopsie bread will be a fun twist for those looking for flavored cloud bread or flavored oopsie bread recipes.
But you didn't come here to hear me ramble. You want to learn how to make this bread! Let's get down to it!
How to make cinnamon keto cloud bread
Cinnamon Dessert Cloud Bread Ingredients
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- 1/4 cup xylitol (this is the xylitol I use)
- 4 large eggs*
- 1/2 tsp baking powder
- 1 tsp vanilla
- 2 Tbsp sour cream*
- 1 Tbsp ground cinnamon
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.
Cloud bread nutrition information is approximate and may vary based on the freshness and brand of your ingredients.
Directions
Sweet cinnamon cloud bread recipe step 1
Preheat oven to 350 degrees F (176 C)Sweet cinnamon cloud bread recipe step 2
Place xylitol in a small mixing bowl. Set aside.Using an egg separator over the bowl for your stand mixer, separate your eggs so that the egg whites go into the mixer bowl.
Add the yolks to the bowl with the xylitol.
Sweet cinnamon cloud bread recipe step 3
To the bowl with the egg yolks and xylitol, add vanilla, sour cream and cinnamon, mixing well after each addition. Set aside.Sweet cinnamon cloud bread recipe step 4
To the mixing bowl with the egg whites, add baking powder and beat on high speed for 5-7 minutes or until egg white mixture forms stiff peaks and holds it shape.(this photo is an in-process shot - the egg whites shown are not quite stiff enough)
PRO TIP: In order for this step to be successful, you should start with a clean, dry bowl that is not warm (do not take the bowl straight out of the dishwasher to make this recipe!). The egg whites must also be very cleanly separated from the yolks - if there is any trace of yolk in the bowl, it will not work.
Sweet cinnamon cloud bread recipe step 5
Fold the yolk mixture into the egg white mixture until just incorporated.Sweet cinnamon cloud bread recipe step 6
Make six mounds on a cookie sheet prepped with either parchment paper or a silpat style baking mat.Use the back of your spoon or spatula to smooth out the tops of the mounds to make them flat.
Sweet cinnamon cloud bread recipe step 7
Bake at 350 degrees F (176 C) for 20 minutes or until the tops are just beginning to brown and the breads are set.Allow to cool before serving.
Enjoy!
Sweet Cinnamon Keto Cloud Bread
Yield: 6
prep time: 10 Mcook time: 20 Mtotal time: 30 M
This gluten-free, keto cloud bread recipe is sweet and spicy and perfect for dessert.
ingredients:
- 1/4 cup xylitol
- 4 large eggs
- 1/2 tsp baking powder
- 1 tsp vanilla
- 2 Tbsp sour cream
- 1 Tbsp ground cinnamon
instructions:
How to cook Sweet Cinnamon Keto Cloud Bread
- Preheat oven to 350 degrees F.
- Place xylitol in small mixing bowl. Set aside.
- Using egg separator over the bowl for your stand mixer, separate eggs so that only egg whites are in mixer bowl.
- Add yolks to bowl with xylitol.
- Add vanilla, sour cream and cinnamon to bowl with egg yolks and xylitol. Mix well. Set aside.
- Add baking powder to bowl with egg whites. Beat on high for 5-7 minutes or until stiff peaks form and hold shape.
- Fold yolk mixture into egg white mixture until just incorporated.
- Make six mounds on cookie sheet prepped with parchment paper or silpat style baking mat.
- Use back of spoon or spatula to smooth out the tops of the mounds making them flat.
- Bake at 350 degrees F for 20 minutes or until tops are just beginning to brown and breads are set.
- Allow to cool before serving.
Calories
61.02
61.02
Fat (grams)
3.96
3.96
Sat. Fat (grams)
1.45
1.45
Carbs (grams)
1.67
1.67
Fiber (grams)
0.69
0.69
Net carbs
0.98
0.98
Sugar (grams)
0.38
0.38
Protein (grams)
4.34
4.34
Sodium (milligrams)
89.40
89.40
Cholesterol (grams)
126.36
126.36
“Nutrition information is approximate and may vary based on the freshness and brand of your ingredients.
Copyright 2018
About the Author:
Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she won the Craftys Award for the "Best Craft Blogger" category in 2016 and the ShiftCon award for "Best DIY Blogger" in 2018.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls (Skyhorse, 2017) and several ebooks. Her projects have been featured in magazines like Kids Crafts 1-2-3, Capper's Farmer and Urban Farm Magazine. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living community group.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls (Skyhorse, 2017) and several ebooks. Her projects have been featured in magazines like Kids Crafts 1-2-3, Capper's Farmer and Urban Farm Magazine. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living community group.
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Do we have to use the xylitol?
ReplyDeleteHi, Beth.
ReplyDeleteNo, you do not need to use xylitol. You could leave it out entirely if you wish. I do not know how well this recipe works with alternative sweeteners, however.
I made them and it looks like the eggs may not be all the way cooked... Is there a good way to tell? Should it still be a little wet inside?
ReplyDeleteThe outside should be dry and not wiggly. The inside might be moist but should not be wet. It sounds like they probably need to bake a little longer
DeleteDid you mix up Baking Powder and Cream of Tarter? Most Cloud bread recipes use Cream of Tarter. I followed your recipe and when the egg yolk mixture touched the egg whites there was an immediate reaction releasing air bubbles. Working quickly I poured what resulted onto my tray, but while cooking it continued to deflate becoming flatter than crackers by the time it was cooked. Very disappointing. *NOTE: I used Stevia instead of Xylitol and perhaps Xylitol has some thickeners in whatever it uses to bulk up to the same volume as regular sugar.
ReplyDeleteThat definitely sounds like a disappointing experience. I don’t use cream of tartar in my cloud bread recipe. There is a second (unflavored) cloud bread recipe on the site that uses vinegar instead and that one works great as well.
DeleteWhat you describe is such an interesting and unexpected chemical reaction. I wonder if it was related to a filler or stabilizer in the stevia? Did you use liquid stevia extract or powdered stevia? I might also double check to make sure that you used baking powder and not baking soda (or try a fresh container in case someone in your house refilled the baking powder jar incorrectly with baking soda).
Despite the disappointing result I hope you’ll try it again! I would definitely double check the baking powder vs baking soda situation though and try using a crystalized sweetener like xylitol or lakanto.
Hey Carissa, These are so good! I cut the recipe in half and used Swerve Sugar Replacement - Confectioners. I just made them as I would regular cloud bread. No issues at all. Enjoyed a couple of "clouds" and then I had the idea to take 1/2 TBSP Challenge Sea Salted Spreadable Butter, soften it and add 1/2 tsp. Swerve confectioners. Just mixed it together in a bowl with a fork and then spooned it onto my next 2 "clouds". It was amazing! I love cinnamon! Thanks for sharing this recipe! Susan
ReplyDeleteThat sounds like such a yummy treat! Thanks for sharing your great idea. I'm glad you enjoyed these!
Delete