Thursday, April 19, 2018

Cinnamon Cloud Bread Recipe - Keto & Gluten Free

How to make sugar free, gluten free, keto cloud bread - they taste like scones!
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.

If you want a 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). I love topping mine with cream cheese, lox and capers for breakfast or an easy lunch.

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


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.

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. 

fast keto bread recipe


Directions

Keto cloud bread step 1

Preheat oven to 350 degrees F (176 C)

Keto cloud bread step 2

Place xylitol in a small mixing bowl. 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.

Keto cloud bread step 3

To the bowl with the egg yolks and xylitol, add vanilla, sour cream and cinnamon, mixing well after each addition. Set aside.

Keto cloud bread 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.

STEP 5

Fold the yolk mixture into the egg white mixture until just incorporated.

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.

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.
easy simple keto bread recipe


Yield: 6

Cinnamon Cloud Bread (Keto & Gluten Free)

prep time: 12 MINScook time: 20 MINStotal time: 32 mins
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!

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:


  1. Preheat oven to 350 degrees F (176 C)
  2. Place xylitol in a small mixing bowl. 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.
  3. To the bowl with the egg yolks and xylitol, add vanilla, sour cream and cinnamon, mixing well after each addition. Set aside.
  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. 
  5. Fold the yolk mixture into the egg white mixture until just incorporated.
  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.
  7. Bake at 350 degrees F (176 C) for 20 minutes or until the tops are just beginning to brown and the bread is set. Allow to cool before serving.

notes

PRO TIP: In order for the egg whites to set up properly, 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.

KETO NOTES:
The carb count is 3.3 total carbs, .6g fiber for a net carb count of 2.7 carbs per bread
calories
68
fat (grams)
4.2
sat. fat (grams)
1.6
carbs (grams)
3.3
protein (grams)
4.4
sugar (grams)
.4
Created using The Recipes Generator
Enjoy!

Best sweet keto and gluten free cloud bread recipe

About the Author:

Carissa Bonham 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 PinterestInstagramTwitter or join the Creative Green Living community group.
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