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 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). 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. I find sour cream is easier to mix smoothly (as opposed to cream cheese).
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!