This Keto Churro Cloud Bread Recipe Is a Dream
Keto dieters, you’ll love this sweet, churro-like cloud bread that’s inspired by the traditional cinnamon-and-sugar doused treats. What’s more, these fluffy breads do not need to be fried and require only five ingredients. What a dream!
Even though cloud bread seems to be all the rage right now, it’s basically been around since the Atkins diet days. The ingredients for standard cloud bread include eggs, cream cheese, cream of tartar, and whatever seasonings you use. The result is light and fluffy (get the name now?) and makes a nice sub for a slice of bread, for the most part.
This recipe for churro-style cloud bread is sweetened with monk fruit, which looks like sugar and tastes like sugar, but, ya know, it’s keto-friendly. It has little to no calories and won’t raise your blood-sugar levels. It’s important to note, though, that monk fruit is much sweeter than traditional sugar, so use about half the amount you normally would.
Keto Churro-Style Cloud Bread
- 4 eggs, separated
- 1/2 teaspoon cream of tartar
- 2 ounces cream cheese, slightly softened
- 2 1/2 tablespoons monk fruit sweetener, divided
- 2 1/2 tablespoons ground cinnamon, divided
1. Preheat the oven to 300°F. Line two baking pans with parchment paper.
2. Add the egg whites and cream of tartar to a stand mixer and mix on high until stiff peaks form. Set aside.
3. In another bowl, add the cream cheese, 1/2 tablespoon monk fruit sweetener, and 1/2 tablespoon cinnamon. Blend and add one egg yolk at a time until incorporated.
4. Gently fold the egg yolk mixture into the egg white mixture, careful not to deflate the whites.
5. Use about 1/4 cup of the mixture per piece of bread. Spoon into 4- to 5-inch rounds on the lined pans, about 1 inch thick.
6. Bake for 10-12 minutes or until lightly golden.
7. As the bread bakes, combine the remaining monk fruit sweetener and cinnamon in a bowl.
8. When the bread is done, remove from the oven and brush the tops lightly with water. Sprinkle the sweetener-cinnamon mixture over each. Serve once cooled.
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(Recipe and photos via Patricia Conte / Brit + Co)