Keto BLT with Cloud Bread
“Just the mere mention of “BLT” and the clouds start to part! We paired this mouthwatering, keto version with fluffy cloud bread, also known as oopsie bread. Oops, it’s bread! Gluten-free and grain free, you just need to dive in and indulge.” Keto BLT with Cloud Bread – You must try this recipe.
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10 + 30 m
- 3 eggs
- 4¼ oz. cream cheese
- ½ tbsp ground psyllium husk powder
- 1 pinch salt
- ½ tsp baking powder
- ¼ tsp cream of tartar (optional)
- 8 tbsp mayonnaise
- 5 oz. bacon
- 2 oz. lettuce
- 1 tomato, thinly sliced
- fresh basil (optional)
- Preheat oven to 300°F (150°C).
- Separate the eggs. Put the egg whites in one bowl and the yolks in another.
- Whip egg whites together with salt (and cream of tartar, if you are using any) until very stiff. Preferably using a hand held electric mixer. You should be able to turn the bowl over without the egg whites moving.
- Add cream cheese to the egg yolks and mix well. To make the oopsie more bread-like, add in the optional psyllium seed husk and baking powder.
- Gently fold the egg whites into the egg yolk mixture — try to keep the air in the egg whites.
- Put 8 cloud bread pieces on a paper-lined baking tray.
- Bake in the middle of the oven for about 25 minutes, until they turn golden.
Building the BLT:
- Fry the bacon in a skillet on medium high heat until crispy.
- Place the cloud bread pieces top-side down.
- Spread 1–2 tablespoon of mayonnaise on each.
- Place lettuce, tomato, some finely chopped fresh basil and fried bacon in layers between the bread halves.
- Serve immediately.
- Feel free to make large batches of Cloud bread ahead of time so you can make this delicious sandwich in no time. You can also prepare bacon in large batches and keep ready made in an air-tight container in your fridge for up to a week (as if bacon ever lasted that long, huh?). Perfect for a snack or to use as a salad topping, to your morning eggs or in a sandwich like this one.
- The bread keeps in the fridge for 2-3 days or in the freezer for up to 3 months. Put a layer of parchment paper between each bread so they don’t stick together. That way you can easily grab as many as you need.
- You can thaw frozen cloud bread at room temperature or in the fridge. They taste their very best if you toast them once thawed but you can also reheat them in the oven. Preheat to 300°F (150°C) and place them on the rack for about five minutes.
Per Serving: 498 calories; 48 g fat; 4 g carbohydrates; 11 g protein.
Recipe by: Anne Aobadia, Photo Credit: Emma Shevtzoff
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