Welcome to my Keto world. Ready to unlock the secrets of Cloud Bread?

Today is about the Cloud Bread and that only because I liked it so much that I baked it for the third time.

With this Keto diet, when you need to remove everything in your diet that is bread or made of flour, learning to do the bready stuff (bread good for toast, pizza dough, bread for butter and Keto-jam) – that is the most complicated part. Not only because you learn new recipes and new ‘ways’ of getting that bread to rise, but also because of the secret tips, and the secret ingredients that are not always known or available for you.

It doesn’t matter how much somebody tells you ‘It tastes just like bread’, don’t believe it, it will never ever taste the same.

But if you are on Keto, you have a reason, you are determined, and you should know by now that keto is an acquired taste. You must get used with new textures, flavours, new consistencies, new smells.

I can only say – like I say to my yoga students: make it your own practice, in Keto I can say very much the same: make it your own ‘practice’.

I am ready to cook, bake and taste almost everything, and new things.  

And generally, when I try something for the first time, I am happy to be honest and admit: Yeah, one time, fine, I tried it, I tasted it; BUT Nah, not again, not for me, not my taste.

But the Nah thing, did not happen with the Cloud Bread.

The first batch tasted like a baked omelette, really eggy, and the tiny breads were floppy, because I did not know at that time that you need to use eggs at room temperature, and because I did not have the cream of tartar my egg whites were really down.

Second time I got adventurous, and I replaced stevia with xylitol, the natural sugar which looks like the white granulated sugar, I got the cream of T and I prepare it with eggs at room temperature. It looked and tasted good.

Third time I was a master in disguise. I even had the time to take photos. Luckily before I ate them all!

Ingredients: eggs, cottage cheese, the infamous cream of tartar and stevia (or xylitol) or your favourite fake sweetener. And lots of love! Remember that when you love something it’s already perfect.

Conclusion: If you fancy a certain taste don’t be afraid to try again, and for this Cloud Bread use the cream tartar, use eggs at room temperature and let them cool down in the oven!

Do it for yourself!