Cheddar and Jalapeño Keto Cloud Bread

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Fluffy, savory cloud bread infused with sharp cheddar and spicy jalapeños, perfect for keto sandwiches or snacks. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs large eggs, cream cheese, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, separated large eggs
• 3 oz, softened cream cheese
• 1/2 cup, shredded sharp cheddar cheese
• 1 small, seeded and finely chopped jalapeño pepper
• 1/4 tsp cream of tartar
• 1/4 tsp salt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, beat 3 large egg whites with 1/4 tsp cream of tartar until stiff peaks form, about 3-4 minutes using an electric mixer.
3. Step 3: In a separate bowl, mix 3 oz softened cream cheese, 3 large egg yolks, 1/4 tsp salt, 1/2 cup shredded sharp cheddar cheese, and 1 small finely chopped jalapeño pepper until smooth.
4. Step 4: Gently fold the whipped egg whites into the cream cheese mixture in three additions, careful not to deflate the mixture.
5. Step 5: Spoon 6 equal mounds onto the prepared baking sheet and gently flatten each to about 1/2 inch thickness.
6. Step 6: Bake for 25-30 minutes until golden brown and set. Let cool before serving.