Cheddar and Jalapeño Keto Cloud Bread
Fluffy, savory cloud bread infused with sharp cheddar and spicy jalapeños, perfect for keto sandwiches or snacks. This american-inspired keto (keto, low carb) ready in about 40 minutes pairs separated large eggs, softened cream cheese, shredded 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- Step 1: Preheat oven to 300°F and line a baking sheet with parchment paper.
- 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.
- 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.
- Step 4: Gently fold the whipped egg whites into the cream cheese mixture in three additions, careful not to deflate the mixture.
- Step 5: Spoon 6 equal mounds onto the prepared baking sheet and gently flatten each to about 1/2 inch thickness.
- Step 6: Bake for 25-30 minutes until golden brown and set. Let cool before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheddar and Jalapeño Keto Cloud Bread take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheddar and Jalapeño Keto Cloud Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep separated large eggs from drying out.
Can I substitute ingredients in Cheddar and Jalapeño Keto Cloud Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar and Jalapeño Keto Cloud Bread for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar and Jalapeño Keto Cloud Bread keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
