Cheddar and Spinach Cloud Bread
A fluffy, keto-friendly cloud bread infused with sharp cheddar and fresh spinach, perfect for sandwiches or as a bread substitute. This american-inspired keto (low carb, gluten free) ready in about 45 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
- 4 separated large eggs
- 3 oz softened cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped fresh spinach
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar
Instructions
- Step 1: Preheat oven to 300°F and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, beat 4 egg whites with 1/4 tsp cream of tartar using an electric mixer until stiff peaks form, about 3-4 minutes.
- Step 3: In another bowl, combine 4 egg yolks, 3 oz softened cream cheese, 1/2 cup shredded sharp cheddar cheese, 1/2 cup finely chopped fresh spinach, 1/4 tsp baking powder, and 1/4 tsp salt. Mix until smooth.
- Step 4: Gently fold the whipped egg whites into the yolk mixture in three additions, careful to maintain the airiness.
- Step 5: Spoon the batter onto the prepared baking sheet to form 6 even rounds about 3 inches in diameter.
- Step 6: Bake for 25-30 minutes until golden and puffed, then cool on a wire rack before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheddar and Spinach Cloud Bread take to make?
Total time is about 45 minutes (15 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 Spinach 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 Spinach 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 Spinach 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 Spinach Cloud Bread low carb?
Yes — this recipe is tagged low carb, gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
