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Recently I discovered on the internet that ‘cloudbread’ is very popular for people who want to eat as little carbohydrates as possible. I liked the name and went looking for a recipe. With some tweaks I managed to make cloudbread which has about the right ratio of carbohydrates, proteins and fat for Naois. When my mother who is from France tasted it, she immediately thought of a French specialty the “soufflé au fromage“. In a next blog post I will give the ketogenic version of the recipe for the sauce that can be eaten with the cloud-bread. But now first the recipe for cloudbread:


Nutritional value for about 12 cloudbread buns

  • Calories: 1463 (121 calories for 1 bun)
  • Ratio: 2.99
  • Carbohydrates: 07 g (0.6 g carbohydrates for 1 bun)
  • Proteins: 40 g (3 g protein for 1 bun)
  • Fat: 141 g (12 g fat for 1 bun)

Ingredients for about 12 cloudbread buns:


  1. Preheat the (electric) oven to 200 degrees Celsius
  2. Separate the egg yolk and the egg white
  3. Add the salt and the cream of tartar to the egg whites and beat the egg whites stiff.
  4. Add the olive oil and MonChou cream cheese to the egg yolk and mix these 3 ingredients well together.
  5. Carefully add (without breaking the egg white) the beaten egg white to the egg yolk mixture and stir gently.
  6. Place baking paper on a baking tray and use 2 tablespoons to place 12 little stacks of the egg white – egg yolk mixture on the baking paper.
  7. Place the baking tray in the middle of the preheated oven
  8. Remove the buns from the oven after 10 to 15 minutes and let them cool down.
  9. Then carefully remove the buns from the baking tray with a flat spatula.
  10. The buns are now ready to be covered with toppings 🙂

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