Keto Cloud Bread

A friend sent a Pinterest article with this recipe and I had to try it.  The original blog post I read should win the award for the best photos and videography. They made it look simple and delicious.

I tried it, it was actually simple (once I got it right) and it was as delicious as I had hoped.

It is actually very simple.

First separate 3 eggs.

Whites in one bowl, yokes in another bowl.

Mix 1/4 teaspoon of Cream of Tarter with the egg yokes. This is where I failed the first time.
You must not get any yoke in this mixture. Also mix on high speed for about 4 minutes.  The first time I did this I mixed the whites for a bit, then I mixed the yokes for a bit and vice versa.

This is a no, no! Do not mix the ingredients until the whites are fully mixed and fluffed.



I continued to whip the whites and cream of tarter until the mixture was firm enough to spoon out of the bowl.






I had already mixed the yokes when I started over on the whites. Once the whites where ready I slowly mixed the two together with a spoon.

Mix the yokes with 3 tablespoons of softened cream cheese.  Mix until there are no more clumps of the cream cheese.

Once the two were mixed together I moved them to a cookie sheet that I had prepared with wax paper and olive oil.


Cook it for 20 minutes at 300.

Let it cool for a few minutes and then move to a cooling rack.




I made two dishes with this for my Sunday morning breakfast.


First I made a egg, cheese and bacon sandwich.  With a little mayonnaise this was delicious!





Then I made a sugar free jam treat.

This keto treat was fantastic.

Once again the level of success for me is measured by how much my kids like it. They love this and have eaten all of our first batch. We will need to make another batch for lunch and then probably more for lunches this coming week.






Breakfast Tacos

Breakfast tacos are a favorite in our home.  This makes for a great low carb meal and is a fantastic gluten free option.

Feel free to change this up and use all types of toppings. For this meal I used what I had on hand and the kids loved it.

First I prepared the toppings and shredded the cheese.






On a non-stick pan add a half cup of shredded cheese. Heat until the cheese is completely melted. The longer you heat the cheese the harder the cheese shell will end up being.


I took this picture off of another website.  I used the rack in-side of my oven and the picture revealed how nasty dirty my oven was so I was not allowed to use it.

I scooped up the melted cheese with a spatula, opened the oven door and placed the shell so that the sides drooped down and shaped a taco shell.  Once it cools you have a great tasting hard taco shell.

 I also just simply moved the melted cheese to a plate, added the toppings and wrapped it like a burrito.

Add your favorite hot sauce and enjoy!




I would love to hear your experience. How did it go for you? How did you change it up, and did you enjoy it? Please comment below.

Breakfast Tacos


6 large Eggs

Veggies (I used bell peppers and Celery. It’s what I had…) ‘

Mayo and some hot sauce. (See below for brands)



Cheddar Cheese, shredded

Mozzarella Cheese, shredded

Salt and Pepper to Taste

1.  Start off by cooking the bacon. We also broil ours in the oven over a rack. This allows us to drain off the grease and use it for many other things later.

2. While the bacon is cooking, heat 1/3 cup of mozzarella in a medium pan.  This is going to form your taco shells.

3. Cook the cheese until it is browned on the edges (about 2-3 minutes). Slide a spatula under it to unstick it. This should happen easily if you’re using whole milk mozzarella as the oil from the cheese will prevent it from sticking.


4. Use a pair of tongs to lift the shell up and drape it over a wooden spoon resting on a pot. Do the same with the rest of your cheese, working in batches of 1/3 cups. I have found that putting the cheese over the (non-heated) over grate until cooled works well too.

5. Next, cook your eggs in the butter, stirring occasionally until they’re done. Season with salt and pepper. – If you have an issue with egg. Try just the egg yoke before you give up on eggs. Many people who have issues with eggs really only have issues with the egg whites.

6. Now simply add your toping to the cheesy taco shell and enjoy.

Some of ours turned out like nice tacos, like the one I have in the top image. Others no so much, these we turned into cheese burritos, rather than tacos…



Gluten Free – Keto Pancakes

In my house we have two people that can’t eat gluten, so we are always on the hunt for good tasting, quality, gluten free meals.  In addition, the mornings are always crazy. Getting the kids ready for school, making lunches, making breakfasts (that aren’t just plain sugar) and getting to work on time.

Tonight I tried out a recipe and it was a success. The kids loved it. We had a gluten free, keto-friendly bedtime snack. Which, we will duplicate again in the morning for breakfast.

I used my handy dandy Vita-Mix to blend up the ingredients, cinnamon, cream cheese, eggs, Sweet’n Low & flour.





Once blended, I heated up the skillet and melted some butter.








After cooking I spread some of Grandma’s (delicious) jam and the kids dug in…


Both kids loved them! Jorden had seconds, and asked if we could make the same thing in the morning for breakfast.

To be fair, my wife did not like them. However, she does not like cinnamon. She said she loved the texture, very smooth.

I used a non-sugar free topping tonight (because I did not have any sugar free). So technically they were not kept-friendly after the topping was added.

I also wanted to increase the fat content, so I used three egg yokes and only one egg white. It still turned out great. I may try only egg yokes next time. (Jorden sometimes has a hard time with egg whites. He is also the gluten free child)

However, you could make these and put any kind of keto-friendly topping on them and have a great keto-friendly breakfast.

Gluten Free Keto-Friendly Pancakes

Total Time: 5 min

Servings: 2-3


  • 2.5 oz. Cream Cheese
  • 1 tsp Cinnamon
  • 3Tbsp Tapioca Flour
  • 2 eggs
  • 1 Packet of Sweet’n Low