Energizing Keto Matcha MCT Cloud Bread
Forget the mid-afternoon caffeine crash; we are upgrading your snack game with a recipe that is as light as air and powerful as rocket fuel. If you have been on the Keto journey for a while, you have likely heard of 'Cloud Bread'—that miraculous, flourless, grain-free substitute for bread that uses the magic of egg whites to create a fluffy texture. But today, we are taking it a step further. We are infusing this low-carb staple with premium Matcha Green Tea powder and high-quality MCT Oil. Why? Because while the cloud bread satisfies your craving for something soft and baked, the Matcha delivers a sustained calm alertness thanks to L-Theanine, and the MCTs (Medium-Chain Triglycerides) bypass digestion to go straight to your liver, producing immediate ketones for brain fuel. This isn't just a snack; it's bio-hacking your hunger. At less than 1g net carb per round, these vibrant green delights are perfect for breaking a fast or pairing with a savory cream cheese dip.
The Masterplan
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Do not use foil, as the bread will stick.
Carefully separate the egg whites from the yolks into two distinct bowls. Ensure absolutely no yolk gets into the whites, or they will not whip properly.
In the bowl with the egg yolks, add the softened cream cheese, MCT oil, Matcha powder, and sweetener (if using). Whisk vigorously until the mixture is completely smooth and uniform in color. Set aside.
Add the cream of tartar to the bowl with the egg whites. Using an electric hand mixer or stand mixer, beat on high speed until stiff peaks form. The whites should stand up straight on the beaters without drooping.
Gently fold the yolk mixture into the egg whites in two batches. Use a silicone spatula and use a slow, circular motion to cut through the center and fold over. Do not over-mix, or you will deflate the air bubbles essential for the 'cloud' texture.
Using a large spoon or scoop, dollop the mixture onto the prepared baking sheet to form 6 even rounds. You can gently spread them with the back of the spoon to flatten slightly.
Bake for 25-30 minutes. The edges should be slightly golden, and the centers should be set but soft.
Remove from the oven and let them cool completely on the baking sheet. They will firm up slightly as they cool. Store in an airtight container in the fridge for up to 3 days.
Perfect Pairings
Crispy Keto Halloumi Fries with Spicy Avocado Lime Crema
Ultra-Crispy Keto Air Fryer Garlic Parmesan Pickle Chips
Keto Everything Bagel Pretzel Bites (Fathead Dough)
Gather Your Energy
Step by Step
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Do not use foil, as the bread will stick.
Carefully separate the egg whites from the yolks into two distinct bowls. Ensure absolutely no yolk gets into the whites, or they will not whip properly.
In the bowl with the egg yolks, add the softened cream cheese, MCT oil, Matcha powder, and sweetener (if using). Whisk vigorously until the mixture is completely smooth and uniform in color. Set aside.
Add the cream of tartar to the bowl with the egg whites. Using an electric hand mixer or stand mixer, beat on high speed until stiff peaks form. The whites should stand up straight on the beaters without drooping.
Gently fold the yolk mixture into the egg whites in two batches. Use a silicone spatula and use a slow, circular motion to cut through the center and fold over. Do not over-mix, or you will deflate the air bubbles essential for the 'cloud' texture.
Using a large spoon or scoop, dollop the mixture onto the prepared baking sheet to form 6 even rounds. You can gently spread them with the back of the spoon to flatten slightly.
Bake for 25-30 minutes. The edges should be slightly golden, and the centers should be set but soft.
Remove from the oven and let them cool completely on the baking sheet. They will firm up slightly as they cool. Store in an airtight container in the fridge for up to 3 days.