Keto BLT with cloud bread

Recipe by Cross GymCourse: Diet & Nutrition, Keto Breakfasts


Prep time


Cooking time





We paired this mouthwatering, keto variant with fluffy cloud bread, also referred to as oopsie bread. Oops, it is bread! Gluten-free and grain-free, it is a heavenly low-carb spin on a traditional sandwich. Indulge.


  • Cloud bread
  • 3 eggs

  • 110 g cream cheese

  • 1 pinch salt

  • ½ tbsp (5 g) ground psyllium husk powder

  • ½ tsp (2.5 g) baking powder

  • ¼ tsp cream of tartar (optional)

  • Filling
  • 4 tbsp mayonnaise

  • 150 g turkey bacon

  • 50 g lettuce

  • 1 tomato, thinly sliced


  • Cloud bread
  • Preheat oven to 300°F (150°C).
  • Separate the eggs, with egg whites in one bowl and egg yolks in another. Note, egg whites whip better in a metal or ceramic bowl as opposed to plastic.
  • Whip egg whites together with salt (and cream of tartar, if you are using any) until very stiff, preferably using a hand held electric mixer. You should be able to turn the bowl over without the egg whites moving.
  • Add cream cheese, psyllium husk, egg yolks, and baking powder and mix well.
  • Gently fold the egg whites into the egg yolk mixture — try to keep the air in the egg whites.
  • Place two dollops of the mixture per serving on a paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick pieces.
  • Bake in the middle of the oven for about 25 minutes, until they turn golden.
  • Building the BLT
  • Fry the turkey bacon in a skillet on medium high heat until crispy.
  • Place the cloud bread pieces top-side down.
  • Spread mayonnaise on each bread.
  • Place lettuce, tomato and fried bacon in layers between the bread halves.


  • Don’t hesitate to create huge batches of Cloud bread beforehand so it’s possible to create this yummy sandwich very quickly. You might even prepare bacon in massive batches and put it in an air-tight container in your refrigerator for up to a week. Fantastic for a snack or to use as a salad topping, to enhance your morning eggs to a sandwich like that one.
  • The bread keeps in the refrigerator for 2-3 days or in the freezer for up to 3 weeks. Place a layer of parchment paper between every bread so that they do not stick together. This way it is easy to catch as many as you want. You can thaw frozen cloud bread at room temperature or the refrigerator. They taste their absolute best if you toast them thawed but you might also reheat them from the oven. Preheat to 300°F (150°C) and then set them on the rack for approximately five minutes.
  • We believe homemade mayo beats store-bought models but you simply don’t have enough time, energy or components to create it yourself. The ones you purchase in the market may vary in quality. Read the labels and attempt to steer clear of brands utilizing glucose.

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