3 Ingredient Keto Garlic Cloud Bread Rolls
Light, airy, and cheesy, these keto garlic cloud bread rolls are made with just 3 simple ingredients and bake up golden and fluffy with crisp edges. They’re low-carb, protein-packed, and perfect for sandwiches, dipping, or snacking straight from the tray.
Ingredients
- 3 large egg whites, at room temperature
- 1/4 tsp garlic powder
- 1 cup (90g) shredded low moisture part skim mozzarella cheese, see note before starting
Instructions
- For air fryer version: Line the air fryer tray with parchment paper. For oven version: preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- Add the egg whites and garlic powder to a large clean mixing bowl of a stand mixer. If you want to add salt to your bread, you can also add 1/8 tsp of salt to the mixing bowl. Using the wire whisk attachment for the stand mixer, beat at medium-high speed until stiff peaks form. The egg whites should hold their shape and stand upright when the wire whisk is lifted. You can also use a hand mixer, but it may take longer to achieve stiff peaks.
- Add the mozzarella to the bowl. Using a spatula, gently fold into the egg whites until just combined, being careful not to deflate the mixture too much.
- Use a 3/4 cup measuring cup to portion and release the bread rolls onto the prepared air fryer tray or baking sheet, spacing them about 1.5 inches apart. Depending on the size of your air fryer, you may need to do this in batches. I used a toaster oven air fryer and was able to fit all 5 at once.
- Preheat your air fryer to 350°F (175°C). Cook for about 11-15 minutes or until golden brown, puffed and set. If baking in the oven, cook for about 20-30 minutes or until golden brown, puffed and set. The bread rolls will deflate slightly as they cool. The air fryer version will only deflate a little bit but the oven version does deflate more, which is why I prefer making these in the air fryer.
- Let cool for a few minutes on the baking sheet before serving. Enjoy warm for a very fluffy, light and melted cheese texture. You can also allow the breads to fully cool and they will have a less airy texture but will be soft, chewy and bread-like. Keep any uneaten bread rolls stored in an airtight container in the fridge or freezer.
Notes
- Mozzarella note: This recipe works best with store bought pre-shredded low moisture part skim mozzarella cheese. Store bought cheese adds a little starch to the cheese which helps the bread rolls set up. Low moisture cheese prevents the breads from collapsing. Regular mozzarella has too much moisture and will cause the breads to collapse. We also tested this with parmesan cheese but the bread rolls were too dry.
- Adding salt is a personal preference. If you tend to eat a more low sodium diet, I don't think salt is needed since the mozzarella already provides sodium and the garlic powder adds a lot of flavor. But if you tend to like more salty, I would add 1/8 tsp salt to the egg whites.
- Recipe slightly adapted from @tastyiri_en
Serving: 1roll, Calories: 83kcal, Carbohydrates: 1g, Protein: 9g, Fat: 5g, Saturated Fat: 3g, Sodium: 185mg, Fiber: 0.01g, Sugar: 0.1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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