I want to start by saying I did not invent this ‘bread’, nor the term ‘Cloud Bread’. I have seen this concept referred to as Oopsie bread in places too – and I am sure there is a great story behind it but I am ashamed to say I haven’t even researched what that story is. I was too excited to try it out and post my version. I initially followed a popular recipe that everyone seemed to use, but I tried it and found it left out a couple of essential techniques. Ones that would improve flavour and prevent disaster (having gone to culinary school, these were glaring omissions to me). Anyhow, after a slightly failed first attempt using said recipe, I made it my mission to improve what I had seen out there drawing from my own experience in the kitchen. My recipe below may not be for everyone, but for the Keto Community around the world, I am sure it will make you very happy! The recipe will make 6, but essentially this means 6 halves (in other words – 3 sandwiches / 3 burgers). If you want more, double the recipe and use a second tray (they can store in the fridge for up to 2/3 days).
I am one of those lucky ladies whose hubby brings me coffee in bed every morning, so I had to ask him how he prepares it, so I could share it here. Also known as Caveman coffee or Bulletproof coffee, this is Funnyman’s version of our morning cuppa. One of these in the morning and I rarely eat breakfast because I am full and satisfied for many hours. It is commonly made in a blender, but we are busy people and can’t be bothered: invest in a mini whisk and you will save yourself plenty of money and time because the most important thing is that the fats are emulsified in the hot coffee. I like sweet coffee, and use Truvia sweetener. If you are starting off, use only a teaspoon MCT Oil then gradually increase the amount to one tablespoon because too much too soon can sometimes go right through you. Much like a bullet…
These delightful little breakfast pots are a godsend for those who need a keto grab-and-go breakfast. Five minutes of prep the night before is all it takes for a low-carb, high-fibre breakfast that ticks all the boxes. I suggest you double or triple the batch (using the handy plugin below which will ensure your chia/milk ratio is preserved) to make it last for several busy weekday mornings. Come Saturday, you can take the time to prepare a bacon and egg fry-up. Oh, how we love keto!
These little zero carb ‘muffins’ are something of a mini-frittata. They are very rich, so one batch could last you a couple of mornings (they store well in the fridge). Pop them in the microwave for a quick keto-friendly breakfast. Do change up the filling – mushroom, peppers and different cheese all work well. If you can’t be bothered with cleaning the muffin tin (eggs are notorious for sticking), use cupcake cases. One serving = 2 muffins.