High Fat Carnivore Cloud Bread
High Fat Carnivore Cloud Bread is a medium American recipe that serves 6. 147 calories per serving. Recipe by Ketogenic Woman on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $14.42 total, $2.40 per serving
Ingredients
- 4 each Large Eggs (Separate whites and yolks; whites for whipping, yolks for mixing with cream cheese)
- 2 oz Cream Cheese (Softened; can substitute butter, mayo, or bacon mayo for dairy‑intolerant)
- 2 Tbsp Unsalted Butter (Frozen, then grated; adds high fat and flavor)
- 2 Tbsp Bacon Fat (Frozen, then grated; gives bacon flavor and extra fat)
- 1 tsp Italian Seasoning (Optional; adds a pizza‑like flavor)
- 0.25 tsp Redmond Salt (Optional; use any fine sea salt)
- 0.5 tsp Cream of Tartar (Optional; helps stabilize egg whites in humid environments)
Instructions
Preheat Oven
Set the oven to 300°F (150°C) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 300°F
Grate Frozen Fats
Take the frozen butter and frozen bacon fat, grate them using a rotary grater, then return the grated pieces to the freezer to stay solid.
Time: PT5M
Separate Eggs
Separate the four large eggs: place the whites in a clean mixing bowl and the yolks in a separate bowl.
Time: PT3M
Mix Yolks and Cream Cheese
Add the 2 oz cream cheese, ¼ tsp Redmond salt, and 1 tsp Italian seasoning to the yolk bowl. Beat until the mixture is smooth and slightly stiff.
Time: PT3M
Whip Egg Whites
Using the stand mixer or handheld mixer, whip the egg whites (add cream of tartar if humidity is high) to stiff, glossy peaks.
Time: PT5M
Introduce Whites to Yolks
Scoop a small portion of the stiff egg whites and gently fold them into the yolk‑cream‑cheese mixture until just combined.
Time: PT2M
Fold Remaining Whites
Fold the rest of the whipped egg whites into the batter in two additions, using a spatula and a gentle motion.
Time: PT3M
Add Grated Fats
Remove the grated butter and bacon fat from the freezer and fold them into the batter until evenly distributed.
Time: PT2M
Portion into Pan
Spoon the batter into the wells of a silicone bun pan, filling each about ¾ full (makes 6 buns).
Time: PT3M
Bake
Place the pan in the preheated oven and bake for 30 minutes.
Time: PT30M
Temperature: 300°F
Cool and Firm
Remove the buns and let them cool completely on a wire rack (about 15 minutes). For a firmer texture, refrigerate for an additional 5‑10 minutes.
Time: PT15M
Nutrition Facts
- Calories
- 147
- Protein
- 5 g
- Carbohydrates
- 1 g
- Fat
- 14 g
- Fiber
- 0 g
Dietary info: Keto, Carnivore, Low Carb, High Fat, Gluten-Free
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Cream Cheese: Butter, Mayonnaise, Bacon mayo
- Instead of Unsalted Butter: Additional bacon fat, Ghee
- Instead of Bacon Fat: More butter, Pork lard
- Instead of Italian Seasoning: Herbes de Provence, No seasoning
- Instead of Redmond Salt: Kosher salt, Table salt
- Instead of Cream of Tartar: Lemon juice (1 tsp), Vinegar (1 tsp)
Equipment Needed
- Stand Mixer or Handheld Electric Mixer
- Rotary Grater
- Mixing Bowls (2)
- Silicone Bun/Muffin Pan
- Oven
- Digital Kitchen Scale
- Spatula
- Freezer
Critical Steps — Do Not Skip
- Whipping egg whites to stiff peaks
- Introducing a small amount of whites into the yolk mixture
- Folding remaining whites gently to retain air
- Keeping butter and bacon fat frozen until folded
Chef Tips from the Video
- For extra flavor, sprinkle a pinch of smoked paprika on top before baking.
- If you prefer a softer bun, bake at 325°F for 25 minutes; higher heat makes a crisper edge.
- Use a kitchen torch to lightly brown the tops after baking for a toasted appearance.
Troubleshooting
Egg whites did not reach stiff peaks.
Make sure the bowl and beaters are completely clean and dry; add a pinch of cream of tartar and beat a little longer.
Buns collapsed after baking.
Do not over‑mix after adding the remaining whites; fold gently and avoid deflating the batter.
Excess fat pooled at the bottom of the pan.
Keep the butter and bacon fat frozen until just before folding, and use a silicone pan to contain the fat.
Storage
Refrigerator: Store in an airtight container for up to 5 days; the buns will stay firm.
Freezer: Freeze individually wrapped for up to 1 month; reheat in oven before use.
Room temperature: Not recommended beyond 2 hours due to high fat content.
Make-Ahead Tips
- Bake the buns a day ahead and keep them refrigerated; they taste even better after the fats firm up.
- Reheat in a 300°F oven for 5‑7 minutes before using as a burger bun.
Frequently Asked Questions
What is the cultural significance and history of cloud buns in the keto and carnivore communities?
Cloud buns originated as a low‑carb, grain‑free alternative to traditional bread, gaining popularity on keto forums for their light texture and high fat content. They embody the carnivore ethos of using animal‑based ingredients while still providing a bread‑like vehicle for burgers and sandwiches.
What are the traditional regional variations of cloud bread in American low‑carb cuisine?
In the United States, cloud bread variations include adding cheese, herbs, or different animal fats. Some Southern keto cooks add pork lard, while West Coast versions may use avocado oil or almond flour for a slightly denser crumb.
How is the authentic traditional way to serve high‑fat cloud buns in a keto meal?
Traditionally, the buns are sliced and used as a sandwich base for burgers, fried‑egg sandwiches, or mini‑pizzas topped with cheese and low‑carb sauces. They are often served warm or at room temperature after a brief refrigeration to firm the fat.
What occasions or celebrations are cloud buns associated with in the keto community?
Cloud buns are popular at keto potlucks, BBQs, and birthday celebrations where a bread‑free option is needed. Their high‑fat profile makes them a satisfying substitute for traditional buns at holiday meals.
What other keto dishes pair well with high‑fat cloud buns?
They pair beautifully with grass‑fed beef burgers, bacon‑egg breakfast sandwiches, smoked salmon with cream cheese, or a slab of rib‑eye steak topped with herb butter.
What makes high‑fat cloud buns special or unique in keto cuisine?
The combination of frozen butter and bacon fat dramatically raises the fat percentage (about 86 % of calories) while keeping the bun airy thanks to whipped egg whites. This creates a truly high‑fat, low‑carb bread that still feels light.
What are the most common mistakes to avoid when making high‑fat cloud buns?
Common errors include under‑whipping the egg whites, over‑mixing after adding the whites, and letting the butter or bacon fat melt before folding. Each mistake reduces rise and can cause the buns to become greasy or collapse.
Why does this high‑fat cloud bun recipe use frozen butter and bacon fat instead of melted fat?
Keeping the fats frozen until they are folded prevents them from melting into the batter too early, which would weigh down the airy structure and cause the buns to lose volume during baking.
Can I make high‑fat cloud buns ahead of time and how should I store them?
Yes, bake the buns, let them cool completely, then refrigerate in an airtight container for up to five days. For longer storage, wrap each bun in parchment and freeze; reheat in a 300°F oven before serving.
What does the YouTube channel Ketogenic Woman specialize in?
The YouTube channel Ketogenic Woman, hosted by Anita, focuses on keto, carnivore, and low‑carb recipes, weight‑loss journeys, and practical cooking tips for high‑fat, low‑carb lifestyles.
How does the YouTube channel Ketogenic Woman's approach to keto cooking differ from other keto channels?
Ketogenic Woman emphasizes ultra‑high‑fat, carnivore‑friendly recipes that often incorporate animal fats like bacon grease, and she frequently shares personal weight‑loss results, making her content both instructional and motivational.
Last updated: September 1, 2026
