#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
10 min
ready time
25 min
Keto Cloud Eggs
This is a fun way to eat eggs! Basically the eggs are separated into yolks and whites. The whites are whipped to a stiff peak and then it has deliciously, salty parm cheese folded in. The whites are placed onto a baking sheet into mounds, cooked for a few minutes and then the yolks are gently placed on top and then cooked until your desired doneness is achieved. I like my yolks a bit runny!
Net Carbs
0.7 g
Fiber
0 g
Total Carbs
0.7 g
Protein
9.9 g
Fats
7.6 g
111 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg
4 large
Parmesan Cheese
½ cup
Kosher Salt
¼ teaspoon
Recipe Steps
steps 6
25 min
Step 1
Preheat an oven to 450 F. Separate eggs by removing the whites and placing yolks is separate small bowls, but combining all whites.Step 2
Place whites in a large mixing bowl with a whip attachment. Whip until stiff peak is achieved meaning when the whip attachment is dipped into the whites and taken straight out the egg whites on the tip of the attachment stand up straight and do not fall over.Step 3
While egg whites are beating, grate parm.Step 4
Once egg whites are at stiff peak, fold in the cheese very gently.Step 5
Scoop egg white onto a parchment lined baking sheet into four mounds that are not touching. Make a dip in the center of each that is large enough for a yolk.Step 6
Bake in the oven for 5 minutes. Then drop one yolk into each center of the egg whites. Sprinkle the yolks with a little salt. You may not need a whole ¼ teaspoon of salt, just use enough to flavor the yolk. Bake for another 4 minutes for a runny yolk and 2 minutes longer for a more cooked yolk.
