Carb-free cloud bread burgers

Put a keto-friendly spin on burger night with this easy – and delicious – carb-free cloud bread recipe. You’ll feel like you’re walking on air!


For the cloud bread

  • 4 large eggs, separated
  • 1/2 tsp cream of tartar
  • 60 g low fat soft cheese
  • 1/2 tsp salt

For the burgers

  • 450 g minced beef
  • 1 tsp Dijon mustard
  • salt
  • freshly ground black pepper 

To assemble

  • 6 large dill-pickled gherkins
  • 2 tbsp onion relish
  • 25 g baby leaf salad, with edible flowers
  • 4 slices beefsteak tomato
  • 4 slices red onion
  • 1 large avocado, thickly sliced


Step 1.
To make the cloud bread, preheat the oven to 150°C (130° fan) (300F ) gas 2 and line two baking trays with greaseproof paper.

Step 2.
Whip the egg whites and cream of tartar with an electric whisk until they form stiff peaks.

Step 3.
In a separate bowl, use the electric whisk to beat the cream cheese and salt until smooth, then incorporate the egg yolks one at a time.

Step 4.
Stir a spoonful of the whipped egg white into the cream cheese to loosen the mixture, then gently fold in the rest.

Step 5.
Spread four 13 cm (5-inch) circles of the mixture onto each tray with a palette knife to make eight breads in total.

Step 6.
Bake the breads for 15-20 minutes or until golden brown and firm. Leave to cool while you make the burgers.

Step 7.
To make the burgers, mix the mince with the mustard and season generously with salt and pepper. Knead lightly until sticky. Divide the mixture into four and compress each one into a tight patty with your hands.

Step 8.
Cook the burgers under a preheated grill for 4 minutes on each side or until cooked to your liking.

Step 9.
To assemble, chop the gherkins and mix them with the onion relish; set aside. Top four of the cloud breads with a handful of salad leaves and lay a burger on each one. Spoon over the gherkin mixture and top with tomato, sliced onion and avocado before laying the remaining cloud breads on top to complete.

 Serves 4