5 Irresistible Keto Lemon Cheesecake Cloud Bread (Fluffy, Zesty & Only 150 Calories!)

Oh my sweet friend… this one feels like biting into a lemon-scented cloud.

These Keto Lemon Cheesecake Cloud Bread rounds are light, airy, creamy, and kissed with fresh lemon. They taste like a cheesecake met a soufflé and decided to become the dreamiest low-carb treat ever.

I absolutely love recipes like this — simple ingredients, magical texture, and completely keto-friendly. If you adore high-flavor, low-carb baking, be sure to subscribe so you never miss a recipe from my kitchen to yours.

Now let’s whip up something bright and beautiful.

Overview of Recipe Content

What Is Keto Lemon Cheesecake Cloud Bread?

Keto Lemon Cheesecake Cloud Bread is a fluffy, low-carb baked treat made from whipped egg whites and a rich cream cheese mixture flavored with lemon and erythritol. It’s naturally gluten-free, grain-free, and incredibly light — yet creamy like cheesecake.

Each serving is about 150 calories and perfect for:

• Keto dessert cravings
• Afternoon coffee treats
• Light summer desserts
• Low-carb brunch spreads
• Post-dinner sweet bites

Why You’ll Love This Recipe

• Only 5 simple ingredients
• Keto & gluten-free
• 150 calories per serving
• Light, airy texture
• Bright lemon flavor
• Naturally low carb

What It Tastes Like

Imagine a delicate lemon cheesecake mousse baked into a soft, fluffy cloud. The edges are lightly golden, the inside is creamy and airy, and the lemon adds just enough tang to keep it fresh.

It’s refreshing, comforting, and completely satisfying without being heavy.

Full Ingredients List (Complete Details)

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Makes about 6 cloud breads.

• 3 large eggs, separated (room temperature)
• 8 oz full-fat cream cheese, softened
• 1/4 cup granulated erythritol (or monk fruit sweetener)
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon lemon zest (optional but highly recommended)
• 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)

Optional Garnish:

• Powdered erythritol dusting
• Fresh berries
• Whipped heavy cream
• Thin lemon slices

Tools You’ll Need

• Mixing bowls (2)
• Electric mixer
• Spatula
• Baking sheet
• Parchment paper

If you love light protein-based desserts, you’ll also adore:

Protein Cookie Dough
https://poulef.com/protein-cookie-dough/

Peanut Butter Oat Bars
https://poulef.com/peanut-butter-oat-bars/

No Bake Energy Balls
https://poulef.com/no-bake-energy-balls/

Healthy Apple Cinnamon Muffins
https://poulef.com/healthy-apple-cinnamon-muffins/

Banana Oatmeal Breakfast Cookies
https://poulef.com/banana-oatmeal-breakfast-cookies/

And don’t forget to save this on Pinterest at
https://www.pinterest.com/poulefrecipe/

How to Make Keto Lemon Cheesecake Cloud Bread

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Step 1: Preheat Oven

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

Step 2: Separate Eggs

Carefully separate egg whites from yolks. Make sure no yolk gets into the whites.

Room temperature eggs whip better — this matters!

Step 3: Beat the Egg Whites

Add cream of tartar to egg whites.

Beat on high speed until stiff peaks form. The mixture should hold its shape beautifully.

This is what gives that cloud-like texture.

Step 4: Make Cheesecake Base

In another bowl, beat cream cheese until smooth.

Add erythritol, egg yolks, lemon juice, and lemon zest.

Beat until creamy and fully combined.

Step 5: Fold Gently

Add one-third of the whipped egg whites into the cream cheese mixture and gently fold to lighten.

Then fold in remaining whites in two additions.

Use a soft hand — we don’t want to deflate that airy structure.

Step 6: Shape & Bake

Scoop mixture into 6 rounds on prepared baking sheet.

Bake 20–25 minutes until tops are lightly golden.

Step 7: Cool & Serve

Let cool completely. They will firm up as they cool.

Dust with powdered erythritol if desired.

What to Serve With It

• Fresh raspberries or blueberries
• Keto whipped cream
• Lemon curd (sugar-free)
• Iced coffee or espresso
• Hot herbal tea

They’re absolutely Pinterest-worthy with a berry garnish.

Tips for Perfect Cloud Bread

• Use room temperature cream cheese.
• Don’t overmix when folding.
• Bake low and slow for best texture.
• Let cool completely before serving.
• Store chilled for firmer texture.

Storage Instructions

• Store in refrigerator up to 4 days.
• Keep in airtight container.
• Freeze up to 1 month (wrap individually).
• Thaw in fridge overnight.

General Information

Cloud bread became popular in keto communities for being:

• Flourless
• Low carb
• High protein
• Naturally gluten-free

Adding lemon and cream cheese transforms it from basic to cheesecake-inspired elegance.

Each serving is about:

• 150 calories
• 12g fat
• 6g protein
• 2–3g net carbs

Frequently Asked Questions

Is this truly keto?

Yes! Sweetened with erythritol and low in carbs.

Can I use bottled lemon juice?

Fresh is best for flavor, but bottled works in a pinch.

Why did my cloud bread deflate?

Egg whites may not have been whipped enough or overmixed during folding.

Can I make it sweeter?

Yes — increase erythritol slightly to taste.

Can I make it dairy-free?

Not with this recipe since cream cheese is essential for texture.

Conclusion

This Keto Lemon Cheesecake Cloud Bread is light, creamy, zesty, and perfectly satisfying at just 150 calories per serving. It’s proof that keto desserts can be elegant, flavorful, and joyful.

If you loved this, try my Protein Cookie Dough next — another light but indulgent treat.

Thank you for baking with me today. Your kitchen is where simple ingredients turn into magic.

Interactive Elements

If you make these, leave a comment and tell me how lemony you made them!

Share your beautiful cloud breads on Pinterest at
https://www.pinterest.com/poulefrecipe/
and tag me — I love seeing your creations!

Nutritional Information (Per Serving – 1 Cloud Bread)

Nutrient	Amount
Calories	150 kcal
Protein	6g
Fat	12g
Saturated Fat	7g
Carbohydrates	3g
Fiber	0g
Net Carbs	2–3g
Sugar	1g
Sodium	120mg

Approximate values.

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