bacon sarnie (2)

Perfect for bacon sarnies too!!


For those of you who already know, I have already shared this recipe on both my Noodlechips Facebook page and my Instagram but I’m sharing it here too because social media can make it more difficult to search for recipes. Having it here will make it more accessible and easier to save.

Now there are plenty of cloud bread recipes about, I know because I have seen them but the problem for me was that I can’t do dairy and all the recipes I found used cream cheese and or whey protein powder. I did a bit of experimenting to see if I could make them suit my diet. Sometimes when I take a recipe and try subbing the ingredients they don’t always work 🙁 luckily for me this one did (Yay – mini celebration dance).

The original recipe that I tweaked was from The sugar free mom. I did a straight up weight for weight swap using 70% coconut milk in place of the cream cheese and I used egg white powder in place of the whey powder. I also made a batch using beef isolate protein powder in place of the whey and that also worked but I preferred the consistency of the egg white batch.

Now the type of dish you use will depend on how your rolls turned out. For my first batch I used a deep but small pan so the ‘bread’ was more roll like and fuller. But the second time round I used a larger pan so the ‘bread’ turned out much flatter. I preferred the flatter version because it made the easier to eat hot dogs in as they wrapped around the sausage without meeting in the middle, giving you space for condiments and onions and making them less messy. The thicker version was better for cutting through the middle and filling like you would a sandwich. I managed to get 12 rolls/ wraps out of the recipe. They do keep for a few days in the fridge but these days I tend to halve the recipe and just make 6. If you decide to make them thicker you will get less servings – just bear this in mind when working out your macros. You could try using bun moulds if you wanted them for sandwiches but I haven’t actually tried it myself.

Taste wise they don’t taste of very much. On their own they taste a bit like an omelette but when filled with food the flavours take over so you it’s more like a vehicle for transporting food to your mouth! I like them because they are mega low carb (so you can have two at a time of you wanted) and they don’t add any flavour to the food.
For me a hot dog just isn’t a hot dog without a roll so it fills that requirement, but if you also feel like you are missing out on sandwiches or rolls then it’s worth giving these a go – If you can do dairy then check out the original recipe (link above).

Macros – 12 slices

Total Carbs 0.98g
Fiber 0.1g
Net Carbs 0.97g
Protein 6.8g
Fat 5.4g
Kcals 79.9


hotdog rolls (4)

The perfect low carb hot dog – Enjoy!


Print Recipe
Dairy Free Cloud Bread and Hot Dog Rolls
These cloud bread hot dog rolls are dairy free and really low in carbs so perfect for that bacon sarnie or for hot dogs. They are mostly tasteless so you can add in some chillie flakes, a pinch of cumin or even some dried herbs if you wanted to snazz them up a bit!
Course Side
Cuisine English
Prep Time 10
Cook Time 35
Passive Time 10
Course Side
Cuisine English
Prep Time 10
Cook Time 35
Passive Time 10
  1. Heat oven to 300'C/ 150'F. Either line the dishes you are using or grease well with coconut oil.
  2. Not including the tartar, mix the rest of the dry ingredients together and place aside.
  3. Add the tartar to the egg whites and whisk until stiff peaks then set aside.
  4. Mix the egg yolk and coconut milk together using a hand whisk until combined.
  5. While still whisking, slowly sprinkle the dry ingredients into the egg yolk and coconut mix until it's all incorporated. Be careful not to get lumps - if this happens you will need to sieve the mixture before continuing on to the next step.
  6. Fold the egg whites into the (coconut milk/ yolk) mixture carefully as not to deflate the egg whites.
  7. Pour the mixture into a very large rectangle dish or two smaller dishes (ideally rectangle shaped). Cook for 35 minutes or until a toothpick inserted comes out clean.
  8. When done, allow to cool for about 10 min them remove from the dishes. You may need to use a burger flipper to help get them out.
  9. Slice into even pieces
  10. To give them a crusty bread like texture warm them in the oven or toaster before serving or dry fry them (no oil) in a skillet or frying pan for a minute or two. Enjoy!
  11. Once cooled keep in the fridge.

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