Description
Cloud Bread is a light, fluffy, low-carb bread alternative made from whipped egg whites, cream cheese, and egg yolks. This gluten-free and keto-friendly recipe results in soft, airy bread rounds perfect for sandwiches or snacks, baked gently at a low temperature to achieve their signature cloud-like texture.
Ingredients
Ingredients
- 3 extra large eggs (room temperature)
- ¼ teaspoon cream of tartar
- 3 tablespoons (1.5 oz) cream cheese (softened) or 3 tablespoons Greek yogurt
- ⅛ teaspoon kosher salt
Instructions
- Prepare Equipment: Use 2 medium-sized glass mixing bowls that are completely clean, free of any soap or residue to ensure the egg whites whip properly.
- Preheat Oven: Set the oven to 300°F (150°C) to prepare for baking the cloud bread.
- Line Baking Sheet: Place parchment paper on a baking sheet to prevent sticking during baking.
- Separate Eggs: Carefully separate the eggs into the two glass bowls, ensuring no yolk contaminates the whites for proper meringue formation.
- Add Cream of Tartar: Add ¼ teaspoon cream of tartar to the egg whites to stabilize them.
- Whip Egg Whites: Using an electric handheld mixer, whip the egg whites on high speed until they form stiff peaks, about 3 minutes. Set aside.
- Mix Yolks and Cream Cheese: Whisk together egg yolks, kosher salt, and softened cream cheese until the mixture is completely smooth without lumps.
- Fold Egg Whites: Gently fold the whipped egg whites into the yolk mixture in batches using a silicone spatula, combining fully but carefully to maintain the airiness.
- Form Mounds: Spoon the batter onto the prepared baking sheet forming 6 mounds spaced 3-4 inches apart.
- Bake: Bake for 25 to 30 minutes until the cloud breads turn golden brown on top.
- Cool: Allow the cloud bread to rest and cool on the baking sheet for 5 to 10 minutes before serving.
Notes
- Ensure bowls are spotless and free from any grease or soap residue to achieve stiff peaks in egg whites.
- Do not get any egg yolk in the whites, as it will prevent proper egg white volume.
- Use room temperature eggs for best whipping results.
- You can substitute cream cheese with Greek yogurt for a slightly different texture and flavor.
- Handle the folding gently to avoid deflating the egg whites for maximum fluffiness.
- Store leftovers in an airtight container and consume within 1-2 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
