Description
This Cloud Bread recipe yields a light, fluffy, and easy-to-make bread alternative perfect for low-carb and gluten-free diets. Made with simple ingredients like eggs and cream cheese, it is an ideal bread substitute with a delicate texture and mild flavor, suitable for sandwiches, toast, or as a snack.
Ingredients
Scale
Eggs
- 3 large eggs, separated
Other Ingredients
- 1/4 teaspoon cream of tartar
- 2 tablespoons cream cheese, softened
- Optional: 1/2 teaspoon vanilla extract or 1/4 teaspoon ground cinnamon (for sweet version)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Separate Eggs: Carefully separate the egg yolks and whites into two separate mixing bowls.
- Beat Egg Whites: Using an electric hand mixer or stand mixer, beat the egg whites with cream of tartar on high speed until stiff peaks form, about 3–5 minutes. The whites should be glossy and firm enough to hold their shape.
- Mix Egg Yolks and Cream Cheese: Whisk together the egg yolks and softened cream cheese until smooth. Add vanilla extract or cinnamon if making a sweet version.
- Fold Mixtures Together: Gently fold the yolk and cream cheese mixture into the beaten egg whites using a silicone spatula. Fold slowly and carefully to avoid deflating the whites until fully combined and no streaks remain.
- Shape the Cloud Bread: Scoop the mixture into 6 equal portions on the lined baking sheet. Slightly flatten each scoop with the back of a spoon to form round discs.
- Bake: Bake in the preheated oven for 25–30 minutes until the tops are golden and slightly firm to the touch. Avoid opening the oven during baking to prevent deflation.
- Cool: Remove from the oven and let the cloud bread cool completely on a cooling rack. They will firm up as they cool and are ready to enjoy in about 10 minutes.
Notes
- Beating the egg whites to stiff peaks is crucial for achieving the desired fluffy texture.
- Folding the mixtures slowly preserves the air bubbles in the egg whites, keeping the bread light.
- Cloud bread is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- For savory versions, omit vanilla or cinnamon and add spices or herbs to the egg yolk mixture.
- This bread is low-carb and gluten-free, making it suitable for specific dietary preferences.
