Cloud Bread Recipe

Introduction

Cloud bread is a light and fluffy, low-carb alternative to traditional bread. Made mainly from eggs and cream cheese, it’s perfect for sandwiches or as a gluten-free snack. This simple recipe yields delicate, golden puffs that are easy to make at home.

Ingredients

• 3 extra large eggs, room temperature
• ¼ teaspoon cream of tartar
• ⅛ teaspoon kosher salt
• 3 tablespoons cream cheese, softened (or Greek yogurt)

Instructions

1. Step 1: Prepare two medium-sized glass mixing bowls, making sure they are completely clean with no soap residue to help the egg whites whip properly.
2. Step 2: Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
3. Step 3: Separate the eggs into the two glass bowls, keeping yolks and whites separate. Ensure no yolk gets into the whites.
4. Step 4: Add the cream of tartar to the egg whites.
5. Step 5: Using an electric mixer, whip the egg whites on high until stiff peaks form, about 3 minutes. Set aside.
6. Step 6: In the other bowl, whisk together egg yolks, kosher salt, and softened cream cheese until smooth and no chunks remain.
7. Step 7: Gently fold the whipped egg whites into the yolk mixture, a little at a time, using a silicone spatula until fully combined.
8. Step 8: Spoon the mixture into 6 mounds on the prepared baking sheet, spacing them 3 to 4 inches apart.
9. Step 9: Bake for 25 to 30 minutes until the bread is golden brown.
10. Step 10: Let the cloud bread cool on the pan for 5 to 10 minutes before serving.

Tips & Variations

• Make sure the egg whites are whipped to stiff peaks for the lightest texture.
• Substitute cream cheese with Greek yogurt for a tangier flavor.
• Use parchment paper to prevent sticking and to help with easy cleanup.
• Add herbs or spices to the yolk mixture for a savory twist.

Storage

Store cloud bread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm gently in a toaster oven or skillet for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular large eggs instead of extra large?

Yes, but the texture may be slightly different since extra large eggs provide a bit more volume. Adjust proportions if needed.

Why won’t my egg whites form stiff peaks?

Make sure the mixing bowls and utensils are completely clean and free of grease or soap residue. Also, ensure no yolk gets into the whites and that the eggs are at room temperature.

Cloud Bread Recipe

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4.4 from 65 reviews

Fluffy and light Cloud Bread made with whipped egg whites and cream cheese, perfect for a low-carb, gluten-free alternative to traditional bread. This simple recipe yields a soft, airy bread that is great for sandwiches or as a bread substitute.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings (6 pieces of cloud bread) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cloud Bread Ingredients

• 3 extra large eggs, room temperature
• ¼ teaspoon cream of tartar
• ⅛ teaspoon kosher salt
• 3 tablespoons cream cheese, softened (or Greek yogurt)

Instructions

1. Prepare bowls: Use two medium-size glass mixing bowls that are completely clean and free of any soap or residue to ensure stiff peaks formation.
2. Preheat oven: Set your oven to 300 degrees Fahrenheit to get it ready for baking.
3. Line baking sheet: Place parchment paper on a baking sheet to prevent sticking.
4. Separate eggs: Carefully separate egg whites and yolks into the two bowls, making sure no yolk contaminates the whites.
5. Add cream of tartar: Sprinkle cream of tartar into the egg whites to stabilize them.
6. Whip egg whites: With an electric handheld mixer, beat the egg whites on high speed until stiff peaks form, around 3 minutes.
7. Mix yolks and cream cheese: Whisk the egg yolks, kosher salt, and softened cream cheese together until smooth and lump-free.
8. Fold egg whites into yolks: Gently fold the whipped egg whites into the yolk mixture in batches using a silicone spatula until well combined without deflating the whites.
9. Form mounds: Spoon the mixture onto the parchment-lined baking sheet into 6 mounds, spaced 3 to 4 inches apart.
10. Bake: Bake the mounds at 300°F for 25 to 30 minutes until golden brown and set.
11. Cool: Let the cloud bread cool on the baking sheet for 5 to 10 minutes before serving.

Notes

• Ensure bowls and utensils are completely clean and free of grease for optimal egg whites whipping.
• Room temperature eggs whip better and create more volume.
• Use cream cheese softened to room temperature to avoid lumps in the yolk mixture.
• Be gentle when folding to maintain the airiness of the egg whites for a fluffy texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Can be warmed briefly before serving to restore softness.

Keywords: cloud bread, gluten free bread, low carb bread, keto bread, cream cheese bread, whipped egg whites