Cloud Bread — Recipe
Ingredients
- 3 large eggs, separated
- 3 tbsp cream cheese, softened
- 1/4 tsp cream of tartar
- 1 tbsp sugar (optional)
- Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whisk the egg yolks with the softened cream cheese until smooth.
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Gently fold the yolk mixture into the egg whites in three additions, keeping as much air as possible.
- Scoop into 6 mounds on the baking sheet and smooth the tops slightly.
- Bake 25–30 minutes until golden and set, then cool completely before removing from the parchment.
Why the Egg Whites Have to Be Stiff
The whipped egg whites are the only leavening in this bread, so under-whipped whites collapse in the oven and produce a flat, dense round instead of a light, airy one.
Folding Without Deflating the Batter
Folding the yolk mixture in gradually, using a gentle over-and-under motion rather than stirring, keeps the air bubbles intact so the bread rises properly.
Cloud Bread FAQ
Why did my cloud bread turn out flat?
The egg whites likely were not whipped to stiff peaks, or the mixture was over-mixed while folding.
How should I store it?
Keep it in an airtight container in the fridge; it is best eaten within 2 days as it softens over time.
Can I use it as a sandwich bread?
Yes, once cooled, it works well as a low-carb bread swap for sandwiches or burgers.