Description
A light and airy cloud bread recipe that is easy, gluten-free, and low-carb. Perfect for breakfast, snacks, or as a base for toppings.
Ingredients
Scale
- 3 extra large eggs, room temperature
- 1/4 teaspoon cream of tartar
- 3 tablespoons cream cheese, softened (or 3 tablespoons Greek yogurt)
- 1/8 teaspoon kosher salt
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place egg whites in a clean, dry bowl.
- Add cream of tartar and kosher salt to the egg whites.
- Whip egg whites with an electric mixer on medium-high speed until stiff, glossy peaks form.
- In a separate bowl, beat egg yolks with softened cream cheese (or Greek yogurt) until smooth and creamy.
- Gently fold about a third of the whipped egg whites into the yolk mixture to lighten it.
- Carefully pour the yolk mixture back into the remaining egg whites and gently fold together until just combined, being careful not to overmix.
- Spoon dollops of the mixture onto the prepared baking sheet.
- Bake for 20-30 minutes, or until golden brown and firm to the touch.
- Let cool completely on the baking sheet.
Notes
- For a sweeter cloud, add a tablespoon of sweetener to the yolk mixture.
- For savory clouds, omit sweetener and add herbs, garlic powder, or cheese.
- Ensure your bowls and whisks are completely grease-free for best egg white whipping results.
- Avoid overmixing when folding ingredients to maintain airiness.
- Room temperature eggs whip up better than cold ones.
- Egg whites can be separated a day in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cloud