Description
Light and fluffy Cloud Bread made with simple ingredients like eggs and cream cheese, perfect as a low-carb, gluten-free alternative to traditional bread. Ideal for sandwiches or enjoyed on its own with your favorite toppings.
Ingredients
Scale
Cloud Bread Ingredients
- 3 large eggs, separated
- 3 oz (85g) cream cheese, softened
- 1/4 teaspoon cream of tartar
- 1 tablespoon honey (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder (optional, for fluffier bread)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent the cloud bread from sticking.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form, about 3-5 minutes. This step is crucial to create the light, airy texture.
- Mix Yolks and Cream Cheese: In a separate bowl, whisk together the egg yolks, softened cream cheese, honey (if using), salt, and baking powder (if using) until the mixture is smooth and fully combined.
- Fold Mixtures: Gently fold the whipped egg whites into the egg yolk mixture carefully to retain the airiness, folding until fully incorporated without deflating the whites.
- Shape the Dough: Drop spoonfuls of the batter onto the prepared baking sheet, shaping them into rounds or ovals approximately 3 inches in diameter, yielding about 6-8 pieces.
- Bake: Bake for 25-30 minutes until the cloud bread is golden brown and firm to the touch. Cover loosely with foil if browning too quickly to prevent burning.
- Cool and Serve: Allow the cloud bread to cool completely on a wire rack before serving. Use as a sandwich base or enjoy with your favorite spreads.
Notes
- Ensure egg whites are beaten to stiff peaks for the best airy texture.
- Use softened cream cheese to make mixing easier and smoother batter consistency.
- Honey is optional but adds a slight sweetness to the cloud bread.
- Do not overfold the egg whites to keep the bread fluffy.
- Cloud bread is best consumed fresh but can be stored in an airtight container for up to 2 days.
- For a fluffier texture, use the baking powder, but it is optional.
