Cloud Bread Recipe
Inside: Cloud bread is a great alternative for anyone who wants to step away from traditional bread with flour. Made with 3 simple ingredients!
This bread isn't really bread at all, is delicious, light, and fluffy. Cloud bread is a great alternative for anyone who wants to step away from traditional bread with flour. This has no flour, and is made with 3 simple ingredients! Dig out your stand mixer to make this cloud bread recipe in no time at all.
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Cloud Bread Recipe
A few years ago I was looking to cut carbs from my diet and came across something called cloud bread. At the time we didn't have chickens and I quickly faded away from the cloud bread and back to my delicious homemade bread.
Now due to dietary issues in the family, I have started to make it again and I'm enjoying it more now. We all are. And with all the fresh eggs it's great!
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Making cloud bread is as much about technique as it is about ingredients. Whipping egg whites to stiff peaks and gently folding in the remaining ingredients is the secret to achieving that coveted fluffy texture.
The result is a gluten-free, low-carb, and high-protein bread alternative that can be used in various culinary creations.
What you need:
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- 1 teaspoon Italian herb seasoning – optional
- 1/2 teaspoon sea salt
- 1/4 – 1/2 teaspoon garlic powder – optional
How to Make Cloud Bread
You can make this with a hand mixer. BUT, it is hard on the hands. I completely recommend using a stand mixer if you have one. Beating those egg whites until they form stiff peaks is not for the weak. A stand mixer makes it so that you can easily make this cloud bread and not dread doing it.
Make sure to preheat your oven to 350 and line two baking sheets with parchment paper to have it ready to go.
Separate your egg whites and yolks into separate bowls, placing the egg whites into your stand mixer bowl with the whisk attachment. Add cream of tartar and beat on high until it turns into a firm meringue. You can stop whipping it when you can form peaks.
Move into a new bowl.
In your mixer bowl beat the cream cheese until it has softened. Then add your egg yolks one at a time mixing them well before adding the nest. Scrape the sides down.
Add in seasonings. These are completely optional. I love them for egg sandwiches, but my girls prefer them without seasonings.
Gently fold the meringue into your yolk and cream cheese mixture trying not to deflate the meringue as much as possible. You want them to stay light and fluffy.
Scoop 1/4 cup portions onto the parchment paper.
Bake for 20-30 minutes. They will be golden and firm in the center.
Can be stored in the fridge in an airtight container, though they are best on the day they are made.
Cloud Bread's versatility extends beyond its role as a bread substitute. Its neutral flavor profile makes it an ideal canvas for both sweet and savory dishes. Here are some creative ways to enjoy Cloud Bread:
Ways to Use Cloud Bread in the Kitchen
1. Classic Sandwiches: Use Cloud Bread to make your favorite sandwiches, from classic ham and cheese to veggie-packed delights.
2. Breakfast Delights: Create breakfast sandwiches with eggs, bacon, and avocado, or use it as a base for French toast.
3. Tasty Toppings: Top Cloud Bread with cream cheese and smoked salmon for a sophisticated appetizer or snack.
4. Dessert Dreams: Add a touch of sweetness with a dollop of whipped cream and fresh berries for a guilt-free dessert.
5. Pizza Perfection: Transform Cloud Bread into mini pizza crusts and customize with your favorite toppings.
Cloud Bread Recipe
Cloud bread is a great alternative for anyone that wants to step away from the traditional bread with flour. Made with 3 simple ingredients!
Ingredients
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- 1 teaspoon Italian herb seasoning - optional
- 1/2 teaspoon sea salt
- 1/4 - 1/2 teaspoon garlic powder - optional
Instructions
- Preheat your oven to 350 and line two baking sheets with parchment paper.
- Separate your egg whites and yolks into separate bowls, placing the egg whites into your stand mixer bowl with the whisk attachment.
- Add cream of tartar and beat on high until it turns into a firm meringue. You can stop whipping it when you can form peaks.
- Move into a new bowl.
- In your mixer bowl beat the cream cheese until it has softened.
- Add your egg yolks one at a time mixing them well before adding the nest. Scrape the sides down.
- If adding seasonings, do so now.
- Gently fold the meringue into your yolk and cream cheese mixture trying not to deflate the meringue as much as possible. You want them to stay light and fluffy.
- Scoop 1/4 cup portions onto the parchment paper.
- Bake for 20-30 minutes. They will be golden and firm in the center.
Notes
Can be stored in the fridge in an airtight container, though they are best on the day they are made.
If you are looking to use some more eggs from your chickens you might want to check out some of the posts I have for using extra eggs:
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