Description
Light, fluffy, and low-carb—this Cloud Bread is a simple and delightful alternative to traditional bread, perfect for those looking for a gluten-free or keto-friendly option.
Ingredients
Scale
- 4 eggs, (separated)
- ½ teaspoon (2g) cream of tartar
- 4 ounces (120g) cream cheese (see notes for substitution)
- 1 tablespoon (12g) sugar (optional)
- ⅓ teaspoon (2g) salt
- ½ teaspoon (1g) herbs (thyme, rosemary, or Italian herbs)
- 1 teaspoon (5g) garlic
Instructions
- Preheat oven to 300℉ (150℃). Prepare 2 baking sheets by lining them with parchment paper.
- Have ready two medium mixing bowls. Carefully separate the egg whites from the yolks and place them in separate bowls.
- Add cream of tartar to egg whites and beat on high with a hand mixer until soft peaks form when the beater is raised.
- Add cream cheese and sugar (if using) to egg yolks. Mix thoroughly with a hand mixer until smooth and no chunks of cream cheese are visible. Add salt, herbs, and garlic.
- Carefully fold the egg whites into the cream cheese mixture. Avoid deflating the egg white mixture as much as possible; you want it to be firm but foamy.
- Spoon about a ¼ cup of the batter at a time onto the baking sheets. Be sure to leave space around each circle.
- Bake for 16-20 minutes or until bread is slightly brown. The center should not jiggle when shaken. It should be a gorgeous golden on the outside and firm to the touch.
- Let it cool for a couple of minutes before serving.
Notes
For a sweeter version, add a bit more sugar or use vanilla extract. For savory bread, increase herbs and garlic. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 182 kcal
- Sugar: 5 g
- Sodium: 312 mg
- Fat: 14 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 0 mg
