Description
This Best Cloud Bread recipe is a light, fluffy, and low-carb alternative to traditional bread. Made primarily of whipped egg whites and cream cheese, it’s seasoned with Italian herbs, garlic, and sea salt to add a savory touch. Perfect for sandwiches or as a side, these airy, soft breads bake beautifully and are a great option for gluten-free and low-carb diets.
Ingredients
Scale
Egg Mixture
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
Cream Cheese Mixture
- 2 ounces low-fat cream cheese
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon sea salt
- 1/4 – 1/2 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 300 degrees F (149 degrees C). If you have a convection oven, set it to convection mode. Line two large baking sheets with parchment paper to prevent sticking.
- Whip Egg Whites: Separate the egg whites from the yolks. Place the egg whites in a stand mixer fitted with a whip attachment. Add the cream of tartar to stabilize the whites, then beat on high speed until firm meringue peaks form. Transfer the whipped egg whites to a separate bowl gently.
- Prepare Cream Cheese Mixture: Using the empty stand mixer bowl, beat the low-fat cream cheese on high until smooth and softened. Add the egg yolks one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl as needed. Then, beat in the Italian seasoning, sea salt, and garlic powder until the mixture is smooth and well combined.
- Fold Egg Whites into Yolks: Carefully fold the firm meringue into the yolk and cream cheese mixture. Take care to maintain as much aeration as possible so the mixture remains light and fluffy.
- Shape and Bake: Spoon 1/4 cup portions of the batter onto the prepared baking sheets. Spread each portion into an even 4-inch diameter circle, approximately 3/4 inch tall, leaving space between each. Bake in the convection oven for 15-18 minutes, or up to 30 minutes in a conventional oven, until the breads are golden on the outside, firm, and the center doesn’t jiggle when gently shaken.
- Cool and Serve: Allow the cloud breads to cool for several minutes on the baking sheets before transferring them to a cooling rack or serving plate. Enjoy them fresh as a sandwich base or a light bread alternative.
Notes
- Be gentle when folding the meringue into the yolk mixture to keep the bread light and airy.
- Using cream of tartar helps stabilize the egg whites and achieve the perfect meringue.
- Baking times vary depending on oven type; monitor closely to avoid overbaking or browning.
- These cloud breads are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Feel free to customize the seasoning to suit your taste, such as adding rosemary or smoked paprika.
