The Best Cloud Bread Recipe

Introduction

Cloud bread is a light, airy alternative to traditional bread, perfect for low-carb and gluten-free diets. With its fluffy texture and subtle savory flavor, it’s an excellent base for sandwiches or a tasty snack on its own.

Ingredients

• 4 large eggs, separated
• 1/2 teaspoon cream of tartar
• 2 ounces low-fat cream cheese
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon sea salt
• 1/4 – 1/2 teaspoon garlic powder

Instructions

1. Step 1: Preheat the oven to 300 degrees F. If using a convection oven, set it to convect. Line two large baking sheets with parchment paper.
2. Step 2: Separate the egg whites from the yolks. Place the egg whites in a stand mixer fitted with a whisk attachment. Add the cream of tartar and beat on high speed until firm meringue peaks form. Transfer the meringue to a separate bowl.
3. Step 3: In the empty mixing bowl, beat the cream cheese on high speed until softened. Add the egg yolks one at a time, mixing well after each addition until smooth. Then mix in the Italian seasoning, sea salt, and garlic powder.
4. Step 4: Gently fold the firm meringue into the yolk and cream cheese mixture. Be careful to keep the mixture light and airy by folding gently, avoiding deflating the meringue.
5. Step 5: Using a spoon, portion about 1/4 cup of the mixture onto the prepared baking sheets for each piece. Spread into even 4-inch circles about 3/4 inch high, leaving space between each one.
6. Step 6: Bake for 15-18 minutes in a convection oven, or up to 30 minutes in a conventional oven. The cloud bread should turn golden on the outside and become firm to the touch. The centers should not jiggle when you gently shake the pan.
7. Step 7: Let the cloud bread cool on the baking sheets for several minutes before transferring to a wire rack or serving.

Tips & Variations

• For extra flavor, try adding fresh herbs like rosemary or thyme instead of Italian seasoning.
• If you don’t have cream of tartar, a few drops of lemon juice or white vinegar can help stabilize the egg whites.
• Use full-fat cream cheese for an even richer texture and taste.
• Make the circles smaller for cloud bread buns instead of sandwich rounds.

Storage

Store cloud bread in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to a week or freeze for up to 2 months. Reheat gently in a toaster or oven to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of low-fat?

Yes, regular cream cheese works well and will make the cloud bread richer and creamier.

Why is my cloud bread not fluffy?

Make sure to beat the egg whites until firm peaks form and gently fold the meringue into the yolk mixture to avoid deflating it. Overmixing can cause loss of volume.

The Best Cloud Bread Recipe

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★★★★★

5 from 76 reviews

This Best Cloud Bread recipe is a light, fluffy, and low-carb alternative to traditional bread. Made primarily with whipped egg whites and cream cheese, it’s perfect for those seeking a gluten-free, low-fat, and protein-rich option. Flavored with Italian herb seasoning and garlic powder, these clouds of bread are perfect for sandwiches or as a light snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 18-30 minutes
• Total Time: 35-45 minutes
• Yield: 8 cloud bread rounds 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Egg Whites Mixture

• 4 large eggs, separated
• 1/2 teaspoon cream of tartar

Egg Yolks & Seasonings

• 2 ounces low-fat cream cheese
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon sea salt
• 1/4 – 1/2 teaspoon garlic powder

Instructions

1. Preheat the Oven: Preheat your oven to 300 degrees Fahrenheit. If you have a convection oven, set it to convection mode. Line two large baking sheets with parchment paper to prevent sticking.
2. Prepare Meringue: Separate the egg whites from the yolks. Using a stand mixer with a whip attachment, beat the egg whites with the cream of tartar on high speed until firm meringue peaks form. Then transfer the meringue to a separate bowl.
3. Mix Egg Yolks and Cream Cheese: In the now-empty mixing bowl, beat the low-fat cream cheese on high speed until softened. Add egg yolks one at a time, incorporating well after each addition. Scrape down the sides to ensure smoothness. Beat in Italian herb seasoning, sea salt, and garlic powder until fully combined.
4. Fold in Meringue: Gently fold the firm meringue into the egg yolk and cream cheese mixture, taking care to keep the mixture airy and foamy without deflating the meringue.
5. Shape the Cloud Bread: Spoon 1/4 cup portions of the batter onto the prepared baking sheets, spreading each into an even 4-inch circle approximately 3/4 inch high. Leave ample space between each to allow expansion.
6. Bake: Bake in a convection oven for 15 to 18 minutes, or up to 30 minutes in a conventional oven. The cloud bread should turn golden on the outside and feel firm to the touch. The centers should not jiggle when gently shaken.
7. Cool and Serve: Allow the cloud bread to cool for several minutes on the baking sheets before transferring them to a wire rack or plate. Serve immediately or store for later use.

Notes

• For best results, use room temperature eggs to ensure better volume when whipping the whites.
• Be gentle when folding the meringue to avoid deflating your mixture.
• You can adjust the seasoning to your preference by adding herbs or spices you enjoy.
• If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar to stabilize the egg whites.
• Cloud bread is best consumed the same day or stored in an airtight container for up to 2 days.

Keywords: cloud bread, low carb bread, gluten free bread, low fat bread, light bread, egg bread, creamy bread