Cloud bread is light and fluffy and has virtually no carbohydrates. This basic recipe is just asking to be customized!
Cloud bread has been around for ages and is well known in the low carb and ketogenic diet world as a form of a bread substitute. It is egg based and obviously has an eggy almost custardy taste to it. Just like traditional flour-based breads, cloud bread is really easy to customize and a great platform to play with flavors.
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Today, I’m going to show you how to make basic four ingredient cloud bread. You can make it slightly sweet, or savory with the addition of either a sweetener or a little salt. There are some kitchen tools needed to make cloud bread. Two mixing bowls, one medium, one large. I suggest metal or glass because plastic can have oily residues and that will affect the egg whites from getting foamy. If you aren’t good at separating eggs, then I recommend getting an egg separator. There can’t any yolk in with the whites, or once again your whites won’t get foamy or fluffy. You will also need a hand mixer, a wooden spoon (I just love these), a Silpat or parchment paper, and a baking sheet.
As for the ingredients, all you need is fresh eggs, cream cheese at room temperature, cream of tartar and either salt or a sweetener. As far as low carb sweeteners go, I prefer Swerve, since it tastes to most like traditional sugar and it’s easy to cook with.
Tip: The fresher the eggs the better when whipping the whites up into a meringue. Have eggs that are a little older? Then make some hard-boiled eggs! Older eggs made into hard boiled eggs are easier to peel.
Separate the eggs, putting the whites into the large bowl. Add in the cream of tartar and using the hand mixer, beat them on medium-high speed until they foam stiff peaks when you pull out the beaters. This will take quite a few minutes. Once that is done, mix together the egg yolks, cream cheese and either sweetener or the salt. Beat until combined.
Pour the yolk mix into the fluffy whites and using a wooden spatula, fold the whites into the yolks to combine them. Be sure to take care not to completely flatten the whites. Do not stir.
Drop onto the Silpat or parchment lined baking sheet and bake at 300F for 30 minutes. The cloud bread should appear golden and slightly crisp. If it is still gooey anywhere, bake for a little longer.
Fluffy Cloud Bread - Plain and Simple
Yield 6 pieces
Ingredients
3 large eggs
3 tablespoons (1.5 ounces) cream cheese, softened
1/8 teaspoon cream of tartar
1 teaspoon sweetener OR salt
Instructions
Preheat oven to 300F.
Separate the eggs, putting the whites into the large bowl. Add in the cream of tartar and using the hand mixer, beat them on medium-high speed until they foam stiff peaks when you pull out the beaters. This will take quite a few minutes. Once that is done, mix together the egg yolks, cream cheese and either sweetener or the salt. Beat until combined.
Pour the yolk mix into the fluffy whites and using a wooden spatula, fold the whites into the yolks to combine them. Be sure to take care not to completely flatten the whites. Do not stir.
Drop onto the Silpat or parchment lined baking sheet and bake at 300F for 30 minutes. The cloud bread should appear golden and slightly crisp. If it is still gooey anywhere, bake for a little longer.
Notes
Nutrition info is for the sweetened version using Swerve.
Nutrition Facts
Serving Size 1 piece
Amount Per Serving | ||
|---|---|---|
Calories 61.1 | ||
% Daily Value | ||
Total Fat 4.9 g | 8% | |
Saturated Fat 2.2 g | 11% | |
Unsaturated Fat 2.1 g | ||
Cholesterol 100.9 mg | 34% | |
Sodium 57 mg | 2% | |
Total Carbohydrates 0.6 g | 0% | |
Sugars 0.3 g | ||
Protein 3.7 g | 7% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
So this is your plain and simple cloud bread. I like to think of it as a blank canvas. How are you going to eat yours?
Those do look really fluffy and delicious! Thanks for sharing on the What’s for Dinner link up!
I’ve not heard of cloud bread but it looks so light and fluffy. Thanks for sharing with us at #overthemoon link party I’ve pinned and shared. See you at next week’s link up.
Sue from Sizzling Towards 60 & Beyond
These look so yummy!!
Thanks for sharing at #bloggerspotlight
Looks yummy. Thanks for joining us at the Inspiration Spotlight party. Pinned & Shared
I plan to try this today, and will try the savory version. Does anyone have examples of using this recipe for the sweetened version? I was thinking of including a splenda packet and 1/2 tspn of cinnamon. Any suggestions?
Hi there-
I’ve been working on a sweet recipe. I tried one and found that 1 teaspoon of Swerve wasn’t enough. Go ahead and try with the Splenda and let me know! Good luck!