Cloud Bread
User Reviews
5
Cloud Bread
Description
Cloud Bread combines whipped egg whites stabilized with cream of tartar and a creamy mixture of cream cheese, garlic powder, salt, and dried oregano. The egg whites are whipped to stiff peaks, which helps the bread achieve a delicate, fluffy structure once baked. It is portioned into rounds and baked at a gentle 300°F until golden and set, with a firm but tender consistency. The garlic powder and oregano provide a savory note that enhances the bread's mild flavor without overpowering it.
This bread works well as a substitute in any situation where traditional bread would be used. It can be served with sandwiches, as a base for toppings, or as a side to soups and salads. Its light texture makes it useful for those avoiding gluten or limiting carbs.
The recipe notes that cream of tartar can be replaced with lemon juice to stabilize the egg whites, and mascarpone can be used instead of cream cheese if preferred. The finished cloud bread should be stored in an airtight container in the refrigerator, where it will keep for up to five days.
Ingredients
- 4 egg large, white
- 3 egg large, yolk
- ¼ teaspoon cream of tartar
- ¼ cup cream cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt fine sea salt
- 1 teaspoon oregano dried
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Separate the egg whites and yolks. Place the egg whites and cream of tartar in a large bowl. Mix using a hand mixer or stand mixer on high speed for 2-3 minutes, or until stiff peaks are reached.
- In a separate bowl add the cream cheese, garlic powder, salt and oregano. Mix until soft and creamy, then add in the egg yolks, combine well.
- Using a spatula, fold in the egg white meringue into the cream cheese mixture. Do this gently, without deflating the air whipped into the eggs. The final mixture should be firm, not runny.
- Scoop ¼ cup of mixture onto the baking sheet. Spread it into a 4-inch circle using the back of a spoon or a small spatula. Repeat for the remaining batter, leaving at least 3 inches between each cloud bread.
- Bake for 15-18 minutes or until golden in color. To check if the cloud bread is ready, gently shake the baking sheet. If the center is no longer jiggly, the bread is ready.
- Allow to cool before serving.
- If you've tried this recipe, come back and let us know in the comments or star ratings!
Notes
- Cream of tartar is recommended to help stabilize the egg whites for better volume, but 1 teaspoon lemon juice can be used as an alternative.
- Mascarpone cheese can replace cream cheese if desired for a slightly different creamy texture.
- Store the cloud bread in an airtight container in the fridge to keep fresh, up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 157mg | 7% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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