Cloud Bread
Ingredients
3 extra large eggs, room temperature
¼ teaspoon cream of tartar
⅛ teaspoon kosher salt
3 tablespoons cream cheese, softened (or three tbsp greek yogurt)
Instructions
You will need 2 medium size glass mixing bowls. They will need to be completely clean, no soap or residue of any kind. Even the smallest amount of missed residue of any kind will keep the egg whites from forming stiff peaks. The batter will be watery and will not bake properly.
Preheat the oven to 300 degrees.
Line a baking sheet with parchment paper.
Separate the eggs into the 2 glass bowls. Be certain that NO egg yolk is in the egg whites, or it will not form the stiff peaks.
Add the cream of tartar to the egg whites.
Using an electric handheld mixer, whip the egg whites on high until they form stiff peaks, about 3 minutes. Set the bowl aside.
Using a whisk combine the egg yolks, kosher salt, and softened cream cheese. Whisk the yolk mixture until completely smooth and no cream cheese chunks are visible.
Using a silicone spatula, carefully fold the egg whites into the yolk mixture a cup at a time. Gently fold until the whites are completely combined.
Gently divide the mixture into 6 mounds on the parchment paper, spaced at least 3 to 4 inches apart.
Bake for 25 to 30 minutes until golden brown.
Allow the bread to rest and cool on the pan for 5 to 10 minutes.
After making cloud bread several times, I've found a few tips that really elevate the texture and taste. First, patience is key when whipping your egg whites. Using completely clean, grease-free glass bowls helps achieve those stiff peaks that are essential for the bread’s signature fluffiness. I always make sure to gently fold the whites into the yolk mixture to keep as much air in the batter as possible—this makes the bread light and airy. I’ve also experimented by substituting the cream cheese with Greek yogurt for a slightly tangier and softer texture, which works wonderfully if you prefer a dairy alternative. For additional flavor, mixing in herbs like garlic powder or fresh rosemary into the yolk mixture before folding the egg whites gives a nice savory twist. Baking at 300 degrees allows the bread to cook evenly without browning too quickly, producing a golden crust with a delicate inside. I usually let the cloud bread cool on the baking sheet for about 10 minutes as recommended; this resting period helps it set properly and improves sliceability. Cloud bread is a fantastic low-carb alternative to regular bread and perfect for those following keto or gluten-free diets. Its versatility means it can be used for sandwiches, toast, or even as a base for sweet toppings. Overall, it's a fun and rewarding recipe that makes a light, fluffy bread without traditional flour or yeast.