Cloud Bread
You only need four ingredients for these fluffy cloud breads.
Ingredients
- 3 eggs, separated
- 3 tbsp cream cheese, softened
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the egg yolks, cheese and salt until smooth.
- In a bowl of a stand mixer, add the cream of tartar with the egg whites and beat on high speed until the egg whites form stiff peaks. You should be able to turn the bowl upside down without the egg whites falling out.
- Very carefully fold the egg yolk mixture into the egg whites until mixed and no egg white streaks remain. Be careful to use a gentle folding motion and don't try using the mixer because you do not want to remove the air whipped in by the egg whites, otherwise the breads will collapse
- With a large spoon, divide mixture into 12 even circles on the prepared baking sheets (6 per sheet). Bake on the middle rack about 25 minutes or until surface turns a golden brown. Place breads onto wire rack to cool.
- Once they are completely cool, seal them in a ziplock bag or a Tupperware container overnight on the counter. The breads will change texture overnight and become very soft and bread-like.
Notes
- Recipe very slightly adapted from Genius Kitchen
- After the breads are softened, keep any uneaten breads stored in the fridge for up to 3 days.
- You can reheat breads in the toaster.
- This recipe makes 12 medium cloud breads. You can make them larger, just make sure to bake them long enough.
Serving: 1bread, Calories: 28kcal, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Sodium: 75mg
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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