Cloud bread has been around for years, so it’s not something new. However, if you’re on a keto regiment, anything that’s ‘close’ to something bread-like is a huge welcome! Cloud Bread is high in protein and extremely low in carbs, making it the perfect sandwich bread for those on a low carb, gluten-free, or grain-free diet.
The recipe uses four ingredients that most cooks will have in their kitchens. I’ve made this on several occasions and BuzzFeed has a list of other ways to enjoy cloud bread such as a base for pizza, hamburgers, waffles, etc.
serves 2 to 4
4 large eggs (whites and yolks separated)
2 oz cream cheese, room temperature (can also use mascarpone)
1/2 teaspoon cream of tartar
1 teaspoon of your favourite herb seasoning (optional)
pinch sea salt
method
Preheat the oven to 300f (150c).
Line a baking tray with parchment paper. In a large bowl using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. In another bowl beat the cream cheese, egg yolks, and sea salt until smooth. Gently fold the egg whites into the cream cheese mixture with a spatula.
I used a spatula to scoop out the mixture and plopped it down on the baking tray. But if you want a more uniform look, use a 1/4 cup measure and scoop the mixture onto the baking tray. Evenly spread into 4-inch circles. Make sure to leave space around each circle. If you have a convection oven, bake for 15 to 18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Serve warm as a light breakfast with grated parmesan cheese and a drizzle of olive oil.
the culinary chase’s note:
Cloud bread will keep for three days at room temperature. However, you can freeze the bread by laying flat with parchment paper between each piece. To reheat, toast on a very low setting so they don’t burn. Enjoy!
- 4 large eggs (whites and yolks separated)
- 2 oz cream cheese, room temperature (can also use mascarpone)
- 1/2 teaspoon cream of tartar
- 1 teaspoon of your favourite herb seasoning (optional)
- pinch sea salt
- Preheat the oven to 300f (150c).
- Line a baking tray with parchment paper. In a large bowl using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. In another bowl beat the cream cheese, egg yolks, and sea salt until smooth. Gently fold the egg whites into the cream cheese mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
- I used a spatula to scoop the mixture out and plopped it down on the baking tray. But if you want a more uniform look, use a 1/4 cup measure and scoop the mixture onto the baking tray. Evenly spread into 4-inch circles. Make sure to leave space around each circle. If you have a convection oven, bake for 15 to 18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Serve warm as a light breakfast with grated parmesan cheese and a drizzle of olive oil.
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