Cloud Bread Recipe
A zero carb gluten-free alternative bread for those following a keto diet!
Large mixing bowl
- 3 eggs separated
- 3 tbsp cream cheese Use a can of coconut milk instead for a dairy-free option.
- 1/8 tsp cream of tartar
- 1 pinch salt
- 1/4 tsp garlic powder, rosemary, Italian seasoning, or any other herbs you like optional
Line a large baking sheet with parchment paper. Then, preheat the oven to 300F.
Separate the egg yolks and whites. Placing the egg whites and cream of tartar in the bowl of a stand mixer. Using the whisk attachment, beat the egg whites and tartar on medium speed until they form stiff peaks.
In a separate large bowl, whisk together the egg yolks and cream cheese until smooth. Add the salt and any other seasoning you wish and mix well.
Stir in about a third of the beaten egg whites until smooth. Add the rest of the egg whites to the bowl and fold them in just until they are combined. Spoon the batter out into six even circles, then bake for 30-35 minutes, or until the edges are golden brown and the centers are set.
Remove the cloud breads from the oven. They will deflate as they cool.
- How To Make A Dairy-Free Option: If your diet doesn’t allow cream cheese or yogurt and you want a dairy-free option, you can use a can of coconut milk instead! First, chill the can overnight. Don’t shake it because you want a thick cream to form. The next day, scoop out the thick cream.
- How To Store Cloud Bread: Cloud bread is best eaten the day they are made. But if you have leftovers, wait until the cloud bread cool completely to room temperature. Then, store them in an airtight container or plastic bag. They will keep for 3-4 days in the refrigerator.
Calories: 57kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 55mg | Potassium: 51mg | Sugar: 1g | Vitamin A: 216IU | Calcium: 19mg | Iron: 1mg