Introduction
Hey friend! Have you ever dreamed of a bread so light, so airy, it feels like biting into a little piece of heaven? Like fluffy clouds you can actually eat? Well, get ready, because that’s exactly what we’re making today! This Cloud Bread recipe is one of those kitchen magical moments. It feels fancy, but I promise you, it’s ridiculously simple and comes together in a snap. No yeast, no waiting for rising, just pure, delicate goodness. It’s the perfect little bready bite for so many things, or just to enjoy on its own!
Why You’ll Love This Recipe
- Fast: Seriously, you can whip these up from start to finish in under 30 minutes. Perfect for when a bread craving hits NOW.
- Easy: If you can separate an egg and use a mixer, you can make Cloud Bread. It’s truly foolproof!
- Giftable (sort of!): While maybe not for mailing, bringing a batch to a friend’s house is a lovely, unique gesture.
- Crowd-pleasing: People are fascinated by Cloud Bread! It’s a conversation starter and surprisingly versatile.
- Low-Carb & Gluten-Free: A total winner for anyone following specific dietary plans, or just looking for something different.
Ingredients
Gather ’round, here’s what you’ll need for these lovely little clouds. It’s a short and sweet list!
- 3 large eggs: You’ll need to separate these, so make sure they’re at room temperature for easier separation (though not strictly necessary!).
- 3 oz cream cheese, softened: Let this sit out for a bit so it’s nice and soft. It helps it mix smoothly with the yolks.
- 1/4 tsp baking powder: Just a little bit for extra lift and stability.
- 1/4 tsp cream of tartar (optional): This is your secret weapon for super stable egg white peaks, but you can skip it if you don’t have it.
- Salt, to taste (optional): A little pinch can enhance the flavors, especially if you’re going savory.
- Optional Flavoring Ingredients: This is where you can play!
- Herbs (rosemary, thyme, or oregano): Finely chopped, perfect for a savory cloud.
- Garlic powder: Adds a lovely aromatic touch.
- Sweetener (stevia or monk fruit): If you want a slightly sweet cloud, maybe for a low-carb dessert base.
- Cinnamon: Great with the sweetener!
- Grated Parmesan cheese: My favorite savory add-in for a cheesy cloud.
How to Make It
Okay, let’s get these clouds baking! Follow along step-by-step, you got this!
First things first, let’s get the oven ready. Preheat your oven to 300°F (150°C). While it’s heating up, line a baking sheet with parchment paper. This is key to make sure your clouds don’t stick.
Now, grab two clean bowls. Carefully separate your egg whites into one bowl and the egg yolks into the other. Try not to get any yolk into the whites – fat can prevent the whites from whipping up properly.
Move to the bowl with the egg whites. Add your cream of tartar now if you’re using it, and a tiny pinch of salt if you like. Grab your electric mixer (or a whisk and some serious arm power!) and beat those egg whites until they form stiff peaks. This means when you lift the whisk, the peaks stand straight up and don’t droop. This step is crucial for that airy texture!
In the other bowl with the egg yolks, add the softened cream cheese and the baking powder. Now’s the time to mix in any of those delicious optional flavoring ingredients you decided on! Use your mixer or a whisk and beat everything together until it’s completely smooth and well combined. No cream cheese lumps allowed!
Here comes the gentle part! Take a spatula and carefully fold the egg yolk mixture into the whipped egg whites. The goal is to combine them without deflating those beautiful airy whites. Use a light hand, scooping from the bottom and folding over the top, rotating the bowl. Stop as soon as it’s just combined – a few streaks are okay!
Now, spoon the mixture onto your prepared baking sheet. You can make 4 to 6 mounds, depending on how big you want your clouds. Leave a little space between them as they puff up slightly.
Pop the baking sheet into your preheated oven and bake for 15 to 20 minutes. They’re done when they look golden brown around the edges and feel firm to the touch. Keep an eye on them, as oven times can vary!
Once they’re baked, take them out of the oven and let them cool slightly right there on the baking sheet. They’ll be delicate when hot, so giving them a few minutes helps them firm up before you try to move them.
Substitutions & Additions
Cloud Bread is a fantastic canvas! Here are some ways to switch it up:
- Make it Sweet: As mentioned, add a low-carb sweetener and cinnamon or vanilla extract to the yolk mixture.
- Go Savory: Mix in dried herbs like rosemary or thyme, garlic powder, onion powder, everything bagel seasoning, or grated Parmesan cheese (my favorite!) into the yolk mix. You could even sprinkle sesame seeds or poppy seeds on top before baking.
- Spicy Kick: A pinch of cayenne pepper or red pepper flakes can add a little heat.
- Nutritional Boost: Some folks add a tiny bit of protein powder (like unflavored collagen) but be careful, too much can change the texture.
Tips for Success
Making Cloud Bread is easy, but a few simple tips will ensure you get perfect fluffy results every time!
- Clean Bowls & Utensils: Make absolutely sure your bowl and whisk for the egg whites are squeaky clean and completely grease-free. Any fat will ruin your egg white peaks!
- Stiff Peaks are Key: Don’t under-whip your egg whites. They need to be stiff and stable to hold their shape in the oven.
- Gentle Folding: This is probably the most important step! Be super gentle when folding the yolk mixture into the whites. You worked hard for those peaks, don’t deflate them by overmixing or being rough.
- Soften That Cream Cheese: Make sure your cream cheese is really soft so it blends smoothly with the yolks without lumps.
- Don’t Overbake: Bake until golden and firm, but not dry and brittle. They should still feel soft and airy in the center.
How to Store It
Cloud Bread is best enjoyed fresh, but you can definitely store leftovers! Pop them into an airtight container and keep them in the refrigerator. They should last for about 3-4 days. The texture might change slightly, becoming a little denser. You can enjoy them cold, let them come to room temperature, or gently warm them up in a toaster oven for a few minutes to try and regain some of that softness.
FAQs
Got questions? Let’s see if I can help!
Q: What is Cloud Bread?
A: It’s a low-carb, gluten-free “bread” substitute made primarily from eggs and cream cheese. It gets its name from its incredibly light and airy, cloud-like texture.
Q: Why did my Cloud Bread flatten?
A: The most common reasons are under-whipped egg whites or over-folding the yolk mixture into the whites, which deflates them. Ensure your egg whites are whipped to stiff peaks and fold gently!
Q: Can I make these ahead of time?
A: They are truly best fresh from the oven. While you can store them, the texture is significantly better when freshly baked. I don’t recommend prepping the batter ahead of time.
Q: What do you eat Cloud Bread with?
A: Oh, the possibilities! Use them like mini sandwich buns, spread with cream cheese or avocado, use as a base for pizza toppings, serve with soup or salad, or simply enjoy plain!
Easy Peasy Fluffy Cloud Bread
Equipment
- Baking Sheet
- Parchment paper
- bowls Two clean bowls
- Electric mixer or whisk
- Spatula
Ingredients
Main Ingredients
- 3 large eggs separated, room temperature for easier separation
- 3 oz cream cheese softened
- 0.25 tsp baking powder
- 0.25 tsp cream of tartar (optional) for super stable egg white peaks
- Salt to taste (optional)
Optional Flavoring Ingredients
- Herbs rosemary, thyme, or oregano, finely chopped
- Garlic powder
- Sweetener stevia or monk fruit, for a sweet cloud
- Cinnamon great with sweetener
- Grated Parmesan cheese savory add-in
- Onion powder (optional savory add-in)
- Everything bagel seasoning (optional savory add-in)
- Sesame seeds or poppy seeds (optional topping)
- Vanilla extract (optional sweet add-in)
- Cayenne pepper or red pepper flakes (optional spicy add-in)
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Carefully separate the egg whites into one clean bowl and the egg yolks into another clean bowl. Avoid getting any yolk into the whites.
- In the bowl with the egg whites, add cream of tartar (if using) and a tiny pinch of salt (if desired). Using an electric mixer or whisk, beat the egg whites until they form stiff peaks (they stand straight up when the whisk is lifted).
- In the bowl with the egg yolks, add the softened cream cheese and the baking powder. Mix in any desired optional flavoring ingredients (herbs, garlic powder, sweetener, cinnamon, Parmesan, etc.). Beat everything together until completely smooth and well combined, with no cream cheese lumps.
- Using a spatula, carefully fold the egg yolk mixture into the whipped egg whites. Use a light hand, scooping from the bottom and folding over the top, rotating the bowl. Fold just until combined; a few streaks are okay. Do not overmix or deflate the whites.
- Spoon the mixture onto the prepared baking sheet, making 4 to 6 mounds. Leave space between them.
- Bake in the preheated oven for 15 to 20 minutes, or until golden brown around the edges and firm to the touch.
- Remove from the oven and let cool slightly on the baking sheet for a few minutes before moving, as they are delicate when hot.