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Easy Peasy Fluffy Cloud Bread

A super light, airy, low-carb, and gluten-free bread substitute made from eggs and cream cheese. It's quick, easy, and versatile, perfect for snacks or a unique side.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 mounds

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.

Notes

Cloud Bread is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for about 3-4 days; the texture may become slightly denser. You can enjoy them cold, at room temperature, or gently warm in a toaster oven. Ensure bowls and utensils for egg whites are grease-free for stiff peaks. Whip egg whites to stiff peaks. Fold gently to avoid deflating. Make sure cream cheese is soft. Don't overbake; they should be golden and firm, not dry. Can be used as mini sandwich buns, spread with toppings, as a base for pizza, with soup/salad, or plain.