Cloud Bread

Light, fluffy, and super easy to make low-fat and grain-free bread. An excellent low-carb ketogenic bread option that uses minimal ingredients with no kneading involved. It's like a bread without the carbs!

Course Bread, Breakfast

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 182kcal

Author Imma

Ingredients

4 eggs, separated
½ teaspoon (2g) cream of tartar
4 ounces (120g) cream cheese (see notes for substitution)
1 tablespoon (12g) sugar (optional)
⅓ teaspoon (2g) salt
½ teaspoon (1g) herbs (thyme, rosemary, or Italian herbs)
1 teaspoon (5g) garlic

US Customary - Metric

Instructions

Preheat oven to 300℉ (150℃). Prepare 2 baking sheets by lining them with parchment paper.
Have ready two medium mixing bowls. Carefully separate the egg whites from the yolks and place them in separate bowls.
Add cream of tartar to egg whites and beat on high with a hand mixer until soft peaks form when the beater is raised.
Add cream cheese and sugar (if using) to egg yolks. Mix thoroughly with a hand mixer until smooth and no chunks of cream cheese are visible. Add salt, herbs, and garlic.
Carefully fold the egg whites into the cream cheese mixture. Avoid deflating the egg white mixture as much as possible; you want it to be firm but foamy.
Spoon about a ¼ cup of the batter at a time onto the baking sheets. Be sure to leave space around each circle.
Bake for 16-20 minutes or until bread is slightly brown. The center should not jiggle when shaken. It should be a gorgeous golden on the outside and firm to the touch.
Let it cool for a couple of minutes before serving.

Notes

Cream cheese substitutes: Neufchâtel, mascarpone, cottage cheese, ricotta, labneh, tofu, and vegan cream cheese all work well.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition