Cloud bread has become insanely popular within the last few years, and it's easy to see why. The trendy bread is soft, airy and fluffy—just like a cloud! It also calls for no flour, so it's ideal if you eat a gluten-free diet or are trying to limit on refined carbs. All you need is eggs, cream cheese and cream of tartar to make this popular bread.
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Things You’ll Need
3 eggs, room temperature
4 ounces cream cheese, Greek yogurt or sour cream, room temperature
1/4 teaspoon cream of tartar
Since cloud bread uses eggs as a base, it has a very eggy flavor. However, you can offset the taste by adding dried herbs, like oregano or basil, to the batter.
Preheat the oven to 300°F. Line a large baking sheet with a silicone mat or parchment paper, then lightly grease.
Separate the egg yolks and egg whites.
Since cloud bread batter doesn't have any oil, lining the baking sheet is essential. Otherwise, the bread will stick to the sheet.
Add the softened cream cheese, yogurt or sour cream to the yolks. Beat with a hand mixer until fully combined and mostly smooth. Set aside.
If you don't have a mixer, consider using Greek yogurt or sour cream instead of cream cheese. It will be easier to mix these ingredients with egg yolks by hand.
Replace or clean the whisk attachments. Beat the egg whites until glossy and opaque. The mixture should form stiff peaks that don't fall over; if the egg whites seem watery or foamy, beat them a bit more.
Add 1/3 of the egg whites to the yolks.
Gently fold the egg whites into the yolks until just combined. Repeat with the remaining egg whites, 1/3 at a time.
Try to avoid over-mixing the batter. If the egg whites are mixed too much, the finished bread won't be as fluffy and airy.
Scoop the batter onto the baking sheet, forming six circles. Carefully spread until they're 1/2 inch thick. Bake for 25 to 30 minutes or until golden brown. Let cool completely.
Once the breads are completely cool, carefully remove each piece with a spatula. Cloud bread is best eaten immediately, but you can store it in the refrigerator in an air-tight container. Layer the breads with parchment paper to prevent them from sticking to each other. Stored this way, the bread should last 3 to 5 days.
You can reheat cloud bread in the microwave or toaster on low heat, but keep a close watch. Just a few seconds should be enough.
Serve with smashed avocado, eggs or pizza toppings. You can even use the bread to make a lightened up sandwich or burger.