Cloud Bread Recipe
Light, airy, and virtually carb-free, cloud bread melts on your tongue with a delicate egg-based texture that perfectly mimics traditional bread without the weight.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">3 large eggs, separated</li><li class="ingredients-single-item">3 tablespoons cream cheese, softened (60g)</li><li class="ingredients-single-item">¼ teaspoon cream of tartar (or 1 teaspoon lemon juice)</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">Optional: ¼ teaspoon garlic powder or herbs for savory version</li><li class="ingredients-single-item">Optional: ¼ teaspoon vanilla extract and 1 teaspoon sweetener for sweet version</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper or silicone baking mat</li><li class="equipment-single-item">Rubber spatula</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 150°C and line a large baking sheet with parchment paper or a silicone mat. It's crucial to use a non-stick surface as the cloud bread batter is quite delicate.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Separate the eggs carefully, ensuring no yolk gets into the whites. Even a tiny amount of yolk can prevent the whites from whipping properly, as fat inhibits the formation of air bubbles necessary for volume.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, mix the egg yolks with the softened cream cheese until completely smooth with no lumps. The cream cheese must be properly softened to achieve a homogeneous mixture. If needed, microwave it for 10-15 seconds to soften.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate large bowl, add the egg whites, cream of tartar (which stabilizes the egg whites by preventing protein molecules from bonding too tightly), and salt. Beat with an electric mixer on medium speed until soft peaks form.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Increase the mixer speed to high and continue beating until stiff, glossy peaks form - about 2-3 minutes. When you lift the beaters, the peaks should stand straight up without flopping over. This vigorous whipping incorporates air into the protein structure of the egg whites, creating the cloud-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a rubber spatula, gently fold one-third of the egg white mixture into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions. Work with a light hand using a cutting and folding motion rather than stirring, which would deflate the air you've worked so hard to incorporate.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully spoon the mixture onto the prepared baking sheet, making 6 even rounds about 10cm in diameter and 2cm high. Leave space between each round as they will spread slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 25-30 minutes until the tops are golden brown and the cloud breads feel firm to the touch. The low temperature allows the structure to set slowly without collapsing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let cool on the baking sheet for 3 minutes, then carefully transfer to a wire rack to cool completely. The cloud bread will be very delicate when hot but will firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, your cloud bread can be used immediately or stored in an airtight container with parchment paper between layers. For best texture, consume within 2-3 days, or freeze for up to a month. If you notice them getting slightly moist during storage, you can refresh them with a few minutes in a 150°C oven.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my keto cloud bread collapse after baking?
Cloud bread collapses usually due to underwhipped egg whites or rough folding that deflates the air bubbles. Ensure you whip whites to stiff peaks, fold gently, and bake at a low temperature (150°C). Avoid opening the oven door during baking as temperature fluctuations can cause collapse.
Can I make cloud bread without cream cheese?
Yes! You can substitute cream cheese with thick Greek yoghurt, cottage cheese (blended until smooth), mascarpone, or dairy-free alternatives like cashew cream. Each alternative will slightly alter the flavour and texture, but the basic technique remains the same for this low-carb bread alternative.
How do you store homemade low-carb bread to maintain its texture?
Store cloud bread in an airtight container with parchment paper between layers to prevent sticking. Refrigerate for 2-3 days or freeze for up to a month. If they become moist during storage, refresh them by placing in a 150°C oven for a few minutes to restore their light, crisp texture.
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