Cloud Bread Recipe

Eggs: The base of the recipe, providing structure and protein.

Cream cheese: Adds richness and a slight tang to the bread.

Cream of tartar: Helps stabilize the beaten egg whites.

Sugar substitute: Optional, adds sweetness without the carbs.

When folding the egg whites into the yolk mixture, use a gentle motion to avoid deflating the whites. This ensures that your cloud bread remains light and airy. A rubber spatula is ideal for this task, as it allows you to carefully incorporate the mixtures without losing the volume created by beating the egg whites.

• 3 large separated eggs - Substitute with ¾ cup aquafaba: Aquafaba, the liquid from a can of chickpeas, can mimic the structure and binding properties of eggs when whipped.

• 3 large separated eggs - Substitute with 3 tablespoons ground flaxseed mixed with 9 tablespoons water: This mixture can act as a binding agent similar to eggs when allowed to sit and thicken.

• 3 tablespoons softened cream cheese - Substitute with 3 tablespoons Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat.

• 3 tablespoons softened cream cheese - Substitute with 3 tablespoons silken tofu: Silken tofu can replicate the creamy consistency of cream cheese and is a good dairy-free option.

• ¼ teaspoon cream of tartar - Substitute with ½ teaspoon lemon juice: Lemon juice can stabilize egg whites similarly to cream of tartar, helping to maintain their structure.

• ¼ teaspoon cream of tartar - Substitute with ½ teaspoon white vinegar: White vinegar can also stabilize egg whites and provide the necessary acidity.

• 1 tablespoon optional sugar substitute - Substitute with 1 tablespoon honey: Honey can add sweetness and moisture, though it will slightly alter the flavor profile.

• 1 tablespoon optional sugar substitute - Substitute with 1 tablespoon maple syrup: Maple syrup provides a natural sweetness and can be used as a direct replacement for sugar substitutes.

• Allow the cloud bread to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.

• Store the cloud bread in an airtight container. This helps maintain its light and fluffy texture. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.

• Keep the container at room temperature if you plan to consume the cloud bread within 2-3 days. This ensures it stays fresh and ready to eat.

• For longer storage, place the cloud bread in the refrigerator. It can last up to a week when stored this way. Make sure the container is airtight to prevent the bread from absorbing any unwanted odors from other foods in the fridge.

• If you want to freeze the cloud bread, place parchment paper between each piece to prevent them from sticking together. Then, store them in a resealable plastic bag or an airtight container.

• When ready to use frozen cloud bread, let it thaw at room temperature for about 10-15 minutes. You can also reheat it in a toaster oven or regular oven at a low temperature (around 300°F or 150°C) for a few minutes to restore its fluffiness.

• Avoid microwaving the cloud bread as it can become rubbery and lose its delicate texture.

• Preheat your oven to 300°F (150°C). Place the cloud bread on a baking sheet lined with parchment paper. Warm for about 5-7 minutes until they regain their fluffy texture.

• Use a toaster oven set to a low temperature. Place the cloud bread directly on the rack or on a small baking tray. Toast for 3-5 minutes, keeping an eye on them to avoid over-browning.

• For a quick fix, use a microwave. Place the cloud bread on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 10-15 seconds. This method is fast but may make the bread slightly chewy.

• If you have an air fryer, set it to 300°F (150°C). Place the cloud bread in the basket and heat for 2-3 minutes. This method helps maintain the bread's light and airy texture.

• For a stovetop option, use a non-stick skillet over low heat. Place the cloud bread in the skillet and cover with a lid. Heat for 1-2 minutes on each side until warmed through.

• Oven: Preheat to 300°F (150°C) to bake the cloud bread until golden brown.

• Baking sheet: Line with parchment paper to prevent the cloud bread from sticking.

• Parchment paper: Used to line the baking sheet for easy removal of the cloud bread.

• Mixing bowl: One for beating egg whites and another for mixing egg yolks, cream cheese, and sugar substitute.

• Electric mixer: Essential for beating egg whites and cream of tartar to stiff peaks.

• Spatula: Useful for gently folding the egg whites into the yolk mixture.

• Tablespoon: Measure the cream cheese and optional sugar substitute accurately.

• Teaspoon: Measure the cream of tartar accurately.

• Spoon: For spooning the mixture onto the baking sheet to form small rounds.

Preheat the oven first: Start by preheating your oven to save time later.

Use a stand mixer: A stand mixer can quickly beat the egg whites to stiff peaks.

Soften cream cheese ahead: Leave cream cheese out to soften while you prepare other ingredients.

Line baking sheet early: Prepare your baking sheet with parchment paper before mixing ingredients.

Combine ingredients efficiently: Mix egg yolks, cream cheese, and sugar substitute while the egg whites are being beaten.

Use a cookie scoop: A cookie scoop ensures uniform rounds and speeds up the process.

Cool on a wire rack: Transfer cloud bread to a wire rack to cool faster.