Ingredients
Scale
- 3 large eggs, separated (yolks and whites in separate bowls)
- 3 ounces cream cheese (about ⅓ cup), softened to room temperature
- ¼ teaspoon cream of tartar
- Pinch of salt (optional)
- ½ teaspoon garlic powder (optional, for savory)
- ½ teaspoon sweetener (optional, for sweet cloud bread)
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. This low temperature ensures the cloud bread bakes slowly and evenly without burning.
- Separate the eggs very carefully, ensuring absolutely no yolk gets into the whites. Even a tiny bit of yolk will prevent the whites from whipping properly. Place the egg whites in a large, completely clean and dry mixing bowl. Put the yolks in a separate medium bowl.
- Make the cream cheese mixture by adding the softened cream cheese to the bowl with the egg yolks. If making savory cloud bread, add a pinch of salt and optional garlic powder now. If making sweet cloud bread, add sweetener and vanilla. Using a hand mixer or whisk, beat the yolk and cream cheese mixture until completely smooth and creamy with no lumps—about 1 minute. Set aside.
- Whip the egg whites by adding the cream of tartar to the bowl of egg whites. Using an electric mixer starting on low speed and gradually increasing to high, beat the egg whites until stiff, glossy peaks form—about 3-5 minutes. When you lift the beaters, the peaks should stand straight up without drooping. This step is crucial—the whites should be very firm and fluffy.
- Fold the mixtures together by adding about one-third of the whipped egg whites to the cream cheese mixture. Gently fold together with a rubber spatula to lighten the cream cheese mixture. Then, add this lightened mixture back into the bowl with the remaining egg whites. Gently fold everything together using a circular motion, scraping from the bottom and folding over the top. Work carefully to avoid deflating the whites—the mixture should remain light and airy with some white streaks visible. Don’t overmix!
- Form the cloud bread rounds by spooning or scooping the batter onto the prepared baking sheet. Use about ½ cup of batter per round, creating 8 rounds total. Space them about 2 inches apart as they will spread slightly. Use the back of your spoon to gently shape them into even rounds about 4-5 inches in diameter and about 1 inch thick. Don’t worry about perfection—they’ll look rustic and homemade.
- Bake for 25-30 minutes until the cloud bread is golden brown on top and firm to the touch. They should feel set when gently pressed—not jiggly. The tops will have a slight golden color. If they’re browning too quickly, reduce heat to 275°F.
- Cool completely by removing the baking sheet from the oven and letting the cloud bread cool on the pan for 5 minutes, then carefully transfer to a cooling rack. This cooling period is essential—the cloud bread will firm up as it cools. They’re best when completely cool, which takes about 15 minutes. Serve and enjoy!
Notes
- Room temperature ingredients are crucial: Cold eggs don’t whip as well and cold cream cheese won’t blend smoothly.
- Grease-free bowl is essential: Any grease, oil, or residue will prevent egg whites from whipping properly. Wipe the bowl with vinegar or lemon juice if unsure.
- Don’t overfold: Stop folding as soon as the mixtures are just combined. Some white streaks are fine—overmixing deflates the whites.
- Texture tip: Cloud bread will be soft when warm but firms up as it cools. Don’t judge the texture until completely cool.
- Storage matters: These are best fresh but can be stored airtight for several days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cloud bread round
- Calories: 62
- Sugar: 0.5g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3.5g
- Cholesterol: 75mg