Cloud Bread Recipe

Eggs: Provide the base structure for the bread, with the whites creating the fluffy texture and the yolks adding richness.

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

Cream of tartar: Stabilizes the egg whites, helping them to form stiff peaks and maintain their structure during baking.

Sugar substitute: Optional, but adds a touch of sweetness to the bread without the carbs.

When folding the egg white mixture into the yolk mixture, use a gentle, sweeping motion with a rubber spatula. This helps maintain the airiness of the egg whites, ensuring your cloud bread turns out light and fluffy.

• 3 large separated eggs - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can mimic the properties of egg whites when whipped, making it a suitable vegan alternative.

• 3 large separated eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This mixture can act as a binding agent similar to eggs.

• 3 tablespoons softened cream cheese - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, making it a good lower-fat alternative.

• 3 tablespoons softened cream cheese - Substitute with silken tofu: Silken tofu can be blended to a smooth consistency, offering a dairy-free option with a similar texture.

• ¼ teaspoon cream of tartar - Substitute with lemon juice: Lemon juice can provide the acidity needed to stabilize whipped egg whites, similar to cream of tartar.

• ¼ teaspoon cream of tartar - Substitute with white vinegar: White vinegar can also be used to stabilize egg whites due to its acidic nature.

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

• 1 tablespoon optional sugar substitute - Substitute with maple syrup: Maple syrup can provide a natural sweetness and a hint of maple flavor, making it a good alternative to artificial sweeteners.

• Allow the cloud bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.

• Place the cooled cloud bread in an airtight container. If stacking, separate each piece with a layer of parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. This keeps the cloud bread fresh and maintains its texture.

• For longer storage, freeze the cloud bread. Lay the pieces on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.

• Once frozen, transfer the cloud bread to a freezer-safe bag or container. Label with the date and use within 2 months for the best quality.

• To thaw, remove the desired number of pieces from the freezer and let them sit at room temperature for about 10-15 minutes. Alternatively, you can reheat them in a toaster or oven at a low temperature until warmed through.

• Avoid microwaving the cloud bread as it can become rubbery. Instead, opt for gentle reheating methods to preserve its light and airy 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 heat setting. 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 reheat, use a microwave. Place the cloud bread on a microwave-safe plate and cover with a damp paper towel. Microwave on low power for 10-15 seconds. Be cautious, as microwaving too long can make them rubbery.

• 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 their light and airy texture.

• Reheat on the stovetop using a non-stick skillet. Place the cloud bread in the skillet over medium-low heat for about 1-2 minutes on each side. This method adds a slight crispness to the exterior.

• Oven: Preheat to 300°F (150°C) for baking the cloud bread.

• Baking sheet: Line with parchment paper to prevent sticking and ensure even baking.

• 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 with cream cheese.

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

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

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

• Teaspoon: Measure the cream of tartar precisely.

• Spoon: Scoop the mixture onto the baking sheet, forming small rounds.

• Cooling rack: Allow the cloud bread to cool evenly after baking.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save time.

Use a stand mixer: A stand mixer can beat the egg whites faster and more efficiently than doing it by hand.

Room temperature ingredients: Ensure eggs and cream cheese are at room temperature for easier mixing.

Prepare baking sheet first: Line your baking sheet with parchment paper before you start mixing to streamline the process.

Measure ingredients ahead: Measure out all your ingredients before starting to avoid interruptions.