Cloud Bread
Light, airy rounds made from whipped egg whites and cream cheese — a soft, grain-free keto bread substitute that is perfect for sandwiches or as a dinner roll.
Ingredients
- 6 large eggs, separated
- 6 tbsp full-fat cream cheese, softened
- 1/2 tsp cream of tartar
- 2 tsp erythritol or powdered monk fruit sweetener
- 1/4 tsp salt
- 1/2 tsp garlic powder (optional)
Instructions
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1
Preheat oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper and lightly grease.
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2
Separate 6 separated large eggs carefully, placing whites in a large clean bowl and yolks in a medium bowl.
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3
Add 1/2 tsp cream of tartar to the egg whites. Using a hand or stand mixer, beat on high speed until stiff peaks form, about 3 to 4 minutes.
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4
In the yolk bowl, mix together 6 tbsp softened full-fat cream cheese, 2 tsp erythritol or powdered monk fruit sweetener, 1/4 tsp salt, and 1/2 tsp garlic powder (optional) if using, until very smooth.
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5
Using a rubber spatula, gently fold one-third of the egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining whites in two additions, keeping as much volume as possible.
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6
Spoon the batter into 12 rounds on the prepared baking sheets, spacing them at least an inch apart. Smooth the tops gently.
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7
Bake for 22 to 26 minutes until golden on top and firm to the touch. Let cool on the pan for 5 minutes — they will deflate slightly as they cool.
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8
Serve immediately or store in a sealed container at room temperature for up to 2 days.