This incredibly light and airy cloud bread uses just 3 ingredients to create a fluffy, bread-like texture that's perfect for sandwiches with only 1g net carb per serving.
Recipe Details
Ingredients
- 3 large large eggs, separated
- 85g cream cheese, softened
- 1.25ml baking powder
Instructions
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Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.
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Separate 3 large large eggs. In one bowl, whip egg whites until stiff peaks form.
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In another bowl, mix egg yolks, 85g cream cheese, and 1.25ml baking powder until smooth.
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Gently fold the yolk mixture into the whipped whites, being careful not to deflate.
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Spoon 8 rounds onto the baking sheet, about 10cm (4 inches) apart.
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Bake for 25-30 minutes until golden and set. Cool completely before removing.
Tips
Egg White Success: Make sure your bowl and beaters are completely clean and grease-free for the best egg white volume. Even a tiny bit of yolk will prevent proper whipping.
Folding Technique: Use a rubber spatula and fold gently from bottom to top, rotating the bowl as you go. Don't overmix or the whites will deflate.
Temperature Control: The low oven temperature is crucial - too high and the outside will brown before the inside sets.
Texture Expectations: Cloud bread has a light, airy texture similar to a dinner roll. It's not dense like traditional bread but perfect for lighter sandwiches.
Storage: Best eaten fresh but can be stored in an airtight container for 2-3 days. They may lose some of their fluffiness over time.
Serving Ideas: Perfect for breakfast sandwiches, as hamburger buns, or topped with avocado and everything bagel seasoning.
Make-Ahead: You can prepare these in the morning and they'll hold their shape throughout the day, though they're fluffiest when fresh.