• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Parmesan Herb Cloud Bread

January 7, 2020 by Tina Verrelli 8 Comments
Modified August 16, 2020 at 9:46 pm

Thanks for Sharing!

242 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

What is Cloud Bread?

Eileen Y. , from my Facebook Page, asked if I could come up with a version of cloud bread… Step 1: Figure out what cloud bread is… lol!

After some research on the internet, I learned that cloud bread is a “bread” made largely of whipped egg whites and egg yolks mixed with cream cheese – no flours or grains. Folks who are following keto, low-carb or gluten-free diets can enjoy this “bread” for toasting and sandwiches.

How do you make Cloud Bread?

Turns out a stand mixer or hand mixer are the perfect tools for making cloud bread! I made mine using my KitchenAid Stand Mixer. First you need to whip the egg whites, then you need to mix together some cream cheese, egg yolks and whatever seasonings you choose. I flavored my version of cloud bread with some dry mustard, Parmesan cheese and Italian herb seasoning.

Egg White Whipping Tips:

  • Separate the eggs when they’re cold, making sure to not get any yolk into the egg whites. Whip the whites when they’re room temperature.
  • Make sure the bowl and whisk are super clean – any residue (especially fat/oil) on beater or bowl can cause the egg whites to not whip.
  • Add a little acid to the egg whites when you start whipping them – I use cream of tartar. It helps build a better whipped structure. (you can also use a little lemon juice or white vinegar.)

Whip the egg whites to stiff peaks. See how the tip of the egg white on the beater stands up straight.

Then mix the cream cheese, egg yolks and herbs.

Gently fold half the whipped egg whites into the egg yolk mixture. This lightens up the mixture.

Then gently fold in the rest of the whipped egg whites.

Gently scoop the mixture onto parchment paper lined baking sheets.

Delicately, spread them out and flatten the tops a bit – then bake for about 30 minutes.

How Do You Store Cloud Bread?

Store in an air-tight container in the refrigerator for several days or in the freezer for a month. (After freezing, thaw in refrigerator.) Warm cloud bread up in the toaster. (Start on a low-setting in the toaster – burns easily!)

How Do You Eat Cloud Bread?

  • Make a sandwich
  • Dip in your soup
  • Toast in the toaster
  • Make a mini-pizza

Save the Recipe to Pinterest ⬇️

(Click the little red “P” in the upper left corner of the photo.)

Parmesan Herb Cloud Bread

A grain-free, gluten-free, keto friendly "bread" made of whipped egg whites and egg yolks beaten with cream cheese and some seasonings.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Bread
Keyword: bread
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 bread rounds

Ingredients

  • 4 large eggs separated (see tips)
  • 1/4 teaspoon cream of tartar
  • 3 ounces cream cheese softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard powder
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon grated parmesan cheese

Instructions 

  • Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Add egg whites to mixer bowl, use hand or stand mixer with whisk/wire whip to whip egg whites until frothy. Add cream of tartar. Whip on medium-high speed for about 2 minutes or until whipped egg whites form stiff peaks. Remove whipped egg whites to another bowl.
  • In the mixer bowl add cream cheese and use (flex-edge or flat beater with stand mixer or turbo beaters with hand mixer) to mix until smooth and creamy. Stop and scrape the bowl and beater and mix again until all smooth. Beat in yolks one at a time. Then mix in salt, dry mustard, Italian seasoning and Parmesan cheese.
  • Using a rubber/silicone spatula to gently fold half the egg whites into the egg yolk mixture. Then gently fold in the rest taking care to not deflate the egg whites.
  • Scoop about 1/4 cup portions onto parchment lined baking sheet (5 portions per sheet pan). Top each with any remaining batter. Gently spread each portion into about a 3-4" diameter round and about 3/4" thick.
  • Bake for 30 minutes. Rotating pans half-way through and again with about 5 minutes remaining. They should be golden brown on top. Let cool completely on baking sheet. Use thin spatula to remove from parchment.
  • Store in an air-tight container in the refrigerator for several days or in the freezer for a month. (After freezing, thaw in refrigerator.) Warm cloud bread up in the toaster. (Start on a low-setting in the toaster)

Notes

Egg White Whipping Tips:

  • Separate the eggs when they're cold, making sure to not get any yolk into the egg whites. Whip the whites when they're room temperature.
  • Make sure the bowl and whisk are super clean - any residue (especially fat/oil) on beater or bowl can cause the egg whites to not whip.
  • Add a little acid to the egg whites when you start whipping them - I use cream of tartar. It helps build a better whipped structure. (you can also use a little lemon juice or white vinegar.)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: bread, Breakfast & Brunch, Dinner / Lunch, Sandwich Tagged With: Gluten-Free, grain-free, keto, mailchimp

Reader Interactions

Comments

  1. Linda

    January 8, 2020 at 8:36 pm

    What is caloric content on these? Thank yiu!

    Reply
    • Christina Verrelli

      January 9, 2020 at 11:31 am

      Hi Linda – I posted my recipe on Yummly and they calculate nutritional info. Looks like it’s based on 4 servings where there’s actually 5 servings (2-pieces of the “bread”) So it would be a little less than what they say…Here’s the link.

      Reply
  2. Geri

    January 8, 2020 at 9:28 pm

    Due to allergies I’m dairy free I’m wondering if there’s a way I could make these gluten and dairy free thank you

    Reply
    • Christina Verrelli

      January 9, 2020 at 11:29 am

      Hi Geri – Looks like you could sub out the cream cheese for coconut cream – searched and saw this recipe.

      Reply
  3. Lois Wilson

    January 8, 2020 at 9:46 pm

    My printer has no ink, so I just finished writing it out 🙄 looking forward to making the cloud bread!😊👍

    Reply
    • Christina Verrelli

      January 9, 2020 at 7:13 am

      Enjoy Lois! My printer seems to always run out of ink when I need it most!

      Reply
  4. Kathy D.

    January 9, 2020 at 6:41 am

    Re: the Cloud Bread recipe. I would like to make it but do not have large eggs, I have medium sized eggs. Do I use the same number of eggs using the medium size eggs?

    Thank you!

    Reply
    • Christina Verrelli

      January 9, 2020 at 7:12 am

      Hi Kathy – Yes, I’d just make them as written. You’d have just a little less batter.

      Take care!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Pumpkin Honey Mustard Dressing

Oat & Cinnamon Beer Bread (DIY Oat Flour, No Yeast)

Herb Brined and Roasted Turkey

Spinach, Artichoke and Chicken Casserole

Steamy Blender Alfredo Sauce and Cheddar Cheese Sauce

Peanut Butter S'mores Cookie Bars - close up photo of bars cut and one on spatula

Peanut Butter S’mores Cookie Bars

Sugar Cookie Peach Cobbler

Bee 101: Meeting the Bees & A Honey of a Cocktail

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

242 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss