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
- 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
- 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)
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.)