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Cloud Bread Recipe

Cloud Bread Recipe

Make Cloud Bread Recipe now for pillowy low-carb buns in about 40 minutes.

Ingredients

Instructions

Step 1: Prep and separate the eggs

Warm the oven to 300°F (150°C), line a large rectangular baking sheet with parchment and very lightly grease the parchment to prevent sticking. Carefully separate the 3 large eggs, placing the whites into a very clean, dry large stainless-steel mixing bowl and the yolks into a small matte ceramic bowl; keep every vessel tidy and free of grease so the whites will whip properly. Set out the cream cheese (softened on a tiny white saucer), cream of tartar, fine sea salt, garlic powder and dried herb blend each in small glass ramekins, and keep a small ramekin of finely grated Parmesan nearby if you plan to sprinkle it later.

Step 2: Whip the egg whites to glossy stiff peaks

Sprinkle the cream of tartar over the chilled egg whites and, with an electric whisk or stand mixer, beat from foamy to glossy, stable, stiff peaks — the mixture should be shiny, dense with soft, billowy peaks that hold their shape without collapsing. Rest the whisk inside the same stainless bowl so it reads as the active tool; avoid overbeating so the peaks remain smooth and slightly elastic rather than dry.


Step 3: Make the yolk and cream cheese base, then fold to an airy batter

Beat the separated yolks with the softened cream cheese, salt, and any optional seasonings until completely smooth and lump-free in the small matte ceramic bowl; the mixture should be thick, satiny and homogenous. Using a large rubber spatula, fold about one-third of the whipped whites into the yolk mixture with gentle sweeping motions to lighten it, then fold in the remaining whites in two additions until the batter is uniform, airy and pale — no obvious streaks of white should remain, the texture should look cloud-like and billowy but cohesive.


Step 4: Portion and shape the cloud mounds on the prepared sheet

Scoop the light batter with a 1/4-cup measure or large spoon into eight equal mounds onto the prepared rectangular parchment, spacing them at least 2 inches apart. With the back of the spoon or a small offset spatula, gently round each mound into a 3–4-inch disc about 1/2–3/4 inch thick; keep the tops soft and airy. If using, lightly sprinkle the grated Parmesan over the tops without pressing. Leave the stainless bowl, spatula and a thin metal turner nearby as subtle, consistent props.


Step 5: Bake, rest, cool and serve

Bake the mounds on the rectangular baking sheet at 300°F (150°C) until puffed, set and pale golden at the edges (about 20–25 minutes). After baking, let the sheet sit with the oven door cracked briefly (simulated here as a short rest period) to reduce shock, then transfer the cloud breads to a wire rack with a thin spatula to cool completely — they will flatten slightly but remain soft, flexible and bread-like. Serve the finished cloud breads warm as low-carb buns or on a rectangular platter; for best texture, enjoy same day or store chilled.



Notes