Y’all I tried really hard to think of a witty opening to talk about baking cloud bread. I pretty much failed though, my brain is not fully functioning these days I did finally get around to trying cloud bread, an egg-based alternative to other breads. For those doing atkins, low carb, gluten free or any of that its pretty good!
I’ll go ahead and caveat all of this though in the interest of total clarity….this is NOT real bread haha. If you’re on a strict diet and you need an alternative this is great. But I didn’t think it was awesome enough that I’d pick it over “real” bread if I WEREN’T on a diet. But since I am….here we go I think they actually look pretty appealing and they did make a great, totally carb free sandwich the next day!
The ingredients are pretty simple and this made me five individual rounds. The closest thing I can liken them to is a bagel thin, which I actually love! The cloud breads ultimately turned out to be about that size and thickness.
- 2 eggs separated whites from yolks
- 2 ounces of cream cheese at room temp (you’ll see below I got cream cheese spread which is NOT the same, so I used twice as much and it was fine. But if I did it again I’d do regular cream cheese)
- 1/8 tsp of cream of tartar
- sea salt
- dried rosemary
Now I knew that I wanted my cloud breads to have more of a focaccia feel so I added salt and rosemary to the top, but you can do whatever. Shredded cheese would be great, olives, I can think of so many options!
Go ahead now that you’ve got your ingredients ready and preheat your oven to 300 degrees. You’ll add your cream cheese to the yolks and mix by hand until they’re fully incorporated. Next add the cream of tartar to the whites and beat with a hand mixer until you see soft fluffy peaks form.
At this point you’re actually almost totally done, if you can believe it!
Take a cookie sheet and line with wax paper. Mix all ingredients together in one bowl at this point and mix by hand until they’re fully incorporated. Then spoon into rounds the size you want the finished product to be. This doesn’t spread much so its not going to get much bigger. Once I had done that I added a dash of sea salt and some dried rosemary to the tops of my breads and placed them in the oven.
Bake these for about half an hour or until they’re golden brown on top. Take them out of the oven and let them sit a few minutes, then store them in a plastic bag.
OK y’all here’s the key. You’ll be tempted to try these when they come out of the oven. I don’t recommend it. They absolutely have a merengue consistency fresh out of the oven and it freaked me out just a little bit Merengues aren’t supposed to be salty and weird. Let these breads sit in that plastic bag overnight, you don’t have to put them in the fridge. Once you try them in the morning they’ll have taken on some of the moisture from the bag and developed a nice bread-like squishiness. All is right with the world.
- 2 eggs separated (whites from yolks in different bowls)
- 2 ounces cream cheese
- 1/8 teaspoon cream of tartar
- dash salt
- dash dried rosemary
- Preheat oven to 300 degrees
- Add cream cheese to yolk bowl and mix by hand until incorporated
- Add cream of tartar to whites bowl and mix with hand mixer until fluffy peaks form
- Mix both bowls together and stir by hand
- Spoon rounds onto a baking sheet lined with wax paper
- Add whatever topping you like, we did sea salt and rosemary
- Bake for 30 minutes or until golden brown
- Remove, let cool then place in plastic bag overnight (THIS IS CRITICAL!)