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Description
This recipe makes simple, quick cloud bread suitable for a ketogenic and low-carb diet. It requires minimal ingredients and steps.
Ingredients
Scale
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
- 2 ounces cream cheese, softened
- 1 tablespoon erythritol or other keto-friendly sweetener (optional)
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk egg whites with cream of tartar until stiff peaks form.
- In a separate bowl, whisk egg yolks, softened cream cheese, and sweetener (if using) until smooth and well combined.
- Gently fold the egg yolk mixture into the stiff egg whites, being careful not to deflate the whites. The mixture should be light and airy.
- Spoon the cloud bread batter onto the prepared baking sheet, forming 6-8 round “patties.”
- Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Remove from oven and let cool completely on a wire rack. Serve immediately or store in an airtight container for up to 3 days.
Notes
- The cream of tartar helps stabilize the egg whites, making them fluffier.
- Erythritol or other keto-friendly sweeteners are optional; adjust to your taste.
- Store leftover cloud bread in an airtight container for up to 3 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 50
- Sugar: 1g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg