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Cloud Bread

Cloud Bread

Cloud Bread

Cloud Bread


3 large eggs, divided

2 ounce softened cream cheese

⅛ teaspoon cream of tartar


¼ teaspoon salt

¼ teaspoon garlic powder


Preheat the oven to 300°F (150°C). Line a large baking sheet or two large baking sheets with oiled parchment paper. Set it aside.

Split the egg yolks from the egg whites and place the egg whites in a glass bowl, or in the bowl of your stand mixer. Keep the egg yolks in another bowl at room temperature.

Beat the egg whites with the cream of tartar until a fluffy stiff peak forms.

In another large bowl, beat the softened cream cheese and egg yolk until creamy and no lumps of cream cheese are showing.

Fold the fluffy egg white gently into the egg yolk mixture. The mixture will deflate and you don't want to see bites of egg whites.

Scoop 1/4 cup of batter per bread onto the baking sheet and spread it by applying a circular motion to form a thin circle of about 5 inches (12cm).

Repeat with the remaining batter until no more batter is left – leave half thumb space between each bread.

Bake for 20-25 minutes until golden brown.

Cool the cloud bread down for a few minutes on the baking sheet then transfer them to a cooling rack.

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