Cloud Bread Recipe

Eggs: The base of the recipe, providing structure and protein.

Cream cheese: Adds richness and a slight tang to the bread.

Cream of tartar: Stabilizes the egg whites, helping them to form stiff peaks.

Sugar substitute: Optional, for a touch of sweetness without the carbs.

When folding the egg yolk mixture into the egg whites, use a gentle hand to avoid deflating the whipped egg whites. This will help maintain the airy texture of the cloud bread. Use a rubber spatula and fold in a circular motion, lifting from the bottom of the bowl to incorporate the mixtures evenly.

• 3 large separated eggs - Substitute with ¾ cup aquafaba: Aquafaba, the liquid from a can of chickpeas, can mimic the properties of egg whites when whipped, making it a suitable vegan alternative.

• 3 large separated eggs - Substitute with 3 tablespoons ground flaxseed mixed with 9 tablespoons water: This mixture, known as a flax egg, can provide the binding properties needed in the recipe.

• 3 tablespoons softened cream cheese - Substitute with 3 tablespoons Greek yogurt: Greek yogurt can provide a similar creamy texture and tangy flavor, while also being lower in fat.

• 3 tablespoons softened cream cheese - Substitute with 3 tablespoons silken tofu: Silken tofu can be blended to a smooth consistency, making it a good dairy-free alternative.

• ¼ teaspoon cream of tartar - Substitute with ½ teaspoon lemon juice: Lemon juice can help stabilize the egg whites similarly to cream of tartar.

• ¼ teaspoon cream of tartar - Substitute with ½ teaspoon white vinegar: White vinegar can also act as an acid to stabilize the egg whites.

• 1 tablespoon optional sugar substitute - Substitute with 1 tablespoon honey: Honey can provide natural sweetness and a bit of moisture to the bread.

• 1 tablespoon optional sugar substitute - Substitute with 1 tablespoon maple syrup: Maple syrup can add a rich, natural sweetness and a slight caramel flavor.

• Allow the cloud bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Place the cooled cloud bread in an airtight container. If stacking, separate each piece with a layer of parchment paper to avoid sticking.
• Store the container at room temperature if you plan to consume the cloud bread within 2-3 days. For longer storage, refrigerate for up to a week.
• To freeze, arrange the cloud bread rounds in a single layer on a baking sheet and place in the freezer until fully frozen. This prevents them from sticking together.
• Once frozen, transfer the cloud bread rounds to a resealable freezer bag or airtight container. Label with the date for easy tracking.
• When ready to use, thaw the cloud bread at room temperature or reheat directly from frozen in a preheated oven at 300°F (150°C) for about 5-10 minutes, until warmed through.
• For added flavor, consider sprinkling the cloud bread with herbs or spices before freezing. This can enhance the taste when reheated.
• Avoid microwaving the cloud bread as it can become rubbery. Oven reheating is recommended for the best texture.
• If you notice any signs of spoilage, such as an off smell or mold, discard the cloud bread immediately.

• Preheat your oven to 300°F (150°C). Place the cloud bread on a baking sheet lined with parchment paper. Warm for about 5-7 minutes until they regain their fluffy texture.
• Use a toaster oven set to a low temperature. Place the cloud bread directly on the rack or on a small baking tray. Toast for 3-5 minutes, keeping an eye on them to avoid over-browning.
• For a quick reheat, use a microwave. Place the cloud bread on a microwave-safe plate and cover with a damp paper towel. Microwave on low power for 10-15 seconds. Be cautious as microwaving too long can make them rubbery.
• If you have an air fryer, preheat it to 300°F (150°C). Place the cloud bread in the basket and heat for 2-3 minutes. This method helps maintain their crispiness on the outside while keeping the inside soft.
• For a stovetop method, use a non-stick skillet over medium-low heat. Place the cloud bread in the skillet and cover with a lid. Heat for 1-2 minutes on each side until warmed through.

• Oven: Used to bake the cloud bread at a consistent temperature of 300°F (150°C).

• Baking sheet: A flat sheet used to place the parchment paper and the cloud bread rounds for baking.

• Parchment paper: Prevents the cloud bread from sticking to the baking sheet and ensures easy removal.

• Mixing bowl: A large bowl used to beat the egg whites and cream of tartar until stiff peaks form.

• Mixing bowl: Another bowl used to mix the egg yolks, cream cheese, and sugar substitute until smooth.

• Electric mixer: Used to beat the egg whites and cream of tartar to achieve stiff peaks quickly and efficiently.

• Spatula: Helps in gently folding the egg yolk mixture into the egg whites without deflating the mixture.

• Spoon: Used to spoon the mixture onto the prepared baking sheet, forming 8-10 rounds.

• Cooling rack: Allows the cloud bread to cool evenly after baking.

Preheat efficiently: Preheat your oven while you separate the eggs and prepare the ingredients to save time.

Use a stand mixer: A stand mixer can quickly beat the egg whites to stiff peaks, freeing up your hands for other tasks.

Room temperature ingredients: Ensure the cream cheese is softened and the eggs are at room temperature for easier mixing.

Batch preparation: Double the recipe and bake in batches to have extra cloud bread ready for future use.

Quick cooling: Place the baked rounds on a wire rack to cool faster and prevent sogginess.