In the world of low-carb and gluten-free baking, few things have reached the legendary status of Cloud Bread. This ethereal, 3-ingredient creation is exactly what it sounds like: light, airy, and soft enough to melt in your mouth.
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Whether you are looking for a keto-friendly bread substitute or just want to experiment with a fun, viral kitchen trend, this Step-by-Step Cloud Bread Guide will help you master the art of the perfect meringue-based "bread."
The 3-Ingredient List
The beauty of cloud bread lies in its simplicity. You likely already have these staples in your kitchen:
3 Large Eggs (Cold eggs are easier to separate, but room temperature whites whip better!)
3 tbsp Cream Cheese (Softened to room temperature)
1/4 tsp Cream of Tartar (The secret to stable, fluffy peaks)
Optional Add-ins: A pinch of salt, a dash of garlic powder, or a teaspoon of honey if you prefer a slightly sweet version.
Step-by-Step Instructions
1. Separate the Eggs
Carefully separate your egg whites from the yolks into two clean, dry bowls. Crucial Tip: Even a tiny drop of yolk in the whites will prevent them from fluffing up, so take your time!
2. Mix the Yolk Base
In the bowl with the yolks, add the softened cream cheese. Using a whisk or hand mixer, blend until the mixture is completely smooth. There should be no cream cheese lumps remaining. This is where you would add your salt or seasonings.
3. Achieve "Stiff Peaks"
In the second bowl, add the cream of tartar to the egg whites. Using a stand mixer or electric hand mixer, beat the whites on high speed. You are looking for stiff peaks—this means when you lift the beaters, the foam stands straight up without drooping.
4. The Gentle Fold (Don't Squash the Air!)
Using a spatula, slowly fold the yolk mixture into the egg whites.
Technique: Cut through the middle, scrape the bottom, and fold over.
The Goal: Stop as soon as the color is uniform. Over-mixing will deflate the air bubbles you just worked so hard to create.
5. Scoop and Bake
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Scoop the mixture into 6–8 even rounds onto the sheet.
Bake for 25–30 minutes. You’ll know they’re done when the tops are a beautiful golden brown and the centers feel firm.
6. The Cooling Secret
Cloud bread is soft and a bit "eggy" right out of the oven. For the best "bread-like" texture, let them cool completely on a wire rack. As they cool, the texture becomes more chewy and less airy.
How to Use Your Cloud Bread
Sandwiches: Use two rounds for a grain-free turkey and avocado sandwich.
Pizza Bites: Top with a little marinara and cheese and broil for 60 seconds.
Breakfast: Toast lightly and spread with sugar-free jam.
Troubleshooting Common Issues
My bread is flat: You likely over-mixed the batter during the folding stage or didn't whip the egg whites to a true "stiff peak."
It tastes too much like eggs: Ensure you use cream of tartar and perhaps add a bit of garlic powder or dried herbs to mask the natural egg flavor.
It’s sticky: Cloud bread absorbs moisture quickly. Store them in an airtight container with parchment paper between layers.
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