Ingredients
Egg Whites
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
Egg Yolks Mixture
- 4 ounces cream cheese, softened
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Beat Egg Whites: Place the separated egg whites and cream of tartar into a stand mixer fitted with a beater attachment. Beat on medium speed until stiff peaks form, indicating the egg whites are well aerated and stable.
- Prepare Yolk Mixture: Remove the egg whites and set aside. Add the egg yolks, softened cream cheese, sugar, garlic powder, and kosher salt to the mixer bowl. Beat on medium speed until the mixture is smooth, creamy, and free of lumps.
- Fold Egg Whites In: Detach the beater attachment, and gently fold the beaten egg whites into the yolk mixture using a spatula. Folding carefully preserves the airiness and prevents deflation.
- Form Cloud Bread Rounds: Using an ice cream scoop, portion the mixture onto the prepared baking sheet, spacing each scoop about 3 inches apart to allow room for expansion.
- Bake: Place the tray in the preheated oven and bake for 30 minutes, or until the cloud breads are lightly golden and set.
- Cool and Serve: Remove from oven and let cool slightly before using. This recipe yields 12 pieces, enough for 6 sandwiches.
Notes
- Be sure the egg whites form stiff peaks for light and fluffy bread.
- Folding gently is crucial to maintain aeration and prevent dense bread.
- You can customize the seasoning by adding herbs or spices instead of garlic powder.
- Store cloud bread in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a toaster or oven before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Carb
