If you're following the ketogenic diet, there's a good chance you're missing bread. Fear not! We've got a super easy recipe for cloud bread that's light on carbs but heavy enough to stand up to sandwich fillings. The best part? No special ingredients needed! Just eggs, cream of tartar, cream cheese, and salt.
Do I need cream of tartar to make this recipe?
Nope! The only function cream of tartar has in this recipe is as a stabilizer. Basically, it helps you get to stiff peaks faster. If you don't have any, no worries! You can totally whip your egg whites without it. You (or your stand mixer) will just have to work a bit harder.
Can I add cheese to my cloud bread?
Definitely! We suggest adding about 1/2 cup shredded cheese per batch of cloud bread. We love a mixture of mozzarella and parm.
How long does cloud bread last?
If you're keeping your cloud bread at room temperature, it'll last about 3 days. If you keep it in the fridge, more like a week! You can even freeze your breads–we recommend freezing them flat in a resealable plastic bag with parchment paper between each piece. To reheat, toast on a very low setting of your toaster oven–they burn easily!
- Preheat the oven to 300°and line a large baking sheet with parchment paper.
- Separate egg whites from yolks into two medium glass bowls. Add cream of tartar and salt to egg whites, then using a hand mixer, beat until stiff peaks from, 2 to 3 minutes. Add cream cheese to egg yolks, then, using a hand mixer, mix yolks and cream cheese until combined. Gently fold egg yolk mixture into egg whites.
- Divide mixture into 8 mounds on prepared baking sheet, spacing them about 4” apart. Bake until golden, 25 to 30 minutes.
- Immediately sprinkle each piece of bread with cheese and bake until melty, 2 to 3 minutes more. Let cool slightly.
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