Cloud Bread Recipe

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

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, but adds a touch of sweetness without the carbs.

When folding the egg whites into the yolk mixture, use a gentle motion to avoid deflating the whites. This helps maintain the airy texture of the cloud bread.

• 3 large separated eggs - Substitute with 3 tablespoons aquafaba: Aquafaba, the liquid from a can of chickpeas, can mimic the binding and leavening properties of eggs in this recipe.

• 3 large separated eggs - Substitute with ¼ cup mashed banana: Mashed banana can provide moisture and some binding, though it will add a slight banana flavor.

• 3 tablespoons softened cream cheese - Substitute with 3 tablespoons Greek yogurt: Greek yogurt can provide a similar creamy texture and tanginess, making it a good substitute for cream cheese.

• 3 tablespoons softened cream cheese - Substitute with 3 tablespoons ricotta cheese: Ricotta cheese offers a similar consistency and mild flavor, suitable for replacing cream cheese.

• ¼ teaspoon cream of tartar - Substitute with ½ teaspoon lemon juice: Lemon juice can act as an acid to stabilize egg whites, similar to cream of tartar.

• ¼ teaspoon cream of tartar - Substitute with ½ teaspoon white vinegar: White vinegar can also provide the acidity needed to stabilize egg whites in the recipe.

• 1 tablespoon optional sugar substitute - Substitute with 1 tablespoon honey: Honey can add sweetness and moisture, though it will slightly alter the flavor profile.

• 1 tablespoon optional sugar substitute - Substitute with 1 tablespoon maple syrup: Maple syrup can provide a natural sweetness and a hint of maple flavor, making it a good alternative to sugar substitutes.

• To keep your cloud bread fresh, store it in an airtight container at room temperature for up to 3 days. This will help maintain its light and fluffy texture.
• If you prefer to refrigerate, place the cloud bread in a ziplock bag or airtight container. It will last up to a week in the fridge. Just be sure to let it come to room temperature before enjoying it again.
• For longer storage, freezing is an excellent option. Lay the cloud bread rounds on a baking sheet and freeze them individually for about an hour. This prevents them from sticking together.
• Once frozen, transfer the cloud bread rounds to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
• When you're ready to eat, thaw the cloud bread at room temperature for about 15-20 minutes. You can also warm them in a toaster oven or regular oven at a low temperature for a few minutes to regain some of their original fluffiness.
• Avoid microwaving the cloud bread as it can make them rubbery and less enjoyable to eat.

• Preheat your oven to 300°F (150°C). Place the cloud bread on a baking sheet lined with parchment paper. Warm for 5-10 minutes until they regain their fluffy texture and slight crispness.

• For a quick reheat, use a toaster oven. Set it to a low temperature, around 275°F (135°C). Place the cloud bread directly on the rack or on a piece of parchment paper. Toast for 3-5 minutes, keeping an eye on them to prevent over-browning.

• If you prefer using a microwave, place a damp paper towel over the cloud bread to maintain moisture. Microwave on medium power for 10-15 seconds. Be cautious, as microwaving too long can make them rubbery.

• For a stovetop method, heat a non-stick skillet over low heat. Place the cloud bread in the skillet and cover with a lid. Warm each side for about 1-2 minutes until heated through and slightly crispy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cloud bread in a single layer in the basket. Air fry for 2-3 minutes, checking frequently to ensure they don’t overcook.

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

• Baking sheet: A flat sheet used to hold the cloud bread rounds while they bake.

• Parchment paper: Lining the baking sheet with this prevents the cloud bread from sticking.

• Mixing bowl: One bowl is used to beat the egg whites and cream of tartar, and another to mix the egg yolks, cream cheese, and sugar substitute.

• Electric mixer: Essential for beating the egg whites and cream of tartar to stiff peaks.

• Spatula: Used to gently fold the beaten egg whites into the yolk mixture.

• Spoon: Used to spoon the mixture onto the prepared baking sheet.

• Measuring spoons: Used to measure out the cream of tartar and sugar substitute accurately.

Separate eggs efficiently: Use an egg separator to quickly and cleanly separate the egg whites from the egg yolks.

Soften cream cheese quickly: Microwave the cream cheese for 10-15 seconds to soften it faster.

Use a stand mixer: A stand mixer can beat the egg whites and cream of tartar to stiff peaks more quickly than a hand mixer.

Pre-measure ingredients: Have all your ingredients measured and ready to go before you start mixing.

Line baking sheet in advance: Prepare your baking sheet with parchment paper before you start mixing to save time.