Cloud Bread

When your lifestyle consists of as little carbs as possible, bread is strictly out of the question. And that’s not such a bad thing.

But when you want a burger and are kinda tired of lettuce wraps or eating them without the bun, you really just want a familiar vessel to hold that delicious burger.

And now I have a great option: Cloud Bread.

Cloud bread is essentially light, airy puffs of egg and cheese that magically bake into a bread-like baked roll. They’re super versatile – they are strong enough for burgers but can be used for sandwiches, toast or even as a dinner roll.

So not only are they a great bread substitute in how they’re used, but they are nutritionally packed. Eggs are a wonderful source of protein, saturated fat (good for you!), cholesterol (also good for you!), vitamins A, B12, C, D & E, iron, niacin, folate, and riboflavin. So this “bread” is loaded with nutrition. All of that and each one has about 0.5 carbs!

Another great thing about cloud bread is that it only calls for three ingredients, and I would bet that you already have them all right now. All you need are eggs, cream cheese (dairy-free works too) and cream of tartar. That’s it!

To start, you’ll need to separate your eggs. Place your yolks in a large mixing bowl with the cream cheese and beat them together with a mixer. You want this to be mixed pretty well, but it’s okay if you have small lumps. It will still bake just fine.

Next you want to take the egg whites and cream of tartar and whip them until you have stiff peaks. A stand mixer really is the best option for this, but a hand mixer will work as well.

Once you have stiff peaks, fold the egg whites into the egg yolk mixture in batches. This will ensure that your whipped whites don’t lose their airiness.

Now, using parchment lined baking sheets, portion out your mixture. A 1/3 cup measuring cup works well for this, or you could just scoop mounds of mixture with a spoon or spatula. I used 2 large baking sheets and netted 20 rounds. If you would like to add any seasoning, now is the time. I have left them plain and I have also topped with just a sprinkle of salt or Everything But the Bagel seasoning. Seasoning is wonderful when pairing these with burgers or sandwiches.

Bake them for about 30 minutes in a preheated oven at 300°F and they should come out with a nice, golden-brown top. These store well in the refrigerator for about a week. Make sure you use parchment or wax paper to separate layers so they don’t stick to each other.

Enjoy these toasted for breakfast or to chow down on a burger, as a sandwich or a panini. There are no rules, except that you’ll have to make them again!

Cloud Bread

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 20 individual rounds

Ingredients

  • 6 eggs, separated
  • 8 oz cream cheese, softened – use Daiya or Kite Hill for dairy free
  • 1/2 tsp cream of tartar
  • seasonings, if desired

Instructions

  • Preheat your oven to 300°F.
  • In a large bowl, cream together the egg yolks and cream cheese until smooth. It’s okay if there are a few small lumps – they will cook just fine.
  • In another bowl, whip the egg whites and cream of tartar until stiff. A stand mixer is ideal for this, but a hand mixer will work as well.
  • Fold the stiff egg whites into the egg yolk mixture a little at a time.  This ensures that you do not lose the airiness of your whipped whites. 
  • On a parchment lined baking sheet, portion out your mixture. A 1/3 cup measuring cup works well for this, or you could just scoop mounds of mixture with a spoon or spatula. I used 2 large baking sheets and netted 20 rounds.
  • If you would like to add any seasoning, now is the time. I have left them plain and I have topped with just a sprinkle of salt or Everything But the Bagel seasoning. Seasoning is wonderful when pairing these with burgers.
  • Bake in a preheated oven for 30 minutes. They should have slightly golden-brown tops when done.
  • Remove from the oven and allow to cool on the pan for just a few minutes. Slide the paper off of the baking sheets and allow to finish cooling. 
  • These can be stored in the refrigerator for up to a week. I highly suggest storing them with parchment paper between the layers so that they don’t stick together.

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