Fluffy Cloud Bread (Print Version)
# Ingredients:
→ Bread Ingredients
01 -
4 large eggs, yolks and whites divided
02 -
1/2 tsp of sea salt
03 -
Around 1/4 to 1/2 tsp of garlic powder
04 -
2 ounces of reduced-fat cream cheese
05 -
1/2 tsp cream of tartar
06 -
1 tsp of Italian herb mix
# Instructions:
01 -
Set the oven to 300°F. If you’ve got a convection option, use that. Cover two big baking trays with parchment paper.
02 -
Split the yolks from the whites. Toss the whites into a stand mixer, attach the whisk, and throw in the cream of tartar. Whip it until stiff peaks form and set it aside in a separate dish.
03 -
Dump the cream cheese into the stand mixer’s empty bowl, then whip it until it softens. Gradually mix in the yolks, one at a time. Scrape down the sides and mix everything until smooth. Finally, blend in the garlic powder, salt, and herb seasoning.
04 -
Carefully mix the whipped whites into the yolk bowl without flattening it too much. You want it to stay fluffy. Drop 1/4 cupfuls of the batter onto the baking sheets, spreading them into 4-inch circles about 3/4 inch thick. Leave some room between each.
05 -
Bake using the convection option for 15-18 minutes, or up to 30 minutes in a regular oven. The tops should be firm and golden. Let everything cool off on the baking sheets for a few minutes before moving and serving.
# Notes:
01 -
Keep this bread in the fridge for a couple of days in a container you can seal tightly. It’s best eaten fresh, though—try to enjoy it within half a day.
02 -
Start with just a little garlic powder on your first go—1/2 teaspoon might be too strong for some tastes.
03 -
This bread works wonders for low-carb sandwich lovers!