Kitchen Kneads Cloud Bread Recipe
Cloud bread is all the rage right now. It’s a perfect bread substitute for anybody on a low carb, low calorie, grain-free, or gluten-free diet.
Each “slice” is baked individually, making it look more like the top of a hamburger bun. This little bread is light and fluffy and the texture is pretty similar to regular bread.
There is a difference in texture when you get into your mouth, but it’s not very noticeable.
I’ve used these cloud bread for pb&j’s, I’ve eaten them by themselves, spread honey butter on them, and made a sloppy joe out of one. They’re very versatile. Seriously, you can treat it just like regular bread!
Cloud Bread Recipe
Preheat the oven to 300 degrees F. If you have a convection oven, set it on convection. Line two large baking sheets with parchment paper.
Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the salt.
Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!
Cloud Bread Recipe can be stored in an airtight container in the refrigerator for several days. However, the texture is best if eaten within 12 hours of baking.
You can add seasonings for flavored bread. Go easy on the seasoning the first time you make it. I like adding 1/2 teaspoon, but that might be a little much for some palates.