Save this
I found this awesome Cloud Bread formula during my low-carb adventure and can't wrap my head around how just three basic ingredients make something so wonderful. It's now my favorite bread alternative and honestly, I sometimes like it better than normal bread. What's really cool? You won't believe how simple it is to throw together.
The Wonder Of Cloud Bread
What grabs me about this formula is how flexible it is. Simply eggs, cream cheese, and cream of tartar turn into these airy, soft rounds that somehow kill my bread longings. My folks didn't buy it at first, but now they ask for it all the time.
Only Three Items
- Eggs: These play the main role - grab them from the fridge early so they warm up.
- Cream Cheese: I stick with full fat because it really makes them tastier.
- Cream of Tartar: This isn't optional - it's what creates that fluffy, cloud-like feel.
Time To Cook
- Get Ready
- Split those eggs with care - you need whites completely free of yolk for the best outcome.
- Blend It Right
- I always let my cream cheese get really soft before I mix it with the yolks.
- Beat It Good
- Here's where things get cool - whip those whites until they shine and stand tall.
- Easy Does It
- Mix everything together so softly - you want to keep all that fluffiness inside.
Baking Time
I shape mine roughly like burger buns. Keep your oven at a gentle 300°F and watch them turn a nice golden color. Your kitchen will fill with awesome smells and you'll see them rise up just like actual clouds.
Save this
Hot Out The Oven
They change as they cool down and that's completely fine. Just baked they're like tiny puffy treats, then they settle into this ideal bread-type feel. They taste great either way.
How To Eat Them
I put them to work for pretty much anything. They're perfect for morning egg sandwiches, work great with tuna mix, and even serve as tiny pizza bases. My little ones go crazy for them with PB and no-sugar jam.
Storing Your Batch
They last pretty well, actually. I keep them in a sealed bag on the counter if we'll finish them in a day or two. For planning ahead, I pop them in the freezer with wax paper between each one - they toast up great later.
Helpful Hints
After making tons of batches, I've picked up some tricks. Warm ingredients aren't just suggested, they're needed. Take your time with the egg whites and fold very gently. These small things really matter.
Great For Low-Carb
When I first tried keto, this formula changed everything. It let me keep enjoying my sandwich habit and morning toast without the carb worry. Plus they fill you up so you won't miss your regular bread.
Save this
About The Key Component
Don't worry about cream of tartar. It's just a white stuff that helps those egg whites stay fluffy. I keep a tiny container just for my cloud bread - totally worth having around.
Try New Things
I often use these as fancy finger food bases topped with salmon and herbs. They're great for get-togethers and folks are always shocked when I tell them what's in them.
Changing Ingredients
My buddy who can't eat dairy makes these with plant-based cream cheese and they turn out awesome. Just make sure whatever you swap in feels about the same as normal cream cheese.
Week-Long Planning
I usually cook twice as many on weekends. They freeze so well and it's super handy having them ready for quick lunches or breakfast sandwiches throughout the week.
Children Approve Them
My fussy eaters actually dig these, particularly when I add a touch of honey or cinnamon. We've made it our weekend activity making different shapes and trying fun toppings.
Save this
Counting Those Numbers
These work great when you're tracking food too. Each piece has way fewer calories than normal bread and they pack loads of protein. It's really the best of both worlds.
Fancy Them Up
I enjoy playing with different toppings. Sometimes I'll throw on mashed avocado and a runny egg or stack them with sliced turkey and fresh veggies. They work like a clean slate for food ideas.
Personal Touches
Try mixing in different spices. I love adding garlic powder and Italian herbs for savory ones. Sometimes I'll sprinkle bagel seasoning on top before they go in the oven.
Basic Tools
You don't need fancy stuff - just a regular mixer works fine. I use my old baking sheets and some parchment paper. It's all about how you do it, not what you use.
Crowd Pleasers
The most fun part is showing friends this formula and watching their surprised faces when they try it. It's now a staple in our home and I love hearing how others have tweaked it themselves.
Save this
Common Questions
- → Why use full-fat cream cheese?
Full-fat cream cheese gives your bread better stability and feel. The low-fat kinds often make flimsy bread that falls apart.
- → How do I know when they're done?
Look for a golden brown color with cracks on top. They should come off the parchment paper without sticking when they're ready.
- → Can I freeze these?
Sure thing. Just put parchment paper between each piece and stick them in a freezer bag. Warm them up in your toaster when needed.
- → Why room temperature ingredients?
When your cream cheese isn't cold, it mixes way better with the egg yolks and you'll get nicer bread texture.
- → How long do they keep?
They'll stay good for 3 days on your counter, about a week in the fridge, or much longer if you freeze them.