Cloud bread is soft fluffy Ketogenic diet bread alternative made from eggs, cream cheese, and cream of tartar. This Cloud Bread recipe is gluten-free, low-carb, Keto friendly, and grain free.
Preheat oven to 300 degrees and line a baking sheet with parchment paper.
Separate egg yolks and egg whites into separate bowls. In a stand mixer (or with a hand mixer), beat the egg whites, cream of tartar, and salt until soft peaks form.
In a separate bowl, mix the egg yolks and cream cheese with a mixer until fully combined.
Gently fold the egg yolk mixture into the whipped egg whites until completely combined.
Spread 8 even scoops of the batter onto the prepared baking sheets leaving space in between each portion. Flatten batter to desired thickness.
Bake for 20-25 minutes or until golden brown. If adding cheese sprinkle on top for the last couple minutes of baking.
Notes
VARIATIONS
You can add a sprinkle of cheddar cheese to the last minute of baking these for a cheesy twist.
STORAGE TIPS
You can store this bread in a Ziploc bag on the counter for a couple of days. For longer storage, keep in the fridge in between layers of parchment paper so it doesn't stick.