Keto-friendly and versatile, cloud bread is the crisp, light and airy gluten-free snack of your dreams. This protein-packed egg-based wonder that culinary team member Janette Zepeda mastered for us is a perfect bread substitute for sandwiches or avocado toast. (FYI, if you missed it, Janette also taught us how to make your own yeast if you can't find it in stores!)
No cream cheese? You can swap in sour cream or even mascarpone to make this airy treat —and use just about any spice to flavor it as you please.
Rach loves garlic, so our version spices things up with garlic powder and grated parmesan—but you can also totally skip these for a plain version. These are best eaten after completely cooled or even the next day.
Pro Tip: Mix up the seasonings to suit your own taste! Use your favorite flavor of cream cheese or stir in a spice blend like everything bagel or Italian seasoning.
Looking for more gluten-free bread options? Get more gluten-free bread recipes here!
- 3 large eggs, at room temp, yolks and whites separated
- ¼ teaspoon cream of tartar
- ⅓ cup cream cheese
- ¼ teaspoon garlic powder, optional
- ⅛ teaspoon salt
- 2 tablespoons grated parmesan , optional
Preheat your oven to 300˚F.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until frothy. Add cream of tartar, then beat on high until stiff peaks form.
In a medium bowl, add cream cheese, egg yolks, garlic powder and salt and mix until smooth.
To the egg yolk mixture, gently fold in the egg whites in three batches, taking care to not overmix the batter; it should be light and fluffy. (If runny, you've gone too far.)
On a parchment paper-lined baking sheet, drop ½ cup batter for each serving, leaving a few inches between for spreading, and sprinkle with the grated parm. Bake until golden brown and firm to touch, 20 to 25 minutes.