Best Cloud Bread Recipes

CLOUD BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.

EASY CLOUD BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
• Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
• Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
• Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

CLOUD BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 300°F (150°C).
• Separate the eggs into two bowls.
• Add the cream of tartar to the egg whites and whip into stiff peaks.
• Add the cream cheese or yogurt into the yolks and mix until combined.
• Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
• Line a baking sheet with parchment paper and place six dollops of the mixture on the tray.
• Spread out the circles with a spatula to about ½ inch (1 cm) thick.
• Bake for 30 minutes or until golden.
• Allow to cool for at least 1 hour.
• Enjoy!

CLOUD BREAD

Steps:

• Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.
• In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
• In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together (no need to wash the beaters first) until smooth, pale and frothy. Next, fold the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can with this so you don't knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.
• Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don't use the last few spoonfuls - only use the really fluffy mix on the top. Bake for 20 mins or until lightly golden and craggy on top. Allow to cool for a few moments before carefully removing from the paper with a palette knife.

TIKTOK CLOUD BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 300 Fahrenheit and line a baking sheet with parchment paper.
• Whip egg whites until frothy. Gradually add in sugar, and sift in corn starch. and whip until you get stiff peaks.
• Add food coloring if desired, then scoop onto a baking tray and shape into a cloud.
• Bake for 25 minutes and enjoy immediately!

CLOUD BREAD

Steps:

• Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.
• For Plain Cloud Bread, mix egg yolks and yogurt in a medium bowl until smooth.
• For t Garlic-Rosemary Cloud Bread, mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
• For Cinnamon-Spiced Cloud Bread, mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
• Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.
• Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.
• Do Ahead
• Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.

AVOCADO CLOUD BREAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside.
• Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites.
• Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning
• Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula.

CLOUD BREAD WITH ITALIAN HERBS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add baking powder and continue to beat until stiff peaks form.
• Whisk egg yolks, cream cheese, Italian herbs, and salt in a separate bowl until well blended.
• Gently fold cream cheese mixture into the beaten egg whites with a spatula until just mixed and yellow. Spoon mixture into about 6 rounds of about 3 inches diameter on the baking sheet. Smooth the tops with the back of a spoon.
• Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and serve warm, or allow to cool.

CARB FREE CLOUD BREAD

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Separate the eggs very carefully, there must be no yolk in the white.
• 3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
• 4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
• 5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
• 6. Spray two cookie sheets with Pam or other fat-free cooking spray.
• 7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
• 8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
• 9. Remove from the pans and cool on a rack or cutting board.
• 10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
• 11. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

THREE-INGREDIENT CLOUD BREAD

Steps:

• Heat oven to 300°F.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed until stiff peaks form; set aside.
• Beat cream cheese spread in separate medium bowl with mixer on medium speed until creamy. Add egg yolks; beat just until blended. Fold in egg whites.
• Scoop cream cheese mixture into 5 mounds on each of 2 baking sheets sprayed with cooking spray, using about 1/4 cup cream cheese mixture for each mound. Use back of spoon to spread each meringue mound into 3-1/2-inch round.
• Bake 17 to 20 min. or until peaks of meringue rounds are golden brown. Cool 5 min. Remove to wire racks; cool completely.

CLOUD BREAD EGGS BENEDICT

Steps:

• Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.
• Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1⁄3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.
• Spoon 1⁄2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1⁄2-inch thick.
• Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.
• To poach the eggs, bring a medium pot of water to a simmer. Swirl to create a whirlpool and then drop the egg into the center. Let the egg cook for 3 minutes, and then carefully remove with a slotted spoon, blotting on a paper towel and setting aside. Keep warm and repeat with remaining two eggs.
• Combine the egg yolks, cayenne, mustard, and lemon juice in a blender and while running the blender on low, add the butter in a slow stream to emulsify. Season with salt and pepper and set aside.
• Assemble the eggs Benedict with two cloud breads, a piece of Canadian bacon, poached egg, and then a drizzle of hollandaise. Garnish with chopped chives and serve.

HEAVENLY CLOUD BREAD

Steps:

• Heat oven to 350 degrees and line a baking sheet with parchmont paper. Whip egg whites and cream of tartar to stiff peaks
• In separate bowl, hand blend sugar, cream cheese and egg yolks til smooth. Then fold into whipped egg whites.
• Spoon onto baking sheet caredully, mounding into 6 medium or several smaller mounds. Bake immediately. After 10 minutes, watch carefully til surfaces are browned. Be careful not to burn.
• Serve plain, with jam, cheese or any creative way. These are like egg bread with a little sweetness.

LOW-CARB CLOUD BREAD WITH GARLIC & CHEESE RECIPE - (4.2/5)

Steps:

• Preheat oven to 300°F. While preheating, prepare the baking sheet with by greasing the parchment paper lightly with cooking spray or with avocado oil or olive oil. Separate the eggs, there must be no yolk in the white. In one bowl, mix together the egg yolks, cream cheese, and sweetener until smooth. In the second bowl add 1/4 teaspoon of baking powder, or cream of tartar if you prefer, to the whites and beat the whites on high speed until they are fluffy, form nice peaks, and they hold their peaks. Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don't want to break the fluffiness of the egg whites too much. Spoon the mixture into 10 to 12 even rounds onto lightly greased baking sheet, sprinkle with rosemary and put it in the oven. Bake for 19 to 20 minutes on the middle rack until slightly golden brown. Remove from the oven and serve. Prepare the garlic mixture just before the cloud breads are ready by melting butter in a glass jar in a microwave or in a small pan. Stir in garlic powder and oregano. Spread the mixture over each bread after they are done baking, cloud bread will absorb the garlic mixture nicely, and place the desired amount of shredded mozzarella cheese or half a slice of mozzarella on each one. Cook them on broil for 2 to 3 minutes until the cheese melts. Garnish with fresh parsley and Parmesan cheese if desired.

NO-FLOUR CLOUD BREAD

Steps:

• Preheat oven to 300 degrees. Spray a large baking sheet with vegetable cooking spray and set aside. In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes - or until very stiff peaks form and they are almost turning dry. Set aside. With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow. Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them. Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf pan whatever shape and size you want). Bake for 30 minutes - depending on size. (I made 6 large pieces and 30 minutes was just right. Smaller sizes will require less time just watch.) They should be a deep golden brown and crispy to the touch. Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan. Remove to a wire rack to cool completely. Store in an airtight container or plastic bag. These are the stats for the WHOLE recipe. Divide by how many servings you prefer. Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium

CLOUD BREAD RECIPE

Steps:

• Preheat oven to 300 degrees. Separate the eggs very carefully, there must be no yolk in the white. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese, salt and the one packet of Sweetener until smooth. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. Spray two cookie sheets with Pam or other fat-free cooking spray. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). Remove from the pans and cool on a rack or cutting board. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

FOCACCIA CLOUD BREAD

Steps:

• Preheat an oven to 350 degrees F. Line a quarter baking sheet with nonstick foil, then generously oil the bottom and sides of the pan with oil. Set aside.
• Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer on high speed until the mixture becomes shiny and stiff peaks form, about 2 minutes. Beat together the egg yolks, garlic, cream cheese and agave nectar in a separate large bowl on medium speed until completely combined and smooth, 2 to 3 minutes (the mixture may appear broken but it will come together after a few minutes). Gently fold the egg whites into the egg yolk mixture until combined, making sure not to deflate the egg whites and keeping the mixture as light and airy as possible.
• Pour the batter into the prepared baking sheet and top with the sliced tomato. Bake, rotating the pan halfway through, until the top is deep golden brown and the bread bounces back when touched, about 20 minutes. (See Cook's Note.)
• Cool completely on a wire rack and store in an airtight container overnight. Before serving, drizzle with oil and sprinkle with flaky sea salt, the basil leaves and grated Parmesan; cut into squares.

CLOUD BREAD

Steps:

• Preheat your oven to 150°C.
• Separate your egg whites from the egg yolks.
• Mix egg yolks with greek yogurt. Add a pinch of salt to taste (this is optional).
• Whisk egg whites with baking power until stiff peaks form.
• Fold egg white mixture into egg yolk mixture. Do this in 3 batches.
• Spoon ten circles of mixture onto a lined baking tray and bake for 20-30 minutes. Make sure to keep watch as they tend to burn easily.
• Let it completely cool before eating.
• You can also store them refrigerated in an air-tight container for up to 5 days.

WEIGHT WATCHERS CLOUD BREAD

Steps:

• Before you begin, preheat your oven to 300 degrees. I used a silpat baking mat on top of my cookie sheet.
• Mix together egg yolks (yolks only) and cream cheese until blended smooth. I'd almost say over blend these, try to get rid of as many cream cheese lumps as you can.
• Beat egg whites and ¼ teaspoon baking powder (some have used cream of tartar instead) until fluffy. Again, I'd over blend these and make sure to get the same consistency from top to bottom of your bowl.
• Fold the egg white mixture into the yolk and cream cheese mixture carefully. Be careful not to over mix, but know that these need to be fully mixed for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.
• Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving a little room in between.
• Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt on the cloud bread as soon as they come out of the oven, then move to a cooling rack.
• It is important that the ingredients are room temperature-not warmed in a bowl of warm water or the microwave, but true room temperature, I leave mine out for at least 3 hours on the counter. Towards the bottom of the batter bowl, you might see some separation, where there is yellow yolk batter separating from the white. When baking, this mixture will be a little runny and will brown more than the other cloud bread. This is normal, I promise!
• Weight Watchers Freestyle SmartPoints | 7 Per batch