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Airy pillowy bites of low-carb deliciousness that taste as good as bread.
Why We Love this Recipe
- It’s made with three simple pantry ingredients.
- It’s guilt-free, grain-free, low-carb, gluten-free, and Keto-friendly – what’s not to love?
- Cloud bread is light, fluffy, airy, and melts in your mouth. But it is firm enough to stand on its own as a piece of bread for dipping, making a sandwich, or as a light soft cracker.
Ingredients
- 3 Eggs
- 3 tbsp cream cheese
- 1/4 teaspoon cream of tartar
Let’s Make Three-Ingredient Cloud Bread
- Separate egg yolks from egg whites.
- In a small bowl, thoroughly mix the egg yolks and cream cheese to a smooth consistency and set it aside.
- In a separate bowl mix egg whites and cream of tartar for 5-7 minutes, with a mixer, until you get stiff peaks.
- Slowly fold the egg yolk and cream cheese mixture into the egg whites.
- Keep folding until the mixtures are incorporated.
- Use a small spoon or cookie scoop to scoop small circles of the mixture onto a parchment paper-lined cookie sheet.
- Bake at 300° for 20-30 minutes depending upon the size of your pieces of bread. They are done when they turn light golden brown and have cracks on the tops.
Frequently Asked Questions
Cream of tartar is a stabilizer used to prevent the eggs from forming crystals. It also acts as a leavening agent for baked goods.
Cream of tartar is a standard ingredient in Snickerdoodle cookies. It can also be used in whipped cream to make it fluffier. Add a small amount to vegetables while they are boiling to retain the bright color.
They are a souffle-like texture when they come right out of the oven. After a few hours, the texture is more like soft bread.
Smear flavored cream cheese on it for breakfast. Use it like sandwich bread for egg salad, tuna salad, ham salad, or peanut butter and jelly.
Krazy Kitchen Mom Tips
- I recommend using full-fat cream cheese for this recipe.
- The pieces of bread are finished baking when they turn golden brown and cracked on top and when they easily lift off of the parchment paper.
- Store the bread for three days at room temperature in a zip-top bag or 1 week in a zip-top bag in the refrigerator.
- You can also freeze the pieces of bread by placing a small piece of parchment paper between them and placing them in a freezer bag. They easily thaw in the toaster.
More KKM Recipes
- Low-Carb Tomato Soup
- BLT Salad with Creamy Dressing
- Air Fryer Buffalo Cauliflower Bites
- Baked Turkey Empanadas
Three Ingredient Cloud Bread
Ingredients
Method
- Preheat oven to 300°
- Separate the egg yolks from egg whites.
- In a small bowl, thoroughly mix the egg yolks and cream cheese to a smooth consistency and set it aside.
- Beat eggs whites and cream of tartar with a stand or hand mixture until stiff peaked form.
- Slowly fold in small amounts of the egg yolk cream cheese mixture into the whipped egg whites.
- Keep adding and slowing folding until both are incorporated.
- Using a spoon or a small cookie scoop, scoop small circles on to a parchment-lined baking sheet.
- Bake for 30 minutes.
- Cool on a cooling rack.
Notes
- I recommend using full-fat cream cheese for this recipe.
- The pieces of bread are finished baking when they turn golden brown and cracked on top and when they easily lift off of the parchment paper.
- Store the bread for three days at room temperature in a zip-top bag or 1 week in a zip-top bag in the refrigerator.
- You can also freeze the pieces of bread by placing a small piece of parchment paper between them and placing them in a freezer bag. They easily thaw in the toaster.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
How many slices does 3 eggs make?
It really depends on how large you make the pieces. I get 14-18 pieces when I make the recipe.
The goal is to get stiff peaks. You can achieve this with a hand mixer or you can try beating it with a whisk by hand. The hand method will take time and muscle.
It will take about the same amount of time. A couple of tips: if you are using eggs and separating them, be sure not to get any of the yolks in with the whites. Be sure that both the bowl and the whisk are clean (no oils) and dry. If you are whipping by hand you’ll have to beat them fast and hard. You can use a hand mixer also.
I made it .The mixture was runny though butt it baked up well.