Servings: 6.
Calories: about 32 per serving.
Protein: about 2.3 grams per serving.

This cloud bread is wonderfully light, airy, and tender, with a subtle tang from the cream cheese that keeps it from tasting flat. The whipped egg whites create its signature pillowy texture, while the yolks and cheese add just enough richness to make it satisfying. It is delicious served plain, used as a soft sandwich round, or lightly toasted and topped with butter, turkey, egg salad, or smoked salmon. Because the flavor is mild, it pairs easily with both savory and sweet toppings, making it one of the most versatile low carb breads you can keep on hand.

Ingredients

• 3 large eggs, separated
• 3 tablespoons cream cheese, softened
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon fine salt, optional

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Spatula

Directions

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. Separate the eggs, placing whites in one clean bowl and yolks in another.
3. Add cream cheese to the yolks and beat until smooth.
4. Add cream of tartar to the egg whites. Beat until stiff glossy peaks form.
5. Gently fold the yolk mixture into the egg whites in 3 additions, taking care not to deflate the mixture.
6. Scoop the batter into 6 equal rounds on the prepared baking sheet.
7. Bake for 25 to 30 minutes, until lightly golden.
8. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Tips and variations

• Add a pinch of garlic powder for a savory version.
• Store in the refrigerator for up to 3 days.
• Toast lightly before serving for the best texture.

©2026 S. Mottet bloomhearty.com writing, creation, and design