Cloud Bread 101 Tutorial

At some time or another after folks start a low carb way of eating, they soon hear about, "Cloud Bread".  For many of us, making Cloud Bread is our first flirtation with low carb and keto baking.  Why?  Because we miss sandwiches AND Cloud Bread is extremely low in carbs and it is an allowable food on many introduction phases of a low carb diet. 

One of the questions I get asked most often is, "How do you get your Cloud Bread to look like that?  Mine do not turn out right".

I've been making Cloud Bread for many years.  I started a low carb diet about 14 years ago.  So I don't remember exactly when I made my first batch of Cloud Bread, but I remember being one happy girl that I could eat my all time favorite, Reuben Sandwich. Cloud Bread made it pretty darn enjoyable.  

Here are a few tips and tricks that will make your Cloud Bread turn out every time.  Learning a couple of techniques like how to beat egg whites to stiff peaks and fold is very easy to do.  Do not let it intimidate you.  After you do it once, you'll get the hang of it.  It's worth mastering because every once in a while you just want to throw together a quick sammie to enjoy for lunch in the summertime.  And once you learn how to make Cloud Bread, it's so easy that you won't even need a recipe.  

• Do Not keep opening your oven door to check on your Cloud Bread
• Use an electric mixer
• Make sure that you use glass, copper or metal bowls to bring your egg whites to stiff peaks.  Plastic bowls often hold onto grease and oil particles.  Before I beat my egg whites, I make sure to give my bowls and beaters a quick wash and a good dry. 
• Beat your egg whites first, then you can use the same beaters to beat the yolks and cream cheese together.  Doing it the other way around will keep your whites from reaching stiff peaks  
• If your egg whites are at room temp they are more like to form stiff peaks
• When seperating the whites from the yolks, make sure not to get any yolks into the whites.  If this happens, I just use one of the egg shells to scoop out the yolk.  If there is still a tiny bit left then I will use the edge of an absorbant paper towel and it will lift the rest of the yolk right out of the egg whites.  If there is any fat in your egg whites this can also keep them from getting stiff no matter how long you beat them
• Always check the expiration date on your Cream of Tartar.  Cream of Tartar stabilizes egg whites
• When I decide to include any add-ins (seasonings) I add them to the tops of the Cloud Bread right before baking
• If you beat the egg whites beyond stiff peaks, they will become chunky looking.  You may not be able to save them at this point.  If you do not want to start over, I have included a link to a video below on the different stages of beating egg whites and what to do if they become over beaten 
• Do not overbake the Cloud Bread.  It will become very dry 
• As soon as your Cloud Bread has baked, transfer them immediately to a cooling rack
• When storing your Cloud Bread in the fridge, make sure to place parchment paper between the layers.  Storing them ontop of each other without parchment or wax paper will make them stick together

You'll find the recipe below.  But here are a few pics that will hopefully answer any questions you have.

Here we go!

Above is an example of beaten egg whites to stiff peaks *mostly* . I know that some of my peaks look a bit "soft" but it was a warm day when I took these pictures in my sun room.  My Cloud Bread turned out just fine.  Here is a video of the different stages of beaten egg whites. 

When you beat the cream cheese and yolks together it should be a nice yellow color and be of a smooth consistency.

You will need to fold the yolk mixture into the beaten egg whites using a rubber spatula. Here is a technique YouTube video on how to fold.

This recipe makes 6 pieces of Cloud Bread.  Right before baking, I sprinkle on any seasonings that I want.  For this batch I added Trader Joe's Everything But the Bagel Seasoning.  In the past I have also added Smoked Paprika, Minced Dried Onions, Garlic and Onion Powder, Dried Italian Seasonings, and all different kinds of Seasoning Salts and Pepper. 

Baked until golden brown.  Store in an airtight container.  They will last a few days. 

Cloud Bread, Low Carb, Keto, Baking, Low Carb Bread

Yield: 6 servings Author: LowCarberista-Janet Rosenberry

Cloud Bread

Light and airy low carb Cloud Bread

ingredients:

• 2 large Eggs, room temp-place egg whites in 1 bowl and yolks into another
• 2 oz. full fat Cream Cheese, room temp
• 1/8 tsp. Cream of Tartar
• Seasonings, optional

instructions:

1. Preheat oven to 300 degrees.
2. Add Cream of Tartar to the Egg Whites.  
3. Using an electric mixer, beat the egg whites to stiff peaks. 
4. Add the Cream Cheese to the Egg Yolks and beat until a smooth consistency.
5. Now slowly add the Egg Whites to the Egg Yolk mixture and fold together with a rubber spatula.  Do this with care so that the Egg Whites do not deflate. 
6. On a shallow cookie sheet lined with parchment paper, spoon enough batter onto the parchment evenly spaced apart to make 6 mounds.  Using the back of a spoon spread each mound to 1/2" thickness.  
7. *optional* Sprinkle seasonings on top of each Cloud Bread.
8. Bake for approximately 35 minutes or until the sides of the Cloud Bread are golden brown.
9. Remove from the oven and immediately transfer the parchment with Cloud Bread to a wire rack.  Once cooled transfer to an airtight container between layers of parchment or wax paper and place in refrigerator.  

NOTES:

The Cloud Bread will keep for several days in the refrigerator

Calories
53

Fat (grams)
4.8

Carbs (grams)
0.9

Fiber (grams)
0.0

Net carbs
0.9

Protein (grams)
2.8

Created using The Recipes Generator

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