This Cloud Bread Recipe is a low-carb, high-protein, gluten-free substitute for bread, made with just 3 ingredients. Fluffy, light, delicious, and perfect for sandwiches!
Preheat oven to 300° F. Line two baking sheets with parchment paper.
Separate the eggs and place egg whites in a large mixing bowl, and the egg yolks in a smaller mixing bowl.
Add cream of tartar to egg whites and whip with an electric mixer on high speed, until stiff peaks form. Set aside.
Add cream cheese to egg yolks. Add salt and garlic powder, if using. Mix with an electric mixer until smooth.
Slowly add egg yolk mixture to whipped egg whites and fold in gently with a spatula. Make sure there are no white streaks in the batter.
Scoop batter with regular ice cream scoop onto prepared sheets. Gently spread into a circle. Note that the more you spread, the flatter the bread will be.
Bake on the middle rack in preheated oven for 16 to 18 minutes OR until the bread is golden, slightly golden brown on top.
Cool slightly on the sheet, then remove onto cooling rack to cool completely.
Use in sandwiches, burgers, etc.
Video
Notes
This recipe makes approximately 10 bread pieces.
We do not recommend baking this bread on aluminum foil. It will stick and it will be tricky to remove from the baking sheet.
This bread should be good for up to 3 days.
For storing, we recommend keeping it in a ziploc bag, with small sheets of parchment paper between bread pieces, so they won't stick together.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.