Trending Now | Cloud Bread
Trending Now | Cloud Bread
Your dreams have come true – bread without carbs is here! What, when, how? With an increase of over 73% in traction via Pinterest, cloud bread has become an internet sensation and every low-carb dieter’s best friend. With half the calories of a regular slice of bread and only 1 gram of carbs per ‘cloud’, cloud bread is the new go-to guilt-free bread alternative.
Image Source: Pinterest/
Cloud bread is a flourless, gluten-free, high-protein and low-carb alternative to bread. Made from 4 ingredients, eggs, cream cheese, cream of tartar and sweetener, cloud bread is super easy to make. Straight out of the oven, its texture is similar to that of meringue (hence the name ‘cloud’ bread), and once cooled the little puffs retain a softer, chewier, melt-in-your-mouth texture. Just like regular bread, cloud bread can be frozen, toasted and used as a base for pizza, sandwiches and burgers.
Cloud bread contains numerous nutrients not found in traditional bread, including vitamin A, vitamin D, phosphorus, choline and selenium. These vitamins and minerals help to support eyes, bones, metabolism, cognitive function, and immunity. Fibre and carbohydrates are two nutrients that do not appear in cloud bread - both essential for a balanced diet. We require these nutrients (found in foods like bread, pasta and oatmeal) to ensure our bodies function to their full capacity.
Cloud bread is super versatile and is perfect for those on a low-carb diet or looking for a bread alternative. However, if you’re switching entirely to cloud bread, it’s important that you get adequate fibre from other food sources, like fruit, veggies, and other whole grains.
Try and make your own cloud bread creations via our recipe below!
Image Source: Momables/
Makes: 10 clouds
- 3 eggs, separated
- 3 Tablespoons cream cheese (softened)
- ¼ teaspoon cream of tartar
- 1 Tablespoon honey (optional) or,
- 2-3 drops liquid stevia
- Salt, oregano, rosemary
- Preheat the oven to 300 degrees F. Spray two baking sheets well with non-stick cooking spray.
- Separate the eggs very carefully, making sure no yolk gets in the whites.
- In a small bowl, mix together the egg yolks, the 3 tablespoons of cream cheese and honey until smooth.
- In the other bowl add ¼ teaspoon of cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
- Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
- With a large spoon, scoop the mixture into 10 even rounds on the sheets (roughly ¾ inch thick and 4 to 5 inches across).
- Season lightly with salt, oregano, rosemary or any of your other favourite herbs.
- Bake on the middle rack for approximately 30 minutes. Cooking times may vary, so be sure to watch closely and pull them when the tops are golden brown.
- Remove from the pans and cool on a rack or cutting board.
- When they are fresh out of the oven, they are crumbly and similar to cooked meringue. Once they completely cool, (after being stored overnight in a plastic baggie or Tupperware container) they will change their consistency, to a softer bread texture that is nice and chewy. If you aren’t after the bread consistency, then eat them as they are, nice and crisp.