THE EASIEST CLOUD BREAD

I leave out the sugar which is how I have made them for years. They are wonderful as a sandwich bread for burgers, PB and J, etc. but you must use 2, one as a bottom and one as a top. I add garlic powder and other spices so they are savory and not sweet.

I often find myself using allrecipes and reading about 100 or so reviews before I make something. I actually found this recipe on a different site before I found it here. Well the results were amazing!!!!! The recipe I followed was 3Tb cream cheese, 3 eggs, 1/4 tp distilled white vinegar (instead of cream of tartar) and Splenda. I mixed, I whipped, I folded, I scooped and I baked!!!! 300 for 30 mins. Came out PERFECT!!!! Reviews had suggested that I store it in a bag overnight but I was so excited to make and try it we are about half of them!!!! Now is the fun part to make again and find variations. I want to try garlic bread, make breadsticks or something. It should be fun!!!

I’ve made this a couple different times when I was on a high protien, low carb, no sugar diet. Replace the sugar with truvia and bake it for about half as long as called for (15 min). Don’t worry if the cream cheese doesn’t completely incorporate, it will be fine once baked. Don’t make this if you think it is going to taste like conventional bread, it just replaces if you need something to “hold” sloppy Joe or make a pp&j and can’t have bread. Works great. Will mold if not used with a few days or so. Keep in the refrigerator. You can place in toaster if you want it to crisp up.

This was delicious! If you plan to try this, know that it is not ‘regular’ bread, so you’re not gonna be able to split it and make sandwiches or anything. I’ve been seeing this floating around the internet a lot, so I was glad to finally try it. It is definitely easy to make and the flavor is great, as well as being super light and fluffy. Do keep check on this, as it didn’t quite take as long to brown as the directions say, but that could be a difference in my oven. All in all, I really liked this and I would def make this again~YUM! Thanks for sharing. 🙂

For those that have problems with the cream cheese; I beat my room temperature cream cheese with a mixer until it is creamy & soft. Then, I add the rest of the ingredients, following the recipe. This is great with dinner when made as a savory. It makes a great snack between meals, as well. I make mine with Splenda instead of sugar, as my daughter & husband are diabetics. Roll up some fruit slices in it & you have a nice desert or snack, any time. Very versatile & easy to make. Definitely will continue making this recipe, quite often. I haven’t begun to explore all the different ways to serve it!

I did not use the sugar just because I am making this to cut my carbs. I added some sea salt, garlic and onion powder. I got 8 nice sized buns from this recipe. I was out of parchment paper and oiled foil and that worked okay, but I had to b very careful removing it from the foil. I can see smashing 2 of them flat and using it for a bun….I loved the texture and enjoyed eating one as a snack. I will make these again !

Absolutely amazing! I did use mine in place of a hamburger bun and it was delicious. Yes you can cut it open… carefully. Or use 2 pieces. One for top and one for bottom. Will definitely make it again and again!

If you use splenda in it then it’s low carb and great tasting . store with parchment paper on bottom to pervent sticking together .

Just made the bread. Omitted the sugar for low carbs. It is amazing. It’s not exactly bread, but with ham and cheese on top, delicious. With syrup (not low carb) the lightest, fluffiest pancake I have ever had. Everything was straight from the fridge so not room temp. I didn’t have trouble mixing it (there were tiny speckles of cream cheese) but I can see how having everything at room temp would make it easier. I read a bunch of the one star reviews. When separating the egg white and egg yolk, do NOT let any egg yolk break and drop into the whites. It will NOT fluff up properly. A note for folding the egg white into the yolk. The goal is to gently mix together and as little as possible. The more you mix it, the less fluffier it will turn out. Also, I did it in 3 parts, so the first portion of egg whites deflate the most from the weight of the yolk mixture. Lastly, I only baked it for 15 minutes resisting the urge to open the oven every minute to see it. Definitely recommend, I see a lot of potential recipes coming from this. I hope my tips help 🙂

INGREDIENTS:

3 large eggs, separated
3 tablespoons cream cheese
¼ teaspoon cream of tartar, optional
Pinch of salt
1 teaspoon stevia, optional

PREPARATION:

Preheat oven to 300°F. Line baking sheet with a silicone mat, parchment paper or lightly greased baking sheet.
Separate eggs into 2 bowls. In first bowl, mix egg yolks with cream cheese until smooth; set aside.
In a separate bowl, whip egg whites with cream of tartar and stevia, if using, on high speed until stiff peaks form.
Gently fold egg yolk mixture into whipped egg whites. Once incorporated, spoon mixture onto parchment lined baking sheet in evenly sized rounds.