Cloud Bread Recipe

Ingredients

• 4eggs
• ¼ tspcream of tartar
• 2 tbspcream cheese
• to tastesalt and black pepper
• ½ tspItalian seasoning

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Separate the eggs

   Crack the eggs, separating the whites from the yolks.

3. 3

   Whip the whites

   Add the cream of tartar to the egg whites and whisk until stiff peaks form.

4. 4

   Mix the yolks

   Combine the yolks with the cream cheese, salt, pepper and Italian seasoning, mixing until smooth.

5. 5

   Loosen the mixture

   Whisk some of the whipped egg white into the yolk mixture until smooth.

6. 6

   Fold the batter

   Pour the yolk mixture into the remaining egg whites and gently fold until evenly combined.

7. 7

   Fill the moulds

   Line 12 muffin moulds with paper, then divide the batter between them.

8. 8

   Bake until golden

   Bake for 30–35 minutes, until the tops are golden.

9. 9

   Serve

   Serve with a side dish of your choice.

What is cloud bread?

Cloud bread is a soft, airy bake made by combining whipped egg whites with a seasoned egg yolk mixture. Its precise origins are not clear, but this version follows a simple modern approach using cream cheese for richness.

Individual muffin moulds make the batter easy to portion and give the pieces a convenient shape for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 27g protein, 3g carbs, 29g fat.

The eggs provide most of the protein and fat, while the cream cheese adds further fat and a small amount of carbohydrate. Italian seasoning contributes little to the overall energy; the added salt can change the sodium substantially, so season to taste and balance the plate with vegetables or a fresh side.

Why separate the eggs?

Egg whites: whipping them with cream of tartar helps create the foam that gives the batter its lift. Use a clean, dry bowl so the whites can reach stiff peaks.

Egg yolks: mixing them with cream cheese and seasoning creates a smooth, flavourful base to fold into the foam.

Fold gently for an airy texture

Start by whisking a little whipped white into the yolk mixture to loosen it. Then fold that mixture into the remaining whites with a gentle motion.

Stop once the batter looks fairly uniform; vigorous mixing can knock out some of the air you have incorporated.

Use lined muffin moulds

Paper liners help release the baked portions from the moulds, which is useful for this delicate, soft mixture. Divide the batter evenly between all 12 moulds so they bake at a similar rate.

Avoid filling only a few moulds with extra batter, as thicker portions may need longer to cook through.

Look for a golden top

Bake at 200°C for 30–35 minutes, checking towards the end of the stated range. The tops should be golden before you take the moulds out.

Ovens can vary, so use the colour cue as well as the timing. Let the portions settle briefly before lifting them from their liners.

Ways to serve it

The recipe leaves the side dish open, so pair the cloud bread with a savoury salad, soup or cooked vegetables. Its mild, seasoned flavour works with simple accompaniments.

For a more substantial plate, serve it with another source of protein or a filling side, according to your preference.

Recipe notes & tips

• Separate each egg over a small bowl first so a broken yolk does not spoil the whites.
• Bring the cream cheese to room temperature to make it easier to mix smoothly with the yolks.
• Whip the whites until the peaks hold their shape when you lift the whisk.
• Fold with a spatula, turning the mixture gently rather than stirring it rapidly.
• Line all 12 muffin moulds before you start filling them for easier portioning.
• Check the tops near the end of baking and remove the portions once they are golden.

Variations

• Herb swap: replace the Italian seasoning with another dried herb blend.
• Garlic flavour: add a small amount of garlic powder to the yolk mixture.
• Cheesy note: mix a little finely grated hard cheese into the yolk mixture.
• Peppery version: add extra black pepper to the yolks before folding.
• Plain batch: leave out the Italian seasoning for a milder flavour.

Common mistakes to avoid

• Greasy bowl: residue can stop the whites whipping well; use a clean, dry bowl and whisk.
• Soft peaks: the batter may have less lift; continue whipping until the peaks hold their shape.
• Lumpy yolk mixture: cold cream cheese can be difficult to blend; soften it before mixing.
• Overmixing: vigorous stirring deflates the foam; fold gently and stop when the batter is evenly combined.
• Unlined moulds: the portions may be hard to remove; line all 12 muffin moulds with paper.
• Taking them out too early: pale tops may need more time; bake for 30–35 minutes until golden.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven until warmed through; microwaving may make the texture softer.

Frequently asked questions