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The Best Cloud Bread Recipe




Source of Recipe


Internet


Recipe Link: https://www.aspicyperspective.com/best-cloud-bread-recipe/

List of Ingredients




4 large eggs, separated
1/2 teaspoon cream of tartar
2 ounces low-fat cream cheese
1 teaspoon Italian herb seasoning
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon garlic powder


Recipe



1. Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking
sheets with parchment paper.
2. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add
the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate
bowl.
3. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks
one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat
in the Italian seasoning, salt, and garlic powder.
4. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the
mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into
even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
5. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be
golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on
the baking sheets, then move and serve!

Notes
1) The Best Cloud Bread Recipe can be stored in an airtight container in the refrigerator for several days.
However the texture is best if eaten within 12 hours of baking.
2) Go easy on the garlic powder the first time you make it. I like adding 1/2 teaspoon, but that might be a little
much for some palates.
Nutrition
Serving: 1slice | Calories: 36kcal | Carbohydrates: 0g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol:
68mg | Sodium: 167mg | Potassium: 63mg | Sugar: 0g | Vitamin A: 125IU | Calcium: 18mg | Iron: 0.3mg