Ingredients
Method
Step-by-Step
- Heat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Gather two clean mixing bowls, a whisk or electric mixer, and a spatula before beginning.
- Separate the eggs carefully, placing the whites in a clean, grease-free bowl and the yolks in a second bowl. Even a small amount of yolk or grease can keep the whites from whipping properly.
- Beat the egg whites with the cream of tartar until they form stiff, glossy peaks. The foam should hold its shape when the beaters are lifted, rather than drooping back into the bowl.
- Whisk the egg yolks with the softened cream cheese until smooth and creamy. Add the low-carb sweetener for a slightly sweet batch, or add garlic powder, dried herbs, or another savory seasoning if desired.
- Fold the yolk mixture into the beaten whites in two or three additions. Use a gentle scooping motion and stop as soon as the batter is combined so the whipped air remains intact.
- Spoon the batter into six to eight rounds on the prepared baking sheet, using roughly 1/4 to 1/3 cup of batter per round. Keep the portions evenly sized and avoid spreading them too thin, since thin rounds can dry out quickly.
- Bake for 25 to 30 minutes, or until the rounds are puffed, lightly golden, and set in the centers. Try not to open the oven repeatedly during baking because sudden temperature changes may reduce their volume.
- Cool the cloud bread on the baking sheet for several minutes before lifting it gently with a spatula. It will deflate somewhat as it cools, which is normal, and the texture will become more flexible and slightly chewy.
Notes
Use room-temperature eggs and cream cheese for the smoothest batter and most efficient whipping. Store cooled rounds covered in the refrigerator for up to several days, and rewarm briefly if desired.