Cloud Bread Recipe
Using just eggs, sour cream, and cream of tartar, you can make this amazing cloud bread that's not only light and airy but also low in carbs, keto-friendly, and tasty!
Servings: 12 rounds
Ingredients
- 4 large eggs at room temperature, whites and yolks separated
- ½ teaspoon cream of tartar
- ¼ cup sour cream at room temperature
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Prep. Preheat the oven to 300˚F. Line two baking sheets with parchment paper and set aside.
- Whip the egg whites. In your mixer’s bowl, combine the egg whites and cream of tartar and whisk on High speed until firm peaks form. Transfer the whipped egg whites to a large bowl and set aside.
- Mix the sour cream and yolks. First, if you're using the same bowl, it's important to clean it and wipe it dry. Then, add the sour cream to the mixer’s bowl and beat for 10 seconds. Add the egg yolks, one by one, and continue to beat on High until the mixture is creamy. Stop and scrape down the bowl as you mix.
- Mix in the seasonings. Add the basil, oregano, and salt; continue to beat until incorporated.
- Combine the egg whites and egg yolks. Using a rubber spatula, gently fold the egg white mixture into the egg yolk mixture. Fold until thoroughly combined. Go slow so you don’t deflate the egg whites.
- Bake. Spoon about ⅓ cup mounds of the egg mixture onto the lined baking sheets, two inches apart, and spread each portion into a 3 to 4-inch disc. Bake for 28 to 30 minutes or until golden brown on top.
- Remove and cool. Remove from the oven and let the cloud breads cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely before serving.
Notes
- Start with eggs at room temperature to ensure the whites whip up to their fullest.
- Beat the egg whites and cream of tartar until firm peaks form - this helps the bread bake properly.
- Carefully and gently mix the egg white mixture into the egg yolk mixture to retain the mixture's quality, the key to cloud bread's characteristic light texture.
- You can use the seasonings suggested in the recipe or any other seasonings and dried herbs you have on hand.
- I like this recipe with sour cream, but you can also use about 2 ounces of (room temperature) cream cheese.
- Use a separate bowl or a clean bowl to whip the sour cream, egg yolks, and seasonings until smooth.
Nutrition
Calories: 31kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 73mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Calcium: 16mg | Iron: 1mg
