Do you know what cloud bread is? I didn’t. Apparently Pinterest named it one of the top health food trends of 2016 though. Alright, so let’s see what all the fuss is about.
Cloud bread is only a few ingredients and is being marketed as gluten-free and carb-free. However, since the recipe calls for cream cheese, it’s more like low-carb. And you’re getting some fat in there too. But I digress…
Cloud bread has a buttery, cake-like texture that melts in your mouth when you eat it right after it comes out of the oven. It’s hard to reconcile the flavor and consistency with the fact that it has no flour or butter. The bread reminds me of a delicate biscuit when it’s warm. Maybe that means it’s destined to be paired with some fried chicken and gravy. Doesn’t that sound wonderful? Talk about canceling out any health benefits!
Bottom line: It’s an easy to make bread that you should get on the bandwagon and try soon.
- 3 Eggs
- 1 tbsp Honey
- 1/4 tsp Baking Powder
- 3 tbsp Cream Cheese
- Kosher Salt
- Optional toppings: dried Rosemary, Garlic Powder
Here’s what I did:
Preheat the oven to 300 degrees. Separate the eggs into two medium bowls – one for the egg whites and one for the egg yolks.
Mix together the egg yolks, softened cream cheese and honey until smooth.
Use an electric hand mixer to beat the egg whites and baking powder together until they form a whipped cream like consistency. The whites should be fluffy and hold their peaks.
Carefully fold the egg yolk mixture into the egg whites. Spoon the combined mixture onto a baking sheet covered with parchment paper (for easy clean up later). The spoonfuls should be about the size of small pancakes. Top with kosher salt and whatever toppings you desire. I used rosemary on some and garlic powder on the others. It should look like this:
Put the “dough” on the middle rack of your pre-heated oven for about 18-20 minutes. Then, turn on the broiler so the tops of the bread can brown for about 1 minute. Pay attention because they will burn very quickly under the broiler.
When you take the cloud bread out of the oven, have one as soon as you can possibly pick it up. You’ll see what I mean about melting in your mouth. Enjoy!
A few notes, FYI:
Use an electric hand mixer for beating the egg whites. Don’t try to do it by hand with a whisk. Trust me. It’ll take so long to beat furiously by hand that you will be ready to give up long before you get to the right consistency.
You can store cloud bread in an air-tight container, like you would cupcakes or muffins, for a few days on your counter top. I’ve also read that you can refrigerate the bread for up to a week, but I haven’t tried that yet, so I cannot confirm how long it will last.
It’s ok to toast cloud bread after you make it. Just for a minute or two, otherwise it will burn. Use it to make sandwiches of your choice!