Cloud Bread Recipe & Review

I've been seeing Cloud Bread a lot on Pinterest lately.

Doesn't it look just like fresh yummy bread?

I'm supposed to be eating low carb/high protein for awhile, but I'm Italian.  I'm pretty sure my blood is made of carbs.  I decided to  make this bread to see how it turned out.

I ended up using this recipe BUT I googled a few recipes first, and added 1 pinch of salt to this recipe.  Also 1 packet of sweetener didn't equal 1/8 teaspoon, it's nearly two packets.  So, modified recipe below:

You need:

3 eggs
2 packets or 1/8 teaspoon artificial sweetener
3 tablespoons of either fat free cream cheese OR cottage cheese
1/4 teaspoon Cream of Tartar
Pinch of Salt


Preheat oven to 300 degrees.

Take your 3 eggs and separate the yolks from the whites as carefully as possible.

Mix together the yolks, the cheese, the salt, and the sweetener until it's creamy and smooth.

In a separate bowl, beat the whites and the cream of tartar until they form stiff peaks.  This can take 5+ minutes of beating.

This is how a stiff peak will look.  Not drippy- doesn't fall over:

Fold the two mixtures together carefully.  You don't want to press the air out of the whites mixture.

Scoop batter onto greased baking sheet.  

I made six that were this size (this is batter, not baked)

Bake for about 30 minutes- your oven may vary!

Now you should have this!

I read on one of the recipes that they are better textured after sitting (sealed) overnight so into tupperware they went.  I honestly didn't notice a huge difference in poking them though.

The smell a bit eggy.  Almost like this is what is used for the bun of an Egg McMuffin.  On the other hand, they taste very light and have almost no flavor.  I think it would be great for grilled cheese or maybe a cheese/meat sandwich, but for my beloved and missed peanut butter sandwich, I wasn't all that impressed.