Zero Carb / Non Eggy / Cloud Bread

Ingredients

• 4 pieces Egg Yolks (Room temperature, separated from whites)
• 6 pieces Egg Whites (Room temperature, whipped to stiff peaks)
• 2 oz Cream Cheese (Softened, room temperature)
• 0.25 tsp Baking Powder (Fresh, to help lift the cloud)
• 1 sheet Parchment Paper (Cut to fit a 13x9‑inch pan; do not use wax paper)

Instructions

1. Bring Ingredients to Room Temperature

   Let the egg yolks, egg whites, and cream cheese sit out for about 10‑15 minutes until they reach 70‑75°F (21‑24°C).

   Time: PT5M

2. Separate Egg Whites and Yolks

   Carefully separate the six egg whites from the four yolks, placing each in its own clean bowl.

   Time: PT3M

3. Whip Egg Whites with Baking Powder

   Add the 1/4 tsp baking powder to the bowl of egg whites. Using the hand mixer on high speed, whip for 8‑10 minutes until stiff peaks form (the peaks stand up straight when the beaters are lifted).

   Time: PT10M

4. Blend Yolks and Cream Cheese

   In a separate bowl, combine the four egg yolks with the softened cream cheese. Beat with the hand mixer on medium until the mixture is completely smooth and pale.

   Time: PT3M

5. Fold Whipped Whites into Yolks

   Using a silicone spatula, gently fold one‑third of the whipped egg whites into the yolk‑cream cheese mixture. Repeat with the remaining whites, folding in two more thirds until fully incorporated. Do not stir vigorously; the goal is to keep the air bubbles intact.

   Time: PT5M

6. Prepare Baking Pan

   Line a 13 × 9‑inch baking pan with parchment paper, trimming excess so the paper lies flat against the sides.

   Time: PT2M

7. Portion the Batter

   Using a soup ladle, drop six equal mounds of batter onto the parchment‑lined pan, spacing them evenly. The batter should be about the size of a small cookie.

   Time: PT3M

8. Bake the Cloud Bread

   Place the pan in a pre‑heated oven at 300°F (150°C) and bake for 20‑25 minutes, until the tops are set, lightly golden, and the bottoms are firm.

   Time: PT25M

   Temperature: 300°F

9. Cool and Flip (Optional)

   Remove the pan, let the cloud breads cool for 2‑3 minutes, then gently flip each piece to brown the underside if desired. Transfer to a wire rack to cool completely.

   Time: PT5M

10. Store or Serve

    Once completely cool, store the cloud breads in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. Reheat in a toaster or 300°F oven for a few minutes before serving.

    Time: PT0M

Nutrition Facts

Calories

50

Protein

3g

Carbohydrates

1g

Fat

3g

Fiber

0g