Cloud Bread that's Not Eggy (and No Cream of Tartar) - Recipe in the comments!

Ingredients

• 3 large Eggs (separated into yolks and whites; keep yolks and whites separate)
• 3 tablespoons Cream Cheese (softened to room temperature for easy mixing)
• 0.25 teaspoons Cream of Tartar (helps stabilize egg whites)
• 1 pinch Salt (enhances flavor)

Instructions

1. Separate Eggs

   Crack the three eggs and carefully separate the yolks from the whites, placing yolks in a small bowl and whites in a large bowl. Avoid any yolk getting into the whites.

   Time: PT2M

2. Preheat Oven

   Preheat the oven to 150°C (300°F).

   Time: PT5M

   Temperature: 150°C

3. Stabilize Egg Whites

   Add the pinch of cream of tartar to the egg whites and beat with the electric mixer on medium‑high speed until stiff peaks form.

   Time: PT5M

4. Mix Yolks and Cream Cheese

   In the small bowl, beat the yolks together with the softened cream cheese and a pinch of salt until the mixture is smooth and pale.

   Time: PT3M

5. Fold Egg Whites Into Yolks

   Using the rubber spatula, gently fold the beaten egg whites into the yolk‑cream cheese mixture in three additions, preserving as much air as possible.

   Time: PT2M

6. Prepare Baking Sheet

   Line the baking sheet with parchment paper (or a silicone mat). Using a spoon, dollop the batter into 6‑8 even mounds, spacing them about 2 inches apart.

   Time: PT2M

7. Bake Cloud Bread

   Place the sheet in the preheated oven and bake for 25 minutes, or until the tops are lightly golden and the breads feel set to the touch.

   Time: PT25M

   Temperature: 150°C

8. Cool and Serve

   Remove the sheet from the oven and let the cloud breads cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm or store as directed.

   Time: PT5M

Nutrition Facts

Calories

60

Protein

4 g

Carbohydrates

1 g

Fat

4 g

Fiber

0 g