CLOUD BREAD only 3 ingredients! ☁️☁️☁️

Ingredients

• 3 tablespoons Cream Cheese (softened, room temperature preferred for smoother texture)
• 1 teaspoon Baking Powder (double‑acting)
• 3 large Eggs (separated into whites and yolks; use fresh eggs for best volume)

Instructions

1. Preheat Oven

   Set the oven to 300°F and allow it to preheat fully.

   Time: PT5M

   Temperature: 300°F

2. Line Baking Sheets

   Line two baking sheets with parchment paper, ensuring the paper covers the entire surface.

   Time: PT2M

3. Separate Eggs

   Separate the whites from the yolks of the three eggs, placing whites in one mixing bowl and yolks in another.

   Time: PT5M

4. Add Baking Powder

   Stir 1 teaspoon of baking powder into the bowl with the egg whites.

   Time: PT1M

5. Whip Egg Whites

   Using the hand mixer, whip the egg whites on medium speed, then increase to high until stiff peaks form.

   Time: PT5M

6. Combine Cream Cheese and Yolks

   Add the softened cream cheese to the yolk bowl and mash with a spatula until smooth and creamy.

   Time: PT2M

7. Fold Whites Into Cream Cheese Mixture

   Gently fold the whipped egg whites into the cream cheese‑yolk mixture using a large spoon or spatula, preserving as much air as possible.

   Time: PT3M

8. Portion Onto Baking Sheets

   Scoop the batter onto the parchment‑lined sheets, spacing the mounds close together but not touching; aim for 4‑5 mounds per sheet.

   Time: PT3M

9. Bake

   Place the sheets in the preheated oven and bake for 12‑15 minutes, until the tops are set and lightly golden.

   Time: PT15M

   Temperature: 300°F

10. Broil for Color

    Switch the oven to broil for the last 1‑2 minutes to brown the tops lightly.

    Time: PT2M

    Temperature: broil

11. Cool and Serve

    Remove the sheets, let the cloud breads cool on a wire rack for about 5 minutes, then serve.

    Time: PT5M

Nutrition Facts

Calories

360

Protein

6 g

Carbohydrates

2 g

Fat

7 g

Fiber

0 g