Cloud Bread Recipe: 3 Ingredient Recipes (Gluten-Free, Paleo)

Ingredients

• 3 large Eggs (separated; whites and yolks kept separate)
• 2 oz Cream Cheese (softened to room temperature, about 2 tablespoons)
• 0.25 tsp Cream of Tartar (helps stabilize the egg whites)

Instructions

1. Separate the eggs

   Crack the three large eggs and carefully separate the whites into a large mixing bowl and the yolks into a small bowl, ensuring no yolk gets into the whites.

   Time: PT3M

2. Whip the egg whites

   Add 1/4 teaspoon cream of tartar to the egg whites and whisk (or use an electric mixer) on high speed until stiff, glossy peaks form.

   Time: PT5M

3. Soften and measure cream cheese

   Take 2 oz (about 2 tablespoons) of cream cheese and let it sit at room temperature until soft; measure with a kitchen scale or spoon.

   Time: PT2M

4. Combine yolks and cream cheese

   Using a whisk or electric mixer, blend the yolks with the softened cream cheese until the mixture is smooth and slightly fluffy.

   Time: PT3M

5. Fold the mixtures together

   Gently fold the yolk‑cream cheese mixture into the whipped egg whites using a spatula, moving around the edges and through the center to keep as much air as possible.

   Time: PT2M

6. Prepare the baking sheet

   Line a regular cookie sheet with non‑stick aluminum foil or parchment paper and lightly spray with cooking spray.

   Time: PT2M

7. Portion the batter

   Using a large spoon (or a piping bag), drop six equal‑sized mounds onto the prepared sheet, spacing them about 2 inches apart.

   Time: PT2M

8. Bake the cloud bread

   Place the sheet in a pre‑heated oven at 300°F and bake for 20–30 minutes, watching for a light golden‑brown top.

   Time: PT25M

   Temperature: 300°F

9. Cool on a rack

   Transfer the baked buns to a cooling rack and let them cool completely (about 10 minutes) before handling.

   Time: PT10M

Nutrition Facts

Calories

55

Protein

4 g

Carbohydrates

0.5 g

Fat

4 g

Fiber

0 g