Cloud Bread Savory Toast (Printable version)

Light, fluffy cloud bread enhanced with garlic, Parmesan, and fresh herbs. A gluten-free, low-carb savory option.

# What You'll Need:

→ Egg Mixture

01 - 3 large eggs, separated
02 - 1/4 teaspoon cream of tartar

→ Cheese & Flavorings

03 - 1/4 cup grated Parmesan cheese
04 - 2 tablespoons cream cheese, softened
05 - 1 garlic clove, minced
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1/4 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with cream of tartar until stiff peaks form using an electric mixer or hand whisk.
03 - In another bowl, whisk together egg yolks, cream cheese, Parmesan, minced garlic, chives, parsley, oregano, salt, and black pepper until smooth.
04 - Gently fold egg whites into the yolk mixture in three additions, taking care not to deflate the batter.
05 - Spoon the mixture onto the prepared baking sheet, forming six even rounds approximately 1/2 inch thick.
06 - Bake for 25 minutes, or until golden brown and set throughout.
07 - Let cool slightly before serving. Serve warm for optimal texture.

# Expert Tips:

01 -
  • It feels like cheating because theres no flour, no yeast, and no kneading, yet you still get something bread like and satisfying.
  • The garlic and Parmesan bake into every airy pocket, making each bite smell like an Italian kitchen in the best way.
  • You can have warm, fluffy rounds on the table in under 45 minutes, and they work for breakfast, lunch, or that weird in between snack time.
02 -
  • Make absolutely sure your bowl and beaters are completely clean and dry before whipping the egg whites, because even a tiny bit of oil or yolk will keep them from reaching stiff peaks.
  • Dont overmix when you fold in the whites or youll lose all the air you just worked so hard to beat in, and your clouds will turn into sad, flat pancakes.
  • Low and slow is the way to go with the oven temperature because if you bake them too hot, theyll brown on the outside and stay raw in the middle.
03 -
  • Room temperature eggs whip up faster and fluffier than cold ones, so pull them out of the fridge about 30 minutes before you start.
  • If your batter looks a little deflated after folding, dont panic, they still puff up nicely in the oven as long as you didnt completely stir out all the air.
  • Use a spoon or ice cream scoop to portion out the rounds so they bake evenly and look uniform on the plate.
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