This simple cloud bread recipe is a low carb, keto friendly option that is light, fluffy, and great for sandwiches.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Additional Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 12
Ingredients
6eggs, separated
¼teaspooncream of tartar
6tablespoonsplain Greek yogurt
½teaspoonsalt
Instructions
Preheat the oven to 300°F. Line 2 large baking sheets with parchment paper; set aside.
Combine the egg whites and cream of tartar in the bowl of a stand mixer. Beat on high speed until stiff peaks form.
In a separate large bowl add the egg yolks, yogurt, and salt. Mix until well combined.
Fold one-third of the egg whites into the egg yolks just until combined. Repeat 2 more times with the remaining egg whites.
Using a 1/2-cup measuring cup, drop 6 dollops of batter onto each baking sheet. Use the bottom of the cup to spread the batter into 1/2-inch thick circles.
Bake for 30 minutes or until golden. Cool for at least 1 hour before serving.
Notes
Flavorful variations:
Use cream cheese in place of Greek yogurt
Use sour cream in place of Greek yogurt and add 4 tablespoons of freshly chopped chives.
Add 1/2 teaspoon garlic powder, onion powder, or other dried spices.
Make ahead tip
Cloud bread is best served the day it is made! However, it can be stored in an airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator.