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The BEST low-carb Cloud Bread

This Cloud Bread recipe is so good! It’s a bread alternative that’s light, tasty and easy to make with just four ingredients.

This Cloud Bread is also a great recipe for dieting. We are huge carb eaters in this house so making this is a great way for us to cut down on so many carbs.

Cloud Bread 

• 3 eggs, separated
• 3 tbsp softened cream cheese
• 1 packet of splenda (or use 1 tablespoon of sugar or honey)
• 1/4 tsp cream of tarter
• 1 cookie sheet
• parchment paper
• small ice cream scoop

Directions 

Preheat your oven to 300 degrees and place a sheet of parchment paper onto a cookie sheet. Separate the eggs, putting the egg whites into a standing mixer and the yolks into a medium bowl. Add 1/4 tsp of the cream of tartar to the egg whites and turn the mixer on to medium and high speed….

Mix until stiff peaks form..

Combine the cream cheese and splenda into the medium bowl with the egg yolk.

Using a hand held beater, mix until combined and smooth. Gently fold in the egg yolk mixture into the egg whites, making sure that the egg whites keep their fluff…

Take the ice cream scoop and scoop a small scoop onto the parchment paper.

Bake in the oven for 25 minutes until a golden brown. Pull out and set aside. Once cooled, enjoy!

Use for Sandwiches, Hamburger Buns, and Breakfast Bread. Even the kids will love this!

Cloud Bread

Published By Jill

This Cloud Bread recipe is so good! It’s a bread alternative that’s light, tasty and easy to make with just four ingredients.

5 from 5 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Snack

Cuisine American

Servings 12 servings

Calories 29 kcal

Ingredients

  

1x2x3x

• 3 eggs separated
• 3 tbsp softened cream cheese
• 1 packet of splenda
• 1/4 tsp cream of tarter or use 1 tablespoon of sugar or honey

Instructions

 

• preheat your oven to 300 degrees and place a sheet of parchment paper onto a cookie sheet
• Seperate the eggs, putting the egg whites into a standing mixer and the yolks into a medium bowl
• Add 1/4 tsp to the egg whites and turn the mixer on to medium and high speed
• Mix until stiff peaks form
• Combine the cream cheese and splenda into the medium bowl with the egg yolk
• Using a hand held beater, mix until combined and smooth
• Gently fold in the egg yolk mixture into the egg whites, making sure that the egg whites keep their fluff
• Take the ice cream scoop and scoop a small scoop onto the parchment paper.
• Bake in the oven for 25 minutes until a golden brown.
• Pull out and set aside.
• Once cooled, enjoy!

Nutrition

Calories: 29kcalCarbohydrates: 1gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 45mgSodium: 27mgPotassium: 30mgSugar: 1gVitamin A: 110IUCalcium: 10mgIron: 0.2mg

Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

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