Cloud Bread Savory Toast (Printable)

Light and airy bread with garlic, Parmesan, and herbs, ideal for dips or gluten-free snacking.

# Components:

→ Egg Mixture

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

→ Cheese & Flavorings

03 - 1/4 cup grated Parmesan cheese (approx. 25 grams)
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

# Method:

01 - Preheat the oven to 300°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
03 - In a separate bowl, whisk together egg yolks, cream cheese, Parmesan, garlic, fresh chives, parsley, oregano, salt, and pepper until smooth.
04 - Gently fold egg whites into the yolk mixture in three additions, taking care to preserve the airy texture.
05 - Spoon the mixture onto the prepared baking sheet, forming six evenly sized rounds about 1/2 inch thick.
06 - Bake for 25 minutes or until golden brown and set.
07 - Allow to cool slightly before serving. Best enjoyed warm for optimal texture.

# Expert Advice:

01 -
  • They're ready in under 45 minutes and taste like you spent way more effort than you actually did.
  • Finally, a bread that fits into low-carb and gluten-free eating without tasting like you're missing out.
  • The garlic and Parmesan make them savory enough to pair with soup or dip, but simple enough to eat plain when you just want something airy and comforting.
02 -
  • Temperature control is everything with cloud bread; 300°F is deliberately low because these need to set slowly without browning too fast and developing a tough crust that contradicts their entire purpose.
  • The egg whites must reach true stiff peaks or your clouds will never rise properly—if you're not confident, it's better to overbeat slightly than underbeat, though the former takes longer.
03 -
  • Bring your eggs to room temperature before separating—they whip faster and achieve better volume when they're not cold.
  • If your cream cheese is too cold, it will create lumps; soften it in the microwave for 10 seconds or leave it on the counter while you prep everything else.
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