A bread cloud

I suppose you already heard about something called Cloud Bread… in has been a “thing” lately in blogs and on food magazines,

Many restaurants or bistros have even added it to their menus, in a version or another… as a pizza base or a sandwich….

food made of flour, water, and yeast mixed together and baked.
“a loaf of bread”

Considering this dictionnary difinition, Cloud bread cannot mean an actual breas as it doesn’t contain any kind of flour or grains.

The idea is to recreate a sensation, a satisfaction similar to that of eating somekind of bread re nouncing completely to carbs, in fact it is almost totally made out of proteins, very light and very airy but on the same time steady and pliable enough to fill it as you do a sandwich or spread some kind of cream or jam without tearing it.IMG_20190108_223013_187_wm.jpg

In this recipe, I am using cream cheese so I can say it actually works fine, it should also be fine if you use greek yogurt or even ricotta cheese… I have yet to try that though…

Here are the ingredients you need:

3 eggs

3 table spoons of cream cheese

a pinch of cream of tartar

  1. To start preheat the oven to 150 degrees celsius.
  2. Separate the egg whites from the yolks, each in a different bowl.
  3. In the yolks bowl add the cream cheese and beat untill you obtain a smooth mixture.
  4. In the second bowl beat the egg whites with the cream of tartar until it forms stiff peaks.


Add the egg whites you have beaten to the mixture of egg yolks and cream cheese and then fold them in delicately in a way to obtain a homogeneous cream whitout losing the air bubbles from the egg whites.

Form eight to nine circles of dough on the parchment paper covered baking sheet.


Bake for about 15 minutes, after that you should carefully peal the breads off the baking sheet.


Depending on how you are planing to use this recipe, you can add some kind of herb such as rosemary or basil or some kind of spice such as nutmeg or paprika. If you want to use it in a sweet way you can add a tea spoon of honey to the egg yolks before proceeding with the recipe.IMG_20190108_222835_023_wm.jpg

et voilà! the taste is obviously not that of real bread, so don’t expect that! It is though a worthy alternative for those who, for one reason or the other, are avoiding gluten, or carbs or anyone who like me needs to increase it’s consume of protein… 


Bon appétit!


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