Three-ingredient cloud bread
Cloud bread is a name that describes its light, starch-free texture; at its core it is whipped egg whites carrying a base of cheese and yolk.
We offer it for those who want a high-protein, low-carbohydrate breakfast to replace regular bread at suhoor.
Preheat the oven to 165°C and line the tray with parchment paper so the bread doesn't stick.
Separate the yolks from the whites into two bowls, because the whipped whites alone are what give the spongy lightness.
Whip the whites with the cream of tartar until they form stiff peaks, as these peaks are the entire structure of the bread.
Blend the yolks with the cream cheese and salt until smooth, to make the protein-rich base.
Gently fold the whipped whites into the cheese mixture so you don't lose the air trapped within them.
Scoop the batter into six mounds about ten centimeters wide on the tray so they spread into discs.
Bake for twenty-five to thirty minutes until the bread turns golden and the center sets.
Let the discs cool completely before lifting, because they are fragile while hot and firm up as they cool.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Three-Ingredient Cloud Bread, and how to fix them:
The whites didn't reach stiff peaks or lost their air during folding; whip them longer and fold more gently.
The oven is too hot so the surface dried before cooking through; lower the heat and extend the time a little.
Reduce the yolk a little and add more cheese, as the cheese cuts the sharpness of the egg flavor.
There wasn't enough parchment paper or the bread was lifted while hot; wait for it to cool completely before lifting.
In an airtight container for up to five days, and warm briefly on a dry skillet before serving.
Freeze in layers separated by paper for up to a month, thaw in the refrigerator, then warm.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Cream cheese | Drained cottage cheese | Same weight | Raises protein and lowers fat with a slightly denser texture |
| Cream of tartar | Lemon juice | 2 ml per egg | Stabilizes the whites the same way when tartar is unavailable |
| Salt | No salt | - | For the low-sodium version, the salt is omitted with no effect on texture |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Eggs | 100 g | 150 g | 300 g |
| Cream cheese | 40 g | 60 g | 120 g |
| Cream of tartar | 0.5 g | 1 g | 2 g |
| Salt | 1 g | 1.5 g | 3 g |
Whip the whites in a perfectly clean, dry bowl, as any trace of fat or yolk prevents them from reaching stiff peaks.
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