Cloud Bread
From the kitchen of CarlyWhipped egg whites meet yogurt in this surprisingly pillowy bread that's actually low-carb. Pick your flavor: savory garlic-rosemary, sweet cinnamon-spiced, or plain. Cloud-like texture, serious staying power, and a protein boost in every bite.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 13 large eggs, divided
- 11/4 teaspoon cream of tartar
- 13 tablespoons plain yogurt
- 11/2 teaspoon dried rosemary
- 11/2 teaspoon garlic powder
- 11/4 teaspoon kosher salt
- 11 teaspoon honey
- 11/2 teaspoon ground cinnamon
Instructions
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.
For Plain Cloud Bread, mix egg yolks and yogurt in a medium bowl until smooth.
For t Garlic-Rosemary Cloud Bread, mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
For Cinnamon-Spiced Cloud Bread, mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.
Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.
Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.