Cloud Bread Savory Toast (Print Version)

Light and airy cloud bread infused with garlic, Parmesan, and fresh herbs. Gluten-free and low-carb.

# What You Need:

→ Egg Mixture

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

→ Cheese & Flavorings

03 - 1/4 cup (25 g) grated Parmesan cheese
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

# How-To Steps:

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 another bowl, whisk together egg yolks, cream cheese, Parmesan, garlic, herbs, oregano, salt, and pepper until smooth.
04 - Gently fold the egg whites into the yolk mixture in three additions, taking care not to deflate the batter.
05 - Spoon the mixture onto the prepared baking sheet, forming six even rounds, about 1/2 inch thick.
06 - Bake for 25 minutes, or until golden brown and set.
07 - Let cool slightly before serving. Serve warm for best texture.

# Expert Advice:

01 -
  • It tastes like cheesy garlic bread but uses just eggs, cheese, and herbs, no flour at all.
  • The texture is so light and airy it practically dissolves in your mouth, yet it holds up to dips and spreads.
  • You can make a batch in under an hour and enjoy warm, pillowy bites that feel like a treat, not a compromise.
02 -
  • Any trace of yolk in the whites will prevent them from whipping, so separate carefully and wipe your bowl with a little lemon juice or vinegar if you're not sure it's grease free.
  • Folding too vigorously will knock out all the air you just beat in, take your time and use a light hand even if the batter looks streaky at first.
  • These taste best the day you make them, they lose their airy texture overnight and turn a bit rubbery if stored too long.
03 -
  • Room temperature eggs whip faster and create more volume, so take them out of the fridge 30 minutes before you start.
  • Use a spatula to scrape down the sides of the bowl when mixing the yolk base, little bits of unmixed cream cheese can create lumps in the batter.
  • If your oven runs hot, check the bread at 20 minutes, you want them golden and set but not dried out.
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