Cloud Bread

After trying many variations, this is the one that works best for me.  Trick is you absolutely have to use it on parchment paper.  It’s non-negotiable.




  1. Leave your eggs out on the counter overnight
  2. Preheat oven to 325 degrees
  3. Separate your eggs into two different mixing bowls.  To the yolks, add your cream cheese and mix until combined with the regular attachment
  4. To your egg whites, add your cream of tartar and salt and mix on high with the balloon whisk attachment until stiff peaks form – the stiffer the better.  You want it to get Dairy Queen Upside Down Blizzard level of stiff
  5. Add the yolk mixture to the whites in three rounds and gently fold until there are no white streaks
  6. Spoon 2 tbsp worth of mixture onto the parchment paper on your cookie sheet leaving a couple of inches in between – should make about 12 mounds.
  7. Bake for 25-30 minutes until golden brown.
  8. Allow to cool completely for at least 30 minutes before trying to move them since they’ll be crumbly straight from the oven.  Seriously – be patient!
  9. Enjoy!

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