Cloud Bread Savory Toast (Print View)

Airy cloud bread enhanced with garlic, Parmesan, and herbs. Perfect for dipping or snacking gluten-free.

# What You’ll Need:

→ Egg Mixture

01 - 3 large eggs, separated
02 - ¼ teaspoon cream of tartar

→ Cheese & Flavorings

03 - ¼ cup 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 - ¼ teaspoon dried oregano
09 - ¼ teaspoon salt
10 - ⅛ teaspoon freshly ground black pepper

# Directions:

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 using an electric mixer or hand whisk.
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 ½ 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 -
  • These cloud breads hold their shape perfectly for dipping but dissolve with a gentle airiness that makes you feel like youre eating something indulgent without the heaviness.
  • The combination of fresh herbs and Parmesan creates a sophisticated flavor profile that elevates this from diet food to genuine culinary pleasure.
02 -
  • The bowl for whipping egg whites must be meticulously clean - even a speck of grease can prevent them from forming stiff peaks, a lesson I learned after three failed attempts using a bowl that had held olive oil earlier.
  • These breads will deflate somewhat as they cool - thats normal and doesnt mean youve failed, they still maintain their delicious flavor and are perfect for holding toppings.
03 -
  • Room temperature eggs separate more cleanly and the whites whip to greater volume - I place mine in a bowl of warm water for 5 minutes if coming straight from the refrigerator.
  • For a more golden appearance and deeper flavor, brush the tops with a bit of beaten egg yolk mixed with a drop of water just before baking.
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