Cloud Bread Savory Toast (Printable Version)

A light, airy bread with garlic, Parmesan, and herbs. Ideal for soups, spreads, or gluten-free snacking.

# Ingredient List:

→ 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

# How to Make:

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 ½ inch thick. Bake for 25 minutes, or until golden brown and set.
06 - Let cool slightly before serving. Serve warm for best texture.

# Expert Suggestions:

01 -
  • You get that satisfying bread experience with practically zero carbs, making it perfect for when you want something to dip into soup but are watching your carbs
  • The texture is incredible, light and airy with a satisfying chew, and the Parmesan garlic combo makes them way more flavorful than regular toast
02 -
  • The egg whites need to be whipped to genuinely stiff peaks, meaning when you flip the bowl upside down they don't budge at all
  • Folding gently is non-negotiable, I once got impatient and deflated everything, resulting in flat, dense disks instead of fluffy clouds
03 -
  • Use a metal or glass bowl for whipping egg whites, plastic can retain oils that prevent proper peaks from forming
  • Weighing the Parmesan rather than using measuring cups gives more consistent results since cheese can vary in density
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