Cloud Bread
Discover the magic of Cloud Bread, a delightful high-protein and low-calorie alternative that satisfies your cravings without the guilt! With just eggs, cream cheese, and a sprinkle of seasoning, you can whip up this fluffy, versatile treat that’s perfect for snacking or crafting your favorite pizza. Dive into a world of light, airy goodness that’ll elevate your meals and snacks in no time!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 220 grams of egg whites (7.77 oz)
- greek yogurtoptional
🫙Pantry Staples(1)
- maple syrupoptional
📦Other(2)
- cacao powderoptional
- 25g of protein powder (0.88 oz)
👨🍳 Instructions
- 1
Whip 220 grams of egg whites until stiff peaks form.
- 2
Add in 25g of protein powder.
- 3
Pour onto a baking sheet, shape, and bake at 425ºF for 10 minutes or until the top starts to brown.
- 4
Top with your desired toppings.
💡 Pro Tips
- ✓Whip egg whites at room temperature (68-72°F) rather than cold, since warmer proteins unfold and form stable air-cell networks 15-20% faster, giving you stronger stiff peaks for structure.ingredient68-72°F
- ✓Ensure your mixing bowl and whisk are completely grease-free before whipping the egg whites; even trace fat molecules disrupt protein bonds and can reduce foam volume by up to 50%, preventing stiff peaks entirely.equipment0% fat contamination
- ✓Fold the protein powder into the whipped whites using a spatula in a gentle over-and-under motion rather than stirring, since aggressive mixing collapses the air bubbles you just spent time incorporating, losing up to 30% of your foam's volume.technique30% volume loss risk
- ✓Bake at 425°F for exactly 10 minutes and watch closely after the 8-minute mark, since the Maillard reaction accelerates rapidly above 310°F and the thin, high-surface-area shape can go from golden to burnt within 60-90 seconds.timing8-10 minute window
- ✓Shape the mounds to no more than 1-inch thick on the baking sheet, as thicker portions trap steam internally and collapse the protein foam structure before it sets, resulting in a dense, rubbery texture instead of an airy crumb.technique1-inch thickness
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Cloud Bread
Discover the magic of Cloud Bread, a delightful high-protein and low-calorie alternative that satisfies your cravings without the guilt! With just eggs, cream cheese, and a sprinkle of seasoning, you can whip up this fluffy, versatile treat that’s perfect for snacking or crafting your favorite pizza. Dive into a world of light, airy goodness that’ll elevate your meals and snacks in no time!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 220 grams of egg whites (7.77 oz)
- greek yogurtoptional
🫙Pantry Staples(1)
- maple syrupoptional
📦Other(2)
- cacao powderoptional
- 25g of protein powder (0.88 oz)
👨🍳 Instructions
- 1
Whip 220 grams of egg whites until stiff peaks form.
- 2
Add in 25g of protein powder.
- 3
Pour onto a baking sheet, shape, and bake at 425ºF for 10 minutes or until the top starts to brown.
- 4
Top with your desired toppings.
💡 Pro Tips
- ✓Whip egg whites at room temperature (68-72°F) rather than cold, since warmer proteins unfold and form stable air-cell networks 15-20% faster, giving you stronger stiff peaks for structure.ingredient68-72°F
- ✓Ensure your mixing bowl and whisk are completely grease-free before whipping the egg whites; even trace fat molecules disrupt protein bonds and can reduce foam volume by up to 50%, preventing stiff peaks entirely.equipment0% fat contamination
- ✓Fold the protein powder into the whipped whites using a spatula in a gentle over-and-under motion rather than stirring, since aggressive mixing collapses the air bubbles you just spent time incorporating, losing up to 30% of your foam's volume.technique30% volume loss risk
- ✓Bake at 425°F for exactly 10 minutes and watch closely after the 8-minute mark, since the Maillard reaction accelerates rapidly above 310°F and the thin, high-surface-area shape can go from golden to burnt within 60-90 seconds.timing8-10 minute window
- ✓Shape the mounds to no more than 1-inch thick on the baking sheet, as thicker portions trap steam internally and collapse the protein foam structure before it sets, resulting in a dense, rubbery texture instead of an airy crumb.technique1-inch thickness