Fluffy Cloudy Bread (Print Version)
# Ingredients:
→ Bread Ingredients
01 -
1/4 - 1/2 teaspoon garlic powder
02 -
1/2 teaspoon sea salt
03 -
1 teaspoon Italian herb seasoning
04 -
2 ounces low-fat cream cheese
05 -
1/2 teaspoon cream of tartar
06 -
4 large eggs, separated
# Instructions:
01 -
Set your oven to 300°F, and use the convection setting if possible. Cover two big baking sheets with parchment paper and keep them handy.
02 -
Start by separating the yolks from the whites. Toss the whites into a mixer with a whisk attachment, add cream of tartar, then let it mix on high until stiff peaks form. Put it aside in a fresh bowl.
03 -
Pop the cream cheese into the empty mixer bowl and whip it smooth. Add yolks one at a time, mixing after each. Scrape the sides to get it smooth, then stir in salt, garlic powder, and Italian seasoning.
04 -
Carefully fold the stiff whites into the yolk batter. Don’t overmix—you want it to stay fluffy. Scoop 1/4 cup at a time onto the baking sheets and form 4-inch rounds, leaving a bit of space between each.
05 -
Bake for 15-18 minutes on convect or up to 30 minutes in a regular oven. The outside should be golden and firm, with no wobble in the middle. Let it sit on the sheets to cool, then dig in!
# Notes:
01 -
You can stash the bread in the fridge in an airtight container for a few days, but it tastes best in the first 12 hours.
02 -
Start with less garlic powder (like 1/4 teaspoon) if it’s your first time—it can be a strong flavor.
03 -
This low-carb bread makes a great base for sandwiches!