Cloud Bread Savory Toast (Printable)

Light, fluffy cloud bread with garlic, Parmesan, and herbs. Perfect for dipping or snacking. Gluten-free.

# What You Need:

→ Egg Mixture

01 - 3 large eggs, separated
02 - 1/4 teaspoon cream of tartar

→ Cheese & Flavorings

03 - 1/4 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 - 1/4 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/8 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 using an electric mixer until stiff glossy peaks form.
03 - In a separate bowl, whisk together egg yolks, cream cheese, Parmesan, garlic, chives, parsley, oregano, salt, and pepper until smooth and creamy.
04 - Gently fold the whipped egg whites into the yolk mixture in three additions, using a spatula with light folding motions to maintain volume.
05 - Spoon the batter onto the prepared baking sheet, forming six even rounds approximately 1/2 inch thick. Smooth tops with the back of the spoon.
06 - Bake for 25 minutes until golden brown and set throughout. Avoid opening the oven door during baking to prevent collapse.
07 - Let cool for 5 minutes on the baking sheet. Serve warm for optimal texture and flavor.

# Expert Advice:

01 -
  • It feels like cheating because theres no flour, no yeast, no waiting, just eggs doing all the work in under an hour.
  • The texture is so airy it practically melts on your tongue, but it still holds up under dips and spreads without falling apart.
  • You can doctor it a dozen ways with whatever herbs or spices are sitting in your cabinet and it always tastes intentional.
02 -
  • If your egg whites deflate when you fold them in, it means you stirred instead of folded, or the bowl had leftover grease, so take your time and use a light hand.
  • Baking at a higher temperature will cause the outsides to brown before the insides set, leaving you with sad, flat pancakes instead of puffy clouds.
  • Dont skip the parchment paper because these will stick to a bare pan and tear apart when you try to lift them.
03 -
  • Let the eggs come to room temperature before separating them because cold whites take forever to whip and wont reach the same volume.
  • Use a metal or glass bowl for whipping the whites, never plastic, because it holds onto grease and prevents them from getting stiff.
  • Taste the yolk mixture before folding and adjust the salt or garlic if it needs more punch, because once the whites are in, you cant go back.
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