Cloud Bread is soft and pillowy light. Don’t let the name fool you. It’s not really bread but a bread replacement.
It contains no flour so of course, they’re grain-free. Four simple ingredients is all you need. Made with eggs, cream cheese, cream of tartar and sweetener.
These have been around for awhile now. Not sure where I’ve been but I have only just discovered them.
High in protein and low in carbs. Sounds good to me.
And you know what else is great? It’s super easy to make.
To start combine egg yolks with cream cheese and sweetener. Just a tip, cream cheese at room temperature is easier to blend.
Whisk egg whites and cream of tartar until stiff peaks form. About 5-6 minutes on high speed will do it.
Very gently, fold in the the cream cheese mixture. Try not to deflate the egg whites too much.
Scoop batter into even rounds about the size of a hamburger bun. I managed to make 9 but you could get in 10 if you make them a little smaller than me.
Now I know why these are called cloud bread. Look at them! They look like pillowy white clouds.
Bake for approximately 30 minutes. Watch them carefully because the time could vary. It really depends on the pan you use and your oven.
Soft and light as air.
Transfer to a wire rack and let cool.
Maybe next time I’ll try adding in some herbs and parmesan cheese.
Adapted from Eating Well Living Thin.
- 3 large eggs, separated
- 3 tablespoons cream cheese, room temperature
- 1/4 teaspoon cream of tartar
- 1 teaspoon sweetener
- Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Mix together egg yolks, cream cheese and sweetener in a small bowl. Set aside.
- Using an electric mixer, whisk egg whites and cream of tartar on high speed until stiff peaks are formed, about 5-6 minutes.
- Gently fold in cream cheese mixture. Try not to deflate the egg whites.
- Scoop batter onto prepared baking sheet, into even rounds, about the size of a hamburger bun.
- Bake for 30 minutes, or until golden brown.
- Transfer bread to wire rack and let cool.
I love making this! I don’t use sweetener as I will sprinkle powedered sugar or cinnamon and sugar on top after they cool. It makes a great light snack or dessert. I’ll have them with some lightly drizzled honey or with home made jam for breakfast with my coffee. There is so much you can do with them and you don’t always have to eat them with something sweet. You can lightly coat them with olive oil seasoned with garlic salt & pepper or pesto. I’ve topped them with a pesto mixed with diced Roma tomatoes and fresh Parmesan cheese sprinkled on top. The make great mini pizzas.
This is my go to when I want to make something different for friends or to take to a friend’s for a snack or hora d’oeuvre.
Doris Lund says
I love the cloud bread. I find that if you have your whites at room temperature they stiffen more. I have also made this on a cookie sheet and used it for my pizza crust. It is soft but oh so good.
Nancy Perry says
I’m wondering how others store these? Mine stock together and seem too moist! Oh, and they seem to fall apart easily. BTW, I’m in a very dry mountain (10,200 feet) location. Thanks!
I place wax paper between them and store in an airtight plastic container
Sue Gramm Ayers says
I re-use the parchment paper, to layer them… put them in a zip lock bag and freeze them… I also use salt for a savory version.
Ok, my batter was really liquidity. If that’s such a word. I followed the instructions and my egg whites with tarter never got stuff!!!! I’m so sad ?
Hi Josie, I’m sorry to hear that. On another post, I wrote a few helpful tips on whipping egg whites. Hope this helps.
Do you have to use a sweetener?
No, the sweetener is optional. It’s added to enhance the flavor.
I tried 3 Seperate attempts and i could not keep the bread from being “paper thin”
My 2nd try i used a muffin pan, it was better but once removed from the oven, it became flat again. It also seen as if the outside cooked faster than the inside….
Hi Ashley, I’m not sure what happened. Did yours look just like the pictures? Did you whip the egg whites until very stiff? And do your best not to deflate the egg whites by very gently folding in the cream cheese mixture? Was the temperature of the oven correct?
Did you get even a tiny bit of yolk in the whites? That is fat and will not let the whites whip up. Or did you use a bowl that is a greasy plastic or one that was not spic and span clean which acts the same as egg yolk which has fat in them. Maybe very old eggs, too? Cold egg whites do not whip very well compared to room temp ones.
Exact same thing happened to me! I whipped them for at least six minutes and they never became stiff, it looked like frothy milk.
When I folded my egg whites into the eggs and cream cheese mine that watery runny eggs that’s an easy to put in a cookie sheet it all ran together
So unless I overlooked it in the post and comments… what is the nurturing facts on this? And the serving size?
Hi Kaity, per one serving, it’s approx:
Total Fat 2.6 g
Saturated Fat 1.2 g
Total Carbs: 0.5 g
Protein 2.2 g
Is a serving one biscuit?
Yes, one serving is one round cloud bread.
how many grams of sugar are in a serving?
There are 0 grams of sugar since a sugar substitute is called for in the recipe. Total Carbs: 0.6 g.
Thanks for this recipe it looks really yummy. Has anyone tried it using flavored cream cheese? I wonder if it would still turn out?
Mary Esther says
I used unflavored cream cheese so it did taste a little bland. I topped with melted butter and sprinkled with cinnamon and made up for it!
Yes, and it was very good. I used Philadelphia garden vegetable cream cheese spread. (2 T = 7 grams fat, 2 grams carbs, 2 grams protein and 1 gram of sugar)
Ros Houldsworth says
Been meaning to make these for ages and eventually got round to doing it today. I added fresh basil to the mixture and made them slightly bigger (made 6 large ones) Ate them with more cream cheese, avocado and banana and it was amazing! Thanks for much for sharing this. How long do you think they’d last stored in an airtight jar?
Hi Ros, you are most welcome. If storing for more than a day, place in a container loosely covered in the refrigerator. They need some air circulation. You can freeze them as well. Thanks for visiting!
This is mainly all i use for bread. Love this recipe thank you for sharing.
What’s the calories per one of them and anything else
Hi Dar, it depends on the type of cream cheese, sweetener and the size of each one but if you make 10 of these, it would be approximately:
Total Fat: 2.6 g
Cholesterol: 58.8 mg
Sodium: 42.3 mg
Total Carbs: 0.5 g
Dietary Fiber: 0.0 g
Protein: 2.2 g
I just took these out of the oven! They look just like the picture! I had read some of the comments before I made them so I added a little bit of fresh rosemary, garlic and onion powder, very tasty. I am so happy as I have recently discovered gluten is not my friend!
Ruth Maicki says
I was skeptic at first, and made the bread due to gluten issues It was good. I began looking to see how others tweaked the flavor by adding garlic powder,sesame seeds, parmesian, etc..
One person suggested using the flavored or herbed cream cheeses. Any other ideas?
Rosemary Richards says
I read somewhere that if you add some yeast to it it will make it taste more like regular bread
I made this tonight. They were light and fluffy like it said they would be. The only bad thing is the taste was terrible. They just taste like egg. Maybe if I make them again I will add some kind of herb or something to them.
Same here. Gotta add Something! Lack of flavor was very disappointing- on top of the “pillow foam” texture 🙁
Hi. I mixed a box of softened cream cheese, added a little heavy whipping cream, put one packet of stevia, and about a tsp. Of vanilla. After the bread cooled, I put some of the cream cheese mixture onto half of the bread then folded the bread over. It was just like a cream cheese danish!!!!
I tried this as well with sliced strawberries and it was a delicious treat!
Quick question, why are yours soft and white, while mine are very yellow? Even allowing for pale yokes, they ought to be more lemon looking…..
Hi Virginia, it might just be the lighting. I take all my pictures by a window where there is a lot of natural light.
Also I’ve noticed when I can get fresh eggs which have a much darker yolks the bread is more the lemon color and sooo good.
Terry Waltl says
Can I use the whipped cream cheese instead of the regular block? It’s already softened
Hi Terry, I don’t see why not. Thanks for visiting.
I would love to try the Onion & Chives cream cheese( in the tubs)..I think the flavour would be great and would be nice for sandwiches or a burger bun.
I make these all the time. I basically exist on them!! But I add a couple of TBSP fat free sugar free chocolate or vanilla pudding mix for a different flavour. With the vanilla puddding I add lemon flavouring and with both chocolate & vanilla I also add 1 – 2 TBSP sweetener, depending on taste. Just use the pudding powder. The pudding really gives them a lively flavour & texture.
This is great, thanks for sharing Glenda!
Pan needs to be what? Several sites say, spray baking sheet some say use foil some silicon sheet then I see parchment paper? Do we spray anything? Thanks
I bought cream of tartar in bulk section way more affordable for first time trying this too
I prefer not to spray my sheets with oil and I think it might possibly stick to foil. For the easiest removal, I only used parchment paper but I think a silicon sheet would work as well.
Not bashing but for reference–adding pudding mix will not make it gluten-free.
I haven’t made these yet but I will soon, but first does anyone know how to change the recipe for high altitude? I live at 7,400 feet. If not I’ll just try the normal recipe and see how it turns out.
Laurie Lang says
My boss made these, we are high altitude, and they turned out flat messes. The recipe needs something for the high altitude, I just don’t know what. Please let me know if you find out.
Nancy Arevalo says
With angel food cake, you have to beat the egg whites to soft peaks. I’m going to try this recipe. I’ll let you know if that makes them turn out.
How do you make a meringue? The basics of the recipe is a meringue or souffle so the adjustment you make for those should work for the cloud bread. Have never tried this and don’t live much above sea level so I’m just making an educated guess. Google or other search engine for high altitude cooking and probably souffles. I found one that suggested trying to underwhip the egg whites to avoid over puffing and then collapse of the item. Best wishes for your success.
This works great as a pizza crust btw. Just spread evenly on your parchment paper. I only season mine with Parmesan cheese (folded in after the other two mixtures are combined) and I don’t use any sweetener like the recipe calls for. Second time is in the oven. Hubs loved the fact that it felt like we were eating real pizza (versus our typical cauliflower crust pizza). Thanks!!
Wonder if this would be good for tortillas? Spread out a little thinner maybe?
Do you cook it first then put your pizza toppings on and cook it again?
Great recipe that worked for me. I cannot eat dairy, so substituted Tofutti (soy) cream cheese and it seemed fine. I also saw a non-dairy variation with 3 tb of coconut cream.
Also for interest, I did not trust the mixture not to flatten out on the tray, so made them in silicon egg rings, which worked great! My larger egg rings worked best as about the size of a burger bun, and gave me a thicker final product.
(I always envied how thick my mother-in-law’s scones were, till I realised she cut them 1 1/2 inches thick to start with – I think the same principal may apply to these if you want to end up with a thick ‘bun-like’ bread – will consider using small pans or muffin tray next time.)
Hi Karen, I’m so happy it worked for you! Thanks so much for your feedback. 🙂
Rozanna Turnpaugh says
Hi I really appreciated this recipe and will try it today. I have an 8 year old grandson who is glutin free. I don’t like keeping special flour in the house because of it going bad but he comes in hungry and eats nonstop till he goes home and he is as skinny as a rail. I would love to have more simple recipes to fix for him. He always gets excited when he comes to see me because I try to find something different to make for him. Can you help me?
Hi Rozanna! Check out the gluten-free girl. She has quite an amazing collection of gluten-free recipes.
I must be doing something wrong wrong wrong. Mine turn out eggie and flat. Maybe I am not cooking them long enough. This recipe says to cook it for 30 mins but I think mine only baked for 20 mins.
Mine turned out the same. I’m thinking I didn’t beat the egg whites stiff enough and my oven was too hot.
Debra A Wilcox says
I had to cook mine for 40 min. Every oven is different. Mine came out perfect.
Here’s a few tips for you as mine did the first time too. Make sure your eggs and cream cheese are room temperature and the whites beat up nice! Also, make sure you use glass bowls and you beat the egg whites until the are stiff enough that you can invert the bowl and they won’t pour out. Hope this was helpful! We use this recipe for burgers, pizzas, as toast with almond butter and jam, tomato sandwiches and more to be discovered!!
I just made these and, despite me messing things up a little bit, they came out really good! What I mean by messing up is that a little bit of yolk accidentally got into my whites…grrr…and also I used 3 Tablespoons of plain Greek yogurt instead of cream cheese, because I didn’t have cream cheese. I used 3/4 teaspoon white sugar as the sweetener. The batter was thin, but still baked up fine (I had to bake mine for about 35 minutes). They don’t crumble, but I’m going to try the refrigerator tip from reviewer Fran Loud. This is totally a keeper, found it/you on Pinterest, thank you! 🙂
That is so awesome! Thanks for your feedback.
For whatever reason I can’t get the egg whites to peak. I use fresh farm eggs
Hi Joyce, please see my post on salted caramel swirl meringues for some helpful tips before whipping egg whites. Hope this helps.
Male sure your eggs are at room temp. Make sure the bowl and beater is perfectly clean. One bit of oil residue and the whites won’t whip right.
Is there anyway I could use plain egg whites without messing up the desired outcome? I tried the recipe today, but couldn’t get past the overwhelming egg taste.
Hi Paula, sorry but I’m not sure. I’ve never made them without mixing in the egg yolk. If you try it again, perhaps you can let us all know.
sarah miller says
Where do u find the cream of tater and what store
Hi Sarah, cream of tartar can usually be found in the spice section of any grocery store. Sorry for the late reply. Thanks for visiting.
Paula you might be able to use some plain Greek yogurt or sour cream to replace the egg yolk, I think you would want to use full fat versions. I haven’t tried this but think that part of the purpose of the yolk is to thin out the cream cheese as well as the texture that the yolk provides. You might be able to cut back on how many yolks you use if it is the egg flavor you are objecting to. Hope these ;thoughts will be helpful for you
Paula Goodman says
Thank you Jeanne, I will try out your recommendation.
On Cook’s Country they mentioned leaving out the white but keeping the yolk for the dish they were making because the white made it too eggy. I was surprised by this because I always thought the yolks were what made the egg taste eggy. They were not making cloud bread when they said it.
I haven’t made this recipe, yet. I’m waiting for my cream cheese to get to room temperature.
Just tried this recipe and they turned out great! Thought I’d mess this up for sure. Thank goodness for kitchen aide mixers. Haha. Thanks! This is a lifesaver with my southbeach diet.
Rita McGhee says
How do you make this the cinnamon bread that was mentioned?
Good question 🙂
Thanks Julie! I’m so glad you liked it.
Rebecca Hope says
I found springform mini cheesecake pans (I got 6). I made the recipe double and baked them in the pans. They come out thick enough to cut in half like a hamburger buns. Eggs Benedict or sausage McLowcarb with Egg. I have used them as shortcake base also–very nice.
Wow! love the idea of using the spring form pans , I only have two but I am going to try it the next time! What a great idea!
Would vegan cream cheese work?
Hi Beth, I’m not sure. I’ve never tried it with vegan cream cheese.
Pamela S Kountz says
I use silken tofu in mine because I have to go non-dairy and they turn out great!
How did u achieve this. I want to try.also did u use aquafaba?
Fran Loud says
I see where some folks are having trouble with the texture and the “dampness” of their cloud bread. I’ve been making them for months now and love them! THE TRICK: AFTER they cool down, refrigerate them in plastic baggies (I use a BIG ziplock, with waxed paper squares between each “slice” of bread. Leave it for hours (I always make mine in the afternoon and leave them alone in fridge overnight). THE TEXTURE “MAGICALLY” changes! It does become “bread-like”, does not easily crumble apart, and has a consistency you can actually chew, kind of like bread. I use them for sandwiches, I butter/cinnamon/Splenda them for cinnamon bread, I put sugar-free jam on them and have them with bacon and eggs, I’ve done parmesan-garlic. Refrigerating overnight is the magic touch!
Priscilla Leuschen says
Maybe that is what I did wrong when I made cloud bread before. Ty, I will try to do this again and pray for better reaults
Barbara M says
I made these tonight and they came out perfectly. I added a garlic & herb blend and also some grated parmesan cheese as you mentioned in your post and I love the flavor. I used them as substitute hamburger buns. Of note, I live at 9,000 feet elevation but made no high-altitude changes. My gas range has a convection option and I did use that, but no other changes from your recipe. Thanks for the posting!
Hi Barbara, that’s fantastic! Thanks for the feedback.
Has anyone used these “breads” to make a French Toast bake? Maybe adding cinnamon into it when mixing?
Can this recipe be doubled, or will it throw off the texture?
Hi Lisa, I’ve never tried doubling it. I think the extra time it takes to fold in the cream cheese mixture as well as the time it takes to bake the second batch would be a factor. The goal is to deflate the egg whites as little as possible.
I double this recipe every time I make it. No problems. 🙂
Just made these, substituted baking powder for the cream of tartar, and used a little less than 1/2 teaspoon of Truvia baking blend. O.M.G. I don’t know if there will be any left by tomorrow morning!! So yummy with a little bit if butter, kinda tastes like an eggy crescent roll!
If you have pure essential oils (not from the grocery store), you can add them to the batter to mix up the flavor (i.e., not all oils can be used in cooking – they have to be completely free of any contaminants and 100% pure). I have some variations of essential oils that are good for this recipe: rosemary oil, basil oil, or basil oil with garlic powder, cinnamon oil (with some sugar on top!), cumin oil. I was thinking even a half drop of cilantro oil – and then use them as taco shells?
What a great idea!
Looks like this is Cleochatra Oopsie Roll recipe – correct attribution would be nice to see.
This is an interesting comment. I’ve never heard of Cleochatra Oopsie Rolls so I decided to look into it. From my understanding, Cloud Bread, also called Revolution Rolls, has been around for decades and was first published in Dr.Atkins Diet Revolution book in 1972. Cleochatra accidentally made a mistake making them but they still turned out, this is why she called them Oopsie Rolls.
I made these when I did Dr. Atkins diet from one of his books back in the late 80’s.
Yup it is….Cleochatra put a twist on Atkins original recipe which called for cottage cheese. I’ve made them both ways and the cream cheese version is far better.
What is the nutritional carbs?value of thes cloud bread. ? Calories? sugar,? email@example.com
Hi Nena, You can view the full nutritional breakdown here.
i tried a recipe on Pinterst 3 times. The first 2 times were EPIC FAILS! The 3rd time wasn’t perfect but edible. However, when I tried this recipe they came out perfect.
Light Fluffy…. hubby doesn’t care for my “fake” bread but its a perfect substitute for my sandwiches for lunch during the week.
oh that’s awesome! I’m so happy this one worked for you.
kori sherman says
My ‘bread’ ca me out thinner and kind of flaky, not nearly as fluffy and deLicious looking as yours. They smell amazing and I’m def going to use them anyway but any ideas why this might have happened? They seem fragile, will they stiffen up a little more as they cool? Thanks! y
My guess is you overmixed it. Overmixing will deflate the egg whites. Did you add cream of tartar? It acts as a stabilizer.
Little Cooking Tips says
Fantastic recipe Diana, loved your photography and instructions! An excellently executed recipe, perfect for those who seek GF alternatives!
Panos and Mirella
Tina Giaramita says
Just curious…I have the Wilton brand of egg white powder (I use their recipes for frostings). I was wondering if that could be used instead of fresh egg whites. I have a large can of it and thought this would be another tasty use for it.
Hi Tina, sorry but I’m not sure. I’ve never used this before. Might be worth a try.
I have a few questions, do they need the sweetener in them? Have you ever tried freezing them? And do they toast well like in a toaster or under the broiler?
Hi Marci, you can omit the sweetener. I haven’t tried freezing them myself. In another comment below, Kathy warmed them in the toaster with no problems. Hope this helps.
Barbara Zepernick says
What do you mean by sweetener? Artificial? Sugar? Honey? Is it maker’s preference?
Hi Barbara, yes, it’s really up to you. You can use stevia, regular sugar or you can omit it entirely and it will turn out fine.
Kathy Linyard says
I made these yesterday and put them in an air tight container. This morning I took one out to take to work and they all felt damp and were limp. What happened?
Hi Kathy, I’m sorry that happened. Just wondering, did you let them cool completely?
Kathy Linyard says
I thought I did. They were a little warm but I did go ahead and put them in the container. I warm them in the toaster for a little bit before eating and they are fine. So glad I found these I love them. Thank you
Hi, mine came out with an eggy middle despite having been thoroughly brown all around and following the instructions. I live in a seaside climate (if that matters). Is that normal? How do I fix that?
Hi Millie, most recipes are written for sea level. I’m wondering if you just have a really hot oven. Try lowering the temperature by 15-20 degrees and increasing the baking time by a few minutes.
Aly L says
Any suggestions for a replacement for eggs for those with egg allergies? Thanks!
Hi Aly, I haven’t tried this myself but canned chickpea water, or aquafaba, can be whipped into a meringue. See this post on Food52.. Hope this helps. Let us know how it turns out.
That would work for those not following a low carb way of eating, great for those needing an alternative to gluten
For this particular recipe I just do not see that there would be a replacement for eggs
You can use 1 tablespoon (or less according to taste) of honey as sweetener. And use baking powder as a substitute for Cream of Tartar. they still turn out great. The trick is in the beating of the egg whites 🙂
Hi, I would like to know if I can use Light cream cheese…
I once tried using light cream cheese while baking cookies, and it went all wrong!
Hi Bruna, yes you can use light cream cheese. Sour cream, ricotta cheese or Greek yogurt would work as well.
I used light cream cheese (not fat free) and they turned out great
Think I am going to try adding some powdered butter and cinnamon.
Made the recipe today. Turned out perfect. It does have a bit of eggy flavor and consistency but it worked really well as an open-face tuna salad “sandwich”. I think I will try sprinkling it with chopped bacon and shredded cheese next time and see how that goes. Thanks for the recipe! (Oh, and I only needed 20 minutes on mine.)
Hi Carolyn, I’m so glad you liked it! Bacon and cheese sounds really good.
This sounds wonderful! How long will the cloud bread keep? Can I make a couple of batches on Friday and eat it throughout the weekend?
Hi Teri, once completely cooled, I think it would be fine if you store them in the refrigerator, in a tightly sealed container or bag.
Daisy Kuek says
Tried the recipe today. Turned out very good. I used 1 tsp caster sugar as I don’t have artificial sugar. They turned out light and fluffy. You mention 300 F. How much is that in C? I baked them at 150C and they seem to brown too quickly. I had to lower the temp to 125C for the last 5 mins. Although mine turned out rather brown but the taste was still good.
Hi Daisy, 300 F converts to 150 C. It might be the pan you used or you have a really hot oven. I’m happy you liked it! Thanks for your feedback and for stopping by.
145c. To 300f. I use Google to translate recipies. Cups to ml and what not…
Kim M. says
Hi, if made ahead of time, do you think it could work as pizza crust?
Hi Kim, what a good idea, I think it’s definitely worth a try.
Hi there was wondering how much cream cheese you used.
Hi Janice, the amount is there in the recipe. I used 3 tablespoons at room temperature, for easier blending. Thanks for stopping by!
This looks really good. I can’t wait to try this recipe!
I did add some cheddar cheese and italian seasoning, and it tasted great. The Egg deflated a Little though. Nice recipe!
Mine had a Soufflé texture on the inside…is this correct? I cooked them for 37 minutes
Hi Nikki, sounds right to me. I hope you enjoyed it.
Would this work with egg replacer-my son is allergic.
Hi Amanda, sorry but I’m not sure. I found this post by Food52 which uses canned chickpea water as an egg replacer. Might be worth a try.
try one tbs of chia seeds mixed with 3 tbs of water. that should replace one egg
Sweetner? Like what kind?
Hi Tammy, I used stevia but you can use any sweetener you like.
I was wondering about using sugar as the sweetener ……. would I use the same amount or more?
Hi Susan, I used stevia which is twice the sweetness of regular sugar. You could try adding 2 teaspoons of regular sugar.
I used one tsp of regular sugar and they were great.
I used white sugar, I didn’t have sweetener, worked out perfectly. I folded very slowly and they were so light and fluffy. I would like to try adding cinnamon, do you think that would be good?
Can you substitute for cream cheese? I cannot have this item. Thank you ?
Hi Wendy, I haven’t tried this myself but you could try using a nut or seed butter.
Barb M. says
Hi, You can use plain or vanilla yogurt instead or even sour cream, but if it’s dairy that is the problem none of those will help you. Not sure of anything else to sub out with. I’ve made many batches of these from the same recipe but found elsewhere. Just follow directions exactly and they’ll turn out great–don’t know about sea level differences though. My diabetic hubby loved getting “buns” for hamburgers and “biscuits” for homemade egg and ham or Canadian bacon McMuffins back again!
Pamela S Kountz says
I posted on another post that I used silken tofu as a substitute for the cream cheese and it works great. I put the egg yolks, Stevia sweetener and tofu in the blender to make it totally smooth before folding it into the whites. This is my go to for bread now. Thank you so much.
Carla McGuire says
Made mine today! Yum!
Ruth McInnis says
Sounds good. Has anyone tried toasting them after?
My batter turned out thin, not as thick as in your picture!! Maybe I’m not putting enough of something, what makes it thick?
Sorry for the double post!!
Hello! one of the reasons may be when separating the egg white from the egg yolk, you have to be sure that none of the yolk gets in there. See my post on Salted Caramel Swirl Meringues for more helpful tips on whipping egg whites.
My batter turned out thin, not as thick as in your picture!!
I think if the whites are not whipped into stiff peaks it would effect the thickness of the batter…just a thought
Hi: can you suggest substitute for cream of tartar? We don’t get it here in my country. I want to make this for my 5 year old. He just loves bread in any shape or form. Thanks.
Hi Shana! Cream of tartar is used as a stabilizer for the egg whites. You can try substituting it with an equal amount of either white vinegar or lemon juice. The texture might be slightly different though. I hope your son loves it. Thanks for visiting!
Where do you live?
I used baking powder
Can you make this dairy free?
I haven’t tried this myself but you could possibly substitute the cream cheese with a nut butter.
Old Fat Guy says
This bread looks so good. Nice post!
The Old Fat Guy
What is the nutrional info? Thanks
Amount per serving:
Total Fat: 2.7 g Cholesterol: 58.5 mg Sodium: 42.0 mg Total Carbs: 0.4 g Dietary Fiber: 0.0 g Protein: 2.2 g
You can view the full nutritional breakdown here.
What do you mean by sweetener? Sugar? Artificial sweetener? Thanks
Hi Ces, sorry about that. I used stevia but you can use any artificial sweetener, thanks!
Regular sugar if you don’t want artificial?
Hi Tanya! Yes, regular sugar will be fine.