Garlic Parmesan Cloud Bread Toast (Printable)

Airy cloud bread infused with garlic, Parmesan, and fresh herbs. A gluten-free, low-carb treat ideal for soups and spreads.

# What You'll 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 softened cream cheese
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 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 1/2 inch thick.
06 - Bake for 25 minutes, or until golden brown and set.
07 - Let cool slightly before serving. Serve warm for best texture.

# Expert Tips:

01 -
  • Theyre so light and airy you can eat two or three without feeling heavy, yet they still taste rich and satisfying.
  • The garlic and herbs baked into every bite make them taste like youve been cooking all day, even though theyre done in under an hour.
  • Theyre naturally gluten free and low carb, so you can share them with almost anyone without worrying about dietary restrictions.
02 -
  • Make sure your egg whites are at room temperature before whipping, they reach stiff peaks faster and hold more volume than cold whites straight from the fridge.
  • Dont rush the folding step, if you stir too hard or too fast, youll deflate all the air you just worked so hard to whip in, and your cloud bread will turn out flat and dense.
  • Use parchment paper, not just a greased pan, these are delicate and can stick easily, parchment makes lifting them off effortless.
03 -
  • Separate your eggs when theyre cold, its much easier, but let the whites come to room temperature before whipping for maximum volume.
  • If your batter looks a little loose after folding, dont panic, it will still puff beautifully in the oven as long as you didnt completely deflate the whites.
  • For the crispiest edges, bake on the middle rack and resist opening the oven door until the timer goes off, even a quick peek can cause them to deflate.
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