📝 About This Recipe
Born from the low-carb movement and affectionately known as 'Oopsie Bread,' this ethereal creation is a miracle of culinary chemistry. By transforming simple eggs and cream cheese into light-as-air pillows, you get a versatile, sugar-free bread substitute that melts on the tongue. It is the perfect guilt-free canvas for savory sandwiches or sweet snacks, offering a delicate texture that defies its simple ingredients.
🥗 Ingredients
The Structural Base
- 3 pieces Large Eggs (strictly at room temperature and separated)
- 3 ounces Cream Cheese (softened to room temperature)
- 1/8 teaspoon Cream of Tartar (essential for stabilizing the egg whites)
- 1 pinch Sea Salt (to enhance the natural flavors)
Flavor Infusions (Optional)
- 1/4 teaspoon Garlic Powder (for a savory profile)
- 1/2 teaspoon Dried Rosemary (finely crushed)
- 1 tablespoon Everything Bagel Seasoning (for topping)
- 2-3 drops Liquid Stevia (only if making a sweet version)
Equipment & Prep
- 1 sheet Parchment Paper (do not use wax paper)
- 1 spray Coconut Oil Spray (to lightly grease the parchment)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Position your oven rack in the center for even heat distribution.
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2
Line a large baking sheet with parchment paper and lightly mist it with coconut oil spray. This is crucial as cloud bread is notoriously sticky.
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3
Carefully separate the egg whites from the yolks. Place the whites in a completely clean, dry glass or metal bowl, and the yolks in a separate medium mixing bowl.
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4
Add the softened cream cheese to the egg yolks. Using a whisk or hand mixer, blend until the mixture is completely smooth with no visible white lumps.
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5
If you are making savory bread, stir in the garlic powder, crushed rosemary, and a pinch of salt into the yolk-cheese mixture now.
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6
In the bowl with the egg whites, add the cream of tartar. This acidic stabilizer is the secret to achieving the 'cloud' height.
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7
Using a clean electric hand mixer or stand mixer, beat the egg whites on high speed until stiff peaks form. You should be able to turn the bowl upside down without the whites moving.
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8
Gently take one large spatula-full of the stiff egg whites and fold it into the yolk mixture to lighten it up.
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9
Add the remaining egg whites to the yolk mixture. Using a rubber spatula, gently fold them together using a 'cut and fold' motion. Be patient; you want to maintain as much air as possible.
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10
Spoon the mixture onto the prepared baking sheet into 10-12 even mounds, roughly 4 inches in diameter and 1/2 inch thick.
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11
If using Everything Bagel Seasoning, sprinkle it lightly over the top of each mound now.
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12
Bake for 25-30 minutes. The bread is done when the surfaces are golden brown and the centers feel firm to a light touch.
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13
Remove from the oven and allow to cool on the baking sheet for at least 10 minutes. They will soften slightly as they cool, transitioning from a crisp shell to a bread-like texture.
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14
Carefully peel the bread off the parchment paper. For the best texture, store them in an airtight container or Ziploc bag overnight; they become more 'bread-like' and less 'eggy' after sitting.
💡 Chef's Tips
Ensure your mixing bowl for the whites is 100% grease-free, or the whites won't stiffen. Always use room temperature eggs; cold eggs won't whip to the same volume. If you don't have cream of tartar, you can substitute with 1/2 teaspoon of lemon juice. Avoid over-folding the batter; a few streaks of white are better than a deflated, runny batter. Store in the refrigerator for up to 3 days, or freeze with parchment paper between slices.
🍽️ Serving Suggestions
Use two pieces as a bun for a juicy bunless burger with avocado. Toast lightly and top with smoked salmon, cream cheese, and capers for brunch. Spread with sugar-free nut butter and sliced strawberries for a quick snack. Serve alongside a hot bowl of tomato basil soup for a comforting low-carb meal. Use as a base for mini breakfast pizzas with melted mozzarella and pepperoni.