Cloud Bread Recipe Pastel Swirl Loaf
A visually appealing, light, and fluffy cloud bread that is low in carbs, gluten-free, and perfect for various diets including keto and paleo.
Ingredients
Main ingredients
- 3 large eggs
- 1/4 teaspoon cream of tartar Helps stabilize the egg whites.
- 3 tablespoons cream cheese, softened Can be swapped for a dairy-free cream cheese alternative.
- 1 tablespoon almond flour Can substitute with coconut flour, adjusting the amount.
- Food coloring (various pastel colors) For creating a marbled effect.
- Sweetener to taste (optional) E.g., erythritol or stevia for a sweeter flavor.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the egg whites and yolks into two bowls. Add cream of tartar to the egg whites and beat until stiff peaks form.
- In the bowl with egg yolks, add cream cheese and almond flour, and mix until smooth. Add sweetener if desired.
- Gently fold the egg whites into the yolk mixture until combined, being careful not to deflate the egg whites.
- Divide the mixture into separate bowls and add different food coloring to create pastel colors.
- Using a spoon or piping bag, dollop the colored batter onto the prepared baking sheet in swirls to create a marbled effect.
Baking
- Bake for 25-30 minutes or until the bread is golden and dry to the touch.
- Let it cool before slicing and serving.
Notes
Store wrapped in plastic wrap or an airtight container in the fridge for 3-5 days, or freeze slices for up to a month. Thaw in the refrigerator before use.