Paleo Gluten Free Cloud Bread

Total time45 min

Prep time15 min

Cook time30 min

These airy, golden rounds get their lift from whipped egg whites folded into a smooth, rich yolk base, sweetened just barely with a touch of honey. The whites are beaten to stiff, glossy peaks and folded in with a gentle hand so the batter stays light all the way through baking. A sprinkle of garlic powder or flaky sea salt on top adds a savory edge if you want it, making these just as good alongside eggs and bacon as they are solo. They bake up puffed and golden, with a delicate, spongy bite that's perfect for sandwiching, dipping, or just eating warm off the pan. Simple, egg-forward, and free of grains or refined flour, this is an easy one to add to a Paleo bread rotation.

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Ingredients

6 servings

3 large eggs, separated
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3 oz cream cheese, softened
¼ tsp cream of tartar
1 tbsp honey
¼ tsp garlic powder (optional)
¼ tsp flaky sea salt (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2
In a large bowl, beat the egg yolks and softened cream cheese together with the electric mixer on medium speed until completely smooth and no lumps remain, about 2 minutes. Beat in the honey until combined. If using garlic powder, stir it in now.

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