This cloud bread is exactly what is seems like. Light, airy, fluffy and simply delicious! Who would have thought that eggs, cream cheese and some seasoning could make a bun-like roll that you can gobble up with joy as if it was bread?!

Now, truth be told, this recipe has existed for quite awhile online. I assume it began with atkins folks and then morphed into the now hyped version for the keto diet. Now I stumbled into this recipe because my chefs and I have been cooking for an incredibly strong woman who just underwent her second surgery for a brain tumor and one of her friends wanted to gift her some nourishing and delicious meals. So I hurried to remind myself of the keto diet specifications and then poured through my recipes as well as recipes online to create a fun and delicious menu to help her healing process.

So this cloud bread is really just a happy accident that is certainly going to be part of my repertoire now! I really enjoy this as sandwich bread as well as a bun for burgers, perfect for this time of year! So for your next bbq why not make a batch of this cloud bread and serve it as the buns for burgers, I know it will be a fun addition to your dinner!

Italian Cloud Bread

**please note this is NOT ALLERGY ADAPTABLE but due to so much demand at posting the recipe, those of you who are able to eat eggs can enjoy this recipe! There is no other substitute, so if you are allergic to eggs skip right over this recipe!

Ingredients

• 3 eggs
• ½ t. cream of tartar
• 3 T. softened cream cheese
• 1 t. salt
• 1 T. dried oregano
• ½ t. garlic powder

Directions

1. Preheat your oven to 350. Line two sheet trays with parchment paper and set aside.
2. Carefully separate the eggs, cracking one by one, so you have the whites in a very clean bowl on their own and the yolks are in a smaller, separate bowl.
3. Whip the egg whites and the cream of tartar until they have very stiff peaks, as stiff as you can make them! They will lose a little of their shine but they’ll hold. This is important for their structure.
4. Add the cream cheese, salt, dried oregano and garlic powder to the egg yolks and stir with a whisk until they are fully combined. There should be no lumps!
5. Fold the egg whites into the yolk mixture, using a whisk to gently blend together moving from the bottom of the bowl to the top. Finally, use a spatula to scrape the bottom of the bowl and make sure it’s all mixed together.
6. Spoon into 8 circles, about the width and size of half of an English muffin.
7. Bake for 20-30 minutes, checking them at the 20 minute mark. They should be golden brown.
8. Remove from the oven, cool and store in a bag for at least 3 hours or overnight. The texure is even better the day after if you can wait that long!