20-Minute Sugar-Free Cloud Bread

Diabetic-Friendly, Gluten-Free, and Low-Calorie

3 Large Eggs: Separated (whites in one bowl, yolks in another).
3 tbsp Cream Cheese: Softened (you can use the same brand from your Cloud Cake).
1/4 tsp Cream of Tartar: This is the secret to making it fluffy and stable.
1/2 tsp Garlic Powder: For a savory bread flavor (optional).
1/4 tsp Salt: To enhance the flavor.
1 tbsp Powdered Monk Fruit: Only if you want a slightly sweeter “dessert bread” style.
1/2 tsp Dried Oregano or Rosemary: For an herbal finish.

Preheat and Prep: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Mix the Yolks: In a medium bowl, whisk the egg yolks with the softened cream cheese and salt until the mixture is completely smooth with no lumps.
Whip the Whites: In a separate clean, dry bowl, add the egg whites and the cream of tartar. Using a hand mixer, beat on high speed until “stiff peaks” form (the whites should stay put even if you tilt the bowl).
The Gentle Fold: Very slowly, fold the egg yolk mixture into the egg whites using a spatula. Do this gently so you don’t deflate the air bubbles you just created.
Shape: Scoop the mixture onto the baking sheet into 6–8 rounds (about 1 inch thick). Sprinkle the top with your dried herbs or garlic powder.
Bake: Bake for 15–20 minutes. The tops should be golden brown.
Cool: Let them cool on the pan for at least 5 minutes. They will settle into a bread-like consistency as they cool.

No Calories/Low Carb: By removing the flour and sugar, you are avoiding the “spikes” that can interrupt your progress.
Speed: Because there is no yeast, you don’t have to wait hours for the dough to rise.
Versatility: You can use two pieces to make a sandwich or eat one plain as a light dessert.