This specific recipe is a high-protein version of “Cloud Bread” that has taken the Weight Watchers and fitness communities by storm. The stats you mentioned (185 calories / 38g protein) come from using a specific amount of liquid egg whites and a small amount of “binder” (like Greek yogurt or protein powder).
Here is the breakdown for the version that matches those exact stats:
The 2-Ingredient Cloud Cake
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Calories: ~185 kcal (entire loaf)
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Protein: ~38g
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WW Points: 2 Points (depending on your plan, it’s often 0–2 points)
Ingredients
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Liquid Egg Whites: 1 ½ cups (approx. 360g)
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Greek Yogurt (Non-fat): ½ cup (approx. 115g)
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Optional but recommended: A pinch of Cream of Tartar (helps the peaks stay stiff) and your choice of sweetener/flavoring (vanilla, cinnamon, or stevia).
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Instructions
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Preheat & Prep: Heat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper. (Pro-tip: Spray the paper slightly with oil so it doesn’t stick!)
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Whip the Whites: Pour the egg whites into a large, clean bowl (or stand mixer). Whip on high speed until stiff peaks form. You’ll know they’re ready if you can turn the bowl upside down and nothing falls out.
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Fold in the Yogurt: Gently—and I mean gently—fold the Greek yogurt into the whipped egg whites. Use a spatula and a “round and through” motion. If you stir too fast, you’ll pop all the air bubbles and end up with a flat pancake.
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Bake: Transfer the fluffy mixture into the loaf pan. Bake for 30–35 minutes. The top should be golden brown and the loaf should feel firm to the touch.
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The Secret Step (Cooling): Don’t take it out immediately! Turn the oven off, crack the door slightly, and let it sit for 10 minutes. This prevents the “cloud” from collapsing into a “puddle.”
Why it works
The egg whites provide the volume and the bulk of the protein ($38\text{g}$), while the Greek yogurt adds a bit of moisture and structure so it doesn’t just taste like baked air.