Cloud Bread



  • 3 eggs, separated
  • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
  • 14tsp cream of tartar
  • 1 tsp Xylitol


Preheat oven to 150°C and line 2 baking trays with baking paper

Separate the eggs carefully, there must be no yolk in the white.

In one bowl, mix together the egg yolks, the cottage cheese and Xylitol

In the other bowl add Cream of Tartar to the whites and beat on high speed until they are fluffy and form nice peaks.

Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.

With a large spoon, “scoop” the mixture into 10 even bread roll sized rounds on the baking trays

Bake in the middle of the oven for about 30 minutes – Remove from oven when golden brown

Remove bread from the trays and cool on a rack or cutting board.

While warm they are crumbly and similar to cooked meringue. Once completely cool, store in an airtight container. They will totally change their consistency, to something much more like bread – a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.

Recipe adapted from: