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Today's deliciousness is yummy, fluffy and melt-in-your-mouth Cheesy Garlic cloud bread which was inspired by my recent No-Carb Cloud Bread recipe, which became loved and popular. Due to the overwhelmingly positive response, I was thinking about mixing things up a little. So many of you have shared with me your love of the cloud bread recipe.. and photos too! (Thank you so very much!) that I thought it would be a good idea to come up with another cloud bread recipe to share. I call this recipe Garlic Cloud Bread. So delicious! Cheesy and garlicky!
One of my favorite bread has always been garlic bread, especially if I am eating a pasta dish or something with a white wine cream sauce. I just love dipping cheesy garlic bread into the sauce and eating it all up. Well, that was until I started paying more attention to my carb and gluten intake.
Check out this easy Garlic Cloud bread recipe that I’m sure you will enjoy.
Original No carb Cloud Bread Recipe is here.But I of course I will repeat ( And will post a printable recipe card below)
For Cloud GarlicBread You will need:
- 3 eggs, separated
- 3 Tablespoons cream cheese
- ¼ teaspoonbaking powder
- ½ TBS garlic powder
- ½ TBS grounded oregano flakes
- Sliced Mozzarella cheese or shredded Mozzarella
- 2 tbs butter
- Optional: 1Tablespoon Honey or some natural sweetener that you like. I like to use Organic Coconut Palm Sugar.
Directions
- Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). While preheating, prepare the baking sheet with parchment paper lightly sprayed with cooking spray or greased with Avocado oil or Olive oil.
- Separate the eggs, there must be no yolk in the white.
- In one bowl, mix together the egg yolks, cream cheese, and sweetener (optional) until smooth.
- In the second bowl add ¼ teaspoon of baking powder (or cream of tartar if you prefer) to the whites and beat the whites on high speed until they are fluffy, form medium-hard peaks, and hold their peaks. This takes few minutes and it should look something like this:
- Slowlyfold the egg yolk mixture into the egg whites andmix carefully, you don’t want tobreak the fluffiness of the egg whites too much.
- Spoon the mixture into 10-12 even rounds onto a lightly greased baking sheet, sprinkle with rosemary or your favorite spices (optional), and put it in the oven.
- Bake for 19-20 minutes on the middle rack until slightly golden brown.
- Remove from the oven
Prepare the garlic mixture just before the cloud breads are ready - melt butter in a glass jar in a microwave or in a small pan. Stir in garlic powder and oregano. Spread the mixture over each bread (Cloud bread will absorb the garlic mixture nicely) and place the desired amount of shredded mozzarella cheese or half a slice of mozzarella on each one. Cook it on broil (cooks the top)for 2-3 minutes until the cheese melts. Garnish with fresh parsley and Parmesan cheese if desired.
Now you're ready for a delicious Garlic Cloud bread to be melting in your mouth! Enjoy!
Bon Appetit!
Best Low-Carb Bread with Garlic and Cheese!
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Low carb
Cuisine: Any
Ingredients
- 3 eggs, separated
- 3 Tablespoons cream cheese
- ¼ teaspoon baking powder (or cream of tartar)
- ½ TBS garlic powder
- ½ TBS grounded oregano flakes
- Sliced Mozzarella cheese or shredded Mozarella
- 2 tbs butter
- Optional: 1 Tablespoon Honey or some natural sweetener that you like. I like to use Organic Coconut Palm Sugar.
Instructions
- Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). While preheating, prepare the baking sheet with the parchment paper with lightly cooking spray or greased with Avocado oil or Olive oil.
- Separate the eggs, there must be no yolk in the white.
- In one bowl, mix together the egg yolks, cream cheese and sweetener (optional) until smooth.
- In the second bowl add ¼ teaspoon of baking powder (or cream of tartar if you prefer) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks.
- Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
- Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices (optional) and put it in the oven.
- Bake for 19-20 minutes on the middle rack until slightly golden brown.
- Remove from the oven
Notes
Prepare the garlic mixture just before the cloud breads are ready - melt butter in a glass jar in a microwave or in a small pan. Stir in garlic powder and oregano. Spread the mixture over each bread (Cloud bread will absorb the garlic mixture nicely) and place the desired amount of shredded mozzarella cheese or half a slice of mozzarella on each one. Cook it on broil (cooks the top) for 2-3 minutes until the cheese melts. Garnish with fresh parsley and Parmesan cheese if desired.
Now you're ready for a delicious Garlic Cloud bread to be melting in your mouth! Enjoy!
Reader Interactions
Comments
Tammy S
You're kidding me, right? This is so delicious and the best tasting bread that melts in your mouth! Thanks for upgrading the Cloud Bread recipe!
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Liladyblogger
This looks so yummy! Serena made garlic bread for our Easter dinner!!! Delish!
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Jen
How many would you estimate it makes? Thanks for this, so excited to try!
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Irina
HI Jen, from this recipe I usually make 11 even rounds. YOu can make 12 but a bit smaller. I'll look forward to hear what you think and how yours came out? Enjoy!
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Gerri McGrath
Was wondering if you could make a pizza "dough" with the cloud bread???????
Irina
Hi Gerri. Absolutely! I have tried the cloud bread as a pizza dough. I put some tomato sauce and melt mozzarella cheese over it. I prefer fresh mozzarella though. Go for it! Just make sure to cover with cheese the sides. place it in the oven or toaster and toast for couple of minutes but watch it closely to insure that sides will not burn. For pizza dough also try from my site - 3 Ingredient Paleo Friendly FlatBread
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Maureen levin
I can't understand why you need to bake your cloud bread for so long in the oven I put mine in at 375 for ten minutes and it's perfect. is there a reason . I also use. 4eggs and 4tbls fat free cream cheese I also use 1tsp baking powder
thanks
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Irina
Hi Maureen, I will try your suggestion 375 degrees for 10 minutes. Maybe it will bake better and faster. as for the amount of breads, you must be putting the bigger breads onto baking sheet?. I remember when I put the very large breads onto a sheet, i got 8 breads out of the mixture. But if they are smaller size then I get about 10-11 "breads"
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Maureen levin
I see on your website you get 11 out of that mixture I only get 8and I am using more ingredients 4eggs 4tblscream cheese
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Michelle
Does the cloud bread freeze well?
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Irina
Sure it can be frozen not for too long though. If you defrost it you can put it into a toaster oven and toast for a minute or minute and a half
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Julie Stone
Is there an estimation of how many calories this is with the cheese and all? I have a friend with celiac and this looks perfect
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Irina
Yes! 60 cal, 2 SmartPoints, 1 g carb per bread
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Janet
Does cottage cheese have to be used or can you use normal cheese?
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Irina
Yes, absolutely, you can sub for Greek yogurt, cottage cheese, cream cheese, sour cream or tofu. Simply follow the directions with separating and fluffing the egg whites. Let me know how it comes out.
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Gwen
Okay l, what did it do wrong? The yolk kind of leaked out of my bread as they were baking. And they look nothing like yours. Mine are flat and yellowish. 🙁
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Irina
Hi Gwen. Make sure you follow the recipe instructions and watch the video. The key to success is to beat the egg whites to stiff peaks (takes about 5 min, depending on your mixer)
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Justine
Made this today it's amazing!!!
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Kiki
See AlsoCottage Cheese PancakesMine did not come out like yours. They were much flater. Maybe I made them too big. I did use a spoon. Any suggestions and do you make sure they are brown on both sides?
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Irina
Hi Kiki, the key to fluffiness is beating the egg whites to stiff peaks condition. (approx 5 minutes using your hand mixer) then they should come out fluffy and cloudy. Then follow the instructions and directions in the post. Let me know if the second time come out better... Good luck
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Lorrie
Do you think a dairy free cream cheese could be used to make the bread?
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Irina
Hi Lorrie, yes, this should be no problem. Then you follow the directions for recipe as long as egg whites are beaten to stiff peaks. Good luck.. Let me know how they come out
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Lorrie
Irina....I think they would have turned out much better using regular cream cheese. The dairy free just didn't taste good at all and the consistency was different so it didn't mix well. I'll try it again though with the regular and let my family enjoy!
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Irina
Sorry Lorrie about this and thanks for letting us know. Give it a try with the regular cream cheese and let your family enjoy! Good luck
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Joyce Dillow
Do you have any more recipes for no carbs other than the cloud bread I have just been told I have PMR which is inflammation in the body and that I should not eat any carb or fruit or potato's or pasta
Joyce Dillow jjdillow@sbcglobal.net I signed up for your news letterReply
Irina
Hi Joyce. Sure I have various low-car recipes. You can search my web site using a key word. Or you can click on Food category
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Sally
This was amazing! I used a stand mixer for about 5 minutes on the egg whites, and they were perfect! My husband was blown away by how delicious the cloud bread was. Thank you for creating this, it might help us win the war on carbs?
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Sally
Also, I baked it at 375 for 10 minutes, as one commenter recommended. Got 9 nice sized cloud breads from this recipe.
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Irina
Good suggestion. I will give it a shot today to bake it at 375 for 10 minutes.
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Irina
HI Sally, Stand mixer is probably the best for beating egg whites. Glad you and your husband enjoyed..
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Galina
I'm so sorry, but I cannot find the recipe! I cannot have carbs either (not much)!! Could you repost the recipe and how to make this? Thanks!!
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Galina
Hello, Irina!! Thank you for responding to my comment!! The recipe did not show up on my phone the first time. But thanks! I have the full recipe now!! Wonderful!!
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Maria
Hi. I had great peaks but my taste was a bit eggy. Are they suppose to be?
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Irina
For some people they taste eggy. There;s nothing wrong with this... Feel free to add more or less of your favorite herbs, spices or try to add more cream cheese if they taste too eggy for you..
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Kristyn King
Most of the cloud bread recipes that I have read and tried says to store them in the refrigerator in a zip lock bag overnite. This helps with the egg taste and the texture is more like bread after a day... instead of souffle. Hope that helps!
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Bernice
Oh my Goodness these are undeniable mouthwatering !!!
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Peggy
I really want to make these to take to my kids Sunday. Can I make them the day before? If so, should I store in open or closed container. Thank you, can't wait to make them.
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Irina
Fresh out of the oven is best of course. But sure you can make them the day before. Store them on the countertop at room temp. you don't need to close the container if it's just for 1 day...
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Hope Moss
Ive tried this and its great for a low carb diet but i wonder about the calories
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Sarah
Holy crap are these delicious! Mine came out a little thing but taste amazing. These will definitely satisfy my carb cravings. I want to pair them with spaghetti (spaghetti squash of course) and meatballs!
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Sarah
*thin
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Irina
So glad you're enjoying these Sarah
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Tracy
Would this work for gyros?
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Karen
I'm either blind or stupid! I see the cloud recipe but do not see the ingredients for the fathead dough for the bagels! I watched the video but it doesn't say how much of each! H-E-L-P!
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Irina
Hi Karen, the ingredients and directions are posted inside the recipe post and in recipe card below the post... were you able to find it?
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