Cloud Bread (Phase 1)

Posted On November 08, 2013

Low calorie cloud-bread

Cloud Bread (Phase 1)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

They are super light and fluffy right out of the oven. They are super delicate, so you can't expect them to hold a lot but for a simple meat, thin veggie and lettuce "sandwich" these really help tied us over on Phase 1 (or any phase!). Just a little bit sweet, very tasty, great texture. My non-LAD-dieting son and husband tried them too and were very surprised. They both said they'd eat them if I would share :) I may try them with some chives and a few other spices just to jazz them up a bit more.


  • 3 eggs, separated
  • 3 T whole milk cottage cheese
  • 1/4 teaspoon cream of tartar
  • 1 packet Stevia
  • Extra virgin olive oil cooking spray


  • Preheat oven to 300 degrees.
  • Separate the eggs very carefully. There must be no yolk in the white.
  • In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese and the one packet of Stevia until smooth.
  • In the other bowl add 1/4 teaspoon of cream of tartar to the whites and beat the whites 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.
  • Spray two cookie sheets with extra virgin olive oil cooking spray or line with parchment paper.
  • With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of a hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  • Bake on the middle rack: 20-30 minutes. You just need to watch them until them become nice and golden brown.
  • Remove from the pans and cool on a rack or cutting board.
  • While warm they are crumbly and similar to cooked meringue. Once completely cool, seal them in a Ziplock storage baggie or a Tupperware over night, placing parchment paper between each piece. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you want them a little firmer for a sandwich I recommend eating them right away or toasting them in the oven again for just a minute or two before eating (after they have been refrigerated.)

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