Cloud bread is impossibly light, virtually carb-free, and makes everything from sandwiches to pizza a reality for those who follow a keto or low carb diet. Try all three flavors: classic, everything bagel, and garlic Parmesan.

To make the classic cloud bread

1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. Separate egg whites and yolks into separate bowls, ensuring that the whites stay clean, as any fat from the yolks will keep them from whipping to full volume. Beat egg whites, cream of tartar, and salt until mixture is fully opaque and has formed stiff peaks.
3. In a separate bowl, microwave cream cheese for 20-30 seconds until warm and very soft (softer than room temperature). Add the egg yolks and beat until smooth and slightly increased in volume (a few small specks of cream cheese are okay).
4. Gently fold whites into the yolk mixture in two batches until no streaks remain, being careful to not deflate the whites.
5. Drop batter onto prepared baking sheets in 10 evenly-sized mounds (5 mounds per baking sheet; about 1/2 cup batter each), and sprinkle tops with sea salt and freshly ground black pepper to taste. Bake until golden brown and fully cooked through, 20-25 minutes.
6. Store in fridge for up to 5 days, or freeze for up to 1 month.

To make the everything bagel cloud bread

1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. Separate egg whites and yolks into separate bowls, ensuring that the whites stay clean, as any fat from the yolks will keep them from whipping to full volume. Beat egg whites, cream of tartar, and salt until mixture is fully opaque and has formed stiff peaks.
3. In a separate bowl, microwave cream cheese for 20-30 seconds until warm and very soft (softer than room temperature). Add the egg yolks and 1 tablespoon of everything bagel seasoning, then and beat until smooth and slightly increased in volume (a few small specs of cream cheese are okay).
4. Gently fold whites into the yolk mixture in two batches until no streaks remain, being careful to not deflate the whites.
5. Drop batter onto prepared baking sheets in 10 evenly-sized mounds (5 mounds per baking sheet; about 1/2 cup batter each), and sprinkle tops with remaining everything bagel seasoning. Bake until golden brown and fully cooked through, 20-25 minutes.
6. Store in fridge for up to 5 days, or freeze for up to 1 month.

To make the garlic Parmesan cloud bread

1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. Separate egg whites and yolks into separate bowls, ensuring that the whites stay clean, as any fat from the yolks will keep them from whipping to full volume. Beat egg whites, cream of tartar, and salt until mixture is fully opaque and has formed stiff peaks.
3. In a separate bowl, microwave cream cheese for 20-30 seconds until warm and very soft (softer than room temperature). Add the egg yolks, 1/4 cup grated cheese, and garlic powder, then beat until smooth and slightly increased in volume (a few small specs of cream cheese are okay).
4. Gently fold whites into the yolk mixture in two batches until no streaks remain, being careful to not deflate the whites.
5. Drop batter on to prepared baking sheets in 10 evenly-sized mounds (5 mounds per baking sheet; about 1/2 cup batter each), and sprinkle tops with remaining cheese. Bake until golden brown and fully cooked through, 20-25 minutes.
6. Store in fridge for up to 5 days, or freeze for up to 1 month.

   Farm Team Tips

   Looking for just a few pieces of cloud bread? You can easily divide any of these recipes in half to make 4-5 per batch.

   While cloud bread can be carefully sliced in half to make your favorite sandwich with a keto twist, it's much more delicate traditional bread. If you have particularly wet or heavy sandwich fillings, we recommend using one whole piece of cloud bread as the top of your sandwich and a second one as the bottom.

   No garlic powder in your pantry? You can make the garlic Parmesan cloud bread by replacing the salt and garlic powder for 3/4 teaspoon garlic salt.