Description
Light, fluffy, and deliciously creamy, this Mascarpone Cloud Bread is the perfect low-carb, gluten-free alternative to traditional bread. Whether you enjoy it sweet or savory, its airy texture and subtle richness make it a fantastic base for sandwiches, breakfast toasts, or a simple snack!
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Ingredients
- Eggs (3 large, separated) – The key to achieving a fluffy texture.
- Mascarpone Cheese (3 tbsp, softened) – Adds a creamy richness.
- Baking Powder (¼ tsp) – Helps the bread rise slightly.
- Salt (a pinch) – Enhances the flavor.
- Honey (1 tsp, optional) – Adds a touch of natural sweetness.
Instructions
Step 1: Prep the Batter
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In one bowl, whisk the egg yolks, mascarpone cheese, baking powder, salt, and honey (if using) until smooth.
Step 2: Whip the Egg Whites
In a separate bowl, use an electric mixer to beat the egg whites on high speed until stiff peaks form. This is what gives the bread its airy texture.
Step 3: Fold Gently
Carefully fold the whipped egg whites into the mascarpone mixture, using a spatula to combine without deflating the batter.
Step 4: Shape & Bake
Spoon the mixture onto the lined baking sheet in round, cloud-like mounds. Bake for 25–30 minutes, or until golden brown.
Step 5: Cool & Enjoy
Let the cloud bread cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
- Whip Egg Whites Properly – Stiff peaks are essential for an airy texture.
- Fold Gently – Overmixing will deflate the batter.
- Store Properly – Keep in an airtight container to maintain softness.