Carnivore Cloud Bread

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Cooling Time: 15 minutes

• Total Time: 55 minutes

• Course: Side, Bread

• Cuisine: Carnivore, Keto, Gluten-Free

• Diet: Carnivore, Keto, Grain-Free

• Yield: 4-6 cloud bread “buns”

• Intensity: Easy (Requires careful folding but no advanced skills)

---

Equipment Needed

• Stand mixer or hand mixer (essential for achieving stiff peaks)

• 2 large mixing bowls

• Spatula

• Baking sheet

• Parchment paper

• Measuring spoons

---

Ingredients

• 3 large eggs, separated

• 1/4 teaspoon cream of tartar

• 1/8 teaspoon fine salt (optional, but recommended for flavor)

Optional Add-in:

• 1 tablespoon of cooled, rendered bacon fat or tallow, melted (for a richer flavor and slightly denser texture)

---

Nutrition Information (Per Serving, based on 6 servings)

• Calories: 35

• Total Fat: 2.5g

• Saturated Fat: 1g

• Cholesterol: 80mg

• Sodium: 85mg

• Total Carbohydrates: 0.2g

• Dietary Fiber: 0g

• Net Carbs: 0.2g

• Protein: 3g

Note: Nutritional information is an estimate and may vary based on the exact size of your eggs and specific ingredients used.

---

Step-by-Step Instructions

Step 1: Prepare and Preheat

Begin by preheating your oven to 300°F (150°C). This low and slow temperature is crucial for drying out the cloud bread without browning it too quickly, which ensures its signature light texture. Line a baking sheet with parchment paper. Do not grease the paper, as the fat can deflate your egg whites.

Step 2: Separate the Eggs with Care

This is the most critical step for success. Carefully separate the egg whites from the yolks, placing them in two separate, clean, and completely dry mixing bowls. Even a tiny speck of egg yolk or any residual grease in the bowl can prevent the whites from whipping properly. For safety, you may want to separate each white into a small cup before adding it to the mixer bowl, ensuring no yolk contaminates the batch.

Step 3: Whip the Egg Whites into a Cloud

Add the cream of tartar to the bowl with the egg whites. The cream of tartar is an acid that stabilizes the egg whites, giving them structure and helping them hold their airy volume.
Using your stand mixer or hand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed. Whip until stiff, glossy peaks form. This means when you lift the whisk out of the mixture, the peak that forms stands straight up and doesn’t droop. This should take about 3-5 minutes. Do not under-whip.

Step 4: Prepare the Egg Yolks

In the separate bowl with the egg yolks, add the optional salt. Whisk the yolks vigorously until they become slightly paler in color and smooth. If you are using the optional bacon fat or tallow, whisk it into the yolks at this stage until fully incorporated.

Step 5: The Gentle Fold

Now for the magic act: combining the two mixtures without deflating the precious air you’ve whipped into the whites. Add about one-third of the whipped egg whites to the yolk mixture. Use your spatula to gently fold them together. This is not a stirring motion. Instead, cut through the center of the mixture with the edge of the spatula, sweep along the bottom of the bowl, and fold it over the top. Rotate the bowl and repeat.
Once the first addition is somewhat incorporated, add the remaining egg whites and continue folding gently until no large streaks of white remain. The mixture should be light, airy, and uniform in color.

Step 6: Shape and Bake

Using a large spoon or an ice cream scoop, dollop the cloud bread mixture onto the prepared parchment-lined baking sheet. You can shape them into round, bun-like shapes about 3-4 inches in diameter. Gently smooth the tops with the back of your spoon.
Place the baking sheet in the preheated oven and bake for 25-30 minutes. The cloud bread is done when the tops are a very pale, golden color and they feel firm to the touch. They should sound hollow if you tap them gently.

Step 7: The Crucial Cool Down

Once baked, turn off the oven and crack the oven door open slightly. Let the cloud bread sit in the cooling oven for 10-15 minutes. This gradual cooling process helps prevent them from collapsing due to a sudden change in temperature. After this, transfer them to a wire rack to cool completely.

---

Chef’s Notes & Tips for Success

• The Secret to Stiff Peaks: Ensure your bowl and whisk are impeccably clean and free of any fat. Even a little grease is the enemy of fluffy egg whites.

• Fold, Don’t Stir: Aggressive stirring will knock out all the air. Patience and a gentle hand during the folding stage are non-negotiable.

• Texture Variations: For a denser, more “bready” texture, add the optional tablespoon of bacon fat or tallow to the egg yolks. For the absolute lightest, most ethereal cloud, omit it.

• Storage: Carnivore Cloud Bread is best enjoyed the day it is made. Store any leftovers in a paper bag (not an airtight container, as the moisture will make them soggy) at room temperature for up to 2 days. They can be gently reheated in a toaster or a warm oven to restore their texture.

• Serving Suggestions: Use these as buns for a decadent carnivore burger, as a base for scrambled eggs and bacon, or simply slathered with a generous amount of herb butter (if you include dairy). They are mildly flavored and act as the perfect canvas for your favorite carnivore toppings.

---

Conclusion: The Last Bite

Carnivore Cloud Bread is more than just a recipe; it’s a testament to the versatility and simplicity of animal-based ingredients. It proves that dietary restrictions don’t have to mean deprivation. In less than an hour, you can transform three humble ingredients into a satisfying, bread-like treat that supports your health and wellness journey.

So, preheat your oven, separate those eggs with confidence, and get ready to bake a cloud. Your carnivore lifestyle is about to get a whole lot fluffier. Enjoy the delightful, airy crunch of your homemade creation