Description
Soft, fluffy cloud bread buns that are gluten-free and low-carb, perfect for sandwiches. Made with eggs and cream cheese, they bake up light and airy in just 25 minutes.
Ingredients
Scale
3 large Eggs
3 oz Cream cheese
½ teaspoon Cream of tartar
¼ teaspoon Salt
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper
- Separate 3 eggs, placing whites in one large bowl and yolks in another
- Add cream cheese to the yolks and mix until smooth and creamy. Set aside
- Beat egg whites with cream of tartar using a clean mixer until stiff peaks form, about 3-4 minutes
- Gently fold the yolk mixture into the whites, being careful not to deflate the batter
- Scoop 6 mounds onto the prepared baking sheet, shaping them into round buns
- Bake for 25 minutes until puffed and golden. Let cool completely before serving
Notes
Use room temperature eggs for fluffiest results.
Ensure bowl and beaters are completely clean and dry; any grease will prevent stiff peaks.
Let buns cool fully before storing to avoid sogginess.
Store in airtight container in fridge for up to 5 days, or freeze for 3 months with parchment between buns.
Reheat in toaster oven to restore texture; avoid microwaving.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 85 kcal
- Sugar: 0.5 g
- Sodium: 135 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 115 mg
Keywords: cloud bread, sandwich buns, gluten-free, low-carb, keto