Cloud Bread Recipe Pastel Swirl Loaf
A visually stunning and airy loaf of cloud bread swirled with pastel colors, perfect for brunch or as a festive centerpiece.
Ingredients
Main Ingredients
- 4 large large egg whites Use room-temperature egg whites for volume.
- 2 oz cream cheese, softened Opt for full-fat versions for the best texture.
- 2 tbsp granulated sweetener Erythritol works well for a sugar-free option.
- 0.5 tsp vanilla extract For warmth and aroma.
- 0.25 tsp cream of tartar Essential for stabilizing the egg whites.
- 1-2 drops gel food coloring Use preferred pastel colors for the swirl effect.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the softened cream cheese, 1 tablespoon of sweetener, and vanilla extract until smooth.
- In a separate large mixing bowl, beat egg whites with cream of tartar until foamy, then gradually add the remaining sweetener and beat until stiff peaks form.
- Gently fold the cream cheese mixture into the whipped egg whites until just combined.
- Divide the batter into 3-4 bowls and add gel food coloring. Fold gently.
- Dollop spoonfuls of each colored batter onto the baking sheet and swirl gently to create a marbled effect.
Baking
- Bake for 25-30 minutes or until the loaf is puffed and golden brown. It should spring back when lightly pressed.
- Allow the loaf to cool completely on the baking sheet before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze for up to a month. Ensure egg whites are beaten to stiff peaks for best results.