Is Cloud Bread Actually Healthy?

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CLOUD BREAD
Everything you need to know about the cloud bread trend | Instagram/effeyew
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It's been recognized as one of 2016's food trends and is making waves on sites like Pinterest (up by 73 per cent, in fact), but what is cloud bread anyway?

Cloud bread isn't your traditional bread — in fact, it's not made with any dough. It's a combination of three to four base ingredients (eggs, full fat cream cheese, baking soda or cream of tartar and a sweetener) and additional ingredients like herbs or spices.

For the most part, the recipe seems pretty simple. According to this one by Mind Over Munch, take your mixed ingredients, create small circles on your pre-heated pan and let them bake for 15 to 20 minutes (or longer, depending on your oven). Wait until they are golden brown and allow them to cool in a plastic bag overnight. The blog also notes one piece of cloud bread has 31 calories, 0 grams of carbs, three grams of fat and two grams of protein.


Named after a cloud for obvious reasons (just look at that fluff), recipe makers agree it's pretty tasty as well. According to food blog Kirbie's Cravings, the process is similar to making a meringue and for the most part if you keep the recipe simple, it will taste like eggs and cheese.


Kiran Bains, owner and registered dietitian of Edo Vivo says nutrition wise, it may be a good idea to switch out some ingredients. "If you switch out the full fat cream cheese for cottage cheese, you'll have a nice high protein 'bread'," she tells the Huffington Post Canada.

Holistic nutritionist Michelle Tirmandi of Toronto adds the cream cheese is the problematic ingredient in terms of nutrition.

"Cream cheese is a highly processed food and not one that I recommend. It's also not a great source of vitamins or minerals," she says.

But if you are still up for the cloud bread making challenge, Tirmandi suggests sticking with a natural sweetener like maple syrup or honey.


Have you tried making this bread yet? Let us know in the comments below:

UPDATE: A previous version of this article incorrectly stated Michelle Tirmandi's title.

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