The family recipes of Deborah and Simon Jessey

Cloud Bread


  • 4 large eggs
  • 2oz of cream cheese softened to room temperature
  • Half a teaspoon of cream of tartar
  • 1 small pack of Splenda


Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.

Separate the egg whites and egg yolks. Place the egg whites in a metal bowl of a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the mixture has stiff peaks.

In a large bowl, add the cream cheese and Splenda, then beat in the eggs one at a time until the mixture is completely smooth. Gently fold in the egg white mixture to keep it as firm and foamy as possible.

Spoon into 4-inch circles on the baking sheets and bake on the middle rack for 20 or more minutes until golden. Allow to cool.

For a crispier texture, eat as they are. Store overnight in a sandwhich bag or a plastic container if you want the texture to be softer and more bread-like.