Step 1

Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

Step 2

In a clean glass bowl, add egg whites. Keep egg yolks separate in another bowl.

Step 3

In the glass bowl with egg whites, add in cream of tartar. Mix on high speed with a handheld mixer until egg whites have reached a stiff peak (this takes about 3-4 minutes).Hip Tip: Not sure how to tell if yours have reached a stiff peak? If you can turn the bowl upside down and the egg whites stay put, you're good!

Step 4

In a separate bowl, mix together sour cream and one egg yolk at a time. Mix on low for 2 minutes until creamed together, though keep in mind that this will be a watery consistency (trust us, it will all come together in the end). Add in Italian seasoning and salt.

Step 5

Gently fold the firm egg whites into the sour cream mixture, making sure you still have a foamy texture. Once everything is combined, take a large ice cream scoop and scoop out about a 3" circle onto the prepared baking sheet. Cloud bread will rise a little, but it won't spread.

Step 6

Bake in the oven for 28-30 minutes or until lightly golden brown at the top. Let cloud bread completly cool on the baking sheet before removing bread.

Step 7

To store cloud bread, place the pieces in a sealed bag or container.