This Cloud Bread Recipe is a low-carb, high in protein, gluten-free substitute for bread, made with just 3 ingredients. Fluffy, light, delicious, and perfect for sandwiches!
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Why This Recipe Works
If you visit Pinterest as much as I do, you most likely have seen this magical keto Cloud Bread already. It's a low-carb and keto diet-friendly substitute to white bread. Since my Hubby and I love finding and trying recipes for healthy substitutes for our favorite foods, we set out to make a batch. The name makes total sense: it's light and fluffy, like a cloud. We were concerned about it holding up when used in sandwiches but it totally does and even works for burgers!
What is cloud bread?
It's high in protein, low in carbs, and gluten-free since there is no flour used. There are a few things you need to keep in mind while making this bread: whip the egg whites to stiff peaks AND gently fold in the yolks and cheese mixture in without deflating the whites. It really does not take much time and you can make a batch pretty quickly.
Ingredients:
- eggs: the essence of this bread and source of protein;
- cream cheese: added for texture and flavor;
- cream of tartar: a stabilizer for whipping egg whites.
How to make cloud bread?
- Separate the eggs and egg whites, placing them in separate mixing bowls.
- Add cream of tartar to egg whites and whip until stiff peaks form.
- Add cream cheese, salt, and garlic powder to egg yolks. Mix well.
- Slowly add egg yolk mixture to whipped egg whites and fold in gently.
- Scoop batter onto prepared sheets, spreading into circles.
- Bake until the bread is golden on top.
- Cool completely.
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Helpful Tips!
- Make sure your eggs and cheese are at room temperature. Egg whites will whip easier and the cream cheese will mix smoothly.
- Line the baking pan with parchment paper. It will prevent the bread from sticking to the pan.
- Whip the egg whites until STIFF peaks form. The mixture has to be stiff or the bread will not be fluffy but it will spread flat. Check the mixture by stopping the mixer and holding the beaters up. If the egg whites stand up, the peaks are stiff, the mixture is ready.
What does it taste like?
Cloud bread is light in texture and tastes very much like white sandwich bread. For me, the egg flavor is not prominent. It's delicious and perfect for making sandwiches or mini pizzas!
Recipe FAQs:
I did quite a bit of research on this recipe and a lot of recipes say to cool the bread at least one hour after baking. We found that the bread cools down within about 10 minutes of taking out of the oven and it's great to use right away. In our opinion, there is no need to chill it in the fridge. It is soft and chewy and ready to assemble as a sandwich.
Since this bread is made with eggs and cream cheese, the best way to store it is in your fridge. I recommend using small squares of parchment paper between slices and place in a Ziploc bag.
No worries! You can skip this ingredient, it's just a stabilizer for whipping egg whites. You will have to whip them a little longer but they will get there.
If you don't have cream cheese, try cottage cheese or mascarpone.
Absolutely! Cool the bread completely, place together with sheets of parchment paper between slices, and freeze. It can be frozen for up to 3 months. Thaw it in the fridge overnight.
You can try placing it in a toaster on a low setting. Cloud bread will burn much faster than regular bread.
Other healthy recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Cloud Bread Recipe
Ingredients
- 3 large eggs room temperature
- 3 Tablespoons cream cheese softened
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt optional
- ¼ teaspoon garlic powder optional
Instructions
- Preheat oven to 300° F. Line two baking sheets with parchment paper.
- Separate the eggs and place egg whites in a large mixing bowl, and the egg yolks in a smaller mixing bowl.
- Add cream of tartar to egg whites and whip with an electric mixer on high speed, until stiff peaks form. Set aside.
- Add cream cheese to egg yolks. Add salt and garlic powder, if using. Mix with an electric mixer until smooth.
- Slowly add egg yolk mixture to whipped egg whites and fold in gently with a spatula. Make sure there are no white streaks in the batter.
- Scoop batter with regular ice cream scoop onto prepared sheets. Gently spread into a circle. Note that the more you spread, the flatter the bread will be.
- Bake on the middle rack in preheated oven for 16 to 18 minutes OR until the bread is golden, slightly golden brown on top.
- Cool slightly on the sheet, then remove onto cooling rack to cool completely.
- Use in sandwiches, burgers, etc.
Video
Notes
- This recipe makes approximately 10 bread pieces.
- We do not recommend baking this bread on aluminum foil. It will stick and it will be tricky to remove from the baking sheet.
- This bread should be good for up to 3 days.
- For storing, we recommend keeping it in a ziploc bag, with small sheets of parchment paper between bread pieces, so they won't stick together.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Jola says
Nice light bread that crisp up perfectly. It passed the exam!
Chris says
Great Bread on the Ketogenic Diet
Becky Gable says
Can you provide count for carbs & sugars for this recipe?
MaryJane Schroeder says
I like the idea of monk fruit and I would probably add cinnamon, what a great breakfast toast with a little butter!!
Mercedes says
So I've been on the hcg diet for the past 2 months im currently on phase3.... I'm so happy I found this recipe... I'm Latina so we eat bread with almost everything... thanks for sharing this recipe....I made it exactly like you have it.... next time im going to tweak it with cinnamon... so excited...oh and I did use garlic and salt
Anna says
Thank you so much, Mercedes! I am so glad this recipe was helpful!