Cloud Bread Recipe – low-carb, high-protein, gluten-free substitute for bread, made with just 3 ingredients. Fluffy, light, delicious and perfect for sandwiches! Great for keto diet.
KETO CLOUD BREAD
If you visit Pinterest as much as I do, you most likely have seen this magical Cloud Bread already. It’s a low-carb 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 a 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.
What is Cloud Bread made from?
- cream cheese
- cream of tartar
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.
Do I need to cool the bread after baking?
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.
How to store Cloud Bread?
I recommend using small squares of parchment paper between slices and place in ziploc bag. Store in the fridge.
Do you need to refrigerate Cloud Bread?
Since this bread is made with eggs and cream cheese, the best way to store it is in your fridge. Warm up in the oven before serving.
How can I adapt this recipe?
The purpose of cream of tartar is to stabilize the whipped egg whites. Besides the three main ingredients, you are free to choose your seasonings. We added a little bit of salt and garlic powder. Most recipes out there call for a sweetener and I suppose it makes sense if you like the sweetness of white sandwich bread but I didn’t miss it at all.
Other Healthy Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
CLOUD BREAD RECIPE:
Cloud Bread Recipe - low-carb, high-protein, gluten-free substitute for bread, made with just 3 ingredients. Fluffy, light, delicious and perfect for sandwiches! Great for keto diet.
- 3 large eggs room temperature
- 3 Tablespoons cream cheese softened
- 1/8 tsp cream of tartar
- 1/8 tsp salt optional
- 1/4 tsp garlic powder optional
Preheat oven to 300 degrees 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.
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.