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    You are here: Crunchy Creamy Sweet / Baking / Bread / Cloud Bread Recipe

    Cloud Bread Recipe

    Published: May 4, 2019 · Modified: Oct 22, 2022 by Anna 43 Comments · This post may contain affiliate links.

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    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!

    Side shot of cloud bread slices in a stack on white plate.
    Jump to:
    • Why This Recipe Works
    • What is cloud bread?
    • Ingredients:
    • How to make cloud bread?
    • Helpful Tips!
    • What does it taste like?
    • Recipe FAQs:
    • Other healthy recipes:
    • Cloud Bread Recipe

    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.
    Overhead shot of whipped egg whites in glass bowl.

    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:

    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 it?

    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.

    I don't have cream of tartar. What should I do?

    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.

    What can I use in place of cream cheese?

    If you don't have cream cheese, try cottage cheese or mascarpone.

    Can I freeze it?

    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.

    Can I toast cloud bread?

    You can try placing it in a toaster on a low setting. Cloud bread will burn much faster than regular bread.

    Side shot of cloud bread sandwich with tomatoes, ham and lettuce.

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    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!

    Side shot of cloud bread slices in a stack.

    Cloud Bread Recipe

    Author: Anna
    This Cloud Bread Recipe is a low-carb, high-protein, gluten-free substitute for bread, made with just 3 ingredients. Fluffy, light, delicious, and perfect for sandwiches!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course bread
    Cuisine American
    Servings 5 people
    Calories 68 kcal

    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.

    Nutrition

    Calories: 68kcal | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 123mg | Potassium: 60mg | Vitamin A: 260IU | Calcium: 23mg | Iron: 0.5mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Becky Gable says

      May 09, 2022 at 10:24 am

      Can you provide count for carbs & sugars for this recipe?

      Reply
    2. MaryJane Schroeder says

      November 14, 2021 at 6:52 pm

      I like the idea of monk fruit and I would probably add cinnamon, what a great breakfast toast with a little butter!!

      Reply
    3. Mercedes says

      April 03, 2021 at 3:34 pm

      5 stars
      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

      Reply
      • Anna says

        April 11, 2021 at 9:27 pm

        Thank you so much, Mercedes! I am so glad this recipe was helpful!

        Reply
    4. Stacey says

      April 23, 2020 at 9:20 am

      Hi, have you considered a sweeter version of this? I'm going to try and add some MonkFruit sweetener to the yolk/cream cheese mixture and see how it comes out. I think a pinch of sweetener (going to use a tsp for this first try) would cut a bit of that salty/cheesy/eggy taste and give it a slight sweetness like you would get with a Hawaiian roll. Worth a try.

      Reply
    5. Linn says

      December 19, 2019 at 6:24 am

      Yes!!!
      I made it.. it looks like this picture.
      But I think it is salty..
      Next time will be better:)

      Reply
      • Anna says

        December 20, 2019 at 10:04 pm

        Thank you, Linn!

        Reply
    6. Lizzie says

      December 05, 2019 at 3:37 pm

      Can I freeze the cloud bread?

      Reply
      • Dave says

        July 04, 2021 at 1:50 pm

        Yes for up to 3 months but consistency changes a little

        Reply
    7. Marina says

      June 14, 2019 at 8:38 am

      I made strawberrie shortcakes out of them, everyone loved them

      Reply
      • Joyous says

        October 17, 2019 at 7:25 pm

        Do you know how many carbs are in a serving(2slices)

        Reply
    8. Kimberly says

      June 03, 2019 at 11:02 pm

      Different kind of texture but I really liked it!! Turned out really well!!

      Reply
      • Anna says

        June 06, 2019 at 9:44 pm

        Thank you, Kimberly!

        Reply
    9. Ryan says

      February 28, 2018 at 8:38 pm

      I've tried making this twice and it never turns out the way it should. The "Batter" is always runny. Do you think I need to whip it longer, or add more cream of tartar, or a combination of both?

      Reply
      • Anna@CrunchyCreamySweet says

        March 01, 2018 at 1:27 am

        Hi Ryan! I am so sorry you are having trouble with this recipe. It is very important to whip the egg whites until peaks form. Just like on my video. Also, very gently fold in the egg yolk mixture. Overmixing can result in runny batter. Let me know if you try again and how it goes. Thank you!

        Reply
        • Reyna says

          May 15, 2019 at 12:04 am

          You list 3 eggs, but your video shows 2.
          Which one is it?

          Thanks,
          Reyna

          Reply
    10. Erin says

      January 08, 2018 at 10:56 am

      Do you think coconut milk or another non-dairy substitute for cream cheese/Greek yogurt, work?

      Reply
      • Anna@CrunchyCreamySweet says

        January 08, 2018 at 7:18 pm

        Hi Erin! I did not test this recipe with any substitutions for the cream cheese. Sorry!

        Reply
    11. Ronda says

      January 02, 2018 at 12:54 am

      5 stars
      Your bread looks delicious. I can’t eat cream cheese. I wonder if I can substitute ricotta or dry cottage cheese ? Thanks

      Reply
      • C says

        July 10, 2018 at 11:23 am

        I think i have seen a recipe using cottage cheese so it might work

        Reply
        • Anna@CrunchyCreamySweet says

          July 10, 2018 at 8:36 pm

          Oooh! I will have to try that! Thank you for sharing !

          Reply
      • Dorsha Kirksey says

        October 09, 2019 at 6:29 pm

        I saw one using mascarpone instead of cream cheese...

        Reply
    12. Kris says

      October 06, 2017 at 10:39 am

      Wondering if anyone has tried freezing the bread (then pulling it out as needed)?

      Reply
      • C says

        July 10, 2018 at 11:25 am

        I have heard of people keeping an emergency batch in the freezer so it must come out ok. I'd give it a shot. You could try freezing just one at first so if you don't like it you won't ruin a whole batch

        Reply
        • Anna@CrunchyCreamySweet says

          July 10, 2018 at 8:35 pm

          Yes, I would say it's a personal preference. Some will like it, some not. You just need to try it.

          Reply
    13. Romi van Rooyen says

      September 23, 2017 at 10:15 am

      Hi. I was just wondering if it is possible to make these in the microwave? I can't use my oven since it doesn't bake.

      Reply
      • Anna@CrunchyCreamySweet says

        September 30, 2017 at 11:48 am

        Hi! I have not tested this recipe in the microwave. So sorry!

        Reply
    14. Leanne says

      September 04, 2017 at 10:21 am

      Do you have to have cream of tarter

      Reply
      • Sue says

        December 17, 2017 at 8:09 am

        Yes, that is what makes the egg whites stiff. Buy where the spices are.

        Reply
        • anne says

          June 29, 2019 at 2:55 pm

          you can also use baking power. It works almost as well. Just beat it into stiff peaks.

          Reply
      • MaryJane Schroeder says

        November 14, 2021 at 6:51 pm

        You can substitute baking powder, I did and it came out great. Equal measure.

        Reply
    15. Nick says

      July 04, 2017 at 10:00 pm

      5 stars
      Just one point of clarification for me, is a serving size one piece or two?

      Reply
      • Val says

        July 17, 2018 at 2:44 pm

        two pieces

        Reply
    16. Cate Kerr says

      June 16, 2017 at 8:03 pm

      How do you recommend storing the cloud bread?

      Reply
      • Anna@CrunchyCreamySweet says

        June 19, 2017 at 12:45 pm

        Hi Cate! A ziploc bag is great for storing them, but I would recommend placing small sheets of parchment paper between pieces of the bread so they won't stick to each other. I hope this helps! Have a beautiful day! -Anna

        Reply
        • Terri says

          November 04, 2017 at 7:46 pm

          Do you store it in the refrigerator?

          Reply
    17. averie says

      June 15, 2017 at 11:28 am

      5 stars
      I have always wanted to make cloud bread and yours is beautiful!

      Reply
      • Anna@CrunchyCreamySweet says

        June 19, 2017 at 12:44 pm

        Thank you, Averie! I hope you love it too!

        Reply
    18. Sues says

      June 14, 2017 at 10:03 pm

      5 stars
      I've heard sooo much about cloud bread, but haven't tried it yet. Now I really think I need to!!

      Reply
    19. Kankana says

      June 14, 2017 at 12:11 pm

      5 stars
      So fluffy! Loved it and the video definitely helps.

      Reply
      • Anna@CrunchyCreamySweet says

        June 14, 2017 at 12:41 pm

        I am so glad! Thank you, Kankana!

        Reply
      • Ana says

        October 11, 2018 at 9:34 am

        Will this work without parchment paper all out n wanted to try this this morning

        Reply
        • Anna@CrunchyCreamySweet says

          October 12, 2018 at 12:08 pm

          Hi Ana! If you don't use parchment, the bread will stick to the baking pan. I highly recommend lining the baking pan with parchment.

          Reply

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