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.
Stacey says
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.
Linn says
Yes!!!
I made it.. it looks like this picture.
But I think it is salty..
Next time will be better:)
Anna says
Thank you, Linn!
Lizzie says
Can I freeze the cloud bread?
Dave says
Yes for up to 3 months but consistency changes a little
Marina says
I made strawberrie shortcakes out of them, everyone loved them
Joyous says
Do you know how many carbs are in a serving(2slices)
Kimberly says
Different kind of texture but I really liked it!! Turned out really well!!
Anna says
Thank you, Kimberly!
Ryan says
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?
Anna@CrunchyCreamySweet says
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!
Reyna says
You list 3 eggs, but your video shows 2.
Which one is it?
Thanks,
Reyna
Erin says
Do you think coconut milk or another non-dairy substitute for cream cheese/Greek yogurt, work?
Anna@CrunchyCreamySweet says
Hi Erin! I did not test this recipe with any substitutions for the cream cheese. Sorry!
Ronda says
Your bread looks delicious. I can’t eat cream cheese. I wonder if I can substitute ricotta or dry cottage cheese ? Thanks
C says
I think i have seen a recipe using cottage cheese so it might work
Anna@CrunchyCreamySweet says
Oooh! I will have to try that! Thank you for sharing !
Dorsha Kirksey says
I saw one using mascarpone instead of cream cheese...
Kris says
Wondering if anyone has tried freezing the bread (then pulling it out as needed)?
C says
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
Anna@CrunchyCreamySweet says
Yes, I would say it's a personal preference. Some will like it, some not. You just need to try it.
Romi van Rooyen says
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.
Anna@CrunchyCreamySweet says
Hi! I have not tested this recipe in the microwave. So sorry!
Leanne says
Do you have to have cream of tarter
Sue says
Yes, that is what makes the egg whites stiff. Buy where the spices are.
anne says
you can also use baking power. It works almost as well. Just beat it into stiff peaks.
MaryJane Schroeder says
You can substitute baking powder, I did and it came out great. Equal measure.
Nick says
Just one point of clarification for me, is a serving size one piece or two?
Val says
two pieces
Cate Kerr says
How do you recommend storing the cloud bread?
Anna@CrunchyCreamySweet says
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
Terri says
Do you store it in the refrigerator?
averie says
I have always wanted to make cloud bread and yours is beautiful!
Anna@CrunchyCreamySweet says
Thank you, Averie! I hope you love it too!
Sues says
I've heard sooo much about cloud bread, but haven't tried it yet. Now I really think I need to!!
Kankana says
So fluffy! Loved it and the video definitely helps.
Anna@CrunchyCreamySweet says
I am so glad! Thank you, Kankana!
Ana says
Will this work without parchment paper all out n wanted to try this this morning
Anna@CrunchyCreamySweet says
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.