The Best Cloud Bread Recipe

You've got to try this! The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfreeDelicious, Low Carb, Low Fat, Gluten Free, Grain Free… The Best Cloud Bread Recipe is a must-make this diet season!

The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree
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If you’ve been watching your carb intake, chances are you’ve heard of Cloud Bread. Maybe even tried it!

Cloud Bread is all the rage right now. It’s a soft airy bread made with only eggs, a little cream cheese (some people use cottage cheese) and cream of tartar.

MY OTHER RECIPES


Honestly, other than seasoning, that’s it!

Seriously, The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

Cloud Bread high in protein and extremely low in carbs, making it the perfect sandwich bread for those on a low carb, gluten free, or grain free diet.

Each “slice” is baked separately and has a soufflé-like texture when it first comes out of the oven. After a couple hours, the texture becomes more bread like, so you won’t even miss traditional wheat bread.

The Best Ever Cloud Bread Recipe #lowcarb #glutenfree #grainfree

I’ve been pretty impressed with cloud bread. I wish I knew who invented it, so I could give them credit, and possibly and little bow of respect. I’ve heard it originally came into existence during the Atkins era.

However, I believe this is The Best Cloud Bread Recipe because of the seasoning. When cloud bread is unseasoned, or even flavored with sugar and sweet spices as I’ve seen in some recipes, it tastes more like a dessert than bread.

The Best Cloud Bread Recipe Ever #lowcarb #glutenfree #grainfree

If you are looking for a great low carb sandwich bread, The Best Cloud Bread Recipe in today’s post it the winner.

Adding a little sea salt, garlic powder, and dried herbs makes all the difference.

Making The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

How to Make The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

When making The Best Cloud Bread Recipe, make sure to whip the egg whites and cream of tartar first. It needs to be extremely firm for the bread to bake successfully. The cream of tartar acts as a stabilizer.

Then beat the cream cheese, egg yolks, and seasoning separately. This mixture needs to be perfectly smooth.

Truly - The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

Fold the two egg mixtures together, spoon the mixture onto baking sheets, and bake.

Must Make! The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

Try making club sandwiches with The Best Cloud Bread Recipe this week. You’ll be amazed at how easy it is. You’ll also be amazed at how much it tastes and feels like traditional bread.

Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

Looking For More Fabulous Low Carb Recipes?

Low Carb Pepperoni Pizza Cups

Low Carb Bacon Wrapped Avocado

Paleo Cashew Chicken

The Best Detox Chicken Soup

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43 comments on “The Best Cloud Bread Recipe

  1. TraciB.posted January 9, 2017 at 8:02 am Reply

    Just wondering, do you think you can use no fat cream cheese in this recipe? Or even the part yogurt blend cream cheese that is offered at my local grocery store?
    Thank you!

    • Sommerposted January 9, 2017 at 8:55 am Reply

      Hi Traci,

      Definitely! You can use an kind of cream cheese in this recipe. :)

      • Sarahposted January 9, 2017 at 8:58 am

        Can you use cottage cheese? or yogurt?

        Thanks,

      • Sommerposted January 9, 2017 at 9:45 am

        Hi Sarah!

        You can use an equal amount of drained cottage cheese, however I like the flavor better with cream cheese. I’ve never tried it with yogurt. If you decide to use yogurt, please report back. I’d love to hear how it turns out! :)

  2. Melanie @ Gather for Breadposted January 9, 2017 at 9:11 am Reply

    I’ve been meaning to make this for the longest time. Looks perfect!

  3. Naomiposted January 9, 2017 at 10:10 am Reply

    Hmmm . . . I need to try this! I’m liking the looks of it! 

  4. Kevin @ Closet Cookingposted January 9, 2017 at 11:24 am Reply

    I so need to try cloud bread!

  5. Jenny Flakeposted January 9, 2017 at 12:34 pm Reply

    This looks fantastic Sommer!

  6. Retta Diehlposted January 9, 2017 at 4:24 pm Reply

    Just wondering how many calories if made exactly as your recipe. Thank you.

    • Sommerposted January 12, 2017 at 12:28 pm Reply

      Hi Rhetta,

      We don’t usually provide nutritional facts, because so many of the tools available vary greatly in their calculations. However, according to the My Fitness Pal app, two slices contains: 3g fat grams, 38 calories, 1g carbs, and 2g protein.

      Hope this helps!

  7. Maria Lichtyposted January 9, 2017 at 4:33 pm Reply

    Great recipe!

  8. Julie | Table for Twoposted January 10, 2017 at 7:29 am Reply

    I’ve seen this so much but never made it. I think you’ve given me a reason to finally give it a go!

  9. Mary @ LOVE the secret ingredientposted January 10, 2017 at 11:46 am Reply

    Very interesting, I’ve seen this before but never looked into what it actually is. Sounds like a great idea!

  10. RKposted January 11, 2017 at 5:20 pm Reply

    How long do these keep after baking — what is the recommended way to store? Could they be frozen? Thank you:)

    • Sommerposted January 12, 2017 at 12:11 pm Reply

      Store them in a zip bag and either place in the refrigerator for up to 3 days, or you can freeze them. However they taste best fresh.

  11. Beverleyposted January 22, 2017 at 3:52 pm Reply

    I made these (as per the recipe) and they tasted great but were pretty flat 😣 What did I do wrong??

    • Sommerposted January 22, 2017 at 9:37 pm Reply

      Hi Beverley,

      Was your mixer still foamy when you placed it on the baking sheets? You might have over mixed it. Another thought is the cloud bread pieces stay about the same size and height as you spread them on the baking sheets. Maybe you spread them too thin?

      • Caitlinposted March 13, 2017 at 12:40 am

        I think the same thing happened to me. Tasty but thinned out. They had similar color to your recipe photos but they were thin and mishapen.  Any ideas how long it takes to get the right whipped consistency when using an electric hand mixer? I spent about 15 mins and it didn’t seem fluffy enough.

  12. Laura S.posted January 24, 2017 at 9:20 pm Reply

    I recall back in the early days of my low carbing (almost 2 decades ago) Cleochatra (username) came up with this recipe. Although, she used to say don’t get the yolk and cheese mixture totally smooth. A few yrs back she was still writing low carb articles and recipes for Examiner…don’t know if she still is.

    This ‘bread’ is also very good as toast.

  13. Laura S.posted January 24, 2017 at 9:22 pm Reply

    Oh.. P.S.. … She called them Oopsie Rolls. She had been trying to come up with another recipe and made mistakes and these were the result of her oopsie moment.

  14. Stephanieposted January 28, 2017 at 4:24 pm Reply

    Have you tried a hand blender with whisk attached?  I made a bread the other day that called for the whites to be separated and whipped, even with the hand blender it took 10 minutes for soft peaks.

  15. Yvonneposted February 10, 2017 at 11:32 am Reply

    I dont have a stand mixer. Will a hand mixer work?

    • Sommerposted February 22, 2017 at 9:45 am Reply

      Hi Yvonne,

      As long as your hand mixer is powerful enough to whip meringue, it should work. :)

  16. Sairahposted February 23, 2017 at 8:31 am Reply

    Hi I’m more on a paleo-ish diet so I was wondering if I could subsitute the cream cheese with maybe organic butter or oil? Thanks

    • Sommerposted March 1, 2017 at 7:22 pm Reply

      Hi Sairah,

      No, unfortunately I don’t believe it would hold its shape. Maybe you could fudge it with raw cottage cheese?

  17. Kayposted March 4, 2017 at 10:34 am Reply

    Is there a way to store this bread? Does it freeze well?

  18. Jadeposted March 13, 2017 at 6:05 pm Reply

    Mine are never that fluffy! I even beat the egg whites twice as long. Any tips?

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  20. Laurenposted March 19, 2017 at 5:01 pm Reply

    Would ricotta cheese work instead of the cream cheese. Or yogurt cheese?

    • Sommerposted March 20, 2017 at 5:26 pm Reply

      Yes, ricotta or cottage cheese would definitely work. :)

  21. ILKOposted March 23, 2017 at 6:11 pm Reply

    What is cream of tartar please. I don’t have that on hand and just wondering if I can use something else instead. Thank you. 

    • Ashleyposted March 29, 2017 at 2:13 am Reply

      It’s tartaric acid, a chemical compound found in wine barrels. It’s a white powder and sold in the spice aisle of the grocery store.
      Its role in this recipe is to stabilize the egg whites so they have more loft. I’ve heard that you can replace it with an equal amount of lemon juice or white vinegar, but with the caution that it may not turn out the same, so do a trial. Another option is to just leave it out and make sure your egg whites are very thoroughly whipped, but don’t go so far that they tighten up and get weepy.

  22. Monicaposted March 29, 2017 at 12:56 pm Reply

    Has anyone used this as mini pizza crusts? I am guessing it would just melt if you attempted to rebake it?

    • Asmittenposted April 7, 2017 at 11:25 am Reply

      I would like to try, but just put them under the broiler, so it was just 2 mins.

  23. Kathyposted April 12, 2017 at 4:32 pm Reply

    Can you use this in place of pizza crust?

    • Sommerposted April 18, 2017 at 8:44 am Reply

      Hi Kathy,

      Yes! Just made them ahead, add toppings, and heat just until the cheese melts. :)

  24. Melissaposted April 22, 2017 at 7:25 pm Reply

    3oz sour cream works well too

  25. Bobbyposted April 25, 2017 at 3:31 pm Reply

    What is the best use for this? As a stand alone bread kind of thing or does it turn out to be good in most deli meat sandwhiches etc? Thanks!

  26. Stephanieposted April 25, 2017 at 5:10 pm Reply

    I’m going to try this with a cream cheese alternative I found at Publix. I’m also a dairy free person. I’ll let you know how it goes.

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