The Best Cloud Bread Recipe

Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free… The Best Cloud Bread Recipe is a must-make this diet season!

Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free... The Best Cloud Bread Recipe is a must-make this diet season! #lowcarb #glutenfree #grainfree
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Cloud Bread Recipe

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. Honestly, other than seasoning, that’s it for this cloud bread recipe!

If you’ve been watching your carb intake, chances are you’ve heard of Cloud Bread. Maybe even tried it!

Gluten Free, Low Carb, and Grain Free… This Cloud Bread Recipe is the Best Bread to Eat on Any Diet!

Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free... The Best Cloud Bread Recipe is a must-make this diet season! #lowcarb #glutenfree #grainfree

Low Carb Cloud Bread

Cloud Bread is 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.

Is cloud bread gluten free?

Yes! Cloud bread is gluten-free, low carb, and grain free. It’s safe for just about any diet!

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

The Best Cloud Bread Recipe

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.

Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free... The Best Cloud Bread Recipe is a must-make this diet season! #lowcarb #glutenfree #grainfree

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

How to Make Cloud Bread

Here are  few tips for making cloud bread:

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

How long do you bake cloud bread?

Bake Cloud Bread for 15-18 minutes in a convection oven, or for about 30 minutes in a conventional oven.

Do you need to refrigerate cloud bread?

Yes, cloud bread should be stored in the refrigerator. After baking, it should last for a few days if stored properly.

Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free... The Best Cloud Bread Recipe is a must-make this diet season!e #lowcarb #glutenfree #grainfree

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.

Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free... The Best Cloud Bread Recipe is a must-make this diet season!e #lowcarb #glutenfree #grainfree

Check the Recipe Card to See How to Make the Best Cloud Bread Recipe!

Looking For More Fabulous Low Carb Recipes?

The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree
Print
4.82 from 59 votes

The Best Cloud Bread Recipe

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Cloud Bread is delicious, Low Carb, Low Fat, Gluten Free, and Grain Free... The Best Cloud Bread Recipe is a must-make this diet season!
Servings: 10 pieces
Nutrition Facts
The Best Cloud Bread Recipe
Amount Per Serving (1 slice)
Calories 36 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 68mg 23%
Sodium 167mg 7%
Potassium 63mg 2%
Total Carbohydrates 0g 0%
Sugars 0g
Protein 2g 4%
Vitamin A 2.5%
Calcium 1.8%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 4 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2 ounces low-fat cream cheese
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon sea salt
  • 1/4 - 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
  2. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.

  3. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
  4. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.

  5. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!

Recipe Video

Recipe Notes

1) The Best Cloud Bread Recipe can be stored in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking.

2) Go easy on the garlic powder the first time you make it. I like adding 1/2 teaspoon, but that might be a little much for some palates.

The Best Low Carb Cloud Bread Recipe #lowcarb #glutenfree #grainfree

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227 comments on “The Best Cloud Bread Recipe

  1. Aaron Johnsonposted January 18, 2019 at 2:28 pm Reply

    Unbelieveable how many ads there were even before you got to separating the eggs.

  2. Mariettaposted January 15, 2019 at 11:58 am Reply

    Super recipe! I love them, really feel like you are eating bread :) I made mine a little too salty so next time will adjust. Thank you for such a great treat!

  3. Rachelposted January 14, 2019 at 11:49 pm Reply

    I’ve had trouble keeping the mounds on the cookie sheet from running into each other as the cloud bread bakes. So I bought a set of six, small, tart pans. The kind where the bottom lifts away from the sides to remove the tart after baking. I bake the cloud bread in these, and I love it. Each piece is the same size which helps when using two pieces to make a sandwich.

  4. Ione Nealposted January 14, 2019 at 11:48 am Reply

    Great recipe

  5. Roseposted January 13, 2019 at 10:25 am Reply

    Made these today and while they are absolutely delicious, they are thinner than pictured. If I beat the egg whites longer, will they be thicker?

  6. Sanataniposted January 13, 2019 at 9:56 am Reply

    I made this recipe yesterday without the garlic and italian seasoning. Also I used my vegan homemade cream cheese (almond based). This is pretty awesome for buns replacement. The only things I don’t like is that is WAY too salty for me. Plus, the buns are very sticky the day after, perharps it would be a good idea to store in a paper bag..? Mine was store in a tupperware. And also, I would like to have a replacement for cream cheese.

  7. Marjorieposted January 11, 2019 at 4:11 am Reply

    Cholesterol is very high for me…. What would you suggest to replace for having a better result? Waiting for your answer to try this wonderful recipe. Thanks.

  8. Devonposted January 10, 2019 at 7:01 pm Reply

    Mine turned out so watery that they blended into one giant cloud bread. No circles left and i did everything as stated. Had firm peaks in my tartar egg white mixture. Folded instead of storing in the whites to egg. Not sure. Was banking on this to go with dinner. Don’t make this without a back up plan. I’ve never had anything be such a flop. I don’t have more eggs to try again. 

  9. [email protected]posted January 10, 2019 at 4:44 pm Reply

    What a great recipe! I’ve been eating low carb more lately and good bread recipes are so hard to come by!

  10. Jposted January 8, 2019 at 9:30 pm Reply

    Tried this recipe. It was awesome!

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  13. Heidi Cookposted January 4, 2019 at 1:37 pm Reply

    OMG…I was hesitant on making these at first because I heard they had an egg taste. I am so glad I did because I didn’t taste the egg at all! I split the batch in half; one with the above seasonings, the other half with stevia and vanilla. These taste amazing!!! I was able to making a tasty sandwiches (turkey club, PB & J), a mini pizza, pecan cinnamon roll bread, parmesean bread bites for my artichoke dip, and garlic mozzarella cheese bread!!

  14. Dottieposted December 27, 2018 at 4:39 pm Reply

    I made this by putting all the ingredients in my blender and blending well, then pouring onto parchment paper on the cookie sheet and baking. Look and taste the same, to me, as when I separate the eggs and follow the recipe. Saves time, too!

    • Sommer Collierposted December 28, 2018 at 2:19 pm Reply

      Great idea Dottie! Thanks for sharing. :)

    • Adelposted January 6, 2019 at 11:07 am Reply

      Really Dottie? You didn’t beat the whites stiff ? You just put everything in the blender and it worked out well?

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  16. Hollyposted December 23, 2018 at 7:32 pm Reply

    We are new to cloud bread. I tried this recipe after reading a few. I’m curious if I did something wrong or if this is to be expected.

    I wasn’t really expecting it to taste like bread, wasn’t sure what I was expecting though. But it turned to powder in my mouth the second it hit my tongue and tasted like very tangy eggs. Is this typical or did I mess something up?

    • Sommer Collierposted December 28, 2018 at 2:38 pm Reply

      Hi Holly,

      Hmmm… Based on your comments, I’m wondering if your eggs were smaller than suggested. If the bread tasted tangy, you might try making it with cottage cheese instead of cream cheese. Another option is our Low Carb Magic Mug Bread. https://www.aspicyperspective.com/low-carb-magic-mug-bread-gluten-free-sugar-free-dairy-free/

    • Melissa Troutposted January 9, 2019 at 9:50 pm Reply

      Mine are very powdery too! They aren’t tangy, a little bland but not the end of the world. But I was surprised how powdery they are, evaporates in my mouth it’s odd

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  19. Loriposted December 19, 2018 at 10:28 pm Reply

    Can marscapone cheese be subbed for cream cheese?

    • Sommer Collierposted December 20, 2018 at 6:37 pm Reply

      Hi Lori,

      Sorry, I have never tried that. If you happen to give it a go, please report back!

  20. Theresa Cposted December 15, 2018 at 4:49 pm Reply

    Amazing!! Like many, I held off making cloud bread and picked your method today. Fresh out of the oven! Minutes away from my first, no doubt, incredible sandwich!!

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  22. Tinaposted December 2, 2018 at 11:11 am Reply

    I made this and had with bacon and cheese. Loved it and so did my husband. Thank you!

  23. Christy Denneyposted November 25, 2018 at 10:42 pm Reply

    I’ve made this bread and it’s so good!

  24. Kelly-Joy Rathwellposted November 25, 2018 at 3:02 pm Reply

    Turned out awesome
    I did one and a half recipe and put it in a ceramic 10.5 x 16 pampered chef pan. Let it cool and put the pizza topping on it and put back in oven until cheese started to brown
    ..soo good

  25. Jenniferposted November 21, 2018 at 1:00 am Reply

    Just wondering if you have to use the seasoning? Wanting to make some for my brother-in-law for Thanksgiving. Would they be too plain?
    Thanks!

    • Sommer Collierposted November 21, 2018 at 1:53 am Reply

      Hi Jennifer!

      I would at least add a little salt. However, we’ve made cloud bread with all sorts of seasoning… Cinnamon is really good!

  26. Loriposted November 19, 2018 at 11:29 am Reply

    I have been wanting to try cloud bread so I tried this recipe last night and it was absolutely amazing! I’ll never miss having bread ever again and I am very, very happy to now have this recipe! Thanks so much! I’ve shared it with everyone I know!

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  29. dianeposted November 7, 2018 at 10:46 am Reply

    That sandwich looks fantastic and can’t believe that’s not wheat bread. YUM! 

  30. Maxposted October 30, 2018 at 6:17 pm Reply

    Did not work had hard merangue and still fell into blobs and didnt bake up . Not worth it

  31. Kristenposted October 28, 2018 at 9:32 pm Reply

    These look like such incredible fluffy clouds of goodness! I can’t wait to try this recipe.

  32. Dianeposted October 21, 2018 at 11:51 pm Reply

    I have also made this with a bit of cinnamon and a touch of Stevia to have with coffee in the morning, replacing cinnamon toast.

  33. Patty Tposted October 19, 2018 at 5:22 am Reply

    I live abroad and can’t find cream of tartar. Will it work without it?

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  35. Dakotaposted October 2, 2018 at 12:52 am Reply

    So has anyone tried to fry the mixture? Lol. It’s summer and I’d love a way out of using the oven Los Angeles midsummer haha I’ve contemplated my new toaster oven but it work take so many more batches than using the oven. Thankfully, fall is right around the corner.

  36. Vera Petersposted September 30, 2018 at 6:01 pm Reply

    Is there a way to make this recipe so it can be done as a loaf of bread? My husband and I are trying to find a recipe that is simple to make a loaf of bread. By the way, these are delicious.

  37. Samantha Dalyposted September 30, 2018 at 11:00 am Reply

    Hi I don’t have a stand mixer or hand whisk. Can I either use an food blender to whip it up or do you think I could whisk this myself using a whisk. If using a whisk how long would this take and has anyone else made these without a stand mixer or hand whisk. 

    • Sommer Collierposted September 30, 2018 at 3:59 pm Reply

      Hi Samantha,

      If you don’t have something that can create a finely whipped meringue, it is a little tricky to make. I have heard of people making meringue in a food processor, but not a standard blender. Hope this helps!

  38. Chanelposted September 23, 2018 at 3:04 am Reply

    I made this twice and I have to say the first time I was unimpressed BUT turns out, it was my fault! I wanted to share in case anyone else made this mistake. 

    I’m not a very experienced baker and I didn’t realize there was a difference between wax paper and parchment paper! (Haha). When I made it with the max paper it was impossible to separate and I found out that wax paper melts! (Oops!). 

    It was absolutely amazing when I used parchment paper! I found that using the eggs and cream cheese and room temp helped. I doubled the recipe and I’m going to try to use it as pizza dough! I also made little circles and after they were completely baked I put butter and cheese on them and through them in the oven for a few mins. Absolutely delicious! 

    Thanks so much for the easy recipe!!

  39. Kimposted September 14, 2018 at 11:48 am Reply

    I had a craving for bread and these certainly hit the spot!! So easy to make and the taste was absolutely delicious. Will be making these on a regular basis.

  40. Vic Olsonposted September 9, 2018 at 9:13 am Reply

    Not ‘low fat’ cream cheese. It’s full of additives you don’t want to eat, and this recipe was designed to intentionally be high fat. Who else would want to look up / eat this besides a low carb/keto dieter? Plus, one will run into texture issues with low fat cream cheese, because it contains softeners. For two tablespoons, it’s so much better-tasting with full fat brick cream cheese. 

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  42. Connie Milesposted August 30, 2018 at 3:25 pm Reply

    In the cloud bread recipe it calls for “low fat” cream cheese, isn’t this contradicting what keto is about? I’m just asking because it’s confusing to me.
    Thank you,
    Connie Miles.

    • Sommer Collierposted September 18, 2018 at 1:08 pm Reply

      Hi Connie,

      Not all low-carbers are specifically Keto, but you can definitely use low fat or full fat cream cheese for this recipe. Either will work! :)

  43. Rhonda Fields-Hayposted August 25, 2018 at 4:41 pm Reply

    Making this tonight

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  45. Tiffanyposted August 20, 2018 at 2:50 pm Reply

    Hi! Can cloud bread be stored in the freezer? Thanks in advance 

    • Sommer Collierposted August 22, 2018 at 9:14 pm Reply

      Hi Tiffany,

      Yes, you can freeze it for at least a month. :)

  46. Shonaposted August 17, 2018 at 9:21 am Reply

    Not a baker at all but found your recipe. I couldnt get my egg whites to peak just a frothy pile, my end “batter” looked like bubbles from a bath. I cooked it anyway abd was shocked to eat this wonderful bread afterwards! Absolutely my favorite keto recipe! Easy even with my “bubble batter”!! I made cheesy garlic bread with it- thank u so much for sharing this awesome recipe. Really helps us non-bakers stay with keto!

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  50. MyraJean Turnerposted August 4, 2018 at 6:34 pm Reply

    I’ve been looking at these Cloud Bread recipes for a least a year. This one sounded the most interesting. They turned out great, but I forgot to take a picture! There was not too much garlic but were definitely too salty for me. Will cut back on the salt next time. We were delighted with the texture and ate them with chicken salad.

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  52. Summer Mosherposted August 1, 2018 at 5:45 pm Reply

    Mine are sticking to the parchment paper. What am I doing wrong?

    • Sommer Collierposted August 15, 2018 at 9:38 pm Reply

      Hi Summer,

      It sounds like you need to whip your meringue a little more firm. Happy Baking!

  53. Candiceposted July 27, 2018 at 5:18 pm Reply

    Followed the recipe exactly and they came out perfect!!! Thank you! My Keto diet has been missing something g like this! 

  54. Greg Nickelsposted July 22, 2018 at 7:38 pm Reply

    Just made a batch up. Easy to put together recipe that was fun for this nonbaker. Need to try different cooking times to figure out which is best for my oven though as my first batch came out a little over done. Still tasty though! Will try some different flavors of spices also. Definite make again treat for this keto dieter!

  55. Sharonposted July 20, 2018 at 4:43 pm Reply

    Thank you for the Cloud Bread recipe!  I recently tried it and have already made it several times.  If you haven’t tried making French Toast with it yet, you must.  I cannot taste the difference.  We use fruit or a homemade fruit compote rather than syrup. 

  56. Janetposted July 20, 2018 at 3:35 am Reply

    We made this bread last night. We used it as a bun for turkey burgers and it’s truly amazing!!! It was better than any bun or bread we have ever used for a burger.  Thanks so much for the recipe. 

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  58. Saraposted July 15, 2018 at 3:06 pm Reply

    My first attempt at Cloud Bread! Turned out really good, although next batch I think I’ll tone down the seasonings for a more versatile version. This will be great as “pizza”

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  60. Pattyposted July 8, 2018 at 12:35 pm Reply

    I made this for the first time today.   Oh my, love this!  It is so good, made a ice sandwich and the taste was perfect.   I plan to try you try your pizza soon.  THanks for sharing this, its a keeper::)

  61. Israel Schleissposted July 7, 2018 at 8:52 pm Reply

    What we’re basically making is soufflé. So yes the whites must be whipped to stiff peaks and great care should be taken when folding the whites into the yolk mixture. Some small lumps are okay. I’m thinking of tinkering with this by incorporating some old soufflé recipe ideas. 

  62. Lisaposted June 25, 2018 at 8:12 pm Reply

    Game changer!   This is a great recipe!!!  I’m using it as bread and so happy!!  It has enough fat content to satiate and keep you going from one meal to the next.

  63. Jenniferposted June 21, 2018 at 5:47 pm Reply

    Made these today and we LOVE them!! YUM!! Thank you!! :) We are making Eggs Benedict tonight with the cloud bread replacing the English Muffin.

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  67. Kaelynposted May 17, 2018 at 9:52 pm Reply

    I’ve made a few other kinds of keto friendly breads and they were so dense andaome were gritty.  This was neither!  It’s light and soft.  Definitely will be making it again!

  68. laceyposted May 17, 2018 at 3:28 pm Reply

    i have a Yolk allergy, can you advise on what to put in place of the yolk? or can i omit them ?

    • Sommer Collierposted May 25, 2018 at 2:28 pm Reply

      Hi Lacey,

      I have not tried omitting the egg yolks. However, I think it would work, but the texture would be more brittle than flexible.

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  70. Charposted April 30, 2018 at 3:03 pm Reply

    Can you make this with a regular hand  mixer?  I don’t have a stand mixer. 

    • Sommerposted May 8, 2018 at 11:34 am Reply

      Hi Char, Absolutely! :)

  71. Kielyposted April 19, 2018 at 3:42 pm Reply

    I made these and the were good but came out like pancakes? What did I do wrong?

    • Sommerposted April 26, 2018 at 12:22 pm Reply

      Hi Kiely,

      Sorry that happened! It sounds like your meringue deflated. It needs to be whipped to very firm peaks in order to hold its shape.

  72. Cynthia Trezzaposted April 18, 2018 at 10:29 pm Reply

    After 45 minutes they still weren’t brown. Any ideas?

    • Sommerposted April 26, 2018 at 12:24 pm Reply

      Hi Cynthia,

      It sounds like the thermostat of your oven is off a bit. This is very common. I would purchase a small oven thermometer to hang off a rack, in order to get a more accurate reading.

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  74. Anneloreposted March 30, 2018 at 4:42 pm Reply

    Just made these with Epicure Rosemary and Garlic seasoning. First time making cloud bread. Turned out really light and fluffy. Thanks for sharing, your instructions were great!

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  76. Dianaposted March 15, 2018 at 4:00 pm Reply

    You freeze this cloud bread?

  77. Carolposted March 14, 2018 at 6:12 pm Reply

    Can you toast these in a skillet after cooked to make a grilled cheese?! 

  78. NancyGposted March 9, 2018 at 12:42 am Reply

    This worked beautifully! I followed directions, and went just a bit easier on the garlic as suggested. I used regular cream cheese rather than low fat as I am following the keto way of eating. The video was helpful to watch as well. If I had one complaint, it may have been a bit on the salty side. It’s hard for me to judge as I rarely add salt lately.

  79. Kathy Morrisonposted March 8, 2018 at 6:57 pm Reply

    Thank you for the recipe and suggestions. I will try making this.

  80. Deeposted March 3, 2018 at 8:19 pm Reply

    Fabulous. My first attempt at cloud bread, made tonight for our hamburgers. My husband and I were not disappointed.
    I’ve been bread, cracker, wheat and any type of flour product free since 1-23-18, eating a keto lifestyle. I tasted a plain sweet cloud bread last year, a friend made, but this recipe is far superior. Hers tasted very eggy.
    I used full fat cream cheese, Good Season copy cat seasoning mix for the Italian seasoning and jumbo eggs. My effort resulted in 12 buns. I used parchment paper and a disappointing new, GE convection oven. Thank you for a lifestyle keeper recipe. Hard to enter comments with all the pop ups.

  81. DM Ghaziabadposted February 25, 2018 at 9:54 pm Reply

    Easy to make, absolutely delicious.

  82. Julieposted February 18, 2018 at 7:47 pm Reply

    I’m really confused. This says ketogenic but i thought you use full fat on Keto, this recipe calls for reduced fat cream cheese.

    • Sommerposted February 26, 2018 at 8:49 pm Reply

      Hi Julie!

      You can use any kind of cream cheese you like. :)

    • Micheleposted July 8, 2018 at 4:52 pm Reply

      You can use full fat cream cheese. I eat Keto and I did.  Even so, it doesn’t provide a significant amount of fat.  The fact that it is a bread that is so low in carbs is what makes it appealing for me. 

  83. Craigposted February 7, 2018 at 6:26 pm Reply

    I was just wondering if it turns out the same if you use full fat cream cheese? Thanks.

    • Sommerposted February 8, 2018 at 10:37 pm Reply

      Hi Craig,

      Absolutely! You can use full fat, low fat, or fat free. :)

  84. Desireeposted February 6, 2018 at 5:40 pm Reply

    I am dying to make this but I only have a vitamix!! :( Has anyone tried making a meringue without a hand blender?

    • Micheleposted July 8, 2018 at 4:45 pm Reply

      We recently moved and my mixer was damaged. I actually made these successfully with a whisk. Not the easiest method, but if you have the arm strength, it’s possible. 

  85. Krisposted February 5, 2018 at 8:35 pm Reply

    Thank you for this great recipe. However,  It’s extremely frustrating that you do not have the ingredients written out and that you have to watch the video to get the list of ingredients. As well you do not start the video off by telling what temperature to preheat the oven to. 

  86. lindaposted January 30, 2018 at 7:42 pm Reply

    I used goat cheese…but no spices….there were delicious.

  87. Bobbiposted January 29, 2018 at 6:16 pm Reply

    Turned out great! I used the Daiya dairy free cream cheese to make it Paleo and it still worked beautifully!

  88. Courtneyposted January 29, 2018 at 12:30 pm Reply

    So, I just did this. The taste is phenomenal! I did, however have a really hard time with getting the “clouds” to stay put on the baking sheet. they got runny. I ended up spreading the whole thing thinly across the sheet and baking it a little shorter time (20 min). Pizza cutter to divvy it up, and I had a really nice flatbread to sop up some curry! I just beat the whites until peaks formed. I don’t think I did it for long enough. Are they supposed to be super stiff peaks? Any Tips for this newbie?

    • Sommerposted February 5, 2018 at 9:59 pm Reply

      Hi Courtney,

      Yes, the meringue does need to be very stiff. You might also have over-mixed it a bit when you added the yolk mixture. Give it another try, I bet they will come out perfect! :)

  89. Mariposted January 28, 2018 at 8:20 pm Reply

    Hi, I’m allergic to dairy and some ingredients in mayo (a commom substitute for cream cheese). I’ve scoured the web and still come back to this. What can I use instead of cream cheese or mayo? Will creamy rice milk work?

  90. Sueposted January 28, 2018 at 12:21 pm Reply

    I made these and I have to say they are delicious. They didn’t come out as big as I would have liked, but that was my fault. By far the best I have had. Going to try to make a flatbread with it as well by just spreading out on the pan,

  91. Cherylposted January 27, 2018 at 12:08 pm Reply

    So I made these yesterday, they came out perfect. This morning I toasted them. Go to a lower setting on your toaster because they brown very quickly. I topped them with a fried organic egg and a little avocado. Scrumpcious! Now I am thinking about making eggs benedict with these. My absolute fav breakfast!

  92. Cherylposted January 26, 2018 at 2:20 pm Reply

    Love this recipe, nice savory flavor. I wish I could post a picture, they came out perfect!

  93. Gretchen.posted January 21, 2018 at 4:38 pm Reply

    How do you make them so perfectly round? Are you using a mold of some type?

    • Sommerposted February 5, 2018 at 10:12 pm Reply

      Hi Gretchen,

      No, I just spoon them on the baking sheet in little round mounds and spread them in a circular motion with a spatula. :)

  94. Deeposted January 20, 2018 at 5:41 pm Reply

    I just made these for the first time, and the recipe was very easy to follow. I found that when I folded the egg whites into the egg yolk mixture, the egg yolk mixture would seep down to the bottom of the bowl, and I feared mixing the whites any more.  Any recommendations to keep it blended well?
    These taste eggy on their own, and I would season them differently, but they have a great texture, and lovely presentation.

  95. Caroleposted January 16, 2018 at 8:58 pm Reply

    Can you freeze this bread?

    • Sommerposted January 18, 2018 at 9:45 am Reply

      Hi Carole,

      Absolutely, I freezes best if you flash-fresh it first in a single layer, then place the frozen piece in a zip bag or storage container. :)

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  97. rlebla8posted January 14, 2018 at 6:02 pm Reply

    Has anyone tried to toast them 2nd day? Would they crisp up like regular toast?

    • Cherylposted January 26, 2018 at 2:23 pm Reply

      I will try this tomorrow if I can keep my husband from eating all of them. 

  98. Jacklynposted January 14, 2018 at 5:14 pm Reply

    I just tried to make this twice, and the cream or tater and egg yikes weren’t even remotely fluffy. What did I do wrong?

    • Sommerposted January 18, 2018 at 9:53 am Reply

      Hi Jacklyn,

      It sound like you might have had a little egg yolk drip into your whites when you broke the eggs. The fat from the yolks makes it near impossible to beat whites into stiff meringue. You’ve got to be really careful when you separate the eggs that the yolk are intact. PS – Any remanence of fat in your mixing bowl will do the same thing. Use a dry clean bowl. Good luck!

  99. Marieposted January 7, 2018 at 4:12 pm Reply

    Love this bread, I have made sandwiches or just had a slice with my egg. Yum. But I would like to know how many carbs are in a piece?

  100. Shallah E.posted January 7, 2018 at 2:42 pm Reply

    Worked Perfectly! Other recipes fell flat for me. Most important thing: use eggs at room temp (large size-not XL or Jumbo). I do cream cheese at room temp too.. but not sure if it makes a difference, but I do it anyway. And GENTLY fold in egg yellows with as minimal stirring as you can. I use convection heat, but don’t think it matters. 350F for 16 min for mine, beautiful browned color.

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  103. Gill Plattposted January 3, 2018 at 4:44 pm Reply

    Hi these look great I’m gluten free. How long do they keep or can they be frozen to keep them fresh? 
    Thank you 

  104. Jackie praterposted December 9, 2017 at 5:49 pm Reply

    Love these recipes, just started low carb diet.

  105. Josephine Cardenasposted December 4, 2017 at 7:33 pm Reply

    Yes, I have made these cloud breads ,and they taste very good. My one way of making these is really very easy and not time consuming at all. I stopped eating bread since 2000 and don’t miss it at all ,but these little critters help make my breakfast a lot more filling to help me go longer without eating my next meal. It has helped me begin the IF also.

  106. Lindaposted December 3, 2017 at 8:10 pm Reply

    Where is the actual recipe and list of ingredients and amounts?

    • Lindaposted December 3, 2017 at 8:13 pm Reply

      Oh, I see now. It’s hidden on a page 2. :|

  107. Caitlinposted December 3, 2017 at 1:19 pm Reply

    The mixture was too runny to even place on the baking sheet to cook them. Did I maybe not mix something long enough? 

    • S. Eckolsposted January 7, 2018 at 2:46 pm Reply

      If you stir in the egg yellows too much it’ll turn liquid. Try to just fold in as gently as you can and stir as little as you can. I use a rubber spatula and add 1/3 more yellow egg mixture after each fold in and smear- lol.
      Also, I use room temp eggs and cream cheese. Mine came out perfectly puffy.

  108. Maryposted December 3, 2017 at 1:07 am Reply

    Do you gave a non dairy cloud bread?

  109. April Buttnerposted November 25, 2017 at 8:40 pm Reply

    Just made my first batch, amazing!! Flavorful and fluffy, turned out exactly as pictured!! Thank you! It will be fun experimenting with other herbs!

  110. Yvonneposted November 20, 2017 at 10:08 am Reply

    Ive just made this cloud bread. Followed every steps but it turned out runny. Doesn’t rise. Just like crepe. So disappointed. Dont know what’s wrong. Does the size of eggs matters? Im using XL eggs. Tats the only fault I could think of. Pls advise. Thanks

    • Sommerposted November 21, 2017 at 4:36 pm Reply

      Hi Yvonne,

      So sorry to hear that! The cloud bread does not rise; it stays exactly the same thickness you spread it on the baking sheets. However, it should not shrink flat either. It sounds like your egg whites were not whipped firm enough. Or when you mixed the egg whites with the cream cheese mixture, you over-mixed the ingredients and deflated the batter. I hope you give it another try. It’s really good!

  111. paul millerposted October 30, 2017 at 10:43 pm Reply

    cloud bread serving size 10, has to have more than 0.6. maybe 0.6 each piece.

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  113. Deberah Marie Wintertonposted October 21, 2017 at 8:40 pm Reply

    awesome

  114. Kimposted October 15, 2017 at 7:56 pm Reply

    Delicious and easy!! Thank you

  115. Nicholeposted October 13, 2017 at 12:13 am Reply

    Today was my third time making these! I have been eating 2 sandwiches a day! This is definitely my go to (bread)! It is helping me stay in track with my carbs.  Thanks for sharing the recipe!

  116. Beksposted September 28, 2017 at 10:37 am Reply

    If I make a batch of these ahead of time, how long do they last?

    • Sommerposted September 29, 2017 at 9:21 pm Reply

      Hi Beks,

      They are best if eaten the first day, but will last 5-7 days in the fridge. :)

  117. Patposted September 27, 2017 at 5:35 pm Reply

    I can not have any milk products. What can I use instead of cream cheese? That will do as well.

    • Sommerposted September 29, 2017 at 9:19 pm Reply

      Hi Pat,

      I’m not sure there is a dairy-free product that will produce the same exact results, but you could give vegan cream cheese a try! Let us know how it turn out if you give it a go. :)

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  119. Everposted September 4, 2017 at 5:49 am Reply

    Hi. Thanks for posting this recipe. Can you substitute the cream of tartar for something different? If so, what? I read baking powder can be used in place of the cream of tartar sometimes, but I’m not a kitchen officiando, so I thought I should ask someone that probably knows for sure. I don’t. And TIA. :)

    • Sommerposted September 5, 2017 at 9:54 am Reply

      Hi Ever,

      In some recipes you can substitute other ingredients for cream of tartar, but I wouldn’t try it here. It’s needed for stabilization. It’s nice to have it on hand for other places you want to reinforce a delicate recipe.

  120. Marianposted August 24, 2017 at 1:22 am Reply

    I was wondering what the shelf life is on this? I am planning on making a week’s worth at a time. Thanks in advance.

    • Sommerposted August 24, 2017 at 7:29 am Reply

      Hi Marian,

      When we make them, they are usually gone within a few days. If it were me, I would make a double/triple batch and freeze them in single layers so they don’t stick together. Then I’d put them all in a big freezer bag and keep them frozen until needed. They thaw in 10-15 minutes at room temperature. :)

  121. Carolynposted August 23, 2017 at 9:40 pm Reply

    Made these tonight.  I added sharp cheddar cheese.  They were yummy.

  122. Adrienne Loderposted August 19, 2017 at 2:48 pm Reply

    My first attempt at Cloud Bread since starting my Keto plan and I’m so glad I found your recipe first!!! Very flavorful and easy to make! Thank you!

  123. Hannahposted August 14, 2017 at 8:09 pm Reply

    These are delicious!! They make great guilt free breakfast sandwiches. I highly recommend making.

  124. Amandaposted August 6, 2017 at 12:33 pm Reply

    Do you have the nutritional values per piece of cloud bread?

  125. Heidiposted July 5, 2017 at 10:57 am Reply

    I am a THM and I just made a batch of these with fresh rosemary! So delicious and easy to make! Thank you for sharing this recipe!

  126. Karenposted June 24, 2017 at 11:05 am Reply

    Great, easy to make recipe!  Thanks! It is so nice to be able to eat a sandwich again!  I read that they are better to eat within 12 hours, but I reheated mine in a 400 degree oven for about 3-4 minites and it was even better rhe second day.  Yum!!! So many possibilities!!!  

  127. Karenposted June 23, 2017 at 3:55 pm Reply

    Question do you think this can be made with the egg whites and egg beaters?

    • Sommerposted July 5, 2017 at 11:35 pm Reply

      Hi Karen! I haven’t tried that, but it should work. However, the consistency might be a bit spongy without the yolks.

  128. Jiaposted June 20, 2017 at 1:43 pm Reply

    Hi! I was wondering if anyone struggled with a “soggyish” center? I feel like I baked mine for a longer than reported but the inside still was a tad wet :( Otherwise they taste amazing!

  129. Kimberlyposted June 6, 2017 at 10:34 pm Reply

    Wow! These are good! The texture is a bit spongy but a worked really well with an egg and bacon avocado breakfast sandwich. I will definately make these again and look forward to trying lots of variations. :) thank you

  130. 1 2 3 4 guitar chordsposted May 22, 2017 at 6:30 am Reply

    This look amazing!!!

  131. Margretposted May 21, 2017 at 4:41 pm Reply

    Made these with lowfat cream cheese…after they baked I made mini pizzas putting them in a 350 degree oven for anther 10 min..I used tomato sauce,peperoni and cheese on top..turned out great

  132. Bonnieposted May 11, 2017 at 2:20 pm Reply

    I have made a lot of cloud bread recipes, but this one really is “the best!” I left the garlic powder out because I am allergic so that could be why they seemed a touch too salty for me,  however  they are still delicious with burgers. Thanks for posting this recipe!

  133. Barbaraposted May 10, 2017 at 3:29 pm Reply

    Just finished making these. Substituted 4 T Greek Yogurt for cheese.
    Note that when you start to fold in the egg whites, start with a small amount and work into the egg yolk mixture, then add another third, until done, this will help your mixture stay fluffier.
    Had to adjust the temp on my small convection/toaster oven down to 275 degrees and turned a quarter every couple minutes to have them brown evenly. Thanks for the great recipe!!

  134. Millsposted May 8, 2017 at 1:17 pm Reply

    I am doing Whole30 and cream cheese is out. Have you ever tried it with coconut cream? I’m wondering if that would work as a substitute?

    • Carrieposted May 9, 2017 at 4:13 pm Reply

      Interesting. Let me know how it works please!

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  143. 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.

    • Loshnee Anoopposted November 2, 2017 at 3:14 am Reply

      What did you substitute for the dairy free option

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

    3oz sour cream works well too

  145. 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. :)

  146. 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.

    • Katlynposted May 17, 2017 at 10:19 pm Reply

      Yes! They are yummy used this way.

  147. 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.

  148. 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. :)

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  150. 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?

    • Samanthaposted June 19, 2017 at 8:37 pm Reply

      It is possible to overbeat egg whites and then they weep. It’s important to get them to the stiff peaks but not beat too long. Also, when adding the egg whites to the yolk mix, first fold in about a third of the whites to sorta get the mixture lightened up and ready for the remaining whites. Then fold in the rest of the whites. Hopefully this helps! 

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

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

  152. 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?

  153. 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. :)

  154. 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.

  155. 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.

    • Cbposted January 17, 2018 at 12:05 am Reply

      I had seen that about 5 years ago, I think!

  156. 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.

    • Hannaposted July 21, 2017 at 2:29 am Reply

      Your eggs must be room temperature for whipping. That is how they whip up to a larger volume.

    • Dianaposted January 22, 2018 at 1:53 am Reply

      Yes, her name is Jamie @ YourLighterSide .com, who came up with this when her attempt at an Atkins version went “Oops”.  She calles them “Oopsie Bread” ;)

  157. 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.

  158. 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.

  159. 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!

  160. 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!

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

    Great recipe!

  162. 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!

      • Lindaposted December 3, 2017 at 10:33 pm

        According to the chart on P. 2 it’s 38 calories per slice.

      • Lindaposted December 3, 2017 at 10:34 pm

        You might want to go back and update that chart. It actually states that the recipe yields 10 pieces and serving size is 10 pieces.

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

    This looks fantastic Sommer!

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

    I so need to try cloud bread!

    • Barbara Collingsposted August 21, 2018 at 11:07 pm Reply

      Have some in the oven right now.first time

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

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

  166. 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!

    • Sueposted February 10, 2018 at 11:29 am Reply

      Making for the first time and my batter did nit firm up. Can you tell me why? I followed the recipe!

      Thanks,
      Sue

      • Sommerposted February 14, 2018 at 11:10 am

        Hi Sue,

        It sounds like your whipped eggs whites weren’t firm enough before you folded them in with the yolk mixture. You need an extremely firm meringue, in order for it to hold its shape.

  167. 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! :)