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.

Honestly, other than seasoning, that’s it!

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

MY OTHER RECIPES

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

 

The Best Cloud Bread Recipe

Yield: 10 pieces

Prep Time:10 minutes

Cook Time:15 minutes

5
5 / 5 (28 Reviews)
Did you make this recipe?   Leave a review »

The Best Cloud Bread Recipe – Low carb, low fat, ketogenic, gluten free, grain free bread you can use for sandwiches on a low carb diet! You are going to love this!!

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

Directions:

  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!

NOTE: 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.

Nutrition Information

Yield: 10 pieces, Serving Size: 10

  • Amount Per Serving:
  • Calories: 35 Calories
  • Total Fat: 2.1g
  • Saturated Fat: 0.7g
  • Cholesterol: 75mg
  • Sodium: 153mg
  • Carbohydrates: 0.6g
  • Sugar: 0.2g
  • Protein: 3.4g
All images and text ©

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139 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!

    • 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.

  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!

      • 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.

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

    Great recipe!

    Rating: 5
  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.

    • 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” ;)

  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.

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

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

  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?

    • 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! 

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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.

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

      Yes! They are yummy used this way.

  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. 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

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  34. 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!

  35. 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!!

    Rating: 5
  36. 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!

    Rating: 5
  37. 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

    Rating: 5
  38. 1 2 3 4 guitar chordsposted May 22, 2017 at 6:30 am Reply

    This look amazing!!!

  39. 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

    Rating: 5
  40. 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!

    Rating: 4.5
  41. 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.

  42. 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!!!  

    Rating: 5
  43. 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!

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

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

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

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

  46. 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!

    Rating: 5
  47. Carolynposted August 23, 2017 at 9:40 pm Reply

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

    Rating: 5
  48. 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. :)

  49. 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.

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  51. 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. :)

  52. 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. :)

  53. 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!

    Rating: 5
  54. Kimposted October 15, 2017 at 7:56 pm Reply

    Delicious and easy!! Thank you

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

    awesome

    Rating: 5
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  57. 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.

  58. 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!

  59. 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!

    Rating: 5
  60. Maryposted December 3, 2017 at 1:07 am Reply

    Do you gave a non dairy cloud bread?

  61. 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? 

    Rating: 3
    • 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.

  62. 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. :|

  63. 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.

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

    Love these recipes, just started low carb diet.

  65. 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 

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  68. 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.

    Rating: 5
  69. 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?

    Rating: 5
  70. 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!

  71. 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. 

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  73. 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. :)

  74. 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.

    Rating: 4.5
  75. 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. :)

  76. 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!

    Rating: 5
  77. 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!

    Rating: 5
  78. 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,

    Rating: 5
  79. 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?

  80. 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! :)

  81. 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!

    Rating: 5
  82. lindaposted January 30, 2018 at 7:42 pm Reply

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

    Rating: 5
  83. 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. 

  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?

  85. 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. :)

  86. 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. :)

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

    Easy to make, absolutely delicious.

    Rating: 5
  88. 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.

    Rating: 5
  89. Kathy Morrisonposted March 8, 2018 at 6:57 pm Reply

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

  90. 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.

    Rating: 5
  91. Carolposted March 14, 2018 at 6:12 pm Reply

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

    Rating: 5
  92. Dianaposted March 15, 2018 at 4:00 pm Reply

    You freeze this cloud bread?

    Rating: 4.5
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  94. 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!

    Rating: 5
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  96. Cynthia Trezzaposted April 18, 2018 at 10:29 pm Reply

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

    Rating: 4
  97. 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?