The Best Cloud Bread Recipe
The Best Cloud Bread Recipe: Low carb, keto, low fat, gluten-free, grain-free bread you can use for sandwiches on a low carb diet!
Cloud Bread
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.
For those who don’t know, 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.
Gluten Free, Low Carb, and Grain Free… This Cloud Bread Recipe is the Best Bread to Eat on Any Diet!
The Best Cloud Bread Recipe
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.
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 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!
Like I said before, I think this recipe is the best simply because of its seasonings. Adding a little sea salt, garlic powder, and dried herbs makes all the difference.
Is Cloud Bread Gluten-Free?
Yes! Cloud bread is gluten-free, low carb, and grain free. It’s safe for just about any diet!
Perfect for Sandwiches
If you are looking for a great low carb sandwich bread, The Best Cloud Bread Recipe in today’s post is the winner.
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.
How to Make Cloud Bread
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Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
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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.
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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.
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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.
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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.
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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.
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Cool for several minutes on the baking sheets, then move and serve!
Tips and Tricks
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.
- 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.
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.
How Do You Store Low Carb Bread?
Cloud bread should be stored in the refrigerator. 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.
4 Different Ways to Use Cloud Bread
This cloud bread recipe isn’t just good for sandwiches either! Try using cloud bread with these other uses:
- Toast – top with butter, or honey. But be careful when toasting, cloud bread can quickly turn to ash…
- Soup – find yourself a veggie based soup for healthy reasons and try dipping your bread in.
- Pizza – make mini pizzas with your low carb bread.
- Breadsticks – sprinkle with cheese and a little olive oil or butter to make delicious breadsticks!
See The Recipe Card Below For How To Make The Best Cloud Bread Recipe. Enjoy!
Looking For More Fabulous Low Carb Recipes?
- Low Carb Pepperoni Pizza Cups
- Cloud Bread Pizza
- Magic Mug Bread (Low Carb, Gluten Free)
- Low Carb Bacon Wrapped Avocado
- Cloud Bread Pancakes
- Paleo Cashew Chicken
- The Best Detox Chicken Soup
The Best Cloud Bread Recipe
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
- Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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!
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I’ve used these for pizzas, hamburger rolls, sandwich rolls and I have even taken a tiny little bit of Nutella and put it over the top it kind of reminds me of a Boston cream donut!
More importantly it’s easily digestible for me I was eating unbun brand Pizza crusts and all the nut flours and the psyllium husk, I just couldn’t digest it really well and was always bloated.
Made this for the first time today. I left out the garlic powder, Italian seasoning and less salt. Replaced it with cinnamon and sugar. I also used a hamburger bun pan and cookie sheet. THESE ARE AMAZING!!!!! My husband tried some and he really liked it. I will be trying different seasoning too. I haven’t found a recipe for hamburger buns that I like…now I have!!! Will also try making hot dog buns—-in my hot dog pan…thanks for sharing this recipe with us..I’m TRULY grateful!!
Oooh. They’re so pretty!!! So easy to make. I added minced fresh onions and grated cheese , garlic powder 1/8 t. for my hamburgers.
Wish I could send a picture. 30 mins baking exactly. I’m in no carbs and high lysine, these are perfect.
Best Cloud Bread Recipe, can the salt be omitted?
Hi Dan,
Yes, you can omit the salt if needed. :)
I just made these again and just to let you know the recipe is quite forgiving. Lol. I forgot 1 egg and had already whipped the whites so I intended to whip the final white in a separate bowl. Mind elsewhere, I separated the white into the yolk and cheese bowl. No way to fix that so went ahead and finished the recipe as it was. It still turned out!! Love this recipe so much!!
Just made these cloud breads. Despite the problem fitting two baking sheets into my small oven, which meant rotating every five minutes so the lower rack wouldn’t burn, they turned out great. I sprinkled Sesame seeds on the parchment before the dollops of batter and just added a pinch of salt instead of spices. I prefer a plain flavour. This is perfect for my likes. The finished product is so tasty and will give me a break from the cost of GF breads. This is now my weekly baking project!!
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Looked just like the pix but crumbly for a sandwich. Will try again making thicker and cooking less time.
Amazing!!! Really satisfying results, and I added Elote corn spice blend and a handful of grated cheese. Keeper!
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I have problems with eggs, so I douse it in hot sauce. I wasn’t sure what to expect with this recipe. I was surprised by the texture and taste. Not too eggy for me. Thanks for creating and sharing
First time making and it came out perfect. Used homemade cream cheese from full fat A2 dairy. The taste is very eggy, but delicious to my tastebuds. Wouldn’t recommend to folks who don’t like eggs.
I find if you replace the cream cheese with cottage cheese it doesn’t taste eggy
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Well it looks like the recipe, lol. It came out flatter probably because I didn’t get stiff peaks out of egg whites. After tasting my flat bread it tasted strongly of garlic and herb seasoning, even when I only put 1/4 tsp of each. I’ll have to get my husband to do it ( he’s actually made lemon meringue pies). If I try it again, I’ll omit the seasoning, reducing the salt as well.
Can these be baked in an air fryer oven? If so, bake or air fry setting?
Hi Teresa,
Honestly, I’ve not tested these in the air fryer, so I can’t say for sure. You would have to cut a piece of parchment paper to fut into the air fryer perfectly, then add enough batter to hold it down.
Can any air fryer fans weigh in of this?
I will be trying this for sure, and with my air fryer experience I would imagine it would work. It is simply a tiny convection oven after all. My concern is how successful you’d be after the fourth + batch of air frying as you can’t fit all the batter in. You’d have to down scale the size of the recipe. Also be mindful that it may not take the same amount of time to bake in fact much less.
These tasted pretty good! Glad I found this recipe! The flavor possibilities are endless!
Question: Is the bread supposed to be bready or more flaky and fall-aparty? Mine were falling apart a little bit and I was expecting a more bread-like texture. Definitely can’t make sandwiches with what I ended up with…
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Made this last night and it turned out perfect! I used my whisk attachment for my hand mixer to do this and that worked well. And used a large serving spoon to dollop the final mix onto the parchment (two spoonfuls), and shaped loosely. I was fine with the salt and extra garlic powder, didn’t think it too strong.
Careful not to over bake it. I left one of them a little too long and it was super crumbly. The others though have been in a ziploc bag in my fridge, and feel as fluffy/soft as when I first took them off the paper!
Wow, this bread is the best! So soft and delicious, I will make this for our household every day I am sure. Lovely fresh and just slightly warm from the oven straight up and works great as a sandwich. I am so glad I found this recipe. Thank you
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I made it. It turned out perfectly! It’s delicious! I invited a friend over for an English tea party for two. I bought scones for her but I am gluten intolerant so I made Cloud Bread for me, and ate it with jam and clotted cream, and it was awesome!
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These are great. I just remembered them having not made them for a while. Nice and light compared to other keto bread recipes.
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LOOKING AMAZING!!! I WILL TRY IT. THANKS !
Oh, and I failed to add, I haven’t made it yet with the Italian herb seasoning or garlic powder. I wanted to start off with plain Cloud bread first, and then I found I needed to get the right amount of salt for me down before I try adding other seasonings. Now I am ready to try it with the Italian herb and garlic powder :)
I used a handheld mixer and it worked perfect. The first time I tried this recipe I used the 1/2 tsp of sea salt. The amount of salt was too overpowering for me. The second time I made it was with a 1/4 tsp of salt. Still, it was way too much salt for my taste buds. So on the third try, I only added 2 dashes of sea salt and I thought it turned out perfect!! I also used full fat cream cheese because I think it helps breakdown much better with the egg yolks.
I would love to try this recipe, but I only have a handheld mixer. Would that work, or must I have a stand mixer with a paddle attachment?
Hi Diane,
You can use a handheld mixer if it will whip the egg whites into a firm meringue.
Love this delicious Cloud Bread Recipe, seems amazing . Super excited to try these with us, will love to try this one.
I’ve been looking for this bread recipe for a while. Saw a picture on Pinterest and I couldn’t find it anymore and used google lens to track back this recipe. Thanks for sharing it as I missed this bread. My mother used to make it in my childhood and we were sprinkling the bread with icing sugar or honey. It was heaven for us, the kids.
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Love this Cloud Bread Recipe , seems amazing .
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I am a big fan of bread and this is by far the best bread recipe I’ve had. Will definitely make it at home and share the review.
Easy to make and modify! It works best with room temperature eggs and cream cheese that’s been out of the fridge for a while.
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I made this and wow! Im impressed! I turned mine into 4 cheese pizzas! Oooo it was soooo good!!!!
Did you parbake the clouds before adding toppings?
I used a good quality hand mixer. Just don’t underbeat. I cut back on the salt by a lot. I have made shortcake with these as well. No spices. Just a bit of stevia.
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can these be toasted?
Absolutely! :)
Second time in a week. We love it!
thanks for sharing this best cloud bread recipe, will love to share with my members And will love to make this one .
I love this and it can be made to improve so many meals sweet or savory
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Can these be frozen?
Hi Carol,
Yes, place them in a zip bag and store them in the freezer for up to 6 months.
Has anyone tried baking this in a bread machine?
I tried this and had to hand mix everything so a bit of a faff, but with a mixer will be quicker and easier. Then had a wonky baking pan where the individual scoops mixed into each other, so ended up with one large oblong serving. In the oven for 30 mins and it came out as well as the pictures above. It’s never going to replace bread if you want that experience, but it actually tasted nice. Tried frying the result to toast it a bit but it still stayed moist, will try toasting properly later. I can see this as a good bet to wrap items in, hamburger, sausage bun etc. With a port sausage and some brown sauce its a passable McMuffin, but much healthier. If you consider people are suggesting things like portobello mushroom as buns for burger, this is a much better bet. With a bit of imagination and an easier prep I can see this a good bread replacement. Nice!
I made this and it was delicious. My question is has anybody tried to make them like you would a danish just make the normal but don’t put the garlic powder in it but then maybe put a cream cheese filling or some jam in the middle on top like a pastry
This is pretty good. I just made it for the first time and put fried eggs on them. One thing, for me, the powdered garlic has to go. Thats all I tasted with 1/4 tsp. Next time I will add some fresh Meyer lemon zest from my tree. I must admit they probably look better than they taste but if you are doing low carb its a nice option.
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Should the eggs be cold or room temperature ?
Can this be made as a loaf?
can these be toasted?
Love love love this recipe. So easy to make. I’m a bread-aholic and this satisfies my craving. Tomato sandwiches. Yummy. Hamburger. Yummy. Hotdog with sauerkraut. Yummy. A little butter and jam. Yummy!! Just follow the recipe and carefully fold the egg whites in as last step. If you whip them your bread will be very flat.
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This was perfect and delicious!!! Thank you for sharing
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Like some mentioned, the recipe was very salty. I made a chicken, tomato and cheese sandwich out of mine. It wasn’t at all like bread, it had the texture of a cross between a soggy burger bun and a frittata, but it all held together and wasn’t bad. Maybe I ate them too soon, about an hour after cooking. I have some left in a container in the fridge and I will see if they firm up later. An interesting alternative to a sandwich. I will make them again with just a pinch of salt next time.
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Made it before many times, but I’m wondering if I could use the recipe in my mini waffle maker?
Hi Alma,
I have not tried this personally, but I think it is worth a shot! Just be sure to grease the waffle maker very well. If you try it, please report back!
I tried this great bread recipe and it came out great! My daughter really loved it
The texture is good, but WAY too much salt! I’d suggest 1/4tsp salt and 1/4tsp garlic powder. I also did 1/2 cup of foam instead of 1/4 cup which made them more closely resemble the size of sandwich bread.
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I love these made them again today as started keto I love these with bacon lettues tom mayo and different sandwiches never tried pizza but I will
Very cool, easy to follow recipe. I wonder what some powdered parmesan in it might do? Thanks again :)
I first found this recipe in Dr. Atkins’ Diet Revolution books. I used this recipe and found it very tasty if you added some herbs and spices
Also used the Dr. Atkins’ Pancake Recipe.
The Cloud Bread was AWESOME! My daughter AND my 3 year granddaughter also loved it! Guess I won’t be the only one eating healthier. I used cream cheese and 1/2 teaspoon of garlic powder and it was delicious, not to mention easy to make. Thank you for this recipe!
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OH MY! This is the 1 st time I’ve mad cloud bread. Must admit I wasn’t sure it would be good at all. It is awesome….so good I could eat up the whole recipe. Thankyou. *One question though, how many is it supposed to make? I made 12 and they seem the right size.
Turned out ok – agree- way too salty and I love salt. I will try again with a pinch of salt.
Hi can’t wait to try this but was wondering if Quark can be used instead of cream cheese?
Hi Jane!
Honestly, I have not tried this recipe with quark, but it works with cottage cheese and cream cheese, so I think it would be worth a shot. Please report back if you give it a try. :)
Can regular cream cheese be used in place of low fat cream cheese
Hi Carolyn, Absolutely!
DO NOT USE WAX PAPER. Given the low heat and long time tin foil is better. I’m kicking myself for listening to this person and ruined a batch.
Parchment paper and wax paper are not the same. Wax paper isn’t meant for baking. The wax can catch fire. Be careful.
The recipe indicates Parchment paper!
Ketogenic diet is based on high fat. I plan on making these with full fat cream cheese
Love it! On Keto, so this is wonderful. Love it toasted with peanut butter. I made with full fat cream cheese.
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I was diagnosed with diabetes and it is imperative that I watch my carb intake. Like most dibetics carbs are my weakness especially bread. So, I was very excited with the end results of this recipe.
I used 2 teaspoons of my homemade Italian seasoning and a teaspoon of garlic powder.
My husband loved them they made a great carb free bun for burgers !
My sister in law is on keto so we made this for her birthday tonight as a side dish.
I know all the other commenters loved it, so I’m sad to say our party of 8 all hated it. We each took one bite and the rest went in the trash.
I’m honestly shocked and confused as to how there are 400 perfect reviews, it makes me feel like I must have done something wrong. But I followed the recipe exactly and they turned out just like the pictures.
Maybe it is better as a sandwich bread than plain on its own? But it wasn’t for us. Very bad flavor.
Turned out great. I Made a dessert version,I added 1 tsp. Cinnamon to egg batter, before folding in egg whites. I also made low carb creme cheese frosting for these. Delicious.
Turned out amazing! We made a dessert bread version first for keto, when beating the egg yolks and cream cheese we added 1tsp liquid stevia and 1/4tsp cinnamon. Topped with butter when done, so yum! Going to try a variation of red lobster biscuits next, garlic/Italian seasonings then folding in shredded cheddar at the end. 😁
Also I substituted the cream of tartar for 1tsp lemon juice and still whipped up perfectly into a meringue, as well as longer in the oven. Almost 30min
That sounds like it would be delicious but you do know that Red Lobster makes a gluten free cheddar bay biscuits not at their restaurant but in a box. I buy them all the time from Walmart
i just made them. Though my egg whites came out fluffy and the mixture was as …. cloud!! when i baked them and take them out of the oven..they blow out a little. maybe i shouldn’t bake them in the air … ?? but still taste good!! very good alternate idea for LOW CARB BREAD WITH NO FLOUR AT ALL!! and so quick to make!!
Am I correct in assuming that this would be very hard to properly make without an electric mixer?
Hi Jackie,
Yes, you really need some sort of stand or hand mixer to get the white whipped into firm peaks. Sorry about that.
If it’s just about whipping egg whites to stiff peaks you can definitely do that by hand! I’ve done it loads, it’s just faster and easier with a whisk.
This recipe is absolutely amazing. So much flavor and light. This was a great hit with the family.
Make sure you put seasoning in otherwise you can really taste egg whites. They do look lovely when cooked. Very light.
Hi,
Can this bread be frozen?
I first found this recipe in Dr. Atkins’ Diet Revolution books. I used this recipe and found it very tasty if you added some herbs and spices
Also used the Dr. Atkins’ Pancake Recipe. It can be frozen for future use.
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I would leave it in the oven for 30 minutes under conventional and longer than 18 minutes if it’s convection. I find it very soft and not too firm I love the flavour
Thank you so much for this recipe, and for making a print friendly option of it! I just finished making them. I made a few adjustments: I used full fat cream cheese – 125 g, and instead of cream of tartar, I used 1 tsp of lemon juice. I added the lemon juice to the egg whites before beating. I baked them in a preheated 160 C oven for 30 minutes on baking paper. They came out just as your photos show! They are cooling as I write, but I snuck one, and it came off the paper easily. I find them a bit eggy, but I’m assuming as they cool, and with sandwich fillings they will be perfect!! I’m going to experiment with options, using onion flakes or chives, using green peppercorns, bits of sundried tomatoes/jalapenos or adding powdered monk fruit sugar and cinnamon.
OMG, Thank you SO MUCH! My mother, during the Atkins era, picked this recipe up somewhere but when she died, I could never find it. She called it Puffy Bread and she lost 50 pounds by eliminating breads, crackers, and pancakes, all in favor of this recipe. All I know about it is that it was published in a magazine article about the Atkins Diet, sometimes around 1973. My friend Anne, found this on Pinterest, did not know I’d been searching for it FOREVER, and pinned it. I come across it, do a double take at the picture, because here is THE BREAD, unless its the bread’s first cousin. I’m squeeing and doing a happy dance, and I come over here and discover, OMG, it IS THE BREAD. I cannot tell you how happy this has made me, and yes, I’ve already made a batch. I think they’ve changed the recipe a little over the years, but it is still the basic and I will forever be in your debt for publishing it.
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Thank you so much for this recipe. I did make this for a second time. However, this time, I made them in a muffin tin. They baked for the same amount of time 30 minutes for 30 minutes and turned out wonderful. I made a chicken pot pie filling and they were great together. My daughter has severe Lyme disease and she is a bread lover so this was a big hit she is very tiny and could use all the weight she can get so I recommend this recipe with anyone suffering from chronic Lyme or even basic lyme symptoms .
A simple and easy to follow recipe. Loved it immensely. My teenage son bakes this in minutes. We did omit salt when we baked as we don’t like salt in our food. Thank you!
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These should actually be listed at 1g carb per piece. Eggs have about 1 carb each and 2 oz of low fat cream cheese would have 6g. Added all up, it’s 10g, it makes 10 pieces, and so the bread is 1g carb per slice. Even if you wanted to get really granular and say the eggs don’t have 1g, but a partial gram (it’s usually technically something like 0.75g per egg), there should still not be a listing on the calories of 0g carbs. To people with carb limits like 20g net or 50g total, one gram can be very important. It can easily contribute to carb creep if someone ate say, two sandwiches on cloud bread. If they trusted your calculations, they would be getting around 3-5g of non-fiber carbohydrate. That 0.5-1g per slice stops being insignificant really fast if you love sandwiches or toast.
Thanks for posting that! I have a 50g limit so that’s super good to know!!
Yes thank you so much. I have seizures when I go much past 20 grams of carbs per day. Trying to increase awareness that keto is often used for serious medical conditions.
I wouldn’t give eggs that high a rating on carbs. It’s more like .3gm for large eggs.
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I love this low carb bread and really appreciate the way you made it. Soon going to make it. And its different uses are excellent and going to be very helpful in our commercial kitchen as well. Thanks for such nice recipe. Looking forward for more such recipes in future too.
First time making cloud bread, very easy, total success, turned out just like photos, amazed!
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I don’t like the taste of cream cheese on things or on its own, does this taste like cream cheese?
No, it tastes like eggs.
Love it! Super yummy
Made this bread and really quite tasty..is there a way to make this in a loaf pan so you can use as traditional bread..?
Hi Lisa,
I have not personally had any luck with cloud bread in a loaf pan. Has anyone else tried this?
I’ve heard it originally came into existence during the Atkins era.
Read my comment above. Sometime in 1973 (because yes, Atkins was around WAY before a lot of people were alive), my mother found this recipe in a magazine article about the Atkins diet. She cut it out and lost 60 pounds, using this and other methods of cutting out carbs and sugars.
I loved this recipe! It’s the first recipe I’ve made, that came out perfectly, in a very, very long time. I haven’t looked, but I’m wondering how long they stay fresh, and what is the best way to keep leftovers? Thank you!
Hi there,
I was wondering would it be possible to sub cream of tartar with baking soda or is there any other good substitute
Can’t wait to try this recipe.
Many thanks :)
Just use dubbele the amount of lemon juice in t. Works the same
Very easy recipe. Mine are in the oven now.
Never had this before, first time trying it out. I’ve been cutting out bread but was always afraid of the alternatives.
This is the second cloud bread recipe we have tried, the first was nasty and tasted only of eggs. This is an amazing recipe! It worked perfectly our first try. It was a bit airy for my liking but I believe that is just how cloud bread tastes. My family loved it and so thankful to find a recipe that worked !!!
I agree I have a hand mixer and no matter how long it took, I just couldn’t get it to get that firmness that it needed. Smh I tried twice. 😔
Be sure your beaters and bowl are absolutely clean of egg yolk and oils. Any tiny foreign piece of food can cause the whites not to whip. I have whipped for over 5 minutes to get the firm consistency. Also using a copper bowl, which most people don’t have and can’t afford (including me), helps because the copper reacts with the other ingredients. Hope that helps some.
Love this bread! A real life saver.
Made this for 1st time to use with burgers off the bbq. Thought they were lovely, put less garlic and Italian seasoning so as not to over power the burgers. Easy to make and turned out just like the ones in the video.
ONE QUESTION
Does this really have 36000 calories per slice because 1 kcal = 1000 cal?!
No. Google it: “To ease calculations, energy is expressed in 1000-calorie units known as kilocalories. That is, 1 Calorie is equivalent to 1 kilocalorie; the capital C in Calories denotes kcal on food labels, calories and kilocalories are used interchangeably to mean the same thing.”
Bruh
I’m on WW diet. I love it and these recipes are perfect. I love to cook and am still learning to cook differently.
Hi I made this tonight… they were so good! I put pork ham, melted mozzarella and pickles for a keto Cuban sandwich! 2 issues tho…. they stuck to the paper! How can I stop this??? And my egg whites were pretty firm but I guess they deflated while I mixed the cream cheese and yolks. So I guess I’ll do the whites second. Thank you
Hmm…they really shouldn’t deflate. You have to whip them until they are thick and glossy and forming little balls. If you dip the beater in, they should stand straight up in peaks. I whipped mine first, so my beaters were clean. Then I used the beaters to mix the cream cheese, yolks and spices. Add half of the meringue at a time, gently folding in with the knife edge of the spatula. I cooked mine at 160 C for 30 minutes (pre-heated oven) and they came out well, and didn’t stick to the baking paper. Hope this helps, and good luck!!
Can I use regular cream cheese instead of fat free?
Hi Kristan,
Sure! You can use any cream cheese fat level you like. :)
…and full fat is fewer carbs!
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Hi, I made these twice. The first time as directed and they were good but bland to me. The second time I added 1/2 tsp of ground lemongrass and 1/2 tsp dry mustard , a pinch of cayenne and passed out samples and everyone liked them. I also made some longer and used them as hot dog buns. Very easy recipe to follow. Thanks
Made to recipe however had to remake it as, not surprisingly, if you whisk egg whites with any contamination they don’t form peaks and just stay a sloppy mess. So, add the tartare to the cream cheese not the egg whites. Might be worth amending the recipe?
Apart from that, was a success and came out like the photos.
That’s odd, because the cream of tartar is specifically for stabilizing the egg whites. I have never had them not whip to stiff peaks and I always use cream of tartar (or even baking powder).
“Any contamination” isn’t true. It’s really just fat that’s an issue. Egg yolks or even grease clinging to your bowl, particularly if you used a plastic bowl were the more likely culprit. Plastic bowls love to cling grease, and I’ve often found the only way to get plastics clean is to literally COAT them in a thick layer of degreasing soap by hand, and scrub. There could have been a number of reasons your egg whites were contaminated, but it wasn’t the cream of tartar.
Thank you for sharing this helpful information!
My cloud bread bake came out identical to pictured product. So tasty my picky husband is brainstorming multiple ways to eat it.
So I am NOT a baker in any way. I screwed up the recipe on this both times I’ve made them and they were still good. Instead of using all those eggs, I bought egg whites in a carton, non-pasteurized, organic ones. I just added half carton egg whites then 2 actual eggs. Put the 2 yolks and just estimated the cheese and spices and again, still worked out. I wanted to try adding baking powder which I guess goes with the yolk and cheese mixture, but I forgot. I used lemon instead of Cream of tartar the first time, but this time I forgot all together. and again they were still good. The first time these were like pita bread, this time they were like buns but flattened out as they cool. Very fluffy inside. If I remember the lemon and baking powder they may hold their shape but these are great with an egg for breakfast or for little sandwiches. Thanks!
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The ratio of egg yolk I found to be off. It was too runny. It tast fine, but the appearance was unappetizing.
Hi Cree,
Most likely, the mixture was runny because the whipped egg whites were not firm enough. If you try it again, be sure you have a very firm meringue, before you fold in the yolks.
Love this bread–so easy to make. I seasoned with a little everything bagel seasoning instead of the salt and garlic powder and it is delicious.
What cream cheese did you use
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They came out picture perfect! Although I made 8 and they were a good size. They are a little eggy, but they are very good!! Perfect for a sandwich!
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I made these for the first time. I have a hard time calling it bread as mine turned out quite flat and more like a cracker. I didn’t use cream of tartar (cause I didn’t have any) so maybe next time, I’ll try that and see if that makes them thicker or any advice you can give?
Yeah, use cream of tartar
I don’t understand what I did wrong here, but it’s super runny! I used the exact amount of cream tartar the recipe suggested but it didn’t hold or become firm at all.
I don’t know what I did wrong but my batter was too watery to hold a solid shape on the baking sheet/parchment paper. Does it mean my egg whites were not whipped long enough? I thought it was long enough.
Hi Frances,
Yes, the egg whites weren’t quite firm enough when you folded them with the yolks. If you try again, please let me know how they turn out! :)
I have made this 3 times now and love it. I am a bread lover So it satisfies!! Wouldn’t change a thing
One of the greatest KETO breads I have found. Substitutions of flavorings makes it adaptable for many used. I even use it as a Blueberry muffin. Ham and cheese, chocolate chip, etc.
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Jennifer Eloff created Cloud Bread. You can find her recipes in the Low-Carbing Among Friends series of cookbooks. I think your version is excellent!
Hi,
Making these tomorrow. Please can you tell me, is the nutritional information per slice, as in, one cloud bread cut in half, or per slice, as in, one cloud bread? Thanks in advance!!
Hi Tamara,
The nutritional information is at the bottom of each recipe form. Hope this helps!
We made them for the first time. We used garlic parmesan seasoning…tastes like fluffy garlic biscuits.
I don’t have cream of tarter. Can I use something else
I only have a hand mixer and couldn’t get the egg whites and cream of tartar to go anything. Is there a trick to using a hand mixer to get the peaks?
Hi Brenda,
You should still be able to whip the egg whites with an electric hand mixer. Make sure to use COLD egg whites and high speed.
I haven’t attempted to make this yet but have made the code red rebel pancakes which are very similar. IVE done some reading and ive seen where lemon juice or white vinegar can be used instead of cream of tartar when cooking. Is this true with this recipe as well?
Hi Natasha!
Cream of tartar is an acidic compound and lemon juice or vinegar are acidic… So there’s a chance it will work. However, I haven’t tried that method so I can’t say for sure. I would be a little hesitant to add more moisture of any kind.
Turned out perfect!! Thanks!!
What temperature for a fan oven?
Hi Tony,
Are you asking about convection heating? If so, most ovens nowadays convert the conventional temperature for you, so stick with 300. If your oven doesn’t, you can take the temperature down to 275 degrees F.
I made the bread today 1/7/19 it’s amazing I can eat this everyday and it’s healthy and light I’m trying a new diet and this is a great path
this bread is really awesome!!
Tired these for the first time and they turned out great!
Such a great bread for sandwiches!
I wonder how this would taste w the flavored cream cheese like chive and onion
I made these and they’re super good, but they’re foamy and crumble apart if I do anything. I can’t put butter on them (even though it’s soft) and have to be careful when I hold them. The first batch I had for 30 min, this was the result. The next batch I had for 33 min and it was crunchy. What am I doing wrong?
Hi Mary,
It sounds like your oven thermostat is running a little too hot. (A VERY common issue.) I would buy a new hanging oven thermometer to hang from the center rack, so you have a better idea of the actual temperature… Then adjust and bake as directed.
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I have not made this yet but searched all over for the carb count. You would think with a low carb recipe that would be important.
nutrition facts are literally at the bottom of the recipe.
Any tips on how to make sure the egg whites don’t deflate?
“Folding” it in to the cream cheese mixture never goes well for me.
First attempt – very good taste. But, the bread stuck to the parchment paper – anybody else has that issue? Baked at 300 convection for 18 mins. Nicely browned, just bottom stuck. Advice?
My first attempt at Cloud Bread! OMG! Why did I wait so long!!! It’s perfect!!! Thanks for this savory recipe!
I can hardly wait to try this. I’m new to the Keto diet
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Best keto recipe so far. I divided the egg yolk/cream cheese batter and added some cacao powder and powder d swerve and a dash of vanilla. Then I added garlic powder and a dash of salt to the other and divided the egg whites between the two. The texture right out of the oven is of a light, dry-ish pancake-likely the “powdery” complaint of some, but I know enough about beaten egg whites to expect some measure of that and to expect the texture to “improve” after an hour or three. That being said, mamma ain’t got time for waiting, so I topped one of the savory ones with Italian cheese and melted that cheese in my toaster oven, watching carefully, and holy wow, was that delicious! The chocolate ones are tasty but I think I’ll do a separate “soufflé” with chocolate next time. Maybe melted 90% dark. I’d give this recipe 100:stars if I could!
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Turned out perfect on the first try! Also, we used these to hold lobster salad and it was just as delicious as a traditional lobster roll. Yum!
This is very easy to make and turned out very good.
I love this recipe so much. I dont eat normal bread. I just eat this. I exchanged the cream cheese for homemade mayonnaise and it came out really good.
How much mayonnaise did you use (instead of the cream cheese)?
Made this recipe a couple of days ago and I really liked the consistency of the bread after cooling in the fridge overnight. It had a great taste too except waaaaay too much salt for my palate. Had to throw the rest of this batch out after trying a couple because I just couldn’t take the saltiness, but I will be making this recipe again and will cut the salt by half or even leave it out altogether since the cream cheese I’m using already has salt.
How did the next batch turn out? How much salt did you use?
We love it! Perfect replacement for bread!
My oven went out and won’t be fixed for a few days. I was wondering if this can be fried instead of baked.
Try it!
Dont know if you have tried frying them yet, but they end up very similar to pancakes! Link below:
https://www.aspicyperspective.com/low-carb-cloud-bread-pancakes-ketogenic/
Would using regular fat cream cheese change anything in how it turns out?
Hi Kiley,
Not at all. Go for it!
Hello, Using the above recipe, and making 12 “slices” of cloud bread, each “slice” is 0.5g carbs, 49 calories, 3.8g fat, and 2.6g of protein with regular cream cheese.
Replacement for sea salt?
Hi Nicole,
You can use any kind of salt in this recipe. :)
Using the above recipe, and making 12 “slices” of cloud bread, each “slice” is 0.5g carbs, 49 calories, 3.8g fat, and 2.6g of protein with regular cream cheese. How I made it with 3 tbsp of Greek yogurt in place of the cream cheese is 0.4g carbs, 26 calories, 1.6g fat, and 2.4g of protein. Hope this helps!
Made this tonight and turned out beautifully! Great bread substitute and super easy! My only change was using 3 tbsp of Greek yogurt in exchange for the cream cheese and still turned out perfect. Thanks for the recipe!
Thanks. I wondered if yogurt would work
Going to make the cloud bread
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I’m wondering how you made them round like flat hamburger buns. I had trouble shaping them, so I used a wide mug to cut out circles , but then some of the bread goes to waste. Now I just cut them into squares.
Hi Andrea,
I just dollop 1/4 cup lumps on the baking sheet then spread them out with a spatula in a circular motion.
It worked well, but was way too salty. I will cut the salt back or eliminate it all together next time. The cream of tartar is already salty.
Want to make this recipe but don’t have a mixer. Would a blender work?
Hi Jackie,
That depends on what kind of blender you have. You need to be able to whip egg white into meringue… There are very few blenders that would be able to do that, because the small blade doesn’t push enough air into the eggs.
Hi, I just had bariatric gastric sleeve surgery. Now, I must gather new, low/no carb, high protein, no sugar recipes. This looks fantastic! Since my portions will be so small, can these be successfully frozen? Thank you.
Hi Debbie,
Yes! It works best if you “flash freeze” them on a baking sheet, then store them in a zipbag or container once frozen. Otherwise, they have a tendency to stick together.
I put square wax paper sheets between slices, put them in a container, then put them in the freeze. I make several batches at once then freeze them. They thaw so quickly that if I take couple to work make a sandwich, they thaw well before lunch time.
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After looking at many low carb bread recipes, this is the first one I tried. They are YUMMY, especially when eaten with butter! They are very light and soft so I can’t see using them as a burger bun as some have said they do. I am looking forward to trying this recipe again with different seasonings or spices. Thank you for posting this recipe!
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Had my first taste of these divine bread, last night, at WW.
Oh my, how delicious !!
And only 2 points for the whole recipe !!
Making some today !
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Sommer, thank you very much! I like this bread! Wonderful combination of ingredients. It look so yummy!
Oh I’m totally trying these!! Yum!
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Can you make this as a loaf?
Hi Trinidad,
I wouldn’t… It stays in the shape you put it in, for the most part, and doesn’t really rise. So if you filled a loaf pan with it, I’m afraid the outside would be super crispy before the insides were cooked through.
Can you use a hand mixer with this recipe?
Hi Trinidad,
Yes, absolutely! :)
Thank you for this delicious recipe! I followed the directions without changing anything and waaalaaa perfect cloud bread! This was also my first time making it ever. I had tasted it a couple years ago and always had wanted to make it.
I think it came out perfect and it is so good!
MY batch came out perfect,loved the taste i used mozzarella chesse and cinnamon
Make mine with banana flavoring and splenda. Tastes wonderful
Thank you for this great recipe! I substituted Montreal Steak Seasoning for the salt and Italian herb seasoning since I didn’t have any, and it worked perfectly as a substitute for the bread on the French Onion Soup (though it needed less time under the broiler) and the bread pieces were great on their own.
Amazing. I just made a batch. I am not sure what I expected the consistency to be but they are actually a bread like consistency after cooling. I am on Jenny Craig, and my batch made 12 so they were counted at 22 calories each….I am in heaven. My next batch will be with some cinnamon and stevia. Thank you so much for this!!
Made the cloud bread yesterday. Just had a bacon, egg and cheese for breakfast . Slightly toasted the bread, came out great!! Sandwich tasted awesome!!
This is beyond delicious and so simple to make. Thanks for the great low-carb recipe!
Followed recipe and they came out fantastic. Thanks
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Thankyou! This has been the perfect ‘bread’. Comes out exactly like yours – which is rare. My daughter now prefers these for her lunch bread which is great!
For those on metric – oven at 150 celcius, and about 56g cream cheese. All other measurements the same :)
Just finished making these for the first time. I made them without the seasonings because I wanted to try it plain. I like them but they seem very fragile. I don’t see how they would hold up sandwiching a burger. My first impression is “sponge cake” or “lady fingers”. They did stick to the parchment but came off well with a spatula. I will definitely make them again with the seasonings to make them like garlic bread but again, they seem so fragile I don’t see being able to dip them into sauce or an over easy egg yolk. My eggs and cream cheese were room temp since I did see another recipe that said to let them come to room temp before beating. I did get the whites pretty stiff but not really to peaks so next time I will use the eggs cold. I am wondering if adding a bit of flour would make them more bread like?
I use them for burgers all the time. They hold together great!
Several people below didn’t get peaks on the egg whites and only had ‘soup’. 1. If you have a cold bowl it helps. 2. It takes several minutes to get the ‘peak’ stage so don’t stop because you give up. 3. If either set of eggs gets too warm, you end up with ‘soup’. I was only able to use 1/2 of my mixture because the bottom of the bowl was just liquid.
Although I really like it, there was too much Italian seasoning so i would use maybe 1/2 next time plus look up other seasonings to use.
I really like this ‘bread’ better than I thought I would so I will definitely be making it again!
I just made these yesterday and am blown away at how good this recipe is! I do have a question though. Today when I took the container out of the fridge and took a piece out, it was very tacky and stuck to my fingers. Is this normal? I stored them in a Tupperware like container.
EASY ON THE SALT – I’m doing Weight Watchers and I’m told there are zero points in cloud bread without extra ingredients like cheese, etc. so I jumped on it. Not a bad substitute. I went heavy on the seasoning because I love it, however, I stayed with 1/2 tsp of salt. Wayyyyy too much, and I’m the one who usually adds salt to my food. Unfortunately this batch will have to go but next time I will halve the salt. Also, a tip: the longer I left the batch to cool, the more breadlike it became. I’m not reflecting the salt in the overall rating because it’s changeable and it’s a good recipe and I can think of a dozen things to do with it. Good job!
Correcting myself: I just discovered that there are 2 WW points for each piece. Still, pretty good.
Can the cloud bread be frozen?
Hi Paula,
Yes. If you lay them out flat on a baking sheet, and flash freeze them. Then you can put them in a freezer bag and they won’t stick together.
From one Paula to another, they freeze beautifully.
Can this bread be frozen? If so, what is the best way to thaw and/or reheat?
Thank you.
Hi Cindy!
Yes, freeze them separately first. Then place them in a freezer bag. That way, they won’t stick together. You can then pull one or two out at a time and thaw them at room temperature.
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!
Could you substitute Vegan cream cheese?
Hi Holly,
I have not personally tried that. Sorry! Maybe someone from our online community can respond and tell you…
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.
Great recipe
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?
Yes Rose! The stiffer you get your peaks thicker it becomes.
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.
What a great recipe! I’ve been eating low carb more lately and good bread recipes are so hard to come by!
I read another recipe that replaced the cream cheese with mascarpone cheese. The comments stated that it gave it a more buttery flavor. I haven’t made it yet myself but certainly intend to very soon.
Tried this recipe. It was awesome!
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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!!
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!
Great idea Dottie! Thanks for sharing. :)
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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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?
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/
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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Can marscapone cheese be subbed for cream cheese?
Hi Lori,
Sorry, I have never tried that. If you happen to give it a go, please report back!
Hello! I was wondering if you could make these plain without the seasoning? For peanut butter and jam sandwiches Also what other seasoning combos have you tried?
Hi Mia,
Absolutely! You can remove, or even swap the herbs and spices to anything you like. :)
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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I made this and had with bacon and cheese. Loved it and so did my husband. Thank you!
I’ve made this bread and it’s so good!
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
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!
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!
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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That sandwich looks fantastic and can’t believe that’s not wheat bread. YUM!
Did not work had hard merangue and still fell into blobs and didnt bake up . Not worth it
These look like such incredible fluffy clouds of goodness! I can’t wait to try this recipe.
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.
I live abroad and can’t find cream of tartar. Will it work without it?
Hi Patty!
Check out this post of what to substitute for cream of tartar: https://www.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar
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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.
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.
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.
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!
I use a regular hand mixer and mine come out perfect. You have to be patient and really put air in to the whites with you mixing technique.
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!!
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.
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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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.
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! :)
Making this tonight
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Hi! Can cloud bread be stored in the freezer? Thanks in advance
Hi Tiffany,
Yes, you can freeze it for at least a month. :)
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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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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Mine are sticking to the parchment paper. What am I doing wrong?
Hi Summer,
It sounds like you need to whip your meringue a little more firm. Happy Baking!
Followed the recipe exactly and they came out perfect!!! Thank you! My Keto diet has been missing something g like this!
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!
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.
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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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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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::)
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.
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.
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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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!
i have a Yolk allergy, can you advise on what to put in place of the yolk? or can i omit them ?
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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Can you make this with a regular hand mixer? I don’t have a stand mixer.
Hi Char, Absolutely! :)
I made these and the were good but came out like pancakes? What did I do wrong?
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.
After 45 minutes they still weren’t brown. Any ideas?
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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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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You freeze this cloud bread?
Can you toast these in a skillet after cooked to make a grilled cheese?!
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.
Thank you for the recipe and suggestions. I will try making this.
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.
Easy to make, absolutely delicious.
I’m really confused. This says ketogenic but i thought you use full fat on Keto, this recipe calls for reduced fat cream cheese.
Hi Julie!
You can use any kind of cream cheese you like. :)
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.
I was just wondering if it turns out the same if you use full fat cream cheese? Thanks.
Hi Craig,
Absolutely! You can use full fat, low fat, or fat free. :)
I am dying to make this but I only have a vitamix!! :( Has anyone tried making a meringue without a hand blender?
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.
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.
Hi Kris,
There is a button at the bottom of the post that leads to a page just for the recipe. https://www.aspicyperspective.com/best-cloud-bread-recipe/2/
I used goat cheese…but no spices….there were delicious.
Turned out great! I used the Daiya dairy free cream cheese to make it Paleo and it still worked beautifully!
THANK YOU! I had to read through all the comments to find someone who’d tried it DF, but this post made it worth it. My son and I are GFDF, AND I eat low-carb. #EXTREMELYhelpful
Hi P Feisty,
For a dairy free low carb bread also try our Magic Mug Bread recipe: https://www.aspicyperspective.com/low-carb-magic-mug-bread-gluten-free-sugar-free-dairy-free/
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?
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! :)
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?
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,
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!
Love this recipe, nice savory flavor. I wish I could post a picture, they came out perfect!
How do you make them so perfectly round? Are you using a mold of some type?
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. :)
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.
Try blending a small amount of beaten egg whites into the yolks mixture first to loosen up the yolks then fold the two together.
Can you freeze this bread?
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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Has anyone tried to toast them 2nd day? Would they crisp up like regular toast?
I will try this tomorrow if I can keep my husband from eating all of them.
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?
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!
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?
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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Hi these look great I’m gluten free. How long do they keep or can they be frozen to keep them fresh?
Thank you
Love these recipes, just started low carb diet.
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.
Where is the actual recipe and list of ingredients and amounts?
Oh, I see now. It’s hidden on a page 2. :|
The mixture was too runny to even place on the baking sheet to cook them. Did I maybe not mix something long enough?
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.
Do you gave a non dairy cloud bread?
Just made my first batch, amazing!! Flavorful and fluffy, turned out exactly as pictured!! Thank you! It will be fun experimenting with other herbs!
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
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!
cloud bread serving size 10, has to have more than 0.6. maybe 0.6 each piece.
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awesome
Delicious and easy!! Thank you
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!
If I make a batch of these ahead of time, how long do they last?
Hi Beks,
They are best if eaten the first day, but will last 5-7 days in the fridge. :)
I can not have any milk products. What can I use instead of cream cheese? That will do as well.
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 i