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!
Why We Love This Cloud Bread Recipe
Cloud Bread is high in protein and extremely low in carbs, making it the perfect sandwich bread for those on a low-carb, gluten-free, or grain-free diet.
Each “slice” is baked separately and has a soufflé-like texture when it first comes out of the oven. After a couple hours, the texture becomes more bread like, so you won’t even miss traditional wheat bread.
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.
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 like vanilla as I’ve seen in some recipes, it tastes more like a dessert than bread.
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! Adding a little sea salt, garlic powder, and dried herbs makes all the difference.
Ingredients You Need
This fluffy cloud bread recipe uses simple ingredients to make a savory keto bread! Here’s what you’ll need:
- Eggs – separate the egg yolks and the whites
- Cream of Tartar – to stabilize the fluffy egg whites
- Cream Cheese – use low fat cream cheese to keep this cloud bread as healthy as possible
- Italian Seasoning – for extra flavor
- Salt – balances out all of the flavors
- Garlic Powder – adds a savory flavor
How to Make the Best Cloud Bread Recipe
Preheat the oven to 300 degrees F. If you have a convection oven, set it 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, or a large bowl with a hand mixer. Add the cream of tartar and whisk on high until the froth turns into stiff peaks. Move to a separate bowl.
Place the cream cheese in an empty stand mixer 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 prepared 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 remove and serve!
Tips and Tricks
Here are a 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.
- Line the baking sheets with parchment paper or a silicone mat! These are prone to sticking, since they are low in fat. Avoid lining the baking sheets with foil.
Frequently Asked Questions
Yes! Cloud bread is gluten-free, low carb, and grain free. It’s safe for just about any diet!
Egg whites are extremely sensitive to fat! If there are traces of egg yolks in the whites, or maybe some oil or fat in the bowl or on the whip attachment, then the egg whites will not whip up into stiff peaks. Make sure everything is super clean and clear of fats for the egg whites to get fluffy!
Bake cloud bread for 15-18 minutes in a convection oven, or about 30 minutes in a conventional oven.
Cloud bread should be stored in the fridge. This 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.
Different Ways to Use Cloud Bread
This keto cloud bread recipe is good for more than just sandwiches! 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 + Video Recipe. Enjoy!
Looking For More Fabulous Low Carb Recipes? Be Sure to Also Try:
- 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!
Mine are never that fluffy! I even beat the egg whites twice as long. Any tips?
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!
Is there a way to store this bread? Does it freeze well?
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
Hi Sairah,
No, unfortunately I don’t believe it would hold its shape. Maybe you could fudge it with raw cottage cheese?
I dont have a stand mixer. Will a hand mixer work?
Hi Yvonne,
As long as your hand mixer is powerful enough to whip meringue, it should work. :)
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.
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.
I had seen that about 5 years ago, I think!
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.
Your eggs must be room temperature for whipping. That is how they whip up to a larger volume.
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” ;)
I made these (as per the recipe) and they tasted great but were pretty flat ? What did I do wrong??
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?
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.
How long do these keep after baking — what is the recommended way to store? Could they be frozen? Thank you:)
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.
Very interesting, I’ve seen this before but never looked into what it actually is. Sounds like a great idea!
I’ve seen this so much but never made it. I think you’ve given me a reason to finally give it a go!
Great recipe!
Just wondering how many calories if made exactly as your recipe. Thank you.
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!
According to the chart on P. 2 it’s 38 calories per slice.
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.
This looks fantastic Sommer!
I so need to try cloud bread!
Have some in the oven right now.first time
Hmmm . . . I need to try this! I’m liking the looks of it!
I’ve been meaning to make this for the longest time. Looks perfect!
Making for the first time and my batter did nit firm up. Can you tell me why? I followed the recipe!
Thanks,
Sue
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.
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!
Hi Traci,
Definitely! You can use an kind of cream cheese in this recipe. :)
Can you use cottage cheese? or yogurt?
Thanks,
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! :)