The Best Cloud Bread Recipe
by Sommer Collier — last updated on Feb 25, 2025 
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.
Sure, you can! You can remove the Italian seasoning and garlic powder, or add to it with complementary ingredients. Consider adding extracts, like vanilla extract, almond extract, or lemon extract, to give it a light angel food cake taste. Or add spices like cinnamon, nutmeg, paprika, or, cayenne pepper.
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 Try:
- Low Carb Pepperoni Pizza Cups
- Cloud Bread Pizza
- Roasted Cauliflower Rice
- Magic Mug Bread (Low Carb, Gluten Free)
- Low Carb Steak Fajita Roll-Ups
- Cloud Bread Pancakes
- Paleo Cashew Chicken
- The Best Detox Chicken Soup
The Best Cloud Bread Recipe
Video
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!
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?
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
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!!
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!
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