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!
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!