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!
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
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.
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!
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 !
Sommer, thank you very much! I like this bread! Wonderful combination of ingredients. It look so yummy!
Oh I’m totally trying these!! Yum!