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!
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.
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
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!
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/