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’ve heard it originally came into existence during the Atkins era.
Read my comment above. Sometime in 1973 (because yes, Atkins was around WAY before a lot of people were alive), my mother found this recipe in a magazine article about the Atkins diet. She cut it out and lost 60 pounds, using this and other methods of cutting out carbs and sugars.
I loved this recipe! It’s the first recipe I’ve made, that came out perfectly, in a very, very long time. I haven’t looked, but I’m wondering how long they stay fresh, and what is the best way to keep leftovers? Thank you!
Hi there,
I was wondering would it be possible to sub cream of tartar with baking soda or is there any other good substitute
Can’t wait to try this recipe.
Many thanks :)
Just use dubbele the amount of lemon juice in t. Works the same
Very easy recipe. Mine are in the oven now.
Never had this before, first time trying it out. I’ve been cutting out bread but was always afraid of the alternatives.
This is the second cloud bread recipe we have tried, the first was nasty and tasted only of eggs. This is an amazing recipe! It worked perfectly our first try. It was a bit airy for my liking but I believe that is just how cloud bread tastes. My family loved it and so thankful to find a recipe that worked !!!
I agree I have a hand mixer and no matter how long it took, I just couldn’t get it to get that firmness that it needed. Smh I tried twice. 😔
Be sure your beaters and bowl are absolutely clean of egg yolk and oils. Any tiny foreign piece of food can cause the whites not to whip. I have whipped for over 5 minutes to get the firm consistency. Also using a copper bowl, which most people don’t have and can’t afford (including me), helps because the copper reacts with the other ingredients. Hope that helps some.
Love this bread! A real life saver.
Made this for 1st time to use with burgers off the bbq. Thought they were lovely, put less garlic and Italian seasoning so as not to over power the burgers. Easy to make and turned out just like the ones in the video.
ONE QUESTION
Does this really have 36000 calories per slice because 1 kcal = 1000 cal?!
No. Google it: “To ease calculations, energy is expressed in 1000-calorie units known as kilocalories. That is, 1 Calorie is equivalent to 1 kilocalorie; the capital C in Calories denotes kcal on food labels, calories and kilocalories are used interchangeably to mean the same thing.”
Bruh
I’m on WW diet. I love it and these recipes are perfect. I love to cook and am still learning to cook differently.
Hi I made this tonight… they were so good! I put pork ham, melted mozzarella and pickles for a keto Cuban sandwich! 2 issues tho…. they stuck to the paper! How can I stop this??? And my egg whites were pretty firm but I guess they deflated while I mixed the cream cheese and yolks. So I guess I’ll do the whites second. Thank you
Hmm…they really shouldn’t deflate. You have to whip them until they are thick and glossy and forming little balls. If you dip the beater in, they should stand straight up in peaks. I whipped mine first, so my beaters were clean. Then I used the beaters to mix the cream cheese, yolks and spices. Add half of the meringue at a time, gently folding in with the knife edge of the spatula. I cooked mine at 160 C for 30 minutes (pre-heated oven) and they came out well, and didn’t stick to the baking paper. Hope this helps, and good luck!!
Can I use regular cream cheese instead of fat free?
Hi Kristan,
Sure! You can use any cream cheese fat level you like. :)
…and full fat is fewer carbs!