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!
Hi,
Can this bread be frozen?
I first found this recipe in Dr. Atkins’ Diet Revolution books. I used this recipe and found it very tasty if you added some herbs and spices
Also used the Dr. Atkins’ Pancake Recipe. It can be frozen for future use.
I would leave it in the oven for 30 minutes under conventional and longer than 18 minutes if it’s convection. I find it very soft and not too firm I love the flavour
Thank you so much for this recipe, and for making a print friendly option of it! I just finished making them. I made a few adjustments: I used full fat cream cheese – 125 g, and instead of cream of tartar, I used 1 tsp of lemon juice. I added the lemon juice to the egg whites before beating. I baked them in a preheated 160 C oven for 30 minutes on baking paper. They came out just as your photos show! They are cooling as I write, but I snuck one, and it came off the paper easily. I find them a bit eggy, but I’m assuming as they cool, and with sandwich fillings they will be perfect!! I’m going to experiment with options, using onion flakes or chives, using green peppercorns, bits of sundried tomatoes/jalapenos or adding powdered monk fruit sugar and cinnamon.
OMG, Thank you SO MUCH! My mother, during the Atkins era, picked this recipe up somewhere but when she died, I could never find it. She called it Puffy Bread and she lost 50 pounds by eliminating breads, crackers, and pancakes, all in favor of this recipe. All I know about it is that it was published in a magazine article about the Atkins Diet, sometimes around 1973. My friend Anne, found this on Pinterest, did not know I’d been searching for it FOREVER, and pinned it. I come across it, do a double take at the picture, because here is THE BREAD, unless its the bread’s first cousin. I’m squeeing and doing a happy dance, and I come over here and discover, OMG, it IS THE BREAD. I cannot tell you how happy this has made me, and yes, I’ve already made a batch. I think they’ve changed the recipe a little over the years, but it is still the basic and I will forever be in your debt for publishing it.
Thank you so much for this recipe. I did make this for a second time. However, this time, I made them in a muffin tin. They baked for the same amount of time 30 minutes for 30 minutes and turned out wonderful. I made a chicken pot pie filling and they were great together. My daughter has severe Lyme disease and she is a bread lover so this was a big hit she is very tiny and could use all the weight she can get so I recommend this recipe with anyone suffering from chronic Lyme or even basic lyme symptoms .
A simple and easy to follow recipe. Loved it immensely. My teenage son bakes this in minutes. We did omit salt when we baked as we don’t like salt in our food. Thank you!
These should actually be listed at 1g carb per piece. Eggs have about 1 carb each and 2 oz of low fat cream cheese would have 6g. Added all up, it’s 10g, it makes 10 pieces, and so the bread is 1g carb per slice. Even if you wanted to get really granular and say the eggs don’t have 1g, but a partial gram (it’s usually technically something like 0.75g per egg), there should still not be a listing on the calories of 0g carbs. To people with carb limits like 20g net or 50g total, one gram can be very important. It can easily contribute to carb creep if someone ate say, two sandwiches on cloud bread. If they trusted your calculations, they would be getting around 3-5g of non-fiber carbohydrate. That 0.5-1g per slice stops being insignificant really fast if you love sandwiches or toast.
Thanks for posting that! I have a 50g limit so that’s super good to know!!
Yes thank you so much. I have seizures when I go much past 20 grams of carbs per day. Trying to increase awareness that keto is often used for serious medical conditions.
I wouldn’t give eggs that high a rating on carbs. It’s more like .3gm for large eggs.
I love this low carb bread and really appreciate the way you made it. Soon going to make it. And its different uses are excellent and going to be very helpful in our commercial kitchen as well. Thanks for such nice recipe. Looking forward for more such recipes in future too.
First time making cloud bread, very easy, total success, turned out just like photos, amazed!
I don’t like the taste of cream cheese on things or on its own, does this taste like cream cheese?
No, it tastes like eggs.
Love it! Super yummy
Made this bread and really quite tasty..is there a way to make this in a loaf pan so you can use as traditional bread..?
Hi Lisa,
I have not personally had any luck with cloud bread in a loaf pan. Has anyone else tried this?