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!
Just made these cloud breads. Despite the problem fitting two baking sheets into my small oven, which meant rotating every five minutes so the lower rack wouldn’t burn, they turned out great. I sprinkled Sesame seeds on the parchment before the dollops of batter and just added a pinch of salt instead of spices. I prefer a plain flavour. This is perfect for my likes. The finished product is so tasty and will give me a break from the cost of GF breads. This is now my weekly baking project!!
Looked just like the pix but crumbly for a sandwich. Will try again making thicker and cooking less time.
Amazing!!! Really satisfying results, and I added Elote corn spice blend and a handful of grated cheese. Keeper!
I have problems with eggs, so I douse it in hot sauce. I wasn’t sure what to expect with this recipe. I was surprised by the texture and taste. Not too eggy for me. Thanks for creating and sharing
First time making and it came out perfect. Used homemade cream cheese from full fat A2 dairy. The taste is very eggy, but delicious to my tastebuds. Wouldn’t recommend to folks who don’t like eggs.
I find if you replace the cream cheese with cottage cheese it doesn’t taste eggy
Well it looks like the recipe, lol. It came out flatter probably because I didn’t get stiff peaks out of egg whites. After tasting my flat bread it tasted strongly of garlic and herb seasoning, even when I only put 1/4 tsp of each. I’ll have to get my husband to do it ( he’s actually made lemon meringue pies). If I try it again, I’ll omit the seasoning, reducing the salt as well.
Can these be baked in an air fryer oven? If so, bake or air fry setting?
Hi Teresa,
Honestly, I’ve not tested these in the air fryer, so I can’t say for sure. You would have to cut a piece of parchment paper to fut into the air fryer perfectly, then add enough batter to hold it down.
Can any air fryer fans weigh in of this?
I will be trying this for sure, and with my air fryer experience I would imagine it would work. It is simply a tiny convection oven after all. My concern is how successful you’d be after the fourth + batch of air frying as you can’t fit all the batter in. You’d have to down scale the size of the recipe. Also be mindful that it may not take the same amount of time to bake in fact much less.
These tasted pretty good! Glad I found this recipe! The flavor possibilities are endless!
Question: Is the bread supposed to be bready or more flaky and fall-aparty? Mine were falling apart a little bit and I was expecting a more bread-like texture. Definitely can’t make sandwiches with what I ended up with…
Made this last night and it turned out perfect! I used my whisk attachment for my hand mixer to do this and that worked well. And used a large serving spoon to dollop the final mix onto the parchment (two spoonfuls), and shaped loosely. I was fine with the salt and extra garlic powder, didn’t think it too strong.
Careful not to over bake it. I left one of them a little too long and it was super crumbly. The others though have been in a ziploc bag in my fridge, and feel as fluffy/soft as when I first took them off the paper!
Wow, this bread is the best! So soft and delicious, I will make this for our household every day I am sure. Lovely fresh and just slightly warm from the oven straight up and works great as a sandwich. I am so glad I found this recipe. Thank you
I made it. It turned out perfectly! It’s delicious! I invited a friend over for an English tea party for two. I bought scones for her but I am gluten intolerant so I made Cloud Bread for me, and ate it with jam and clotted cream, and it was awesome!
These are great. I just remembered them having not made them for a while. Nice and light compared to other keto bread recipes.
LOOKING AMAZING!!! I WILL TRY IT. THANKS !