The Best Cloud Bread Recipe
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.
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 Also Try:
- Low Carb Pepperoni Pizza Cups
- Cloud Bread Pizza
- Magic Mug Bread (Low Carb, Gluten Free)
- Low Carb Bacon Wrapped Avocado
- Cloud Bread Pancakes
- Paleo Cashew Chicken
- The Best Detox Chicken Soup
The Best Cloud Bread Recipe
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!
Delicious and easy!! Thank you
Today was my third time making these! I have been eating 2 sandwiches a day! This is definitely my go to (bread)! It is helping me stay in track with my carbs. Thanks for sharing the recipe!
If I make a batch of these ahead of time, how long do they last?
Hi Beks,
They are best if eaten the first day, but will last 5-7 days in the fridge. :)
I can not have any milk products. What can I use instead of cream cheese? That will do as well.
Hi Pat,
I’m not sure there is a dairy-free product that will produce the same exact results, but you could give vegan cream cheese a try! Let us know how it turn out if you give it a go. :)
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Hi. Thanks for posting this recipe. Can you substitute the cream of tartar for something different? If so, what? I read baking powder can be used in place of the cream of tartar sometimes, but I’m not a kitchen officiando, so I thought I should ask someone that probably knows for sure. I don’t. And TIA. :)
Hi Ever,
In some recipes you can substitute other ingredients for cream of tartar, but I wouldn’t try it here. It’s needed for stabilization. It’s nice to have it on hand for other places you want to reinforce a delicate recipe.
I was wondering what the shelf life is on this? I am planning on making a week’s worth at a time. Thanks in advance.
Hi Marian,
When we make them, they are usually gone within a few days. If it were me, I would make a double/triple batch and freeze them in single layers so they don’t stick together. Then I’d put them all in a big freezer bag and keep them frozen until needed. They thaw in 10-15 minutes at room temperature. :)
Made these tonight. I added sharp cheddar cheese. They were yummy.
My first attempt at Cloud Bread since starting my Keto plan and I’m so glad I found your recipe first!!! Very flavorful and easy to make! Thank you!
These are delicious!! They make great guilt free breakfast sandwiches. I highly recommend making.
Do you have the nutritional values per piece of cloud bread?
I am a THM and I just made a batch of these with fresh rosemary! So delicious and easy to make! Thank you for sharing this recipe!
Great, easy to make recipe! Thanks! It is so nice to be able to eat a sandwich again! I read that they are better to eat within 12 hours, but I reheated mine in a 400 degree oven for about 3-4 minites and it was even better rhe second day. Yum!!! So many possibilities!!!
Question do you think this can be made with the egg whites and egg beaters?
Hi Karen! I haven’t tried that, but it should work. However, the consistency might be a bit spongy without the yolks.
Hi! I was wondering if anyone struggled with a “soggyish” center? I feel like I baked mine for a longer than reported but the inside still was a tad wet :( Otherwise they taste amazing!
It’s been one hour and the centers are still too moist. Everything worked beautifully up til now so I don’t understand what went wrong. I used 4 eggs and 3 oz of cream cheese softened, merinque came out great, so WTH?
Hi there,
Have you had issues with your oven before? It sounds like you may need to buy a hanging oven thermometer to check your oven temperature. It’s VERY common for ovens to run too hot or too cool.
Wow! These are good! The texture is a bit spongy but a worked really well with an egg and bacon avocado breakfast sandwich. I will definately make these again and look forward to trying lots of variations. :) thank you
This look amazing!!!
Made these with lowfat cream cheese…after they baked I made mini pizzas putting them in a 350 degree oven for anther 10 min..I used tomato sauce,peperoni and cheese on top..turned out great