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!
This worked beautifully! I followed directions, and went just a bit easier on the garlic as suggested. I used regular cream cheese rather than low fat as I am following the keto way of eating. The video was helpful to watch as well. If I had one complaint, it may have been a bit on the salty side. It’s hard for me to judge as I rarely add salt lately.
Thank you for the recipe and suggestions. I will try making this.
Fabulous. My first attempt at cloud bread, made tonight for our hamburgers. My husband and I were not disappointed.
I’ve been bread, cracker, wheat and any type of flour product free since 1-23-18, eating a keto lifestyle. I tasted a plain sweet cloud bread last year, a friend made, but this recipe is far superior. Hers tasted very eggy.
I used full fat cream cheese, Good Season copy cat seasoning mix for the Italian seasoning and jumbo eggs. My effort resulted in 12 buns. I used parchment paper and a disappointing new, GE convection oven. Thank you for a lifestyle keeper recipe. Hard to enter comments with all the pop ups.
Easy to make, absolutely delicious.
I’m really confused. This says ketogenic but i thought you use full fat on Keto, this recipe calls for reduced fat cream cheese.
Hi Julie!
You can use any kind of cream cheese you like. :)
You can use full fat cream cheese. I eat Keto and I did. Even so, it doesn’t provide a significant amount of fat. The fact that it is a bread that is so low in carbs is what makes it appealing for me.
I was just wondering if it turns out the same if you use full fat cream cheese? Thanks.
Hi Craig,
Absolutely! You can use full fat, low fat, or fat free. :)
I am dying to make this but I only have a vitamix!! :( Has anyone tried making a meringue without a hand blender?
We recently moved and my mixer was damaged. I actually made these successfully with a whisk. Not the easiest method, but if you have the arm strength, it’s possible.
Thank you for this great recipe. However, It’s extremely frustrating that you do not have the ingredients written out and that you have to watch the video to get the list of ingredients. As well you do not start the video off by telling what temperature to preheat the oven to.
Hi Kris,
There is a button at the bottom of the post that leads to a page just for the recipe. https://www.aspicyperspective.com/best-cloud-bread-recipe/2/
I used goat cheese…but no spices….there were delicious.
Turned out great! I used the Daiya dairy free cream cheese to make it Paleo and it still worked beautifully!
THANK YOU! I had to read through all the comments to find someone who’d tried it DF, but this post made it worth it. My son and I are GFDF, AND I eat low-carb. #EXTREMELYhelpful
Hi P Feisty,
For a dairy free low carb bread also try our Magic Mug Bread recipe: https://www.aspicyperspective.com/low-carb-magic-mug-bread-gluten-free-sugar-free-dairy-free/
So, I just did this. The taste is phenomenal! I did, however have a really hard time with getting the “clouds” to stay put on the baking sheet. they got runny. I ended up spreading the whole thing thinly across the sheet and baking it a little shorter time (20 min). Pizza cutter to divvy it up, and I had a really nice flatbread to sop up some curry! I just beat the whites until peaks formed. I don’t think I did it for long enough. Are they supposed to be super stiff peaks? Any Tips for this newbie?
Hi Courtney,
Yes, the meringue does need to be very stiff. You might also have over-mixed it a bit when you added the yolk mixture. Give it another try, I bet they will come out perfect! :)
Hi, I’m allergic to dairy and some ingredients in mayo (a commom substitute for cream cheese). I’ve scoured the web and still come back to this. What can I use instead of cream cheese or mayo? Will creamy rice milk work?
I made these and I have to say they are delicious. They didn’t come out as big as I would have liked, but that was my fault. By far the best I have had. Going to try to make a flatbread with it as well by just spreading out on the pan,
So I made these yesterday, they came out perfect. This morning I toasted them. Go to a lower setting on your toaster because they brown very quickly. I topped them with a fried organic egg and a little avocado. Scrumpcious! Now I am thinking about making eggs benedict with these. My absolute fav breakfast!
Love this recipe, nice savory flavor. I wish I could post a picture, they came out perfect!
How do you make them so perfectly round? Are you using a mold of some type?
Hi Gretchen,
No, I just spoon them on the baking sheet in little round mounds and spread them in a circular motion with a spatula. :)
I just made these for the first time, and the recipe was very easy to follow. I found that when I folded the egg whites into the egg yolk mixture, the egg yolk mixture would seep down to the bottom of the bowl, and I feared mixing the whites any more. Any recommendations to keep it blended well?
These taste eggy on their own, and I would season them differently, but they have a great texture, and lovely presentation.
Try blending a small amount of beaten egg whites into the yolks mixture first to loosen up the yolks then fold the two together.
Can you freeze this bread?
Hi Carole,
Absolutely, I freezes best if you flash-fresh it first in a single layer, then place the frozen piece in a zip bag or storage container. :)