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Looking for a light, fluffy, low-carb bread that doesn’t taste like cardboard? Say hello to Cloud Bread, a dreamy, airy alternative to traditional bread that’s made with just a handful of ingredients. Perfect for sandwiches, snacking, or slathering with jam (hello, strawberries!), this recipe is your new low-carb BFF.
It’s also fun to make. There’s something kinda magical about whipping egg whites into stiff peaks to make these pillowy rounds of bread. Bonus, they’re gluten-free, keto-friendly, and super freezer-friendly.
Why I Love This Recipe
- Minimal ingredients, maximum reward. Just four pantry/fridge staples and you’re halfway there.
- Low carb + gluten free. Fits into just about any lifestyle whether you’re counting calories or not.
- Fluffy texture that’s kind of like a cross between a soufflé and a pancake.
- Super customizable. Add herbs, cheese, or a sweetener depending on your mood.
Ingredients for Kellie’s Cloud Bread
Full ingredient amounts and directions in the recipe card below!
- Eggs: You’ll need large eggs for the best results. And yes, size matters here, too small and the bread won’t puff up properly. Egg whites from a carton may work, but they don’t whip up quite as well as fresh ones do.
- Cream of Tartar: Helps stabilize the egg whites so they whip into stiff peaks. A splash of lemon juice or white vinegar will also do the trick in a pinch.
- Cream Cheese: Adds creaminess and a bit of richness to the yolk mixture. Cottage cheese cloud bread is another popular variation, just blend it until smooth before mixing it into the dough. It’s tangy and higher in protein than cream cheese, too!
- Sea Salt: Simply seasoned, sea salt enhances the flavors. Kosher salt or pink Himalayan salt are great, too, just use a little less than called for in the recipe.
How to Make My Cloud Bread
- Prep your oven. Set it to 300°F and line a baking sheet with parchment paper (very important!).
- Whip it. Beat the egg whites with cream of tartar until stiff peaks form. This is what gives your bread its fluffy texture.
- Mix the yolks. In a separate bowl, combine the yolks, softened cream cheese (or blended cottage cheese), and salt until smooth.
- Fold gently. Carefully, fold the egg whites into the yolk mixture. Go slowly or you’ll cause the egg whites to loose their airy texture.
- Scoop and shape. Spoon onto your baking sheet into 3-inch rounds and flatten slightly to create the bread shape.
- Bake until golden for approximately 20–25 minutes. Then, allow to cool and try not to eat them all immediately.
How to Store Leftovers
- Refrigerator: Store in an airtight container with parchment between layers for up to 3 days.
- Freezer: Wrap each piece in plastic wrap and freeze for 1–2 months.
- To Reheat: Use the toaster oven, air fryer, or microwave (just a few seconds will do!)
kellie’s tips for the best cloud bread
Use parchment paper or a silicone mat, otherwise, they’ll stick like glue.
Separate your eggs carefully, any yolk in the whites can ruin your peaks.
Stop whipping your whites once they’re shiny and stiff. Over working your egg whites will cause them to break and become a grainy mess.
Fold with a light touch to keep your mixture fluffy.
Let cool completely before storing to avoid sogginess.
Recipes That Are Great to Serve with Cloud Bread
Cloud bread is basically a blank canvas for all your favorite toppings and spreads. Here are a few of my go-tos:
- Fresh strawberry compote, Easy Strawberry Chia Jam or strawberry jam (especially in summer)
- Tuna Salad or chicken salad
- Whipped Feta with herbs
- Grilled veggies and hummus
- Scrambled eggs and avocado for a low-carb breakfast sandwich
More Easy Low Carb Recipes
If you’re into low-carb living or just looking to lighten things up a bit, try these favorites of mine:
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Cloud Bread Recipe
Equipment
- baking sheet
- hand mixer
- spoon
Ingredients
- 4 room temperature large eggs, separated
- ½ teaspoon cream of tartar
- 3 ounces plain cream cheese, softened
- ½ teaspoon sea salt
- 1 tablespoon everything bagel seasoning, optional
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the egg whites with cream of tartar on medium-high speed until stiff peaks form.
- In a separate large bowl, whisk together the egg yolks, softened cream cheese, and salt until smooth.
- Gently fold the beaten egg whites into the egg yolks mixture with a rubber spatula until just combined. Be careful not to over mix the egg whites because they will deflate.
- Using a spoon, scoop the batter onto the prepared baking sheet, forming small mounds about 3 inches in diameter. Gently press down in the center and flatten slightly to form the bread shape. (If topping with seasoning, sprinkle lightly over the surface with your desired topping.)
- Bake in the preheated oven for 20-25 minutes, or until the cloud bread is golden brown.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve the cloud bread as desired.
Notes
- Use large eggs only, medium or small won’t work with this recipe.
- Cream of tartar can be swapped for lemon juice or vinegar.
- Parchment paper or a silicone baking mat is essential to avoid sticking.
- Don’t over-whip your egg whites, they should look glossy and smooth, not dry.
- Cottage cheese cloud bread? Blend the cottage cheese until smooth first so it’s creamy before mixing with yolks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use cream cheese or cottage cheese in the cloud bread?
Both are mentioned!
I used cream cheese but there are instructions on how to use cottage cheese for the extra protein if you prefer.