Cloud Bread

Make your own Cloud Bread recipe for a tasty, low carb alternative to bread. This simple, four-ingredient recipe can be made in batches and frozen so you always have some ready when you want it.

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Cloud Bread is the perfect low carb way to enjoy a sandwich without the heaviness of normal bread. When first cooked, it has a souffle-like texture but once it cools, it is much more like bread. Plus, it only needs four ingredients so it is simple to make.

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MORE BREAD RECIPES:
Banana Bread | Lemon Blueberry Bread

CLOUD BREAD INGREDIENTS

You will need:

• 3 extra-large eggs, room temperature
• ¼ teaspoon cream of tartar
• ⅛ teaspoon kosher salt
• 3 tablespoons (1.5 ounce) cream cheese, softened (or 3 tablespoons greek yogurt)

SUBSTITUTIONS AND ADDITIONS

Eggs: If you are a little unsure you can separate the eggs properly, then use egg whites. You can buy them in a carton in the store and save the mess of trying to separate them.

HOW TO MAKE THIS CLOUD BREAD RECIPE

STEP ONE: You will need 2 medium size glass mixing bowls. They will need to be completely clean, with no soap or residue of any kind. Even the smallest amount of missed residue will stop the egg whites from forming stiff peaks. The batter will be watery and will not bake properly. 

STEP TWO: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

STEP THREE: Separate the eggs into the 2 glass bowls. Be certain that NO egg yolk is in the egg whites, or it will not form the stiff peaks.

STEP FOUR: Add the cream of tartar to the egg whites.

STEP FIVE: Using an electric handheld mixer, whip the egg whites on high until they form stiff peaks, about 3 minutes. Set the bowl aside.

STEP SIX: Using a whisk combine the egg yolks, kosher salt, and softened cream cheese. Whisk the yolk mixture until completely smooth and no cream cheese chunks are visible.

STEP SEVEN: Using a silicone spatula, carefully fold the egg whites into the yolk mixture a cup at a time. Gently fold until the whites are completely combined.

STEP EIGHT: Gently divide the mixture into 6 mounds on the parchment paper, spaced at least 3 to 4 inches apart.

STEP NINE: Bake for 25 to 30 minutes until golden brown.

STEP TEN: Allow the bread to rest and cool on the pan for 5 to 10 minutes.

STORAGE

IN THE FRIDGE: This is best eaten fresh. However, you can store any unused bread in the fridge for up to 3 days in an airtight container. (Please note that the texture of the stored bread will be different from when it is fresh.)

IN THE FREEZER: You can freeze cloud bread but it should be done within 12 hours of baking. Once it is cooled, store it with layers of parchment paper between each piece to stop them freezing together.

Pop them in the freezer and leave for no more than 3 months.

REHEATING: Defrost cloud bread then either eat cold or warm up in the oven for a few minutes if you prefer.

This easy Cloud Bread recipe is the best way to avoid one of those diet ‘oopsie’ moments where you eat something you shouldn’t. That’s because it is low carb, high protein and gluten free.

You can make sandwiches without bread or serve any place you would put a slice of bread without worrying about the carbs involved.

Got the urge to make homemade bread instead? Why not try this No Knead Bread for an easy way to have fresh bread without all that kneading?

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• Pizza Casserole with Biscuits
• Banana Bread Pudding
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Cloud Bread

5 from 7 votes

Make your own Cloud Bread recipe for a tasty, low carb alternative to bread. This simple, four-ingredient recipe can be made in batches and frozen so you always have some ready when you want it.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

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Ingredients

  

1x2x3x

• 3 extra large eggs room temperature
• ¼ teaspoon cream of tartar
• ⅛ teaspoon kosher salt
• 3 tablespoons cream cheese softened (or three tbsp greek yogurt)

Instructions

 

• You will need 2 medium size glass mixing bowls. They will need to be completely clean, no soap or residue of any kind. Even the smallest amount of missed residue of any kind will keep the egg whites from forming stiff peaks. The batter will be watery and will not bake properly.
• Preheat the oven to 300 degrees.
• Line a baking sheet with parchment paper.
• Separate the eggs into the 2 glass bowls. Be certain that NO egg yolk is in the egg whites, or it will not form the stiff peaks.
• Add the cream of tartar to the egg whites.
• Using an electric handheld mixer, whip the egg whites on high until they form stiff peaks, about 3 minutes. Set the bowl aside.
• Using a whisk combine the egg yolks, kosher salt, and softened cream cheese. Whisk the yolk mixture until completely smooth and no cream cheese chunks are visible.
• Using a silicone spatula, carefully fold the egg whites into the yolk mixture a cup at a time. Gently fold until the whites are completely combined.
• Gently divide the mixture into 6 mounds on the parchment paper, spaced at least 3 to 4 inches apart.
• Bake for 25 to 30 minutes until golden brown.
• Allow the bread to rest and cool on the pan for 5 to 10 minutes.

Video

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 112mg | Sodium: 112mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 249IU | Calcium: 23mg | Iron: 1mg

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