Cloud bread is a very light and fluffy bread substitute. This keto cloud bread recipe is also gluten free. Knowing that it is only 41 calorie makes it a perfect way to lighten up any sandwich.
This cloud bread recipe works perfectly in any situation and with little imagination, you can go wild with it. A sandwich bread for burgers, crisp them up in a toaster for a PB and J, make pizza, Arabic pizza, garlic bread, sloppy Joe…etc.The right bread for a high protein, low carb, no sugar diet.
Check out this amazing low carb chicken Parmesan recipe.
This post has been updated from the original April 2018 . Last updated January 2019.
Cloud Bread Recipe
Cloud bread is a soft airy and fluffy bread made basically with eggs. Cloud bread is low carb, gluten free, keto and grain freer which makes it perfect for almost any sort of diet you are following. This cloud bread recipe can be a vehicle to so many flavors. The variations are almost endless. Think spices, cheese and even sweeteners.
You can pretty much put whatever toppings on it, think a little sweetener and cinnamon as a dessert. I’ve used larger forms for my burgers and stuffed them with turkey and cheese as well. You also can use them as a pizza base too!! Isn’t this great?!
I’m not sure about the origin of this recipe but I’ve also heard that this recipe first appeared in the Atkins Diet cook book back in the 70s. So for the person who invented this amazing thing, thank you from the bottom of my heart.
I am a firm believer in moderate consumption of everything. But, there are seasons in our lives where we must do something to shake things up a little bit. Some of you might want to speed up the process to get their bikini bodies 👙 before summer hits. I am having a challenge with my friends to get in shape before summer as well and this is one of my go to recipes.
I am trying to lower my daily intake of carbs and sugar, which is very hard for a food blogger… trust me. But many times I crave a sandwich and feel like a normal person again. Although it’s not firm enough to replace bread in a regular sandwich, but it is one of the easiest ways to enjoy “bread” without all the carbs.
Cloud Bread FAQ:
What does cloud bread taste like?
Cloud bread does not taste like wheat bread at all, it is more like very fluffy eggs. It is of a soufflé-like or a chewy meringue texture especially when it is fresh from the oven. A couple of hours later it will set to a more bread like texture.
Is cloud bread Keto friendly?
Although this cloud bread recipe includes cream cheese, it is indeed Keto friendly recipe. Cream cheese is one of the low sugar dairy products out there, so no worries.
Why do I need cream of tartar in this recipe?
Cream of tartar is used to stabilize the stiff peak we need. Some people use vinegar though, but if you cannot find it then feel free to skip it altogether. You’ll just take longer to reach the stiff peak state.
How long does cloud bread last?
Cloud bread keeps up well for a week in the refrigerator and up to 3 days on the counter. You can also freeze cloud bread individually, thaw and reheat in the oven or toaster(carefully) before using.
Other variations of cloud bread:
Cloud bread is a fun recipe to play with, there are loads of other variation for other health issues so let me get your creative juices running here:
To use the recipe as is:
Shake things up with cloud bread by using bold spices, think cumin, chipotle chili, turmeric, smoked paprika…etc. In this recipe I shaped mine into rolls. You can also bake the cloud bread in a loaf pan or muffin tins.
To make a dessert: add cinnamon, vanilla or nutmeg. Sprinkle the top with crushed nuts or sesame seeds. Use vanilla yogurt instead of cream cheese and top it with fresh fruits.
What other alternatives to cream cheese?
Unable to get cream cheese, no worries. You can use cottage cheese, sour cream, ricotta cheese or even mascarpone cheese.
What if I am watching my fat intake?
To reduce fat in the recipe go for Neufchâtel instead of full fat cream cheese, it has 1/3 less fat. You can also use Greek yogurt and may be go for a low fat one.
How about a Dairy-free cloud bread?
There are varieties of dairy-free cream cheese in stores these days, but if you cannot find them here are some great alternatives. You can use thick cream from a can of coconut milk, I’ve seen another recipe using mayonnaise as well.
Cloud Bread Recipe: Step By Step
This is an easy on spot cloud bread recipe, no disappointments here. It needs a little skill but do not let this put you off, let me show you.
- In a bowl, add egg whites with cream of tartar if using.
- Beat them both together until you reach the stiff peak stage.
- You’ll notice that the egg whites will turn foamy, then soft peak stage then stiff peak, if you overbeat the egg whites, no worries there is a way to save it just go to the tips and tricks section.
- In another bowl, add egg yolks, cream cheese , spices and mix well.
- Gradually fold egg yolk mixture into the egg yolk mixture.
- Try not to deflate the egg white mixture when you mix until everything is fully incorporated.
- Scoop on a baking sheet lined with silpat or parchment paper and bake for 30 minutes in a 300F oven.
Wait for it to cool down then let it set overnight on your counter in an open bag. This pretty much helps reduce the egg-y flavor in them rather than eating them straight after baking.
Tips and tricks for making the best keto cloud bread recipe:
- In my opinion the hardest part in this recipe, especially if you are new to the kitchen is reaching the stiff peak stage when beating the egg whites. Here is a video that will clear any confusion you have with the nice trick of just adding one more egg white if things went wrong and you’ve over beaten your egg whites.
- Can’t open the link foe any reason here is how to tell and make sure that you’ve got a stiff peak:
- First, you’ll need to start with a room temperature eggs, this ensures that you get the most volume.
- Make sure that your mixer’s bowl and whisks are very clean and do not have any fat residues.
- Using cream of tartar is recommended as it helps stabilize the shape.
- Start on low to medium speed, egg whites will appear frothy.
- Then in a little more time, you’ll get the soft peek. If you turn your whisk over, you’ll notice a peek that will flip back in few seconds
- Continue beating and you’ll get the stiff peak that we need. If you lift up your whisk or beaters, you’ll get a peak that is stiff and does not flip back as shown above.
- Add all the spices to the egg yolk mixture and not to the egg whites we do not want to deflate the egg whites.
You might need
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I love this baking sheets from Nordic Ware, they are very sturdy and do not bend at high temperatures.
More of my favorite low carb recipes
Here are some of my favorite low carb recipes that we like:
- Low carb chicken Parmesan.
- Cheesy, buffalo chicken spaghetti squash.
- Buffalo cauliflower wings.
- Italian Sausage and cauliflower patties.
If you would like to bake it in a loaf pan Here is a recipe from Brenda at sugarfreemom.
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Cloud Bread Recipe
Light and fluffy Oopsie Rolls or Cloud Bread makes a great sandwich bread replacement. Ultra low carb, keto, grain free and gluten free.
Light and fluffy Oopsie Rolls or Cloud Bread makes a great sandwich bread replacement. Ultra low carb, keto, grain free and gluten free.
- 3 Large eggs room temperature.
- 1/4 teaspoon cream of tartar.
- 3 57 g Tablespoons cream cheese.
- 2 Tablespoon Parmesan cheese.
- A pinch of garlic salt
- 1/2 teaspoon dried oregano.
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Preheat oven to 300F.
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Separate egg whites and yolks.
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Add cream cheese, parmesan cheese, garlic salt and oregano to the yolks and mix well.
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Beat egg white and cream of tartar until you get a stiff peak.
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Using a spatula, gradually and carefully fold the yolk mixture into the egg white mixture.
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Spoon mixture into a baking sheet lined with an oiled silpat, make 10 mounds for small buns or 6 for larger buns.*
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Bake for 30 minutes, then let them cool completely.**
* If you do not have silat baking mats, you can just oil your sheet well.
** These will be very soft and eggy right after baking, better leave them overnight on the countertop or in an opened sack.
I am lactose intolerant, what can I use in place of the cream cheese?
Daelene, although I did not try it before but I believe dairy-free cream cheese would do the trick. But if you would rather whip up some at home, it is quite simple as well here is a recipe using cashews and this one too both have decent reviews on pinterest as well.
Want to try it too Amira!
Don’t know whether I will pass the first step but should definitely give it a go.
Thanks and have a lovely day
Marie, it just needs a little sense, try it and if you couldn’t make it 100% right from the first try then the second will be better I promise. But anyways if you did not make it right the first time, it will still taste good but it will not be as puffy, it will be more like crepes, got it? I hope you’ll try it soon and tell me.
pre-Ramadan figure LOL, I love it. Always harder when it is in spring/summer with longer daylight.This is an awesome recipe. I like the tip of waiting overnight to get less of an egg taste., The one time I tried it I got the egg taste.
I was not impressed when I tasted them right out of the oven, although I love eggs I was like ” what the crab!!”:). They definitely needs to set for sometime. Try them again now and I am sure you’ll like them.
Interesting recipe. I’ve heard of this, but have never made it. It sounds really good! Fun post — thanks.
It is really interesting, you need to make and taste it John , even once in a lifetime :).
Looks good, masha’Allah!
Thank you dear :).