Cloud Bread! A low carb, low calorie, keto, gluten free, grain free sandwich bread option for people on special diets. This recipe is so healthy, easy to make, and fun to eat!
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Cloud bread apparently was all the rage on TikTok last year. I must have gotten on the app after that trend because I didn’t see it, but my understanding is that bread was sweet and colorful – more like a meringue or pavlova – whereas this cloud bread recipe I’m sharing today is savory, not made with sugar or food dye. It’s really healthy and easy to make for anyone craving bread, but on a keto diet. It pairs well with my cloud eggs!
What is Cloud Bread
Cloud bread (also known as Oopsie Bread) is another type of bread, but made with only 4 ingredients and one of them is not flour. It’s high protein, gluten free, low carb (with only 1 carb per slice), low calorie, and keto friendly, making it a great option for anyone with dietary restrictions.
This bread dates back to the 1970’s when the Atkins diet was introduced. The texture is light and airy, resembling more of an omelette or soufflé then a slice of bread, but is quite versatile in flavor (with the ability to add different seasonings), and uses beyond sandwiches (think pizza or a dipper for soup!)
Cloud Bread Recipe
- Large eggs: Eggs are the base of cloud bread. The whites and yolks need to be room temperature and completely separated. Whipping the egg whites to stiff peaks is what gives this bread its height and fluffy, cloud-like texture.
- Cream cheese: Combining cream cheese with the egg yolks, gives cloud bread a healthy dose of saturated fats. The cream cheese also needs to be room temperature.
- Cream of tartar: This acts as a binder and stabilizer to give the bread “slices” more structure, which is critical in their baking success.
- Kosher salt: I add other seasonings to my cloud bread (mentioned below), but at a minimum you need a little salt, otherwise this bread is tasteless.
(Scroll down to the detailed printable recipe card for exact measurements.)
How to Make Cloud Bread
The traditional way of making cloud bread is by combining egg yolks and cream cheese, beating egg whites to stiff peaks, and folding the two mixtures together. The batter is formed into mounds and baked at a low temperature of 300 degrees F for 25-30 minutes. When they first come out of the oven, each “slice” will be delicate like a soufflé, but after a couple hours the texture becomes sturdier and more like bread. (Scroll down to the detailed printable recipe card.)
What Does Cloud Bread Taste Like?
Cloud bread is light, airy, and a little squishy. At its basic level, it doesn’t have much flavor, so just by adding a few dried spices, fresh herbs, or grated cheese can make all the difference.
Here are a few of my favorite ways to make cloud bread more flavorful:
- Pizza Cloud Bread – stir 1 1/2 teaspoons Italian seasoning, 2 tablespoons freshly grated parmesan, and 2 teaspoons tomato paste into the egg yolk mixture.
- Everything Cloud Bread – stir 1 tablespoon Everything bagel seasoning into the egg yolk mixture.
- Ranch Cloud Bread – stir 1 1/2 teaspoons ranch seasoning mix into the egg yolk mixture.
Important Recipe Tips for Success
- Ingredients need to be at room temperature: egg whites form stiff peaks faster when they’re at room temperature first. (Note: it’s easier to separate your eggs while they’re cold, then let them come to room temp.)
- Separating the eggs: when separating your eggs, make certain that not even the tiniest bit of yolk ends up in your whites, or you might have difficulty beating the egg whites properly.
- Batter needs to be perfectly smooth: when beating the egg yolks and cream cheese, the mixture needs to end up perfectly smooth.
- Tools need to be completely clean and residue free: the bowl used to beat the egg whites in needs to be 100% clean and void of any water, oils, or residue. If not, you can run into problems with the eggs whites whipping up properly.
- Fold, do not stir or mix: when incorporating the beaten egg whites and yolk mixture, gently FOLD. Do not stir, mix, or pat down, or you will deflate the egg whites.
Ways to Use Low Carb Bread
This is not regular white sandwich bread, so let’s not pretend it is. But it is a fair replacement if you’re on ketosis, craving a sandwich, and want something other than lettuce to bookend your sliced ham. Here are some ways to enjoy it:
- Use in place of white sandwich bread
- Make mini pizzas
- Dunk a slice into some soup
- Dollop with a little yogurt and drizzle of honey
Storing and Reheating Low Carb Bread
- Refrigerate: Like all regular bread, cloud bread is best eaten fresh and ideally within 12 hours of baking. But it will keep in an airtight container up to 7 days in the refrigerator. Place pieces of parchment paper between each slice to prevent sticking.
- Freeze: You can also freeze cloud bread. Flash freeze in a single layer, then transfer to a resealable freezer-safe plastic bag (with pieces of parchment paper between each slice to prevent sticking) and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheat: If the bread has been refrigerated or frozen, we recommend reheating in the oven or toaster, otherwise the bread is extremely soft. Just make sure to use the lowest setting and watch it carefully, because it burns much faster than regular white bread.
Watch it Being Made
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
- 2 ounces cream cheese , at room temperature
- 3 large eggs , at room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl with an electric mixer, beat the cream cheese until smooth and creamy.
- Separate the eggs and place the yolks in the bowl with the cream cheese, and the egg whites in a different bowl with the cream of tartar and salt.
- Beat the cream cheese with the yolks until combined and perfectly smooth.
- Wipe off the beaters thoroughly and beat the egg whites until stiff peaks form, about 2-3 minutes.
- Very gently fold the egg whites into the egg yolk mixture, until completely combined, but still fluffy (do not stir or mix or the eggs will deflate.)
- Divide the mixture into 8 mounds (about 1/3 cup each) on the prepared baking sheet, spacing them 4-inches apart.
- Bake until golden, 25-30 minutes.
- Cloud bread is pretty tasteless. Here are a few of my favorite ways to give it more flavor:Pizza Cloud Bread – stir 1 1/2 teaspoons Italian seasoning, 2 tablespoons freshly grated parmesan, and 2 teaspoons tomato paste into the egg yolk mixture.Everything Cloud Bread – stir 1 tablespoon Everything bagel seasoning into the egg yolk mixtureRanch Cloud Bread – stir 1 1/2 teaspoons ranch seasoning mix into the egg yolk mixture.
Reader Questions and Reviews
If I am using any of the other seasonings in the bread, do I still use the salt also?
These were amazing!! Now if the price of eggs could drop a little more!! Very – Very important – Eggs and Cream Cheese MUST be room tempature… Thanks for an awesome recipe!
Made this recipe using the pizza seasoning/option listed. Delightful!
Easy, quick, and love the versatility!
I love this recipe – I’ve tried all the different flavor combos and they’re all good.
This recipe looks delicious. I’m allergic to eggs. Will aquafaba and egg replacer work?
Hi Carolyn – without further recipe testing, I can’t vouch for the results, sorry. But you could try it.
Love this recipe! And the skip to recipe button.
I took out 1 egg yolk and used 1/3 fat cream cheese. Also used pizza seasoning on some and Italian seasons on some. Really tasty and pleasantly surprised.
Easy to make and satisfied my craving for bread, I made the everything bagel seasoned cloud bread and it was delicious. Will definitely being making again