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Learn how to make no carb cloud bread with the easy recipe below, plus a simple video showing you how this zero carb bread is made!
No Carb Bread A.K.A Cloud Bread
This recipe for cloud bread also referred to it as No-Carb Cloud Bread or Keto bread is the perfect solution to your bread-free woes. I mean, sometimes you just want a low-carb sandwich! And making it is so easy you are not going to believe it.
Can I also add that this Cloud Bread recipe is made with only three ingredients? Eggs, cream cheese, and cream of tartar. So technically, not only are these no-carb and easy to make, but they are also cheaper than a loaf of bread!
What Does Cloud Bread Taste Like?
Personally, I think that cloud bread tastes quite neutral which is great to use with sweet spreads or to make a savory sandwich. It’s definitely different than traditional bread, with a light creamy-like flavor from the cream cheese although most people find it a bit eggy.
Ingredients
The ingredients in Cloud Bread are quite basic but they need to be followed to a T since this recipe is not friendly to making any substitutions or ingredient swaps. You’ll need:
- Eggs: you’ll separate the white from the yolks.
- Cream cheese: regular, not light, at room temperature. Do not microwave it! It will give it an inconsistent texture. Just leave it on the counter for 15 minutes to soften.
- Liquid stevia: optional to cut out the eggy taste.
- Cream of tartar: a must-have ingredient that holds the stiff peaks of the egg whites.
Can You Use Cottage cheese for cloud bread?
Using full-fat cottage cheese, blended to make it smooth, will yield a runner batter texture and the bread rounds will turn out flat and not as fluffy as when using cream cheese.
How to Make Cloud Bread
Making cloud bread is simple and while there’s a video in the recipe card, here are some additional tips in each step that ensure success:
- Prep the oven
Preheat the oven to 300F and make sure the top rack is in the middle position of the oven and the second one right below it. You can bake two at a time or one after the other. - Prep the ingredients
Separate the egg whites from the yolks. Remove the cream cheese from the fridge for 10 to 15 minutes until it’s at room temperature. Don’t use the microwave to speed up the process; it changes the texture. - Whisk the egg yolks
With a whisk or a hand mixer, combine the egg yolks, softened cream cheese, and stevia (if using) until you have a smooth, creamy liquid. - Whisk the egg whites
Whisking the egg whites with cream of tartar until stiff peaks form is KEY to get fluffy cloud bread. You get them by whisking on medium speed and then to high speed for about 5 minutes. - Combine
Fold the egg yolk mixture into the egg whites in batches until the batter is combined. Use a rubber spatula and fold gently: the batter should retain its light and airy texture. - Scoop the batter
You want 4-inch round circles that are about ¾-inch thick. - Bake
Bake for 25 to 30 minutes, swapping the baking sheets halfway through, until the tops are golden. Cooking times will vary based on how thick you spread the cloud bread batter.
I highly recommend watching this video where I show you each step of this recipe, including how the whipped egg whites should look to yield fluffy cloud bread:
Tips for Whipping the Egg Whites
Whipping the egg whites until you get stiff peaks is the trick to perfectly fluffy cloud bread. Check out my tips before you start cooking:
Avoid any trace of fat
Fat keeps the egg whites from whipping, so make sure your bowl is clean, and there are no traces of oil or egg yolks.
Don’t omit the cream of tartar
Cream of tartar stabilizes the egg whites and helps them get together easier and faster, so don’t omit it!
Whisk long enough
Use a hand mixer or stand mixer and whip the egg whites on medium speed and then on high speed for at least 5 minutes. If the egg whites are not firm, keep whisking!
Check peaks are stiff
You’ll know that the egg whites are whisked enough when you lift them with a spoon and they can stay upside down.
How to Store It?
Allow your cloud bread to cool down completely before storing the rounds in a zip bag or airtight container for up to 3 days. Tip: separate each layer with a piece of parchment paper to keep them from sticking.
Can You Freeze Cloud Bread?
While you can freeze eggs, sadly, cloud bread doesn’t freeze well because egg whites change in texture when frozen, so these cloud bread rounds will become soggy and wet.
How to Use No Carb Cloud Bread
Make this Cloud Bread recipe once and you’ll soon be making another batch since you can top these rounds with your favorite nut butter or jelly, make a classic sandwich, or eat them plain. I also love to enjoy cloud bread toasted, with avocado egg salad on top, or pizza toppings for a quick and delicious meal. With a few alteration, you can also use this base to make cloud bread bagels. The possibilities are endless!
Cloud Bread Recipe
Watch how it’s made:
Ingredients
- 3 eggs , whites and yolks separated
- 3 tablespoons room temperature full-fat cream cheese
- 2 to 3 drops liquid stevia , optional
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 300F and line two baking sheets with parchment paper or a silicone mat.
- In one bowl, combine the egg yolks with the softened cream cheese and stevia until you have a smooth batter.
- In a large bowl or the bowl of your stand mixer, place egg whites and cream of tartar. Whisk the egg whites on medium speed, moving up to high speed until they are fluffy and stiff peaks have formed.
- With a rubber spatula, gently fold the egg yolk mixture into the egg whites until combined.
- Scoop the mixture onto the baking sheets with a spoon and shape them into ¾-inch thick, 4-inch rounds.
- Bake approximately for 30 minutes, until they are golden. *NOTE that cooking times will vary as this is a very delicate recipe and all ovens vary slightly. Check for doneness without opening the oven door around minute 22.
- Once done, remove from the oven and allow them to cool down completely.
- Transfer them to a zip bag for storage and refrigerate (see notes).
Ari says
I am really interested to try this recipe. Over the last year I have discovered, with the help of my osteopath, many food intolerances that I had no knowledge of before. SO I am working hard on avoiding wheat grain and any kind of lactose. Since this recipe calls for cream cheese, could you suggest a possible substitute? Or does the cheese change properties after being baked? BTW, I am soooooo sad, I LOVE CHEESE! :’-(
Laura Fuentes says
The cream cheese is essential to this. You could possibly try using a non-dairy cream cheese. I understand how frustrating allergies are!
Kathy says
Try culinary coconut cream. It works fablously!
Laura Fuentes says
Great tip!
Ilovecarrots says
There is a lactose free version of cream cheese (company is Lactofree) here in the Uk so possibly elsewhere too?
GEM says
With a little hunting you can find lactose free cream cheese – Green Valley is one brand name.
Amanda says
The only thing to do is experiment. Then let us know! I suspect goat soft cheese may work… what about flaxseed flour or meal soaked in water to same volume so it replaces the moisture and physical bulk of cream cheese? You don’t know until you try.
Danielle says
You can make cream cheese from lactose free milk! You just need milk, salt and white vinegar and a cheese cloth.
4 cups of Lactose Free 3.25% Milk
½ tbsp fine sea or kosher salt
1 ½ tbsp white vinegar
Allow milk and salt to boil. Remove from heat. Add the vinegar. Allow it to cool completely.
Once cool, pour mixture into a sieve covered in cheese cloth. Let it sit in the fridge overnight. Whisk it before putting it into a container. It will last one month.
(I’d link to the recipe but I suspect I would be flagged for spam)
Allie says
I came across this recipe from a friend’s FB post… had to try it! Stayed true to the recipe, except I didn’t have cream of tartar ~ so I used the same amount of baking powder. Heck, I didn’t have an electric beater or mixer so I used my hand-cranked beater, and everything turned out great! The egg white formed and peaked. Parchment paper to line the baking sheet. Great when warm. Cool everything down before putting it in the fridge (lasted 3 days) and in the freezer (a week). Still fluffy. Can’t wait to try “grilled cheese”. This is really Heaven-sent because it’s an easy few ingredients recipe (because I don’t cook, bake, therefore not egg-beater), and I’ve been looking for something that could hold my sandwich meat and doesn’t taste bready or grainy or expensive like almond flour. Cheers! THANK YOU! 🙂
Laura Fuentes says
I’m so happy you love it, Allie!
Mari says
I tried it today … well , it’s look like a pancake , it smells and tastes like a salted (because I added some salt), overcoocked egg . Not as simple to do as i thought 🙁
Laura Fuentes says
Sorry it didn’t work out for you, Mari! We hope you try it again.
Valainistima says
salt promotes the coagulation of proteins, which means you have to beat the egg whites longer to unwind the bunched up (coagulated) protein strands and stretch them into the thin films that encase air bubbles and create foam. Second, if added too early, it decreases the stability of the beaten egg whites, which in turn weakens the protein network that forms the structure of the foam. As a results your egg whites would actually wilt and that would cause the yolk to cook faster than it should creating that eggy taste… I hope this helps.
Yvonne says
What can i replace cream of tartar with? That ingredient is not available in Denmark.
Laura Fuentes says
Sorry Yvonne but the cream of tartar is not replaceable. You could maybe try to order it!
FlossieP says
But if you don’t have it in your pantry and your recipe calls for it, just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of baking soda in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar. If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice. And for the whipping egg whites? Add 1/2 teaspoon lemon juice per egg white.
Jamie says
I have seen it done with baking powder. Have not tried it personally
Sally says
For beating egg whites, cream of tartar can sometimes be replaced with 1/8 tsp white vinegar per egg white. It’s worth a try!
Natalie says
Try baking powder. Cream of tartar has a property that helps the egg whites hold their shape so to speak, but baking powder is more of a flufer, so might have similar results.
Ann says
these were so great!
Amanda says
A quick Google search says that cream of tartar is called Visten-pulver in Danish and is available in apotek (pharmacy) or health food shops.
I hope this info is factual and helpful. .
Lynn says
I used a recipe off of Facebook that said 1/4 teaspoon of baking powder or cream of tartar. I used baking powder and they came out fine.
EA says
A lot of cloud bread recipes call for baking powder instead.
Valainistima says
just substitute fresh lemon juice or white vinegar for the cream of tartar.
Dee says
I’ve been a T1 diabetic over 30 years and yeast free for 5 years. A no carb, yeast free bread substitution with ingredients I’d have on hand anyway is a dream come true for me! Almond butter worked great in place of the cream cheese. Garlic powder and a bit of garted parmesan cheese in them is delicious for a savory snack or tomato sandwich. Cinnamon… definitely! Thank you for this recipe!