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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).
Joe says
Why is the yolk being removed? I’m not a cook but would like to try these.
Laura Fuentes says
Using just the whites give it the lightness and “cloud” effect. You should definitely try them!
Jill says
Actually she folds the yolks back in but the eggs need to be separated to whip the whites up into a meringue consistency. This type of bread has been around for years. When Atkins published it the recipe name was “Oopsie Rolls” except it omitted the sugar.
It s not a bread texture per se but will hold a sandwich together.
Kimberly says
The reason for separating the egg is 2 fold. The yolks provide protein and substance. More importantly, you whip the whites into a meringue. It is really important to use room temperature egg whites and get absolutely no yolk in them.
Margaret Roberts says
My mixture appears to be very runny is this a problem with anybody else?
Thanks
Margaret
Laura Fuentes says
Did you melt the cream cheese too much?
Brenda says
I believe it is the whites that provide the protein structure and the yolks are the fat. That is the reason the whites must be beaten separately making certain there is no type of fat on the beaters or in the bowl. Fat will cause the whites to collapse. Then there is both fat and protein in the cream cheese or yogurt, whichever you choose. Fold in the yolk mixture in gently but quickly over the top of the stiff peaks. It is the same technique as for a souffle.
Ann says
By whipping the whites apart from the yolks, you can get much more air into them to create the fluffy clouds. You must not get even a smidgen of yolk in them. Do them one at a time in a separate bowl, only adding the white if it is pure to the other whites. It will not hurt to have some white in with the yolks.
Rocco says
egg yolks are added later. whites are whipped to form soft peaks!
Keir Santucci says
You need to separate them because the fluffiness comes from making the whites into a simple meringue. If any fat (oil, yolk, etc) touches meringue, it immediately starts to dissolve.
So, you fluff up the egg whites all alone with some tartar (which helps hold it together), then you carefully (sooo gently) fold in the already mixed yolk/cheese/sweetner into the egg whites.
Have your sheet and oven ready, because once they’re mixed they’ll start to melt. Get them on the pan and in the oven right away.
It’s really simple, but remember that once the yolks meet the whites the clock is ticking.
Konane says
I apologize if this has already been asked, but has anyone tried making a double batch by simply doubling the recipe? Is there anything that needs to change with more volume? I made a single batch and loved them. I used them for breakfast sandwiches which I then froze, perfect breakfast.
Laura Fuentes says
I double the recipe all the time. Enjoy!
Karen says
Do they need to be stored in the refrigerator?
Laura Fuentes says
Yes, I would recommend storing them in the fridge!
Karen Fulton says
I have celiac disease and this is perfect for me. I ate mine with Jelly and butter and it was delicious. My husband is a diabetic so has to watch his carbs and he liked them too.
Laura Fuentes says
I’m so happy to hear that, Karen!
Annette says
I just made mines now and they taste really good. I didnt have on hand cream of tartar, so, I used baking powder. The touch of honey is just perfect. I noticed they stick to the parchment paper. They are clouds, fluffy because of the egg whites. I definitely will continue doing it. I will put them in a bag and see how the consistency change but so far won 10 chocolates!!! Hahaha. Puertoricans now what Im saying with 10 chocolates!
Laura Fuentes says
I’m so glad you liked them!
Cristina says
I’m Puerto Rican and totally laughed out loud with the 10 chocolates comment!!