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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).
Jerry says
Thank you for this great recipe, I have a friend who has just been put on a very strict diet plan and no bread is a killer for him as he loves sandwiches, so I made these for him and he loved them, he asked for more, which is amazing because he is also a very fussy eater.
Laura Fuentes says
So glad he liked them Jerry.
Tracy says
What about toasting or heating the cloud bread for warm sandwiches? Is that doable?
Laura Fuentes says
You can definitely toast these in a toaster!
Esther says
If everyone would just follow your good instructions they would have beautiful cloud bread like I have. Thank you so much for the great recipe. Recently allergy tests showed I am allergic to some of the chemicals in all purpose flour. Many countries ban these chemicals but at this point America still uses them. I don’t know if you can begin to imagine how happy I was when I found your blog. I can now look forward to a tomato sandwich this summer. I am still awed by your wonderful recipe and instructions. I will be 83 next week and my cloud bread is gorgeous and tastes so good. You have really helped me and I thank you with all my heart. Granny in NC
Laura Fuentes says
Esther, I’m so glad you’ve found a good replacement that doesn’t have any of the chemicals you are allergic to! Here is to a lot of great sandwiches. Laura
Rose says
Hi Laura, I would love to try this recipe, but I have a food allergy to eggs. Can I use flaxeggs instead? Or, do you have a low carb/no carb bread recipe with flax eggs I can try? Thanks, Rose
Laura Fuentes says
Unfortunately, this recipe will not work with a flax egg. You really need to make stiff peaks with the eggwhites. Sorry!
incognito says
Thank you so much for this recipe! However, I am curious: are they supposed to taste a little bit eggy?
Laura Fuentes says
I’m glad they were successful for you. The recipe is our most basic recipe, easily made into something more savory or sweet by adding seasonings. It is made with eggs and there are no grains… so if you aren’t used to this bread, it can definitely taste different than regular bread.
Cheri says
I think this was excellent! I’m on a low carb diet and miss bread…I really miss bread! Even though this isn’t the exact consistency as bread but it reminds me of a croissant. I have tried many substitute “low carb/no carb breads” but all were cheese based and I wasn’t a fan. I used cream cheese and added a teaspoon of salt to the yolk mixture. Salt is needed for your plain cloud bread or it will be very bland (my opinion). I placed in the toaster for some sandwhiches, and it toasted nicely. So far, I made some tuna fish, chicken salad and BLT’s. It turned out great.
Another batch I made, prior to baking, I topped with herbs (garlic SALT, rosemary, oregano and basil and some with shredded Colby jack cheese…omitting the regular salt to the yolk as above). Once they were done baking I brushed with melted butter. AMAZING! These will be incredible when making a pot roast and use as a biscuit.
My next thing I want to try is make a low carb sausage and gravy and use these as the biscuits.
Laura Fuentes says
I’m so glad this was a hit Cheri! here is to your low carb success!
Ash says
Stiff peaks that won’t fall out of the bowl when tipped over is a crucial element for this recipe.
For those still struggling with getting those stiff peaks, these googled tips worked for me (and I am no master chef):
1. Use an electric hand mixer – mine is the cheapest and bottom of the range and I get perfect peaks.
2. Use cold egg whites from the fridge.
3. Use a glass or metal bowl as plastic bowls tend retain oils and could be preventing the whites from being whipped up.
4. MOST IMPORTANT of all – there should be no egg shells or or yolk residue in the egg whites or they won’t whip up.
An amazing secret – you can use egg shells to scoop out bits of egg yolk that manage to get into the whites. This has worked brilliantly for me since I almost always damage at least one of the yolks.
As for the main recipe – I don’t use sugar or sweetener in mine bread. Also these days I have taken to spreading the entire mixture into a large rectangle on a baking sheet. Once cooled I cut these into smaller squares.