If you're eating gluten-free or low carb, you need this 5-Ingredient cloud bread recipe in your life. It's easy to make and uses regular grocery store ingredients, but the best part is it actually tastes like a light, fluffy bread. My whole family loves it!
When I first tried this recipe, I had no idea what to expect. I'd never had cloud bread before, and I couldn't imagine how it would taste. Bread made out of eggs and cream cheese?? It sounded crazy, and not all that tasty either.
I'm happy to tell you I was totally and completely wrong about it. It's delicious! It's light and fluffy, with the perfect amount of chewiness to remind me of a regular flatbread. The flavor is also a lot like flatbread or pita bread, tasty enough to eat plain but mild enough to go with just about any spread or filling.
Now that I've tried it I can't get enough of it. My family loves it too, which says a lot about how good it tastes!
They don't always want to try new things and can be a little picky, so I figured it would take them a while to warm up to it. The first time I gave them some I wasn't expecting anyone to want more, but they all did and I didn't have enough to go around.
I must admit that this isn't a recipe I came up with on my own. There are many different versions of cloud bread out there and I don't know who the original person is to give them credit. I've played around with the recipe and came up with my favorite version.
And not only is it super-easy to make, but it's also really good. Plus, I love that it's gluten-free and has no carbs. My friend makes this all the time and calls it Revolution Bread, but it's all the same basic recipe.
This is a great choice for families eating gluten-free or low carb because it's easy to make and the ingredients are very affordable. Some gluten-free baking recipes call for types of flour that aren't very common or special gluten-free baking blends that can be pricey and hard to find.
I usually plan ahead and order those things online, but it's nice to have a recipe I can make any time with regular grocery store ingredients. They don't cost much so I can make plenty of bread for everyone and not worry about it.
- Eggs - this is the main part of the recipe and the secret to the recipe is properly beating the egg whites so make sure and follow the detailed instructions below.
- Cream of Tartar - this helps to stabilize the egg whites.
- Light cream cheese - light cream cheese I think makes them fluffier but regular cream cheese works too
- Real Salt - you CAN you "regular" salt but Real Salt tastes so much better and is so much healthier for you.
- Splenda - or the equivalent of your favorite sweetener. This is good if you want to use this for something sweet but you wouldn't want to use it if you are going to make a sandwich or another savory dish or if your diet doesn't allow you to eat sweets, so use your judgment on this one.
That's it! Just five simple ingredients.
How to Make
Prepare the baking sheets with Silpats or parchment paper, as stated in the recipe.
- Separate the eggs
Separate the egg whites and yolks into two different mixing bowls. The best way I know to separate eggs is to carefully crack the egg in half, trying to make one half larger than the other so its more like ⅓ and ⅔rds.
Then hold the smaller shell over one of the mixing bowls and dump the yolk into it, allowing the egg white to slowly drip over the sides into the bowl. Then slowly move the yolk around, being careful not to break it, until all the egg white is in the bowl.
You may have to separate out the solid white bit by hand. Then you can just dump the yolk into the other mixing bowl. Since you only have eggs in the bowls at this point it makes it easy to pick out any stray shell pieces.
- Beat the eggs
Now it is time for the most important part of the recipe - adding the cream of tartar to the egg whites and beating them until stiff. This should take about 3-5 minutes and you don't want to over-beat them.
It's really not hard to beat egg whites but it can be tricky if you haven't done it before or if you make common, easy-to-make mistakes. There are some tips in the notes section of the recipe to help you (hopefully) have perfectly beaten egg whites every time.
- Add the rest of the ingredients
In the bowl with the egg yolks - add the cream cheese, salt and Splenda (if using). Whisk until smooth.
Gently fold the egg yolks mixture into the egg whites mixture trying to turn it as few of times as possible. The batter should be fluffy.
- Scoop batter onto baking sheets
Use an ice cream scoop to scoop the batter onto the baking sheets, making sure to leave room for them to spread. I usually end up getting the batter out of the scoop by hand and leveling them by hand.
Remember that whatever way they are on the pan is the shape they will be in when they are cooked.
Put the sheet in the oven and bake, making sure to switch rack halfway through baking. I rotate the sheet even in my convection oven. Don't disturb them while cooking or they can get broken apart.
I like to cool mine on the rack for at least an hour to dry them out a bit and then they also aren't as fragile. You may need to peel the Silpat from the bread if you didn't spray the Silpat (does that make sense?)
I usually wait several hours to eat them. I feel like they aren't are eggy this way and more sandwich-like.
The main way I use it is as bread for sandwiches, but there are tons of other things you can use it for - like a pizza crust, English muffins, garlic breadsticks - pretty much anything you would use regular bread for.
I can find a way to use cloud bread at every meal. I like it topped like toast or as a wrap for scrambled eggs at breakfast, and it makes great sandwich bread at lunchtime. My family loves to make them into personal pizzas for a fun, easy dinner. I even eat them spread with cream cheese and topped with fresh berries. It's my new favorite dessert!
This entire recipe only has 7.91 carbs, if you include the Splenda . If you divide that by 12 servings, it's only .66 carbs per serving, so although you can't call it carb-free, it is very low carb. If you don't use the Splenda it has one less carb.
Yes. It freezes well. You will probably want to put it in individual bags or between layers of wax paper before you freeze it.
To unthaw, just leave it at room temperature for a few minutes or defrost in the toaster for a few seconds. They will last in the freezer for a month or maybe even more.
This recipe only has 31 calories per serving. This will vary based on the brands used.
Well, it's hard to describe. It doesn't taste like bread. It doesn't taste like eggs, although you can tell they are in it and it definitely doesn't take like cream cheese. It tastes light, a little eggy, a little spongey.
I don't really think it tastes much at all, which is a good thing cause you basically have a blank canvas to add what you want to it. You can add sweet or savory ingredients to them. My daughter likes to put peanut butter on them.
Yes. If you would like to reheat it, I think it's best in the toaster oven or toaster, not the microwave.
Please comment and let me know how you like this recipe, if you make any adaptations and if you try any of the ideas below.
This is really simple to make but has tons of uses. I love that I can finally eat bread again on my low carb diet!
- Position two racks in the middle of the oven. Heat to 350.
- Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave a residue, even on the Silpat, so if you don't like that, you will need to also grease your Silpat)
- Separate the egg whites and yolks into two mixing bowls. (Read the post for more details)
- Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat. Stiff peaks should form, as shown in the photo below. Read the notes for more details.
- Whisk the cream cheese, salt and Splenda, if using, into the yolks until smooth.
- Gently fold the yolk mixture into the whites. The batter should be fluffy.
- Use a regular-sized ice cream scoop or ¼ cup measure to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape them into discs.)
- Place 6 mounds of batter on each sheet so they have room to spread.
- Bake 20-22 minutes, switching racks halfway through.
- Let the bread cool completely before removing it from the baking sheets.
Tips for Perfectly Stiff Egg Whites
- Always start with cold egg whites. Take them out of the fridge, separate them and beat them immediately. Avoid letting them sit on the counter before you get around to making the bread.
- I prefer a metal bowl because they are colder than plastic and easier to make sure they are absolutely clean.
- Traces of oil and cooking residue in the bowl can sometimes keep peaks from stiffening. Wiping the inside of the bowl with a cut lemon or a little lemon juice can keep this from being a problem. It's an especially good step to take if you're beating egg whites in a plastic bowl. Metal bowls are easier to keep free of trace oils and are a great choice for beating egg whites.
- Egg whites are at the stiff peak stage when they point straight up. If the peaks are pointy but don't stand up straight, they need more beating.
- It's important not to over-beat egg whites because the protein that makes them stiff can collapse. Keep this from happening by checking often to see how the peaks are holding as you beat.
Keywords: Easy, Light, Fluffy