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
Time needed: 30 minutes.
Follow these simple instructions, paying close attention to making the egg whites and making sure to fold the rest of the ingredients. Once you get the hang of it, you'll be able to make them really quickly.
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.
5-Ingredient Keto Cloud Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 pieces 1x
- Category: Lunch, Side Dish
- Cuisine: Gluten-Free
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
So dang good! I made a few in the shape of a hot dog bun. Thanks you so very much for this recipe! Genius!!
You're welcome. Thanks for commenting!
I'm trying this recipe tonight. I'm having the girls over in a few days for dinner and thought these might make a nice substitute for shortcake with berries for dessert. I make my own sugar-free whipped cream and do not miss the sweetness when over ripe berries. I let others add a powdered sugar sprinkle if they feel the need to do so.
They turned out great!
Crystal Dunn Darrah
Followed the recipe exactly and they turned out perfectly! Recommend.
Hello, just read your cloud bread recipe and want to know why you need to add Splenda? I wanted to make cream cheese danish!
You don't need to add the Splenda. It's optional but best with a sweet recipe.
Fantastic recipe!! Turned out great.
Jill Roberts @ Wellnessgeeky.com
Oh my! This low carb cloud bread loaf was delicious and so easy to make! Will have to try this for my family. Thanks, Rebecca so much!
I'm so glad you like it! Thanks for commenting.
Julia Stearns @ Healthirony.com
Legit speechless, that low carb cloud bread loaf recipe looks unreal! Definitely I will make it on the weekend for my family.
I hope you love it!
How many days can the bread be stored for and can you freeze it?
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.
Is there a particular reason you use light cream cheese here? Would regular cream cheese work just as well?
he light cream cheese I think makes them fluffier but regular cream cheese works too.
The recipe is great.
They look amazingggg, going to make them tomorrow for sure.
I try a lot of recipes from the internet and don’t usually feel the need to contact the author but, in this case, I had to say thank you very much for this recipe! I like to cook but I’m not much of a baker so the simple recipe–especially the fact that you used common ingredients–made it easy to try. My first batch came out great because of the tip and pictures about egg beating (I would’ve been totally lost on that point alone). It’s nice to have something I can make a sandwich with, when I want one and I’m looking forward to trying the french toast recipe.
I’m happy to help and I’m glad the detailed instructions were helpful. Thanks for commenting!
I found this recipe on your site and made it last night. So simple and so good! Can’t wait to try it out with the other recipes.
I’m glad you like it and gave it a try. I think you’ll love how versatile it is!
All these are truly wonderful bread recipes! Thank you so much for sharing!
This is my second batch! I live in Gatlinburg Tennessee, so because of the altitude they have baked about 40 minutes. Also, instead of folding the eggs yolks into the whites, I reversed it and this time they came out much more fluffier.
That's a good idea, I'm glad it worked out for you. Thanks for trying my recipe.
Had issues with other Keri Cloud Brea. So far this is the best one. I added a little Italian seasoning to add additional flavor.
I’m so glad you liked the recipe and it turned out for you! Thanks for taking the time to comment. I love the idea of adding Italian Seasoning.
I had to make a couple of adjustments from the first time I made it, so that is was less like a meringue and more like a ‘bread;….I added an extra 1 oz of cream cheese and also 1 tbsp of gluten-free flour. I beat the egg yolks for several minutes so that it became less like a liquid and had more the consistency of the whipped egg whites. That way, they combined perfectly without a liquidy egg yolk mixture ‘weighing down’ the whites. I also added a pinch of salt because bread needs salt, just for my taste. I baked them a little longer to a darker brown shade, perhaps 2-3 minutes longer and it made perfect ‘bread’! I’ve used it to make sandwiches, spread with strawberry cream cheese, pj and j, and I’ve even toasted it in the toaster! I hope you don’t mind me sending along my experimental changes, I just want to help anyone else who may want a denser bread-like structure. THANK YOU for the original recipe!!
Thanks for all the suggestions for changes. I’m sure they will be helpful to others!
Wow! I love this recipe both easy and healthy. This is really simple to make and contains only five ingredients. Looks deliciously good. I’ll give it a try. Thanks! Appreciated most!
I made my first batch today from the standard, internet recipe and they came out great. Now that I see your suggestions, I am going to try some of them too!
One question: What does the Splenda do for your recipe? Does it mitigate any egg flavor? I am trying to find the best way to do that although the egg flavor is certainly not overpowering.
Thanks for the energy you put into this for everyone!
I sometimes use the Splenda with using them for a sweet recipe. I don’t think it does much for the egg flavor. I think the best thing for that is just to put lots of toppings/ingredients on the sandwich or whatever you are making. Maybe other people have other ideas?
The Cloud bread was probably the first low carb bread I tried. I love it as much as the 90 seconds bread. So easy to make and perfect for sandwiches.
I’m so glad you like it!
Hi. Is one able to double the recipe and if so, would all ingredients be doubled or would you have to experiment with amounts? Have you ever doubled the recipe?
I haven’t. I’ve been afraid it would be too hard to work with timewise with folding the egg whites or that I couldn’t fit it all on my cookie sheets and then it would get ruined sitting there. But I would love to know if any other readers have made double batches.
These were amazing. My sister and hubby loved them. Thanks so much for this post.
I’m glad you liked them. Thanks for taking the time to comment!
Hi, what do you need cream of tartar for, is that necessary? it’s hard to get in my city ?
I’m not sure what it does, but it is necessary. There is a link on the post to buy it on Amazon, so that could be a good option for you.
The cloud bread recipe has been a staple of my diet ever since I discovered the low carb way of life. Thaks for sharing so many great recipes. Looking forward trying all the sweet ones.
Glad I could help. Yes. Many people make more cloud bread as soon as they run out of their stash; I love how it’s so versatile.
I just made the cloud bread loaf..it just came out of the oven and looks beautiful. loved the addition of the protein powder. .I did change the recipe slightly ( I added 1 oz cream cheese and 5oz sour cream). And because I wanted to use some of it for French toast I didn’t add the garlic and onion powder..but I will make another loaf with the seasonings .. I think I will be the perfect Keto bread.. Thanks so much for all of your delicious ideas for using the bread and rolls
Wow, this was easy and really delicious! Thanks for the easy to follow recipe!
You’re welcome! Thanks for taking the time to comment.
Hi! This recipe looks great, I cant wait to try it. Have you ever tried freezing the cloud bread after they have baked and cooled?
I haven’t, but I hope someone else has and can reply to your comment and help you out.
I’ve made this recipe twice and it came out perfect each time. I’m going to make it again today, and thought about putting a drop or two of butter extract…? I’m trying to get close to a butter croissant. I’m craving one so bad! What do you think about butter extract in this recipe?
I’m not sure about butter extract. I don’t even know what it is. . . But I would love to know if you tried it and how it turned out.
Can you make ahead of time and if so how do you store it. How long does it keep?
You can. I store mine in the fridge. We’ve always eaten ours within a few days, so I’m not sure how long they would last.
This was a very easy and delicious recipe. The flavor is mild,, reminding me of a croissant. (I didn’t add any sweetener to my batch of bread) I tried a piece fresh out of the oven and the texture was light and delicate. I heard it’s best to let it cool and sit overnight before using, the bread texture is supposed to change and get even better. I think I’ll do just that.
I would love to know if you liked them better the next day. I pretty much never add sweetener cause I think they are sweet enough on their own. Lately, my daughter likes to eat them with peanut butter on them. They sure are versatile. . .
How long do these hold up? I was thinking of making a small batch Sunday night so I eat during the week for lunches. Thanks for the recipe!
Mine have never lasted more than 3 to 4 days cause they get eaten before then, but I think they hold up fine. Not quite as good as the first day, but not bad.
Thank you for a ‘bread’ I can actually eat.
The taste is somewhat like brioche but perfect for a sandwich. I have diabetes so this is very much welcomed.
You’re welcome! And thanks for taking the time to comment.
My son and his wife love this stuff. They have made pizza , tacos , sandwiches with cloud bread and said their youngest likes to eat it by itself. I can’t wait to try it. My daughter spices it up sometimes.
Thanks so much for sharing! This is a great round-up you have ?
You’re welcome. Please let me know if you try any of these recipes.
OMGosh! I can’t wait to try this. I’m not a huge bread lover, but do love bread as a delivery option. Thank You!
Please let me know if you tried it. I’d love to hear how it turned out!
It is very good, very easy and a perfect “delivery” for a sandwich or pizza. I also tried one with a little butter, and sprinkle of cinnamon and stevia and it was a great alternative to cinnamon toast! It’s NOT bread, but that’s the point! It’s a carb alternative. Thanks for this recipe, it is NOT gross!
I’m so glad it’s not gross! I’ve been experimenting with the recipe and tweaking it and making it better, so I’m glad you like it.