I love this recipe because it uses just a few simple ingredients yet feels incredibly satisfying. I appreciate that it fits effortlessly into a keto or gluten-free lifestyle, and I enjoy how quickly I can whip up a batch when I need a bread substitute. Its soft texture and mild flavor make it adaptable for both sweet and savory uses.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 eggs large, room-temperature 3 oz cream cheese 1/8 tsp cream of tartar or 1/4 tsp lemon juice 1/8 tsp salt
Directions
I preheat the oven to 300F (150C) and line a baking sheet with parchment paper, spraying it lightly so the bread won’t stick. I separate the eggs, then whip the egg whites with the cream of tartar for about 2 minutes, until stiff peaks form. In another bowl, I mix the cream cheese and egg yolks until smooth. I gently fold the whipped egg whites into the yolk mixture with a silicone spatula, just until combined.
I scoop the mixture into six round portions on the baking sheet, using a spoon or ice cream scoop. I bake the cloud bread for 30–35 minutes, until golden brown and set. I check doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready.
Servings and Timing
This recipe makes 6 servings. Prep time: 5 minutes Cook time: 30 minutes Total time: about 35 minutes
Variations
I like adding a sprinkle of garlic powder or Italian seasoning for a savory twist. Sometimes I mix in a small pinch of sweetener or cinnamon for a lightly sweet version. I enjoy shaping the rounds smaller for slider buns or larger for sandwich-style pieces. I occasionally fold in shredded cheese for extra richness and flavor.
Storage/Reheating
I store cloud bread in an airtight container in the refrigerator for up to 3 days. I reheat it in a low oven or toaster oven for a few minutes to restore its light texture. I freeze the bread between layers of parchment and thaw pieces at room temperature when needed.
FAQs
Can I make cloud bread ahead of time?
Yes, I often make it a day early and keep it refrigerated.
Why did my cloud bread turn flat?
This usually happens when I overmix the batter or the egg whites aren’t whipped to stiff peaks.
Can I replace the cream cheese?
I sometimes use softened mascarpone or Greek yogurt, though the texture may vary slightly.
Do I need the cream of tartar?
I prefer using it because it stabilizes the egg whites, but lemon juice works as a substitute.
Is cloud bread keto?
Yes, I rely on it as a low-carb, keto-friendly bread alternative.
Can I make it dairy-free?
I can swap the cream cheese for a dairy-free cream cheese alternative, though results vary.
Why is my cloud bread sticky?
If it’s underbaked or stored while still warm, it can become sticky, so I let it cool fully first.
Can I toast cloud bread?
Yes, I toast it lightly, but I watch closely because it can brown quickly.
Can I add flavors?
Absolutely. I often mix in herbs, spices, or a bit of sweetener depending on what I’m making.
How do I keep cloud bread from deflating?
I fold the batter gently and avoid opening the oven during baking.
Conclusion
I love how effortlessly this cloud bread comes together and how well it fits into low-carb cooking. Its airy texture and adaptability make it a staple in my kitchen, whether I’m preparing a snack or replacing traditional bread. This simple recipe always delivers reliable, delicious results.
Light, fluffy, and low-carb, this cloud bread is an easy keto and gluten-free alternative to traditional bread. Made with just eggs, cream cheese, and a stabilizer, it works beautifully for sweet or savory dishes.
Ingredients
3 large eggs, room temperature
3 oz cream cheese
1/8 tsp cream of tartar (or 1/4 tsp lemon juice)
1/8 tsp salt
Instructions
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and lightly spray it to prevent sticking.
Separate the eggs. Whip the egg whites with the cream of tartar for about 2 minutes, or until stiff peaks form.
In a separate bowl, mix the cream cheese and egg yolks until smooth.
Gently fold the whipped egg whites into the yolk mixture using a silicone spatula, just until combined.
Scoop the mixture into six round portions on the prepared baking sheet.
Bake for 30–35 minutes, or until golden brown and set. A toothpick inserted into the center should come out clean.
Notes
Add garlic powder or Italian seasoning for a savory variation.
Mix in sweetener or cinnamon for a lightly sweet version.
Shape smaller for slider buns or larger for sandwiches.
