Why You’ll Love Cloud Bread Recipe

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.