Cloud Bread

Cloud bread is soft and fluffy like a cloud! It’s a great substitute for ‘regular’ bread as it is flour-less and low in carbs.

This tasty pillow is a low carb, keto friendly, gluten free, and grain free bread substitute. Cloud bread is light and fluffy, and is easy to make with only a few ingredients!  Try pairing with delicious Homemade Tomato Soup. For not so carb-less bread  try No Knead Artisan Bread, Irish Soda Bread, and Garlic Parmesan Artisan Bread

Cloud bread on a metal sheet pan

What is Cloud Bread?

Cloud bread, also known as oopsie bread, is a low carb bread replacement that has a light and airy texture. 

What does cloud bread taste like? It can be described as light and doughy kinda like sourdough bread. It is nice and sweet from the cream cheese and delightfully fluffy from the egg whites.

Is it gluten free? Yes it is because it only has egg whites, cream of tartar and cream cheese, so no type of grains or anything with gluten.

How to make cloud bread in a mixing bowl

How to Make Cloud Bread

PREP. Preheat the oven to 300 and line two baking sheets with parchment or silicone liners.

EGG WHITES. In a large bowl or the bowl of a stand mixer, beat together the egg whites and cream of tartar until stiff peaks form. Move the egg whites to another bowl.

EGG YOLKS. Add the egg yolks and cream cheese to the bowl of the stand mixer, and beat until smooth. Add the Italian seasoning, salt, and garlic powder, and milk until well blended.

COMBINE. Add the egg whites to the egg yolk mixture, and gently fold until mixed, being careful not to deflate the egg whites too much.

BAKE. Scoop the batter onto the prepared baking sheet using a 1/4 cup ice cream scoop or a spoon. Spread each spoonful of batter into a circle that is 3/4 inch thick (you should be able to fit six spoonfuls on each baking sheet). Bake 30 minutes, until golden brown on the outside and firm. Let cool before serving.

Recipe FAQ

What type of cream cheese? In my opinion you should always use full fat ingredients when baking for the best texture and taste. But if you have to, you can use low fat cream cheese or even low fat Greek yogurt. You don’t have to use any flavored cream cheese, just plain will suffice. 

How much to mix batter? When incorporating your egg whites you want to be gentle and only mix them in until just combined. Fold them like they’re super fragile! In terms of mixing everything else you want to make sure it’s well combined and nice and smooth.

Cloud bread recipe on a sheet pan

What to use it with? 

There are so many ways to use cloud bread. Here are a few ideas!!

Like we said – SO many uses for this delicious cloud bread!

Baked cloud bread on a sheet pan

Changing it Up + Storing

Want to change it up? Here are some tips for doing that…

  • As a loaf? You can make this as a loaf, by pouring the batter into a greased loaf pan and baking for 50-60 minutes until golden brown on top.
  • What seasonings can you add? A lot of people actually use savory spices like salt, garlic powder, or dried herbs to balance out the sweetness of the cream cheese.

STORE cloud bread in the fridge in an airtight container for a few days, although it will have the best texture the day you bake it. You can freeze this bread, but you need to thaw it in the fridge before you can use it. It is actually suggested that you toast the bread after storing it in the fridge or in the freezer.

Close up of a stack of cloud bread

For more Bread Recipes:

Cloud Bread Recipe

Cloud bread is soft and fluffy like a cloud! It's a great substitute for 'regular' bread as it is flour-less and low in carbs.
5 from 3 votes
Pin Rate
Course: Bread
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 12
Calories: 38kcal
Print Recipe

Ingredients

  • 4 eggs - separated
  • 1/2 teaspoon cream of tartar
  • 2 ounces cream cheese - softened
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions

  • Preheat the oven to 300 and line two baking sheets with parchment or silicone liners.
  • In a large bowl or the bowl of a stand mixer, beat together the egg whites and cream of tartar until stiff peaks form. Move the egg whites to another bowl.
  • Add the egg yolks and cream cheese to the bowl, and beat until smooth. Add the Italian seasoning, salt, and garlic powder, and milk until well blended. Add the egg whites to the egg yolk mixture, and gently fold until mixed, being careful not to deflate the egg whites too much.
  • Scoop the batter onto the prepared baking sheet using a 1/4 cup ice cream scoop or a spoon. Spread each spoonful of batter into a circle that is 3/4 inch thick (you should be able to fit six spoonfuls on each baking sheet).
  • Bake 30 minutes, until golden brown on the outside and firm. Let cool before serving.

Notes

The bread came out of the oven crisp, but got pretty soft overnight when I stored it in an airtight container. I would assume that you could crisp it up again in a toaster oven, but it's probably best eaten the day that it is made. 

Nutrition

Calories: 38kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Calcium: 16mg | Iron: 1mg