Cloud Bread

Cloud Bread is an easy to make, fluffy and gluten free bread substitute! Naturally low-carb, this cloud bread recipe is a simple alternative to bread and my kids love it too!

Serve this as a sandwich with my favorite Chicken Salad Recipe!

What Is Cloud Bread?

Ok, I know this cloud bread recipe sounds a little strange… Carb Free? Gluten Free? What is the world coming to? But stay with me here for a quick sec. I won’t steer you wrong, I swear it.

I would imagine a lot of us have “gone off carbs” a time or two in our lives. And sometimes when you’re on the low-carb wagon you just want a damn sandwich. I know it’s not just me.

But let me also just say that while Cloud Bread recipe is PERFECT for those watching their carbs, it’s also actually GOOD! The texture is bread-ish. I won’t sit here and tell you that it’s bread, but it’s the closest darn thing I have ever had to bread without actually BEING bread. AND it doesn’t have weird aftertaste like a lot of low-carb food seems to. The reason for that is it’s made with completely normal ingredients that you probably have in your kitchen right now.

Ingredients to make Cloud Bread

Cloud Bread is Perfect for Sandwiches!

The main ingredients in this bread recipe are eggs and cream cheese, but you will also need Cream of Tartar, salt, and (if you want) a little sweetener.

When they’re baked up they are SO pretty…They aren’t thick buns, but they can be sliced in half and used on a sandwich!

Tuna Sandwich made using Cloud Bread

My son LOVED tuna salad on the cloud bread. It’s VERY soft, so if you want something with a little more durability you could easily toast it!

What 3 Ingredients Do You Need?

  • eggs
  • cream of tartar
  • cream cheese

How to Make Cloud Bread

Just whip the egg whites with the Cream of Tartar (to stabilize the whites).

The problem some people have had when making this recipe is that they don’t mix the egg whites long enough, causing the mixture to be too runny. Just make sure that the egg whites form stiff peaks before moving on to the next step.

making bread with egg whites

Also make sure you mix the yolks, cream cheese a pinch of salt and sugar (if you are using it) together until they are smooth. Then fold the whites into the cream cheese mixture CAREFULLY until it’s combined.

Can You Season It? 

Add any seasoning into the cream cheese mixture to season it up. Seasoning it is key to getting a delicious bread. You can use:

  • garlic powder
  • dried herbs
  • sweetener

Making low carb keto bread

Scoop out the mixture onto a lined baking sheet, and when they are baked they will come out like this…

Baked No Carb Bread

If you can’t wait and eat one warm they are a little “eggy”. But if you wait until they’ve cooled completely they will be more bread-like.

Serving Ideas:

  • I really like it cut in half and toasted served with tuna or chicken salad!
  • Toast it and spread a little peanut butter on it!
  • Use it for avocado toast!
  • Make an egg sandwich for a high protein breakfast!

ps – this cloud bread recipe is by no means low-calorie or “diet” food. It’s just a fun alternative to traditional bread for those who are trying to avoid it!


Cloud Bread Recipe

  • Author: Cookies & Cups
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 45 minutes
  • Yield Yield: 6 buns 1x
  • Category Category: Bread
  • Method Method: Baking
  • Cuisine Cuisine: Dinner


Cloud Bread is an easy to make, fluffy and gluten free bread substitute! Naturally low-carb, this cloud bread recipe is a simple alternative to bread and my kids love it too!



  • 3 large eggs, separated
  • 1/4 teaspoon Cream of Tartar
  • 2 ounces cream cheese, room temperature
  • optional – 1/4 teaspoon kosher salt
  • optional: 1 tablespoon granulated sugar (or any natural sweetener like honey, agave syrup etc) OR 1 packet artificial sweetener such as Splenda


  1. Preheat oven to 325°F. Line a light colored baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment beat the egg whites and Cream of Tartar together on high speed until stiff peaks form.
  3. In a large bowl combine the egg yolks, cream cheese, and salt and/or sugar (if using) until completely smooth. You can do this step with a spoon or a mixer.
  4. Gently fold in the egg whites into the cream cheese mixture. Do this step carefully to not deflate egg whites. The fluffier the batter the fluffier the bread will turn out.
  5. Scoop the batter onto the prepared pan, forming 6 “buns”, about 4 inches in diameter.
  6. Bake for 25-30 minutes until the bread is golden brown and set.
  7. Allow to cool before serving.


store airtight refrigerated for up to 5 days

Add in 1/2 teaspoon garlic powder, or any seasoning you prefer to give this cloud bread flavor!

Nutrition Information:

1 bun
0.4 g
162.2 mg
5.6 g
0.8 g
3.7 g
102.6 mg

Keywords: cloud bread, low carb, gluten free bread recipe, keto cloud bread, keto bread recipe, easy gluten free bread

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Sue McGee
May 25, 2020 10:42 am

What if I don’t have a whisk attachment for my stand mixer?

Sep 26, 2019 1:39 pm

I’m using a convection oven. Should I change the heat or cooking time? At 10mons my bread looked great. So I put parchment paper over it so it would not brown any more. At 25 mins it was flat and very brown. Any help would be great.

Jessie Hope
Oct 1, 2018 8:56 am

This recipe is really awesome when it’s followed correctly!
I recommend looking up a “how to” on getting your eggs to form stiff peaks- if you are not familiar with the term.

My sister and I made this recipe twice because we didn’t whip the egg whites long enough on the first go, I feel like this could be a common mistake. But the second time, the recipe came out wonderfully and the bread was super airy and has a true bread-like texture. Thank you for posting!

Sep 4, 2018 11:35 am

How many carbs in this?

Mar 20, 2018 6:24 pm

I just tried making these and the mixture was liquid. Any idea why this happened ?
3 large eggs
2 oz cream cheese
1/4tsp salt
1/4 tsp cream of tarter

Apr 20, 2021 8:04 pm
Reply to  Julie

I have been researching the recipe variations for cloud bread. Reasons egg whites don’t form peaks or become runny: 1. Could have formed up but was over beaten 2. Could have formed up but over stirred yolks in with egg whites 3. Eggs were cold, or not yet room temperature 4. Mixing machine bowel and beater not fully clean; has oil/fat (butter) from previous use…read #5 also 5. Used a plastic bowel with egg whites, and/or plastic or rubber-like utensils that tend to hold oils/fats from previous use (stick with metal or glass and be sure they are dry and… Read more »

Feb 5, 2018 11:36 pm

I followed your recipe to the letter, and i ended up with a watery mess. A complete waste of eggs and cream cheese. Something is wrong with this recipe and I don’t know how to fix it.

Melody Ricchio
Oct 14, 2019 11:33 am
Reply to  Shelly

My stand mixer came with a metal bowl. Can I use this to mix egg white mixture? Or should I use hand mixer with glass bowl?

Jan 12, 2018 5:47 pm

My batter is extremely runny. And my egg whites never formed “peaks.” My only guess is that farm fresh eggs are a different consistency.

Chef jes
Jan 13, 2018 1:48 pm
Reply to  Carrie

Egg whites don’t fluff if there is any fat in contact. This is oil or residue in bowl or whisk, or a bit of yolk in the whites. This is an easy fix, if it’s a bit of yolk add a touch more cream of tartar, or citric acid. Wipe your bowls and whisks for the whites with a bit of vinegar or lemon juice. It will make your whites very fluffy

ZENDA fiske
Mar 13, 2018 3:31 am
Reply to  Carrie

I use farm eggs and it comes out great…love this bread…make sure its a dry bowl and beat and beat until firm….make sure you fold in the egg yolk mixture because if you stir it will be runny and will not work dear

Jun 11, 2017 4:27 pm

I’d also like to know if we could get nutritional info on this. Thanks!

Jun 6, 2017 4:14 am

Do you know how many calories aprox this would be?

Bonnie K
Jun 21, 2017 9:20 pm
Reply to  MARCELA

2 eggs = ~160 kcal
2 oz cream cheese = ~200 kcal
1 T sugar = 16 kcal
TOTAL: 376 kcal
If you make 6 “buns”, then each is 63ish calories

Jun 4, 2017 8:01 pm

What is the carb count on this recipe?

Sep 5, 2018 11:39 am
Reply to  Camille

Less than 1 carb per roll, if you leave out the sugar, or use a sugar substitute

Jun 4, 2017 3:15 pm

Can i freeze for later

Apr 1, 2016 9:13 pm

These turned out really well for me, added herbs de Provence in the mix and fleur de sel on top. Yum!

Mar 14, 2016 7:24 pm

can I use yogurt instead of cream cheese?

Jun 5, 2017 5:27 pm
Reply to  Karen

i have the same question – any subs for the cheese?

Heather Yeatman
Jun 19, 2017 4:24 am
Reply to  Sheri

Same here. I’m trying goat cheese to be more lactose free but they don’t seem to be as fluffy as they need to be.

Dec 8, 2020 3:18 pm
Reply to  Karen

I used Greek yogurt because I was out of cream cheese. Batter looks the same to me.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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