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.
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!
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.
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
Scoop out the mixture onto a lined baking sheet, and when they are baked they will come out like this…
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!
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Cloud Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: Dinner
Description
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!
Ingredients
- 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
Instructions
- Preheat oven to 325°F. Line a light colored baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- Scoop the batter onto the prepared pan, forming 6 “buns”, about 4 inches in diameter.
- Bake for 25-30 minutes until the bread is golden brown and set.
- Allow to cool before serving.
Notes
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
- Serving Size: 1 bun
- Calories: 69
- Sugar: 0.4 g
- Sodium: 162.2 mg
- Fat: 5.6 g
- Carbohydrates: 0.8 g
- Protein: 3.7 g
- Cholesterol: 102.6 mg
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How many carbs in this?
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
Just making sure you separated the eggs and whipped the whites stiff?
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 room temp before use). Oils/fats will keep your egg whites from forming peaks and so they will appear runny
Hope that helps! Good luck!
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.
That’s very strange. I am sorry you had that experience. I make this on the regular and just make sure the eggs whites are whipped enough…and to not over mix it when you fold them into the cream cheese mixture.
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?
The metal bowl will be fine!
My batter is extremely runny. And my egg whites never formed “peaks.” My only guess is that farm fresh eggs are a different consistency.
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
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 ..it will be runny and will not work dear
I’d also like to know if we could get nutritional info on this. Thanks!
Do you know how many calories aprox this would be?
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
What is the carb count on this recipe?
Less than 1 carb per roll, if you leave out the sugar, or use a sugar substitute
Can i freeze for later
sure!
These turned out really well for me, added herbs de Provence in the mix and fleur de sel on top. Yum!
What a great idea!!
can I use yogurt instead of cream cheese?
i have the same question – any subs for the cheese?
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.
I used Greek yogurt because I was out of cream cheese. Batter looks the same to me.