Cloud Bread
Light, fluffy, and super easy cloud bread is grain-free, gluten-free, and keto (if you leave the sugar out). Minimal ingredients, no kneading, and super easy are all wins!
If you’ve been following me for a while, you know how much I love bread and pastries. Honestly, I love a carb-loaded breakfast (and lunch, and dinner). However, I do make a point of making healthier options these days.
I have a couple of friends who are into the ketogenic diet, and when one of them served this cloud bread, I jumped up and asked her for the recipe. I mean, who doesn’t get too excited when you stuff yourself with a fluffy low-carb bread???
What Is Cloud Bread?
This high-protein, low-carb bread, also known as oopsie bread, is simple to make with an average of 4 ingredients, including eggs, cream cheese, cream of tartar, and salt. I added a little sugar, but that’s totally optional. Adding some herbs like rosemary, garlic, and thyme makes it even better.
The secret to cloud bread is whipping the egg yolks and whites separately. Then cream the cheese and yolks before folding everything together. Bake immediately for a light and satisfying breadlike experience. The flavor is a bit eggy, but it’s all good.
How to Make Cloud Bread
- Separate the egg whites from the yolks and place them in separate bowls. Whip the egg whites with the cream of tartar, then whip the softened cream cheese.
- Add the seasonings to the yolks, carefully fold the whites into the yolks, and bake.
Tips and Tricks
- Have your ingredients at room temperature for smoother blending.
- A clean bowl is essential for whipping the egg whites, and make sure you get stiff peaks.
- Let the bread cool completely before removing it from the pan.
Make-Ahead and Storage Instructions
This cloud bread can be stored in a sealed container and in the fridge for 2-3 days or up to 3 months in the freezer. Don’t forget to put a layer of parchment paper between each bread to avoid them from sticking together.
You can simply thaw the bread at room temperature or in the fridge and reheat it in the oven at 300°F (150°C) for 5 minutes.
More Satisfying Bread Recipes
Watch How to Make It
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This post was first published in January 2019 and has been updated with new tips, gorgeous photos, and a video.
Cloud Bread
Ingredients
- 4 eggs, separated
- ½ teaspoon (2g) cream of tartar
- 4 ounces (113g) cream cheese, softened (see notes)
- 1 tablespoon (12g) sugar (optional)
- ⅓ teaspoon (2g) salt
- ½ teaspoon (1g) herbs (thyme, rosemary, and Italian herbs)
- 1 teaspoon (5g) minced garlic
Instructions
- Preheat oven to 300℉ (150℃). Line two baking sheets with parchment paper.
- Have two medium mixing bowls ready. Carefully separate the egg whites from the yolks and place them in separate bowls.
- Add cream of tartar to egg whites and beat on high with a hand mixer until soft peaks form when the beater is raised.
- Add cream cheese and sugar (if using) to the egg yolks. Mix thoroughly with a hand mixer until smooth, and no chunks are visible. Add the salt, herbs, and garlic.
- Carefully fold the egg whites into the cream cheese mixture. Avoid deflating the egg white mixture as much as possible; you want it to be firm but foamy.
- Spoon about a ¼ cup of the batter at a time onto the baking sheets, leaving space around each circle.
- Bake for 16-20 minutes or until bread is slightly brown. The center should not jiggle when shaken. It should be a gorgeous golden on the outside and firm to the touch.
- Let it cool completely on the parchment paper before serving.
Tips & Notes:
- Cream cheese substitutes include Neufchâtel, mascarpone, cottage cheese, ricotta, labneh, tofu, and vegan cream cheese.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
hey Imma
love love loved to see this recipe as my husband is on keto diet and this is a perfect bread for him , i just have one problem, can u tell me any substitute to “cream of tartar” its not easily available here.
love
swati
They’re lovely, I would make again for a salad. However, they’re not bread, you need flour for that, they’re a souffle/omelette of some sort, but not a bread. I can’t see jam sandwiches or toast/honey with these. Keto diets were never meant to be followed permanently either unless a person was severely epileptic, that the condition severely impeded life or threatened it. It wasn’t meant to be a way for people to be underweight, people who follow a balanced diet & who take adequate exercise don’t need extreme diets & they shouldn’t be promoted as normal.
Since your recipes reach people all over the world, could I perhaps suggest that you give not just the imperial measurements but also the SI units and Celsius? It would be really helpful.
Great recipes though. Thanks.
Will do .Thanks for letting us know.
I’ve made these a number of times and never had a problem with them sticking to the parchment paper. Now all of a sudden they have been sticking to the parchment paper. I’m using a different brand of parchment paper than what I’ve used before, is it possible that’s the problem.
Could be. That has happened to me a couple of times. Spray the parchment paper a bit more before putting the dough on it. That might help.
I’ve tried making this twice and it comes out flat as a sheet of paper. Do you have to use a certain cream cheese or what am I doing wrong?
Hi Jean.You have to beat the egg whites until it’s fluffy ,then gently fold it in. This is what makes it puff up. Hope this helps
It sure did!
Awesome!
Hi ,I’m a huge fan of breads this one looks easy healthy and yummy.I plan to serve at a small home gathering.can’t wait to make it.
Can’t wait for you to try it. This one here is a guilt-free bread! 😉
Just made this for my dad who is diabetic and me – I had sleeve surgery. Question – how do you store it? Refrigerator or counter top?
Hi, Patty. These cloud bread can be stored in a sealed container in the fridge for 2-3 days or up to 3 months in the freezer. Please see the blog post part above on “How to Store Cloud Bread?”. Thanks.
I am two and a half months out from my sleeve surgery also. This looks like a great option for a lot of different things. Mini pizzas comes to mind first
That’s a great idea, Cate. I love using this as buns for my low-carb burger sandwich.
I’m trying this recipe right now. It’s in the oven and smells amazing.
Awesome! Now I’m planning to make this for tomorrow. 🙂 Enjoy!
Going to try this soon. I’ found your site today looking for a salmon recipe that doesn’t have sugar. I am mkaing that tonight. I might try your cloud bread too. Looks yummy. My husband is on a keto diet. I need to be on keto too. I am part keto and eat lots of bacon and cheese can’t cut out the beads and milk as I am a bead alcoholic and I have an addiction to milk
Hi, Janet! I’m a huge bread lover, too. 🙂 I can’t imagine life without bread! Can’t wait for you to try this one. Enjoy!