This keto cloud bread is a fluffy and soft no carb bread recipe perfect for any occasion or sandwich.
Made with just a few ingredients this recipe is super easy to throw together for a quick snack.
You’re going to love this keto cloud bread recipe. It’s a very trendy bread recipe for a reason- it’s simply incredible.
Made without flour and basic bread ingredients it still turns out fabulously for a quick sandwich or breakfast bread.
Eat it as is, with jam, or even turn them into a pizza crust for mini pizzas. There’s no wrong way to enjoy this egg white cloud bread!
What is Cloud Bread?
Cloud bread is a massively trendy keto recipe that is perfect for gluten free diets and low carb diets as well.
They’re fluffy little baked meringues made to have a “cloud-like” texture just like white bread. You can use them in place of regular bread in your daily routines.
In this recipe, we added a combination of garlic powder and dry oregano but you can easily omit these or adjust the added seasonings to your own tastebuds.
KETO Cloud Bread Ingredients
- Eggs
- Cream of tartar
- Salt
- Cream cheese
- Dry oregano
- Garlic powder
For the exact amounts needed, please see the recipe card below.
How to Make Cloud Bread
Preheat your oven to 300 degrees F and prepare two nonstick baking sheets with cooking spray or parchment paper. If using parchment paper use cooking spray as well to prevent sticking because the bread will be sticky.
Divide the egg whites from the yolks. Set the egg whites into a medium-sized bowl. Set aside.
Place the egg yolks into a large bowl with the cream cheese and mix to combine.
Add in the garlic powder and dry oregano. Stir to combine.
Beat the egg whites with the cream of tartar using an electric mixer until you form firm peaks. You can test this by flipping the bowl over so that it is upside down. If the meringue doesn’t move, it’s ready to use.
Fold in one-third of the meringue into the egg yolk mixture.
Move a silicone spatula around until all of the mixtures are combined.
Add in the rest until everything is well incorporated. Do not overmix. You want the eggs to be light and airy.
Spoon the batter onto the prepared baking sheet. You will need about 2 tablespoons per bread.
Leave 2 inches of space between each so that they can expand.
Bake both trays for 20-25 minutes or until golden brown around the edges.
Allow cooling for a few minutes before transferring to a wire rack to cool completely.
This keto bread is a fluffy and soft no carb bread recipe perfect for any occasion or sandwich.
Made with just a few ingredients this recipe is super easy to throw together for a quick snack.
You’re going to love this keto cloud bread recipe. It’s a very trendy bread recipe for a reason- it’s simply incredible. Made without flour and basic bread ingredients it still turns out fabulously for a quick sandwich or breakfast bread. Eat it as is, with jam, or even turn them into a pizza crust for mini pizzas. There’s no wrong way to enjoy this egg white cloud bread!
What is Cloud Bread?
Cloud bread is a massively trendy keto recipe that is perfect for gluten free diets and low carb diets as well. They’re fluffy little baked meringues made to have a “cloud-like” texture just like white bread.
You can use them in place of regular bread in your daily routines.
In this recipe, we added a combination of garlic powder and dry oregano but you can easily omit these or adjust the added seasonings to your own tastebuds.
Cloud Bread Ingredients
- Eggs
- Cream of tartar
- Salt
- Cream cheese
- Dry oregano
- Garlic powder
For the exact amounts needed, please see the recipe card below.
How to Make Cloud Bread
Preheat your oven to 300 degrees F and prepare two nonstick baking sheets with cooking spray or parchment paper. If using parchment paper use cooking spray as well to prevent sticking because the bread will be sticky.
Divide the egg whites from the yolks. Set the egg whites into a medium-sized bowl. Set aside.
Place the egg yolks into a large bowl with the cream cheese and mix to combine.
Add in the garlic powder and dry oregano. Stir to combine.
Beat the egg whites with the cream of tartar using an electric mixer until you form firm picks. You can test this by flipping the bowl over so that it is upside down. If the meringue doesn’t move, it’s ready to use.
Fold in one-third of the meringue into the egg yolk mixture.
Move a silicone spatula around until all of the mixtures are combined.
Add in the rest until everything is well incorporated. Do not overmix. You want the eggs to be light and airy.
Spoon the batter onto the prepared baking sheet. You will need about 2 tablespoons per bread.
Leave 2 inches of space between each so that they can expand.
Bake both trays for 20-25 minutes or until golden brown around the edges.
Allow cooling for a few minutes before transferring to a wire rack to cool completely.
Recipe Tips
- This cloud bread is best within 8-12 hours after baking. After that, they develop a strong and unpleasant taste. So I’d advise you to make small batches every time. They are pretty fluffy and light, so 8 pieces can be enough for one meal.
- In the directions, I wrote that you should prepare two baking trays because the meringue batter, when you leave it over the counter for a couple of minutes, tends to lose air, so the bread doesn’t bake as spongy as it should.
- Don’t open the oven during the baking process to get fluffy cloud bread, or the bread will deflate.
FAQs
Can you toast cloud bread?
Yes, you can eat the bread as-is or you can toast it in a conventional toaster, toaster oven, air fryer, or oven. The bread is usually pretty soft so giving it a run through a toaster can help it to be a sturdier option for your meal.
What does cloud bread taste like?
Due to this bread being made from eggs and no flour you can assume that it has a bit of an eggy taste to it. We added spices and cream cheese to our bread as well so it doesn’t taste overwhelmingly like eggs and instead tastes like a nice blend of eggs and spice.
Can you freeze cloud bread?
Yes, this bread can be frozen in an airtight container for up to 3 months. To do this first lay the bread onto a parchment paper-lined baking sheet and freeze solid for about 1-2 hours before transferring to the container. Let the bread thaw before using.
For more delicious bread recipes check out these healthy suggestions
- Healthy Instant Pot Banana Bread
- Herbed Yogurt Spelt Flatbreads
- Vegan Basil Cornbread
- Easy Paleo Pumpkin Bread
- Best-Ever High Protein Banana Bread
- Revamped Cinnamon Apple Eggy Bread
Keto Cloud Bread
Ingredients
- 3 eggs
- ¼ tsp cream of tartar
- ¼ tsp salt
- 4 oz cream cheese
- ½ tsp dry oregano
- ¼ tsp garlic powder
Instructions
- Preheat the oven to 300F; note that this cloud bread needs a lower temperature than traditional baking.
- Then, prepare two non-stick trays with oil spray or with parchment paper. If using parchment paper, add some oil spray because this is a very sticky bread.
- Divide eggs whites from yolks. Set the egg whites aside in a medium bowl.
- Place the egg yolks in a large bowl and combine it with cream cheese. Then add garlic powder and dry oregano. Stir to combine.
- Beat the egg whites with an electric mixer until you form firm picks. Then, do the meringue test and turn the bowl upside down, is the meringue doesn’t move, it’s ready to use.
- Fold in one-third of the meringue into the yolks mixture. Move a silicone spatula around until it is all combined. Then add the rest until everything is well incorporated. Don’t mix it too much, so the mixture is airy and light.
- Spoon the bread batter into the prepared baking tray, about 2 tbsp per bread.
- You’ll need to leave about 2 inches in between so they can expand.
- Bake both trays together for 20-25 minutes or until golden brown on the edges.
- Let them cool a couple of minutes before transferring.
Recipe Tips
- This cloud bread is best within 8-12 hours after baking. After that, they develop a strong and unpleasant taste. So I’d advise you to make small batches every time. They are pretty fluffy and light, so 8 pieces can be enough for one meal.
- In the directions, I wrote that you should prepare two baking trays because the meringue batter, when you leave it over the counter for a couple of minutes, tends to lose air, so the bread doesn’t bake as spongy as it should.
- Don’t open the oven during the baking process to get fluffy cloud bread, or the bread will deflate.
FAQs
Can you toast cloud bread?
Yes, you can eat the bread as-is or you can toast it in a conventional toaster, toaster oven, air fryer, or oven. The bread is usually pretty soft so giving it a run through a toaster can help it to be a sturdier option for your meal.
What does cloud bread taste like?
Due to this bread being made from eggs and no flour you can assume that it has a bit of an eggy taste to it. We added spices and cream cheese to our bread as well so it doesn’t taste overwhelmingly like eggs and instead tastes like a nice blend of eggs and spice.
Can you freeze cloud bread?
Yes, this bread can be frozen in an airtight container for up to 3 months. To do this first lay the bread onto a parchment paper-lined baking sheet and freeze solid for about 1-2 hours before transferring to the container. Let the bread thaw before using.
For more delicious bread recipes check out these healthy suggestions
- Healthy Instant Pot Banana Bread
- Herbed Yogurt Spelt Flatbreads
- Vegan Basil Cornbread
- Easy Paleo Pumpkin Bread
- Best-Ever High Protein Banana Bread
- Revamped Cinnamon Apple Eggy Bread
Keto Cloud Bread
Ingredients
- 3 eggs
- ¼ tsp cream of tartar
- ¼ tsp salt
- 4 oz cream cheese
- ½ tsp dry oregano
- ¼ tsp garlic powder
Instructions
- Preheat the oven to 300F; note that this cloud bread needs a lower temperature than traditional baking.
- Then, prepare two non-stick trays with oil spray or with parchment paper. If using parchment paper, add some oil spray because this is a very sticky bread.
- Divide eggs whites from yolks. Set the egg whites aside in a medium bowl.
- Place the egg yolks in a large bowl and combine it with cream cheese. Then add garlic powder and dry oregano. Stir to combine.
- Beat the egg whites with an electric mixer until you form firm picks. Then, do the meringue test and turn the bowl upside down, is the meringue doesn’t move, it’s ready to use.
- Fold in one-third of the meringue into the yolks mixture. Move a silicone spatula around until it is all combined. Then add the rest until everything is well incorporated. Don’t mix it too much, so the mixture is airy and light.
- Spoon the bread batter into the prepared baking tray, about 2 tbsp per bread.
- You’ll need to leave about 2 inches in between so they can expand.
- Bake both trays together for 20-25 minutes or until golden brown on the edges.
- Let them cool a couple of minutes before transferring.
