Cloud Bread

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Cloud Bread is an easy to make, light and fluffy bread substitute. These are low carb, under 40 calories each and the perfect way to lighten up a sandwich! Perfect for Weight Watchers and 21 Day Fix approved!

Stack of Cloud Bread pieces with a title

Cloud bread is something I’ve been making for years and years.  It’s an old recipe that was shared with me way back when I was low-carbin’. Even now, I still make it from time to time because I love the texture and the taste.  You see, I’m the kind of girl that loves to indulge in things like Macaroni & Cheese and Pecan Pie but I do try to balance out my day and my week.  So if it’s going to be Mac & Cheese for dinner then I try to lighten up my lunch a bit.

So what exactly is cloud bread?  It’s not really bread at all but it’s a good fill in if you’re looking to cut some calories, carbs or just for something different.

BLT sandwich with cheese using Cloud Bread on a white plate


By taking egg whites and beating them stiffly and popping them in the oven you can create an un-bread that will hold up well to sandwiches (like a BLT or turkey and tomato). These can be made with cream cheese or yogurt.  I personally love the addition of Greek yogurt partly because it tastes great and partly because I always have it on hand.  Yes, this bread is light and fluffy and it does have a slightly eggy taste (which is expected since it’s made of eggs).  Plus this bread is WW friendly (1 Points Plus per slice) and 21 day fix approved and can even be enjoyed if you’re following the Medifast Diet.

Cream of Tartar is a fine white powder found with the baking supplies or online. The purpose of the cream of tartar is that it’s a stabilizer and helps the eggs hold their shape (you may have seen it in meringue recipes as well).  I don’t use it very often so I usually buy it in the bulk area of the store in small quantities but you can also get it online. Before baking feel free to sprinkle with your favorite herbs or a pinch of seasoning.

Once cooled completely, this bread freezes well.  It can be toasted BUT you have to watch it very carefully.  The first time I tried toasting Cloud Bread, I ended up with ashes. :) It only takes a few seconds to toast so keep a close eye on it or it will burn.

Dollaps of Cloud Bread mixture on a baking sheet


This recipe is very simple to make however if you are not getting optimal results, the following are a few tips to help you.

    • Beat The Eggs Well:  The egg whites should be beaten very well.  When lifting out your beater stiff peaks should form and egg white will stick to the beater.
    • Do Not Underbake: Your cloud bread shouldn’t seem moist (like an omelette would be) in the middle.  The texture should be drier than a meringue on a lemon meringue pie.  If your cloud bread is under-baked it will likely fall apart when you use it and it will have a moist eggy texture.  As it sits, the texture will improve so ensure they cool completely.
    • Cool Completely:  I leave my cloud bread to cool on a rack at least 60 minutes or longer.  This allows it to cool but also to slightly dry out.  These are best eaten several hours after baking.
    • Freeze unused portions.  They defrost in seconds and last for a month or more.
Stack of Cloud Bread pieces
4.8 from 48 votes
Review Recipe

Cloud Bread

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Holly Nilsson
Cloud Bread is an easy to make, light and fluffy bread substitute. These are low carb, under 40 calories each and the perfect way to lighten up a sandwich! Perfect for Weight Watchers and 21 Day Fix approved!


  • 3 large eggs divided
  • teaspoon cream of tartar
  • 3 tablespoons cream cheese or ⅓ cup fat free or light Greek yogurt

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  • Preheat oven to 300°F. Line a pan with parchment paper or a silpat mat.
  • Mix egg whites & cream of tartar on high speed until stiff peaks form.
  • In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
  • Divide egg mixture into 6 equal portions on prepared pan. Spread until about ½″ thick.
  • Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
  • Refrigerate in a sealed container to store.

Nutrition Information

Calories: 56, Carbohydrates: 1g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 55mg, Potassium: 51mg, Sugar: 1g, Vitamin A: 216IU, Calcium: 19mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cloud bread
Course Snack
Cuisine American

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Don’t waste your eggs. The peaks were stiff, easy to make, they cooked to golden brown, but tasted like dried eggs.1 star

    1. Sorry that you didn’t enjoy the cloud bread Ruth. We do like it as an alternative to regular bread.

  2. These were easy and no points if made with fat free greek yogurt. They were a great substitute and very filling for turkey breast sandwich.4 stars

    1. What can you substitute in there for the cream cheese if you cannot have dairy milk from cows or any milk products?

      1. I have only made the recipe as written. Other users have tried non dairy cream cheese, such as Tofutti (tofu cream cheese, usually in vegan or organic section) or non dairy yogurt with success. Enjoy Tory!

  3. I’m on WW diet. I love it and these recipes are perfect. I love to cook and am still learning to cook differently.5 stars

  4. So I decided to try making these, but with a twist.
    I added some oatmeal to them.
    At first the mixture was stiff, and it settled really fast as I was getting everything ready for the oven.
    I’m not sure if it went flat from the oatmeal or not??

    1. We have only made this recipe as listed Raina. If you try piping it, let us know how it turns out!

    2. No, not really. Piping will take the air out of the batter and will flatten the breads. You better use a spoon, nice and easy.

  5. I am new to low-carbing and I miss bread! I made this and it came out nicely and is very tasty. Curious why mine turned out very flat. Whites were stiff and i gently folded the yolks mixture. Would it help to reduce the baking time?

    1. Hmm, I am not sure Tammy. I have made these many times and have not had that issue. There is a little bit of deflation that occurs when you take them out of the oven (like a souffle) but not flat. If you try reducing the cooking time let us know how it turns out.

  6. I just finished making my first loaf of cloud bread. It seems to be cooked through (toothpick tested) and have been not tried tasting it yet as is still cooling.
    I was just wondering why the loaf deflated while it was cooling in the pan? It was very well risen when I first took it out of the oven and I was quite proud that the recipe worked out for me and then……. deflation. Is this normal or did I do something wrong while putting the recipe together?


    1. This is normal, similar to a souffle or even when I bake egg muffins, they do come out puffy and then deflate a little bit.

  7. So when I mix the cup of fluffy egg whites into the egg yolk and cream cheese and fold and then pour in back into the fluffy egg whites it doesn’t get thick. It looks like runny pancake mix. Please help I really want to make these in replace of bread.1 star

    1. I can’t say for sure. Are you whipping the egg whites to very stiff peaks? Did you use cream cheese or yogurt?

      1. Mine did the same… came out funny! But we’re good anyway. I think I need to make the peaks much more stuff!

  8. Turned out perfect and easy,egg whites must be stiff. Could make cookies with a few choco chips and nuts and a little stevia.

  9. I’m making this now, It didn’t fluff up when I mixed the egg whites with the cream of tartar. :( I went ahead and mixed the rest and put it in the oven. It seemed a little runny. I mixed it for two minutes, it never fluffed. We’ll see how it turns out.

    1. The eggs definitely need to be fluffy for this recipe to work well. Any amount of oil or yolk can cause the eggs not to fluff up properly. I hope they worked out ok for you in the end!

  10. Some recipes for cloud bread require some form of sweetener , such as artificial sweetener or honey . Would it be ok to use the sweetener in this recipe , or any recipe ?

    1. I have only tried the recipe as written so can’t say for sure, but some readers have added sweetener with success. Let us know if you try it Blake!

  11. My mom and I tried but no matter how much we beat the eggs, it wouldn’t get thick. We kept trying and trying. Not sure what we did. We followed the instructions at each point.

    1. If your egg whites have any yolk at all or come in contact with oil/butter they won’t beat thick and fluffy.

    2. The bowl you beat the egg whites in, must be absolutely squeaky clean. That is absolutely free of any grease/butter or any flour. Absolutely bone dry.Plus there must be not a jot of egg yolk in the mix either. Then your eggs will form stiff peaks. Hope this helps.