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!
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.
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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.
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.
- 3 large eggs divided
- ⅛ teaspoon cream of tartar
- 3 tablespoons cream cheese or ⅓ cup fat free or light Greek yogurt
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can these be toasted or re-heated?
It can be toasted BUT you have to watch it very carefully as it can burn within seconds.
These have become a family favourite. I crave these. Very easy to make, perfect fir a beginner
How would you make this with liquid egg whites in the carton?
And is there a way to not use egg yolks?
We haven’t tried making this recipe without the egg yolks so I am not sure how they would turn out. But I would love to hear how it turns out for you!
That should work well if the only ingredient is egg whites.
Even though I forgot the cream of Tartar, these still turned out great! They don’t really taste like eggs but have an egglike essence. Love these!
Don’t waste your eggs. The peaks were stiff, easy to make, they cooked to golden brown, but tasted like dried eggs.
Sorry that you didn’t enjoy the cloud bread Ruth. We do like it as an alternative to regular bread.
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.
Holly! You have some amazing recipes! So glad I found your website!
I’m glad you found me too Jane!
What can you substitute in there for the cream cheese if you cannot have dairy milk from cows or any milk products?
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!
I’m on WW diet. I love it and these recipes are perfect. I love to cook and am still learning to cook differently.
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??
Do you know if piping this cloud bread on the pan would work?
We have only made this recipe as listed Raina. If you try piping it, let us know how it turns out!
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.
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?
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.
Can this recipe be doubled?
You can double this recipe Catherine. I hope you enjoy the cloud bread!
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?
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.
Mark, it’s not supposed to be in a loaf pan, but poured out in bread-slice-sized piles on a baking sheet.