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!

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!

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How to Make Cloud Bread


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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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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!

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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.

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!

TROUBLESHOOTING

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.
Print Recipe
4.91 from 10 votes
Servings: 6 servings
Cloud Bread
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 
Author: Holly
Course: Snack
Cuisine: American
Keyword: cloud bread
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!
Ingredients
  • 3 large eggs divided
  • 1/8 tsp cream of tartar
  • 3 tablespoons cream cheese or 1/3 cup fat free or light Greek yogurt
Instructions
  1. Preheat oven to 300 degrees F. Line a pan with parchment paper or a silpat mat.

  2. Mix egg whites & cream of tartar on high speed until stiff peaks form.
  3. 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.
  4. Divide egg mixture into 6 equal portions on prepared pan. Spread until about 1/2″ thick.
  5. Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
  6. Refrigerate in a sealed container to store.
Recipe Notes

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

Nutrition Information
Calories: 40

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

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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!
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!

Holly

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!

158 comments on “Cloud Bread”

  1. Can I substitute the cream cheese for something different I don’t like cream cheese.

  2. Is there a dairy free version? Coconut yogurt or something?

  3. I made these yesterday for the first time.  I was worried they wouldn’t taste good or they might not cook correctly. My extremely old oven runs hot, so I adjusted the temp to 275 (I cook almost everything 25-50 degrees less than recommended). I also noticed my mixture was a lot more yellow than the pictures. I used whole milk Greek yogurt instead of sour cream, because that was what I had on hand. I also made the circles the size of a standard biscuit cutter and managed to get 8 circles. And, I added about a teaspoon of Italian seasoning.  I cooked them for 30 minutes, cooled them for 30, and then because I was worried they would be under cooked (I squeezed a little on the poofier parts and they sounded like eggs squishing), so I cooked them for an extra 15 minutes.  My husband and I weren’t planning to eat them until today, so I wrapped them individually in parchment paper and placed them all in a ziplock bag in the fridge. To use tonight, I toasted them in a pan on the stove top, next to my turkey burger patty (I made the bread specifically to be used with our burgers).  I have to admit, there really isn’t a flavor, but I’m ok with that, because I don’t really want to taste a lot of bread with my burger. I was very pleased with the recipe and will most definitely use it again. 

  4. I made these tonight for the first time. They turned out fantastic! Had one right out of the oven with butter… Yum! Can’t wait to try for a sandwich tomorrow.

    Just a suggestion… There are a lot of us that bake and know not to use plastic when making a meringue. Also know that even a little yolk will keep you from acquiring stiff peaks. I see all this info in the comments, but not included with the recipe. This may be why some people are having issues with it. ☺

  5. I had tried this two times and each time they fell flat this time I made sure that the cream cheese was warm, I prebeat the yolks and made sure the whites were room temp seemed a lot closer to what is in the video :-)

  6. I did it! My 8 y.o. & hubby loved it. Thank you. I did not have Parchment paper so I used flattened muffin cups (which I figured were made from parchment). Outcome pic is here https://www.facebook.com/photo.php?fbid=10156433361194868&set=a.131075444867.102435.818924867&type=3&theater

  7. Would this work with aquafaba instead of egg whites?

  8. Can you sub something for the yogurt or cream cheese to make it Paleo friendly??? :)

  9. Thanks so much for sharing this recipe. Made them this morning and just inhaled a turkey sandwich using my cloud bread. They are AAA+++. Definitely making this on a routine basis.

  10. I’m new to cloud bread……what do ppl prefer yogurt or cream cheese?

  11. Made cloud bread for the first time today and it worked out perfectly. Wow. I love love this recipe. Thanks. 

  12. How does this count on the 21 day fix?

  13. Help! I made these today and I was soooo excited! They looked GREAT and held together in my hand. Maybe felt a little spongy, and held together when I cut my sandwich in half. But when I bit in, the insides of the “bread” squished out like an undercooked omelet. Should I cook for longer? I did 30 minutes at 300 just like the recipe said but maybe a few more minutes would help?

    • You may have underbaked the cloud bread. It shouldn’t seem moist in the middle (you don’t want an omelet texture, you want drier). The texture should be drier than a meringue on a lemon meringue pie. If it is under-baked, it will have a moist eggy texture. As it sits, the texture will improve so ensure they cool completely. Your oven may be a little lower temperature too. Did you use an oven thermometer?

  14. Just a quick update. On the new Weight Watchers Freestyle, this would be Zero Pts per serving since eggs no longer have points, as long as you use the Nonfat Greek Yogurt. If you use cream cheese or light yogurt, you would have to account for the points. Going to give these a try as I was not a fan of the other 2 ingredient dough recipe.

  15. Have you or any followers ever tried it without the yolks? The meal plan I’m on for the next few weeks has no yolks, just whites.

  16. Great bun or bread substitute. 

  17. The first set were ok then I got the hang of it LOL… the second were great… held a sandwich really well and tasted great.. I add a little Italian seasoning to some…

  18. Can liquid egg whites and egg substitute be used in place of separating the eggs?

  19. Very easy to make. My 11 year old made this for me. On the first attempt she got a little yolk in the mix and figured out that wouldn’t work. Her 2nd try worked like a charm. The only issue is that on the nutrition info you don’t indicate if a serving size is one or two slices. Please update for clarity. Not sure if my cloud bread added 40 or 80 calories to my lunch. :) Thank you for sharing.

  20. Easy to make, absolutely delicious.

  21. I love bread but I just made this recipe and I may never buy bread again!  Thank you for sharing this delight!

  22. It’s a great recipe but needs 1/2 tsp baking powder

  23. I love this recipe.  It is similar to others but the added baking time and cooling time made a big difference.  I rated it as highest score but it doesn’t item what the score is.  

  24. I am at your web site but no Cloud Bread recipe.

    • We apologize for any inconvenience! There was a glitch on the site which has now been fixed. Please let us know if you have any further trouble.

  25. Wonderful substitute for bread! It took me 3 tries to get it right but now make it weekly and freeze. I use them straight out of the freezer and they are sturdy enough to hold a hamburger.

  26. Hi Holly,

    Love these! I noticed in one response you said 1/2 red for 21 day fix and in another you said 1 red. Can you clarify for me so I know for sure? Thank You!!

    • Yikes, thank you for pointing that out! 2 eggs make one red. This recipe uses 3 eggs for 6 cloud breads… 2 cloud breads would use 1 egg = 1/2 red. Sorry for any confusion.

  27. I made this recipe and it came out totally flat….do you have any ideas why? The eggs were beaten to a very stiff consistenty….I baked it for 35 minutes. I just don’t know! 

    • I can’t say for sure why they went flat, I’ve made these several times and haven’t had that issue. What kind of cream cheese did you add to the mixture?

  28. Made it using lemon juice and not cream of tartar. Turned out fantastic. Don’t recommend heating up the nest day, a toaster over drys it our and a microwave gives it a rubbery texture. I love it for sandwiches or with cashew butter.

  29. Hi there,

    I am wanting to make the cloud bread please. Are you able to tell me the temperature conversation for Australia please?

    Thanks Jen!

  30. How many carbs per recipe?

  31. Can you use the cartoned egg whites for this recipe? I hear they dont always behave the same as manually separated egg whites. Thx!

  32. Looking forward to trying this recipe. Do you happen to know the nutritional facts (calories, carbs etc.)?

  33. Hi,
    I can’t have an dairy so would there be a substitute for cream cheese or yogurt that would give the same effect and taste?

  34. May i know at what temperature to bake this at?

  35. I make cloud bread – very few carbs for whole recipe. I made grill cheese out of it. Very good. Watch it closely so it does not burn.

  36. This cloud bread is so awesome. I used jalapeño cream cheese in mine and they taste wonderful. Thank you so much for a recipe that tastes so great.

  37. I have tried to make these twice now and they just come out very spongy. Can’t quite figure out what I am doing wrong. Any suggestions? Thanks!

  38. Looking forward to trying these!
    If you’re having problems getting the egg whites to form stiff peaks, wipe the bowl with a little lemon juice before starting to remove any oil.

  39. How many carbs?

  40. This is a staple in my home. After baking turn the oven off and transfer these to a wire rack. Return that rack to the oven and leaave the oven door open a few inches. The bread needs to dry out after baking. Once the oven is cool, remove the racks and cool further on the counter before storing in a zip top bag with a paper towel in between. They freeze great.

  41. Hey. When I mixed the egg whites & cream of tarter, it didn’t get thick like the video. So when I combine everything it’s runny.

  42. This is interesting….i may have to try this.

    Thanks

  43. What is the nutritional values? (Carbs, protein counts, etc)
    Thank you

  44. Thanks for the recipes I appreciate them more than you will ever know..

  45. What is the carb count?

  46. If a silpat sheet is not available, could parchment be used? Would it have to be greased?

    • Yes, you can use ungreased parchment paper.

      • How many carbs are in each slice? Sorry can’t find the info :/

      • Holly, here are some additional tips for meringue. Use a large metal or glass mixing bowl.. Never plastic. It is best to wash the bowl with soap immediately before using it to make sure there is no oily residue on the inside of the bowl. Dry the bowl thoroughly. Let the egg whites stand in the bowl for at least 30 minutes to allow the egg whites to reach room temperature. Even a speck of fat, oil, or yolk will keep the whites from whipping to stiff peaks. I hope these hints help you and your followers.

  47. how many calories is in one slice exactly

  48. Could you use a flavoured cream cheese like herb and garlic? Or does it have to be normal cream cheese?

  49. I found that refrigerated leftover cloud bread became sticky or tacky to the touch the next day. I kept it in a closed container — any suggestions ?

  50. Several things that would affect the egg whites not rising is if any of the yolk gets in with the whites while separating them, they will not rise. Also best to use a metal bowl and definitely not a plastic bowl to whip them up in. Lastly, if your beaters are not dry, they won’t whip up. Water is the same as the yolk in with the whites – they won’t whip up.

  51. Can you use the cloud mix directly in your waffle maker instead of baking in oven?

  52. I made these tonight and they were very eggy on the inside, the outside got nice and crisp but the inside didn’t cook well.

  53. Mirrengue… You literally just added yogurt, and made a meringue.

  54. What do these count as for the 21 day fix?

  55. These are good, I actually found a different recipe, but it’s practically identical to this one. They turned out like intended, but I wish they didn’t taste so much like egg on their own. I was really hoping to find something that was more bread like for my morning toast. These do work really well for sandwiches and probably hamburgers :D

  56. Will try this. Just found out I am diabetic.

  57. Hey! Just wondering what the portion would be for 21dayfix containers??

  58. Hi there, I tried these, but mine ended up flat and burnt around the edges after 20 mins. What did I do wrong?

  59. How long can these be stored in the fridge or freezer for?

    • These freeze very well, I’ve kept them for about a month (and they defrost very quickly). I would suggest keeping them in the fridge for up to a few days.

  60. from Nicki

  61. Just made this for the first time….they’re great! I can’t wait to have it in the morning with breakfast!

  62. If you follow this recipe you end up with a runny mess, the mixture isn’t thick enough to make any kind of dough like bread.

  63. It’s possible people could have problems with the recipe not turning out due to high humidity. I don’t know about this in particular, but lots of recipes that are mostly beaten egg white can be affected by humidity. Try on a dry day or in an air conditioned kitchen. I might try this tomorrow!

  64. This looks so fluffy and tasty, best breakfast ever!

  65. I tried the cloud bread. Did not turn out at all. Never did turn brown, and stuck to the cooling rack. Looked more like scambled eggs. I don’t know what happened.

  66. I just made them and they are cooling. They seem to have turned out. I someone ended with 5 as the sixth one was a little thinner. My fault. Pan wasn’t big enough. They are cooling. I also bake them at 350 which made them cook too fast. I did turn down as soon as realized. Making a hamburg tonight so excited to try.

  67. I would like try this recipe. Can they be used as hamburger buns?

  68. I tried this recipe tonight, but I seem to have done something wrong. The “batter” was not thick enough. I beat the egg whites & cream of tartar for a very long time. It thickened but never got what I would call “stiff peaks”. Any idea what adjustment I need to make? Thanks!

    • If your mixer has a whisk attachment, use that to beat the egg whites. If not, try a higher speed, the more air that gets incorporated, the stiffer the peaks you’ll get.

      • I’m sure most people use stainless or glass but just to be sure, don’t beat egg whites in a plastic bowl!

    • I made this tonight had the same problem looked it up all on recipes and it called for one packet of sweetener then they turned out

    • Sometimes if your eggs are not fresh, recipes don’t always turn out . I had issues with mayo once. Did the it many time but once it did not work. Someone suggested I add another egg. Blame it on the eggs freshness .

    • Be sure your cream of tartar is fresh & hasn’t past its expiration date.

  69. Want to try more recipes,love them.

  70. How simple is this?! What a great way to have sandwiches without all the carbs,etc that come w/ bread.

  71. I am going to make this soon. Thank you so much for sharing the recipe!

  72. Awww.. LOVE. IT.
    It totally looks like cloud! I wouldn’t guess that such a fun food would have that low calorie. Beautiful!

  73. Wow…never seen or heard about cloud bread … so tempting !

  74. Is this considered to be gluten free?

  75. Would dairy free yogurt work?

  76. So how many carbs is in one piece ??

  77. I’ve seen this on Pinterest before, the cloud bread concept, and have been totally intrigued and now I may just have to make it! Looks so good!

    • You’ll have to give them a try, they have a nice light texture.

    • I used to make this bread for my husband when he went on a low carb diet and lost weight. Of course it’s not as appealing as bread, but my recipe didn’t include cream cheese. That’s what makes the difference! It’s good! And I have celiac disease and can’t have gluten. So this is great for butter and fruit jam, breakfast sandwiches, dinner roll substitute, with melted cheese, scrambled bacon and eggs on top, gravy dippers, tuna sandwich, club sandwich and more. With a little almond flavoring, and powdered sugar (stevia) it’s a pretty good strawberry shortcake substitute too…just without the cake!

    • Im making them right now, let you know how they turn out

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