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!

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!


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!


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.
4.62 from 13 votes
Review Recipe

Cloud Bread

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Holly Nilsson
Course Snack
Cuisine American
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
  • 1/8 tsp cream of tartar
  • 3 tablespoons cream cheese or 1/3 cup fat free or light Greek yogurt

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  • Preheat oven to 300 degrees 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 1/2″ 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: 40
Keyword 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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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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  1. 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??

  2. 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.

  3. 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.

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

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

  6. 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!

  7. 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!

  8. 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. 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.

  9. I have not enjoyed eating burgers with a bun in years since I stopped eating bread. GF buns always seem to be heavy and dry. But I made these with burgers tonight, and it was great! Perfect light substitute for a bun!  5 stars

  10. After making cloud bread I then spread about 1 tablespoon of whipped cream cheese and use 1 slice of fat free sliced American cheese and make grilled cheese out of them. I wrap them individually in wax paper and freeze them. I pull one out the night before for a quick 130 cal snack for the morning. I love them!

  11. 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. 5 stars

    1. So glad it worked out well for you Jessica, thank you for sharing your tips! Italian seasoning is a great idea!

    2. Hi, i seen you said something about your oven running hot. My oven was doing the same thing and i found out how to adjust the temp of my oven. My poor oven was 90 degrees hotter then set temp. I stuck a thermometer on the center rack to check how far it was off.

      Set your oven and see how much difference it is from the thermometer in oven, i did 400.
      To adjust pull off your oven temp setting knob. Look on the back side and you should see a screw and what looks to be a sliding thing. Right now its set in the center more than likely. Losen the screw and twist where it. One way will make the temp go up and the other way drops it. Once you turn it stick it back on oven handle and see if it’s set to the temp the oven is reading. If it’s set to the same temp its reading now. Tighten your screw on the knob and you shoukd be good to go.

      I hope this was helpful. Kinda hard trying to explain it on here.

  12. 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. ☺

  13. 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 :-)

  14. 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.5 stars

  15. Made cloud bread for the first time today and it worked out perfectly. Wow. I love love this recipe. Thanks. 5 stars

  16. 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?

    1. 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?

  17. 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.

  18. 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.

  19. 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…5 stars

  20. 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.5 stars

  21. 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.  5 stars

    1. 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.

  22. 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.4 stars

  23. 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!!

    1. 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.

  24. 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! 

    1. 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?

  25. 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.

  26. 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!

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

  28. 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?

    1. I haven’t tried it with a non-dairy substitute. Please let us know if you find something that works for you!

  29. 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.

  30. 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.

    1. I’m so glad you enjoyed them! Jalapeno cream cheese is a great idea to add some extra flavor, thank you for sharing!

  31. 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!

  32. 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.

  33. 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.

  34. 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.

      1. 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.

    1. I used herb and garlic cream cheese and they turned out perfect and tasty. Second time make these this week

  35. 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 ?

    1. I would try storing it between paper towels to reduce the moisture causing it to become tacky. I hope this helps!

      1. I just tried these, and they looked so good I put butter on one right out of the oven and it was fantastic. Thanks for the recipe

  36. 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.

      1. I apologize, 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.

  37. 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

    1. 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.

  38. 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!

  39. 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.

  40. 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.

  41. 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!

    1. 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.

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

    2. 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

    3. 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 .

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

    1. The brand of yogurt I used has 2.2g carbs in the whole recipe. It can vary slightly based on the brand of yogurt you use.

  43. 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!

    1. 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!