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!

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

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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.

Dollaps of Cloud Bread mixture on a baking sheet

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.90 from 95 votes

Author Holly Nilsson

Cloud Bread

Author Holly Nilsson

Servings 6 servings

Save Rate Print

Servings 6 servings

Prep Time 10

Cook Time 25

Total Time 35

Equipment

Ingredients

▢ 3 large eggs divided
▢ ⅛ teaspoon cream of tartar
▢ 3 tablespoons cream cheese or ⅓ cup fat free cream cheese, or light Greek yogurt

Instructions

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.

4.90 from 95 votes

Nutrition Information

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

Course Snack

Cuisine American

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