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.
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.
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- 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.
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Snack
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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.
I’m so glad you enjoyed them! Jalapeno cream cheese is a great idea to add some extra flavor, thank you for sharing!
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!
The texture should be similar but a bit more dense than a meringue.
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.
Thank you for the tip Nicki!
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.
Great idea, thank you Gia!
I only very recently heard about cloud bread and had to give it a try. Turned out fantastic and I used Gia’s suggestion about leaving it in the oven with the door open to dry out. Thank you Gia!! I used Greek yogurt and added a couple of pinches of salt, and made it in one large rectangle, cutting it into squares after it had cooled. Very impressed with the look and the taste. Thank you!
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.
Did you ensure there is no oil or egg yolk in your bowl or on your utensils?
This is interesting….i may have to try this.
Thanks
Thanks for the recipes I appreciate them more than you will ever know..
If a silpat sheet is not available, could parchment be used? Would it have to be greased?
Yes, you can use ungreased parchment paper.
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.
Could you use a flavoured cream cheese like herb and garlic? Or does it have to be normal cream cheese?
I think that would be a great way to customize the flavor!
I used herb and garlic cream cheese and they turned out perfect and tasty. Second time make these this week
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 ?
I would try storing it between paper towels to reduce the moisture causing it to become tacky. I hope this helps!
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
I am so glad you enjoyed it Kay!!
Healthy
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.
Can you use the cloud mix directly in your waffle maker instead of baking in oven?
I think that would work! If you try it, please let me know how it works out for you!
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.
You may need to lower your oven temperature slightly if they aren’t cooking through but crisp on the outside.
Mirrengue… You literally just added yogurt, and made a meringue.
What do these count as for the 21 day fix?
I would count 2 pieces as 1 red.
I apologize, 2 eggs make one red. This recipe uses 3 eggs for 6 cloud breads… 2 cloud breads would use 1 egg = ½ red. Sorry for any confusion.
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
Will try this. Just found out I am diabetic.
Hey! Just wondering what the portion would be for 21dayfix containers??
1 serving (2 pieces) would be ½ red.
Hi there, I tried these, but mine ended up flat and burnt around the edges after 20 mins. What did I do wrong?
Was your oven set to 300 degrees?