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.
Stack of Cloud Bread pieces
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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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients  

  • 3 large eggs divided
  • teaspoon cream of tartar
  • 3 tablespoons cream cheese or ⅓ cup fat free 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.
4.83 from 58 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 56 | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 55mg | Potassium: 51mg | Sugar: 1g | Vitamin A: 216IU | Calcium: 19mg | Iron: 1mg

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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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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Comments

  1. 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. I can’t say for sure. Are you whipping the egg whites to very stiff peaks? Did you use cream cheese or yogurt?

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

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

  3. 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!

  4. 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!

  5. 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. If your egg whites have any yolk at all or come in contact with oil/butter they won’t beat thick and fluffy.

    2. 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.

  6. 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

  7. 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!

  8. 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.

  9. 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. ☺

  10. 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 :-)

  11. 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

    1. Try both to see which you personally prefer. I like both, but they do have different tastes.

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

  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?

    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?