Cloud Bread – light, fluffy, and super easy to make low-fat and grain-free bread. An excellent low-carb ketogenic bread option that uses minimal ingredients with no kneading involved. It’s like bread without the carbs!
I’m so excited to share today’s recipe with you guys. I’ve been trying not to get too anxious and wait to introduce this AH-MAZING waist-friendly bread.
Well, if you’ve been following me for a while, you know much I love bread and pastries, basically any kind of fattening carbs. While I do enjoy bread rolls and pecan pie, I also try to balance out my meals every now and then.
Take, for example, if I take a carb-loaded banana pineapple bread for breakfast, I do make it a point to take a healthier lunch like these vegan baked stuffed plantains.
It may not be that obvious, but I do eat healthy foods too. 😉 And today’s BREAD recipe is truly a gem!
I have a couple of friends who are into the ketogenic diet and when one of them served this cloud bread during a visit, I jumped off my feet and asked her for the recipe. I mean, who doesn’t get too excited when you stuff yourself with a fluffy low-carb bread???
What is Cloud Bread?
Cloud bread, also known as oopsie bread, is a very versatile bread that is pretty simple to make, using an average of 4 ingredients including eggs, cream of cheese, cream of tartar, and salt, unless you like to add some herbs like rosemary and a bit of sugar to taste.
Basically, it’s the easiest bread that can be a part of a healthy diet, especially for those who always crave carbs. It’s gluten-free, and protein-loaded, diet-friendly bread!
What Does Cloud Bread Taste Like? Does it Taste Like Bread?
Although cloud bread is an alternative to your usual doughy bread, it’s still right up my alley. It definitely has that distinct eggy taste, a bit like a popover, but more like a fluffy omelette without the filling.
What I did is add more flavor into this healthy bread with rosemary, garlic, salt, and a tablespoon of sugar which is optional for those who wish to have it sugar-free.
I tried making this without the sugar and it still tasted good. This girl here almost ate the whole batch before taking photos of it for the blog (sorry…).
Storage and Reheating Instructions
This cloud bread can be stored in a sealed container and in the fridge for 2-3 days or up to 3 months in the freezer. Don’t forget to put a layer of parchment paper between each bread to avoid them from sticking together.
You can simply thaw it at room temperature or in the fridge and reheat them in the oven at 300°F (150°C) for 5 minutes.
Can You Toast Them?
Yes, you can toast these cloud bread, HOWEVER, you have to watch them very closely as it only takes a few seconds to toast them. Or else you’ll risk having ashes of cloud bread. Not fun!
Make a big batch of these low-carb fluffy cloud bread here, store any leftover in the freezer, and use them when needed. You can eat them as-is, which make for a healthy replacement for buns and sandwiches for BLTs, as crusts for pizza bites, breakfast burritos – the possibilities are limitless!
Now you can indulge in bread with fewer carbs!
Other Homemade Bread Recipes to Try
How to Make Cloud Bread
Preheat oven to 300 degrees F. Prepare 2 baking sheets by lining them with parchment paper. Have ready two medium mixing bowls. Carefully separate the egg whites from the yolks and place them in separate bowls. Add cream of tartar to egg whites, using a hand mixer whisk egg whites on high until soft peaks form when the beater is raised.
Add cream cheese to egg yolks and sugar, if using any. Thoroughly mix using a mixer until very smooth and has no visible cream cheese.
Add salt, herbs, and garlic. Carefully fold in egg whites mixture into cream cheese mixture. Try to deflate the egg whites as little as possible, you want it to be firm and foamy.
Spoon about a 1/4 cup portion of batter onto the baking sheets. Be sure to leave space around each circle.
Bake for about 16 -20 minutes or until bread is slightly brown. The center should not jiggle when shaken. Bread should be golden on the outside and firm to the touch. Let it cool for a couple of minutes before serving.
Watch How To Make It
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This post was first published in January of 2019 and has been updated with a video.
Cloud Bread
Ingredients
- 4 eggs, separated
- ½ teaspoon (2g) cream of tartar
- 4 ounces (120g) cream cheese (see notes for substitution)
- 1 tablespoon (12g) sugar (optional)
- ⅓ teaspoon (2g) salt
- ½ teaspoon (1g) herbs (thyme, rosemary, or Italian herbs)
- 1 teaspoon (5g) garlic
Instructions
- Preheat oven to 300℉ (150℃). Prepare 2 baking sheets by lining them with parchment paper.
- Have ready two medium mixing bowls. Carefully separate the egg whites from the yolks and place them in separate bowls.
- Add cream of tartar to egg whites and beat on high with a hand mixer until soft peaks form when the beater is raised.
- Add cream cheese and sugar (if using) to egg yolks. Mix thoroughly with a hand mixer until smooth and no chunks of cream cheese are visible. Add salt, herbs, and garlic.
- Carefully fold the egg whites into the cream cheese mixture. Avoid deflating the egg white mixture as much as possible; you want it to be firm but foamy.
- Spoon about a ¼ cup of the batter at a time onto the baking sheets. Be sure to leave space around each circle.
- Bake for 16-20 minutes or until bread is slightly brown. The center should not jiggle when shaken. It should be a gorgeous golden on the outside and firm to the touch.
- Let it cool for a couple of minutes before serving.
Tips & Notes:
- Cream cheese substitutes: Neufchâtel, mascarpone, cottage cheese, ricotta, labneh, tofu, and vegan cream cheese all work well.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Tips and Notes:
- You may replace cream cheese with sour cream, ricotta cheese, cottage cheese, or thick yogurt.
- Season the recipe to your liking. You can start with salt, garlic, herbs, and a bit of sugar as suggested below, or add different kinds of seeds for some crunch.
- Cloud bread can be stored in a sealed container in the fridge for 2-3 days or up to 3 months in the freezer. Don’t forget to put a layer of parchment paper between each individual bread to avoid them from sticking together. You can either thaw and reheat them in the oven at 300F for 5 minutes or toast them for a few seconds.
swati jha says
hey Imma
love love loved to see this recipe as my husband is on keto diet and this is a perfect bread for him , i just have one problem, can u tell me any substitute to “cream of tartar” its not easily available here.
love
swati
Sian Jones says
They’re lovely, I would make again for a salad. However, they’re not bread, you need flour for that, they’re a souffle/omelette of some sort, but not a bread. I can’t see jam sandwiches or toast/honey with these. Keto diets were never meant to be followed permanently either unless a person was severely epileptic, that the condition severely impeded life or threatened it. It wasn’t meant to be a way for people to be underweight, people who follow a balanced diet & who take adequate exercise don’t need extreme diets & they shouldn’t be promoted as normal.
Judith says
Since your recipes reach people all over the world, could I perhaps suggest that you give not just the imperial measurements but also the SI units and Celsius? It would be really helpful.
Great recipes though. Thanks.
ImmaculateBites says
Will do .Thanks for letting us know.
Kathy says
I’ve made these a number of times and never had a problem with them sticking to the parchment paper. Now all of a sudden they have been sticking to the parchment paper. I’m using a different brand of parchment paper than what I’ve used before, is it possible that’s the problem.
ImmaculateBites says
Could be. That has happened to me a couple of times. Spray the parchment paper a bit more before putting the dough on it. That might help.
Jean Gillenkirk says
I’ve tried making this twice and it comes out flat as a sheet of paper. Do you have to use a certain cream cheese or what am I doing wrong?
ImmaculateBites says
Hi Jean.You have to beat the egg whites until it’s fluffy ,then gently fold it in. This is what makes it puff up. Hope this helps
Jean Newkirk says
It sure did!
ImmaculateBites says
Awesome!
Ivonne says
Hi ,I’m a huge fan of breads this one looks easy healthy and yummy.I plan to serve at a small home gathering.can’t wait to make it.
imma africanbites says
Can’t wait for you to try it. This one here is a guilt-free bread! 😉
Patty Fox says
Just made this for my dad who is diabetic and me – I had sleeve surgery. Question – how do you store it? Refrigerator or counter top?
imma africanbites says
Hi, Patty. These cloud bread can be stored in a sealed container in the fridge for 2-3 days or up to 3 months in the freezer. Please see the blog post part above on “How to Store Cloud Bread?”. Thanks.
Cate says
I am two and a half months out from my sleeve surgery also. This looks like a great option for a lot of different things. Mini pizzas comes to mind first
imma africanbites says
That’s a great idea, Cate. I love using this as buns for my low-carb burger sandwich.
Shelli Grubbs says
I’m trying this recipe right now. It’s in the oven and smells amazing.
imma africanbites says
Awesome! Now I’m planning to make this for tomorrow. 🙂 Enjoy!
Janet says
Going to try this soon. I’ found your site today looking for a salmon recipe that doesn’t have sugar. I am mkaing that tonight. I might try your cloud bread too. Looks yummy. My husband is on a keto diet. I need to be on keto too. I am part keto and eat lots of bacon and cheese can’t cut out the beads and milk as I am a bead alcoholic and I have an addiction to milk
imma africanbites says
Hi, Janet! I’m a huge bread lover, too. 🙂 I can’t imagine life without bread! Can’t wait for you to try this one. Enjoy!