Are you thinking about what is Cloud Bread? Bread with no carbs? With a name like this, you definitely want to give it a try, especially if you’re on a low-carb diet. Don’t wait for too long, because this Cloud Bread is so soft, airy, fluffy, and melts in your mouth. It is a delicious homemade bread replacement that is practically carb-free, gluten-free, and high in protein.
Please be sure to check our keto-friendly recipes and air fryer low-carb recipes.
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Cloud bread recently went viral on TikTok, with millions of people searching for “cloud bread recipe TikTok”. However, that bread was sweet and colorful, whereas this keto cloud bread recipe is free from sugar and food dye. Full of proteins yet extremely low in carbs, it’ll satisfy even the most demanding eaters.
The cloud bread took its name from its soft and airy texture. Made only with eggs, creme cheese (or cottage cheese), and baking powder, you’ll be amazed at how easy it is to make. It can be consumed in various ways, such as hamburger buns and hot or cold sandwiches. Kids love its fluffiness too, so it’ll make a perfect snack for the whole family.
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No Carb Cloud Bread Only FOUR Basic Ingredients
- 3 eggs, separated
- 3 Tablespoons cream cheese
- ¼ teaspoon baking powder
- The following ingredients are optional but highly recommended: 1 tablespoon brown sugar or a granular sweetener of your choice, such as Monk Fruit sweetener. A pinch of salt, garlic powder, rosemary, and other favorite spices/herbs.
Instructions
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius)
- Separate the eggs – there must be no yolk in the white.
- Mix the egg yolks, cream cheese, and sweetener in one bowl until the mixture is smooth, and set aside.
- In a second bowl, add 1/4 teaspoon of baking powder to the egg whites and beat them on high speed until they’re fluffy. It usually takes about 6 minutes to reach the desired texture using an electric mixer (I’ve been using the Hamilton Beach hand mixer and Hamilton Beach mini stand mixer).
- Gently fold the egg yolk mixture into the egg whites and mix – you don’t want to break the fluffiness, so please be extra careful.
- Spoon the mixture into 10-12 even rounds onto a lightly greased baking sheet. Sprinkle with rosemary and your favorite spices and put it in the oven. Do it as quickly as possible, or the mixture might start melting.
- Bake for 17-20 minutes on the middle rack.
- Broil (cook the top) for 1 minute and watch your cloud bread as it becomes golden brown. Keep an eye on it so it won’t burn.
- Remove it from the oven and enjoy it on the spot!
How to Serve Cloud Bread
Low-carb cloud bread can be savored with a little salt as a perfect snack for all the hours of the day. Make sure to add a few dried spices, grated cheese, or some fresh herbs to add some extra taste. However, to get the most out of it, we suggest trying some cloud bread recipe variations.
- Toast – top it with butter and honey. But keep an eye on it when toasting, as cloud bread can quickly turn into ash. 1 or 2 minutes is good enough.
- Pizza – use cloud bread as the base of your pizza and add your favorite ingredients on top. You’ll be sinking into every bite.
- Soup – try a healthy Hamburger Cauliflower soup and use cloud bread for the dipping. What a yum!
- Breadsticks – sprinkle some cheese, or add a little butter or olive oil for the most delicious breadsticks you’ll ever taste. Or try Garlic cloud bread.
How to Store Cloud Bread
Cloud bread should be eaten ideally within 12 hours of baking. However, if you need to store it, you can place it in a container and leave it on the counter for up to 3 days. Alternatively, you can put it in the refrigerator for up to 7 days or freeze it for a month. If you decide to reheat it, make sure to do it in the oven or toaster at the lowest setting and watch it closely. Otherwise, you’ll risk burning it since the bread is extremely soft and fragile.
Cloud bread nutrition information:
Calories 38.5 per bread, Total Fat 2.9 g, Total Carbohydrate 1.0 g, Dietary Fiber 0.0 g Sugars 0.8 g Protein 2.2 g
If you’re a low-carber or know someone who is, this easy no carb bread recipe is bound to become your favorite. Say goodbye to traditional bread and welcome this easy, fluffy, and light snack for every hour of the day. With only 50 calories per bread, I’d call it a win-win!
More Low-carb Bread recipes:
- Keto Low Carb Fathead Buns
- 4 Ingredient Home-Made Healthy Sugar Cookies
- The Best Low-carb Pizza Crust (No Cauliflower involved)
- Keto Low Carb Mug bread, 90 seconds in microwave
The Best No-Carb Cloud Bread with Only 4 Ingredients
Delicious no carb cloud bread with only 4 ingredients
Ingredients
- 3 eggs (separated)
- 3 tablespoons cream cheese
- ¼ teaspoon baking powder
- The following ingredients are optional but highly recommended: 1 tablespoon brown sugar or a granular sweetener of your choice, such as Swerve Ultimate Sugar replacement. A pinch of salt, garlic powder, rosemary, and other favorite spices/herbs.
Instructions
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius)
- Separate the eggs – there must be no yolk in the white.
- Mix the egg yolks, cream cheese, and sweetener in one bowl until the mixture is smooth, and set aside.
- In a second bowl, add 1/4 teaspoon of baking powder to the egg whites and beat them on high speed until they’re fluffy. It usually takes about 6 minutes to reach the desired texture using an electric mixer (I’ve been using the Hamilton Beach hand mixer and Hamilton Beach mini stand mixer).
- Gently fold the egg yolk mixture into the egg whites and mix – you don’t want to break the fluffiness, so please be extra careful.
- Spoon the mixture into 10-12 even rounds onto a lightly greased baking sheet. Sprinkle with rosemary and your favorite spices and put it in the oven. Do it as quickly as possible, or the mixture might start melting.
- Bake for 17-20 minutes on the middle rack.
- Broil (cook the top) for 1 minute and watch your cloud bread as it becomes golden brown. Keep an eye on it so it won’t burn.
- Remove it from the oven and enjoy it on the spot!
Notes
How to Serve Low-carb Bread
Low-carb bread can be savored with a little salt as a perfect snack for all the hours of the day. Make sure to add a few dried spices, grated cheese, or some fresh herbs to add some extra taste. However, to get the most out of it, we suggest trying some cloud bread recipe variations. Let’s review them!
- Toast – top it with butter and honey. But keep an eye on it when toasting, as cloud bread can quickly turn into ash.
- Pizza – use cloud bread as the base of your pizza and add your favorite ingredients on top. You’ll be sinking into every bite.
- Soup – try a healthy veggie soup and use cloud bread for the dipping. What a yam!
Breadsticks – sprinkle some cheese, or add a little butter or olive oil for the most delicious breadsticks you’ll ever taste.
I made these today and while they didn’t come out as nice as yours, they tasted very good. I made a hamburger and toasted two pieces of the bread to use instead of a bun. This tasted yummy.
Cheryl, Mine came out good 2nd and 3rd time. The key is whip up the whites to the consistency almost like a whipped cream and then do your best to quickly spoon the mixture onto the baking sheet. Good luck. Let me know how they come out the 2nd time
Calories? Protein?fiber?
These look amazing!
I tried this recipe with the cream of tartar. Maybe I put too much but it didn’t taste good. So I agree with you I rather make these “breads” with a quarter spoon of baking powder. Mine didn’t come out as fluffy as yours the first time then I tried your suggestion to fluff up the eggs and then quickly spoon mixture onto the baking pan. The second time the breads came out so yummy and fluffy! You’re right! they literally melt in your mouth )) It is the best recipe I’ve tried yet! Thank you very much for sharing! I LOVE it!
Just wondering….how long do these hold up after you make them. Do you need to refrigerate or just shelf store. Do they require reheating or special attention the next day. Just curious so I know how to plan on them. Just finished P2 with the drops and I am in planning mode. Thanks in advance for your post and your response.
Viki, I store them on the counter-top in the container. YOu can also store them in the plastic bag. I like them as is even the next day. They really go well with tomato and mozzarella as a one-biter. If you decide to toast them, make sure you set the timer for 1 minute, otherwise the sides may burn. One minute toasting time is just perfect! If you toast them, you can def. put some butter on top and a sunny side up eggs (if you like) definitely yum! I dint have a chance to store them in the refrigerator because they are usually gone way before the 4th day. But 3 day counter-top life and they’re still good and fresh. You’re welcome, enjoy! And let me know if you have other questions. I’m on my 10th batch already 🙂
what is exact carb count with the brown sugar
I found they last 3 days on the counter, 7 in the fridge, they also freeze well! Love it!!
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I just made these using the recipe as written with baking powder instead of cream of tartar and no sweetener. They are delightful! I ate the whole batch for lunch like savory “cookies” instead of saving any for sandwich buns, but I’m eager to try that too. Do they freeze successfully? I had never beaten egg whites into stiff peaks and that worked like a charm with my hand mixer. Thank you for sharing this recipe!
Hi Sara. Me either… I have never beaten egg whites to this stiff peakiness but this is the KEY in this recipe, because this is what makes them so airy and cloudy and soft and fluffy. Their shelf life is 4 days on your counter-top. In most cases they should be gone within 3 days. In my first batches they were gone within minutes. Now I tell the kids they can no longer have them, cuz I specially make them for myself 🙂 I’m on a special diet I do not consume bad cabs or bad sugar. These “breads” help me a lot.. I have not put them in the freezer yet. I will give it a shot and then will report back later. You’re welcome!
I would keep them in the fridge and they would last me at least 7 days. I always made multiple batches, so I would have them on-hand at any time. I never tried freezing them, but considering the ingredients, I do not see a problem. However, even when just keeping them in the fridge, make sure to individually wrap each piece, or they will stick together like glue. I assume the freezing process would cause the same issue.
That’s a great point about wrapping separately. I found out the hard way! Thanks for the tip
I freeze mine all the time cause I bake every ither week. They unthaw fast and keep in frig
Can you use low fat or fat free cream cheese?
Bethanie, So far I used the regular cream cheese…I don’t see any problems using the low fat or fat free cream cheese. I’ve even used the cottage cheese and sour cream to experimenting… even mixed all 3… Remember the key is to whip up the egg whites to the stiff peak condition, mix it with your low fat CC/yolk mixture and spoon quickly onto the pan, put it in the oven…let me know how it goes?
Made them with sour creme. Very tasty!
Hi! How much salt and garlic powder would you recommend? I don’t want to add honey but I’d love there to be a salty garlicky flavour to the bread! 🙂
HI Amina, I add salt and garlic to my linking. Approx. a quarter of teaspoon of each. Once they are done and you taste them, if you liked them, you will be able to experiment w/ the amount. And instead of honey, I put a tablespoon of Organic Coconut Palm sugar
I’ve made these (found the recipe prior to seeing it here) and have to say, they were SO very, very useful immediately after I was diagnosed with Type II Diabetes. I have since been able to find a low-carb bread I can eat (Pepperidge Farm Light Breads, the 7-grain and wheat versions have the lowest carb count per slice than any I’ve seen on the shelves; and I’ve looked at well over 40 brands of bread!!).
These are the perfect rolls to make for lunchmeat & cheese sandwiches, however, for anything “wet” (tuna/chicken/egg salads or burgers), they will fall apart, so treat them delicately!
Other than that, they’re very non-descriptive in taste, just like plain, old white bread and so much healthier for you!!!
Thanks for sharing this recipe so more people know of it!
These are basically a savory meringue cookie. Eggs till they get stiff. Great idea.
I was curious if they would turn out like a savoury meringue, thanks for your comment.
I made these today and it didn’t turn out as I hoped. The mixture was too flat more pancake like and it seemed to not cook all the way through? I’m not sure where I went wrong? :/
Commentluv
Johanna. Did you separate the eggs? Did you whip up the egg whites to the stiff peaks condition? (almost sorta whipped cream consistency, 5 minutes on hand mixer) Once you do that, then carefully mix the yolk mixture with egg white mixture and place them on the baking sheet right away. Let me know if came out right?
I had this same problem. It wasn’t an egg white problem. I did misread the temp, so will try again with the right temp. Also, I used a stand mixer. You keep stressing hand mixer though. Should I switch and get my hand mixer back from my son?
Stand mixer is ok. You mean automatic one that does all the job for you? This is probably the best. The second choice is electric hand mixer. For the temperature you can use 350 degrees F for about 18 min. Then watch them closely until they turn golden color
The recipe says 300 degrees. In one of your comments I see 350. That could be why mine weren’t done enough.
Mine came out flat also. Not crispy at all????? They smell great have not tasted yet. The peaks were stiff, used cottage cheese separated eggs, followed recipe to the T. Not sure why they came out flat. Any suggestions ?
HI Maria, came out flat because you did not beat egg whites enough. This is the key. Please go to my facebook page and watch a video, called “how to beat egg whites until stiff and fold them for cloud bread
Love the taste of these it’s super light with a slight crisp when you bight into them. I didn’t get it right the first time (didnt blend egg whites long enough and wasnt as light on folding in the yolk mix) but the second batch came out super fluffy and perfect. I did different toppings like adding a tiny amount of water to wet some onion flakes and letting them sit before sprinkling them over the bread before baking. As well as everything bagel seasoning. The onion is my favorite. I only added 1 tablespoon of sugar and a small pinch of salt to the yolk mix. It almost taste like a a hawian bun with onion flakes but lighter. I highly recommend this recipe.
So glad you loved them and they came out right the second time. I love sprinkling with dried onion or bagel seasoning too. Delish
Someone commented that they toasted these. Are they safe to toast in a toaster? Or do I have to pan fry?
I am very excited to have ate a turkey sandwich for the first time in almost 2 years. Yum!
Thank you,
Stacey
Hi Stacey, Yes, I commented. You can toast these, just set up the timer for 1 minute toasting time or the sides may burn. 1 minute toast for me is just PERFECT! Yay! Congrats on a turkey sandwich!
I made these last night. Popped them in the freezer on a cookie sheet and froze them individually. Then I put them in a ziplock freezer bag. This morning I pulled two out and popped them in the toaster. They were great!
They sound awesome.. The bread I mean
1) these are not carb free 2) low carb/carb free diets are stupid. there are good carbs and bad ones. eat good ones 3) this looks like a cool recipe. ill have to try it. thanks
1) you may be correct. 2) you sound like a jerk and not much of a nutritional “counselor”; for those of us with blood sugar issues, low carb/carb free diets are life savers and the so-called “good carbs” are, for many people, not so good at all. 3) it does sound like a cool recipe.
Amen. some people do know “it all” But I have to thank you for the effort you have put into this recipe for us. I loved the video. I am pre diabetic, so this will be my go to bread.
Thank you Lonna… Glad you enjoyed. This is my go-to bread too… I love it so much because it practically goes with anything without adding the heavy carbs and it tastes delicious too….! Glad you loved the video too!
luv
300 degrees is far too hot… Is this a misprint?
Hi Dorothy. 300 Degrees Fahrenheit. Yes this is correct. I must be more clear and will update the post. If you use Celsius it is 148 degrees, or whatever the closes setting, I believe 140?
Hi,
I really want to make these, but do they taste very ‘eggy’?
Hi Kate, They do not taste “eggy” at all. To me they taste “bready with a touch of fluff”
I can’t wait to try this! How did you store it, and how long does it last?
HI Deb, i keep them on my countertop for 4 days with no problem. They are as good as fresh. They can also be store in the refrigerator for 7 days (as one of our reader suggested) Another reader said that she stores them in the freezer with no problem, so she always has it on hand. If you decide to toast, toast it for 1 minute, set the timer
Are these soft or crispy?
Do you know what is considered a serving? How many carbs are in a serving? I am on a no starch/no sugar diet and am limited to 20 grams of carbs per day. You should only use regular cream cheese because the low fat and fat free have more sugar. If used for a sandwich or burger, can it be picked up without crumbling? I make a”sandwich” using romaine lettuce leaves and it is delicious.
HI Judith, If used for a sandwich or burger, can it be picked up without crumbling? – yes, no crumbling.
Instead of honey I add 1 TBSP of Org. Coconut palm sugar which has 4g of carbs. So 12 breads contain 7 g of carbs altogether (3 tbs cream cheese + 1tbs coconut palm sugar). For me 2 breads is good enough for 1 serving. If you use a TBSP of honey, it has more sugar and more carbs, like 17g I think. So you figure for yourself. If you dont use honey or coconut palm sugar, you can use sweetener.
Too bad it’s not CRUELTY-FREE too.
Chickens lay eggs naturally. Whether they’re gathered and sold or not.
WOW, those look DELICIOUS!!!!
Thanks!
I can’t wait to try them!!!
For those of us who are lactose-intolerant and/or dislike cream cheese, is there something that can be substituted for the cream cheese in this recipe?
Thanks for the recipe, look forward to trying it!
I successfully tried the same recipe with sour cream and cottage cheese. Do you dislike these too? I’ll keep experimenting to see what I can come up with..
I’m lactose intolerant (and don’t like cheese as a result), so would love for a non-dairy alternative ingredient. Looks like there’s someone else commenting below in the same boat. If you have a suggestion for a non dairy ingredient to use instead, it would be greatly appreciated! Thanks!
There are dairy-free products you can try. DAIYA makes different types of dairy-free cheese products. I have not used with this recipe, but with others and had success.
I used tofutti dairy free cream cheese and it turned out beyond amazing.
How many calories are these?
Hi Stephanie, I just saw your comment and your question was unanswered. Please open the post and see all nutrition information on this. To answer your question – 38 cal per slice
Can I substitute the cream cheese for anything like Greek yogurt or kefir or do I need the cream cheese for consistency sake?
You can use cottage cheese or yogurt.
I can’t wait to try the cloud bread. I’m very interested in gluten free recipes. Please add me as a subscriber.
Do you grease the cookie sheet or no?
I use parchment paper it keeps cleaning to a minimum
Only wish thew was a dairy free option!
use tofutti dairy free cream cheese. So very yummy.
How do you fold in the yolks fast enough to get them to mix in completely yet not have melting or falling of the whites?
Ok Anita, I carefully add the yolk mixture to the egg whites and mix slowly using the spoon few times, sorta mixing to the sides and bringing the mixture from bottom to the top and vice versa. Do it 5-6 times then immediately spoon the mixture onto the pan into rounds and put it in the pre-heated oven right away. With few tries you will master this recipe like I did 🙂
You can help the process by taking a scoop of the whites and folding it into the yolk mixture first. It will lighten the yolk mixture so that you can more easily, without having to rush, fold the yolk mixture into the whites. Like you’d do for a souffle.
Can you use flavored cream cheese? For example use honey almond or the maple cream cheese from Einstein’s Bagels?
HI Michelle! If you like them.. Of course! Remember the key is to whip up the whites to the similar consistency like the whipped cream. This is the key.
Just wondering for the egg whites…….. first it states to beat until stiff peaks form and stay… then it states to whip them to whipped cream consistency…. I am confused. Is that statement above correct?? OR did you mean the egg yokes to whipped cream…???
Thank you.
Hi Cheryl, thanks for your comment. Yes, you beat the egg whites until stiff peaks form, that is correct. it just looks like the whipped cream consistency, right? How did yours come out?
Just made them for the first. Very, very good will make again for sure!!!
Has anyone tried making this with egg substitutes or aquafaba (chickpea brine) for the peaks?
I tried making the cloud bread today not sure what I did wrong as there are only 4 ingredients, but mine did not come out large and flat mine came out like a cream puff
Hi Mary this is awesome! Like a cream puffs they must look good too. To make them large and flat, simply pat them and shape them down with the spoon or spatula once they are on the baking sheet. Let me know if it worked?
What size scoop would you use and how big should they be? Thanks
HI Ardith, I use the regular table spoon and spoon the mixture into 10 or 12 even rounds. They are approximately 4″ in diameter
Do I have to put them in a broiler or can I just turn up the oven?
Hi Kimberly, the reason I use the broil function (that cooks the top only) is so the top gets nicely golden brown in 1 or 1,5 minutes. Just watch them while on broil
I am looking forward to trying some of the recipes..
It would be nice if I could print the recipe without all 29 pages.
Hi Marko. Really? 29 pages? I’m so sorry. I’m going to look into the printing plugin now. Will report back when done. Thank you
Just copy and paste. I don’t understand why people are trying to print entire web pages.
not everyone is tech savy
Please add me to mailing list
Could this be doubled?
Hi Linda. I don’t see why not. You simply double the ingredients and make sure you have 2 baking sheets and oven large enough for 2 sheets. Also do not put the second sheet on the rack below the first sheet or they will not come out good..
I want to make these but don’t have a broil on my stove. I have a double oven stove. What do you suggest I do as I have gluten issues and would live to try these.
HI Debra, Does your oven have the “cook top” option? If not, do not worry, just bake them for 20 min and after 20 min watch closely so they dont burn. I only use the broil option so it cooks the top faster and in 1 minute after they are done baking
Do you HAVE to put a sweetener in? If so, would Stevia work?
HI Michelle, of course Stevia will work and no, you don’t have to put sweetner. I, myself put Org. Coconut Pam sugar, which is a great natural alternative to sugar and other sweetners and I like to add salt and other spices, cuz I dont like my “bread” sweet 🙂
Just wondering for those who don’t like milk products, try using an equal amount of silken or soft tofu in place of the cream cheese. Let us know how it comes out.
Maybe I didn’t do something right – but I made these today and they were not what I was expecting. Mine certainly wouldn’t hold a slice of tomato – they were way too light. When you ate a piece, it disappeared in my mouth. Was hoping to use them for hamburgers or a sandwich, but they won’t work for that. Sort of the texture of a very light pancake.
Hi Pat, remember the key is to whisk the egg whites to stiff peaks. Once you do that (5 min on my hand mixer) mix it together with yolk mixture and spoon them quickly onto the baking sheet. They should come out nice and tall. They do not fall apart and will def. hold together your food. Look at my FB page few ppl already posted their awesome creations 🙂
Hi ,I wondered if you could add a small amount of Parmesan in the mix to give more of a more savoury flavour. I guess if you put it on top that it would burn. Can’t wait to make some .
What could I use as a diary free alternative please? Xx
how do you broil them?
I too am on a special diet and I actually can’t have cream cheese. Do you think plain yogurt would also work?
Hi Kendall, I dont see the problem if the plain yogurt is not going to work… I already had few people suggested that they replaced the CC with Tofu and it worked great for them… I would like to see how your cloud breads come out.. Go Look at my FB page few ppl already posted their cloud bread and the tofu is where I thought about it and where the suggestion came from…please post a pic too… thank you
I made these exactly as followed and they were still a little wet in the center…..i couldnt bake any longer because the outside would have just been burnt. Any ideas on what im doing wrong?
HI Mercedez, I’m sorry about this.. If you bake them at 300 degrees F for 20 minutes they shouldnt be wet in the center… Hmm… i’m not sure… I’m going to try to make a video tutorial since so many requests. I will upload it by tomorrow…
Is there specific nutritional information ?
Hi! Can’t wait to try these. I’m hoping they will still hold up with my avocado egg salad. Do you need to spray the pan first to prevent sticking? Thanks!
Tried making these…. meh. They do not taste like bread at all, more like eggs. Did not like
Sorry about this Susie. I hope you will give my other recipes a try..
Where’s the rest of the instruction for the recipe for cloud bread … you leave us beating the egg white and then what
HI Angela, did you not find the step by step instructions as well as printable recipe? It is in this post, please check. I will also try to make a video tutorial today. Thank you
Like Angela, I’m seeing that the printable recipe stops after instructions on beating the egg whites. Nothing on combining with the yolk mixture or how to bake.
HI Laura, I’m sorry about this. It must be some glitch. I updated the recipe printable card and it shows the full recipe and instructions. Please let me know if you see it now? Thank you
I see the rest of the recipe in the text. Can’t wait to try these. Thank you for sharing.
Can i just pour the mixture onto my baking sheet, level out, bake, and then cut into squares?
These look wonderful.. I am going to try these today. I have to watch my blood sugar so always looking for new receipes.
I think your cook time is a little off mine were done in 11 minutes no broiler at all so keep an eye on it in case your oven is like mine
I also used garlic powder and Italian seasoning delicious
HI Maureen, this sounds so yummy. As for herbs and spices you can’t go wrong and they will enhance the taste of cloud breads
Really? I tried it again today and at 11 minutes they were not even close to being done… Maybe you have a super powerful oven that cooks even faster? Do you bake them at 300 degrees Fahrenheit?
I just made these and they taste really good. I didn’t have any cream cheese so I used marscopone cheese instead. I would highly recommend using the parchment paper, I didn’t and mine stuck to the cookie sheet even though I greased it. Also, I’m using an app similar to Weight Watchers on-line and they come out to 1 points plus per piece. Not too bad.
I’ll be making them again as soon as I get to the store to pick up some Greek yogurt cream cheese.
Hi Lea, Thanks for the great suggestions. And yes, parchment paper is what I usually use for cloud breads. Lately they have been sticking so all I did was greasing the paper a bit. If you make it again soon I hope you will snag a photo of your creation? please feel free to post it to my Facebook page!
I have never once commented on a recipe before but I have to let everyone know how excited I am about this! I made this as pizza crust! My husband has been dying to have pizza ever since he was on his low/no carb diet and we finally got it right! This was so much better than cauliflower pizza crust.I doubled the recipe, added 1/2tsp of each oregano, basil, and garlic powder to the yolk mix. Then I put it in the oven as one big circle of bread… I cooked it as the recipe directed. Then, I took the pizza out and put mozzarella on the crust and put it back in the oven until the mozzarella melted. Then I took it out and let it completely cool. I did this so that the crust wouldn’t get soggy. Then I put The sauce on and the rest of my toppings. After that, I cranked my oven up to 450° and put the pizza back in for about 7 minutes (we like our crust well done) and then broiled for an additional 1-2 minutes. I am telling you, it was amazing! I am not a cook so I was especially proud of myself for this discovery! Love love the recipe thank you for sharing! I will be using it all the time!
HI Gina! I understand that you never commented on a recipe before so Thanks very much for your comment! This is very special.!
Wow awesome suggestion! and I bet that pizza tasted yummy and your husband really loved it. I hope you snagged a photo of your creation? If so please post it to my Facebook page!
I’m so excited! I had this question and decided to scroll through before I asked. I plan on trying this out over the weekend
let me know how they come out and how you liked them? Good luck Constance!
It looks retry good so far but not assembling my pizza for a little bit. How can I show a pic?
Constance, you can also check out my recipes for a low carb pizza crust that holds very good. Please feel free to post your photo on my FB page (The Big Apple Mama)
Thanks for posting the pizza crust idea, it is really good and helped with my pizza craving! I did not double the recipe, added a bit of parmesan cheese to the batter with herbs and used a smaller cookie sheet with parchment paper making a rectangular pizza. After letting it cool, I added a small bit of sauce and cooked using your directions. Next time I will make it a little thicker/smaller, time the cooking and use less cheese. Half of it was very filling. This is my new go to pizza crust, much better than cauliflower and even better than my old fav low carb chicken and cheese crust.
HI Kathleen. Thank you! Love your ideas. This sounds even yummier!
If you want another delicious low carb pizza crust recipe, try the “fat head pizza crust.” It’s very popular and has been a life saver for low carbers everywhere! (You can just google the recipe or find it on pinterest) I’ve made cloud-bread base for pizza before, and while it’s delicious the “crust” doesn’t hold up much, and is very soft. Fat-head pizza crust holds up like a crispy regular thin pizza crust and definitely doesn’t taste low carb-y 🙂
HI Mags. Wow thanks for the suggestion! I found the fat head pizza online and it sounds so delicious and like you said the crust holds up like crispy thin pizza crust. Can’t wait to try it… Hopefully I can make one, publish it and spread the word..!
Did u add the honey aswell along with the oregano & garlic?
I actually add 1T brown sugar or coconut palm sugar. You can add honey if you want. And yes, you can add Garlic to the mixture. And put your favorite spices and herbs on top
I made these and they turned out great except that they tasted slightly “eggy”? Could it be that I didn’t mix it well enough or because I used large eggs??
HI Kisha, To me they do not taste eggy at all. Did you see the video and fluffed the egg whites to stiff peaks? This will make them very airy and fluffy. Another suggestion – add more herbs and spices to your liking. The size of eggs should not have anything to do with it…
Mine were very eggy – put me off doing them again to be honest. The whites were very stiff, but I wondered if I included less yolk would that help?
Hi Sj, sorry to hear that … your egg whites should be very stiff and hold their peaks. Please watch the video in this post in action. It should be 3 eggs separated, so 3 yolks are good
Hi Irina,
Your bread looks yummy!
However, can I substitute the cream cheese with something else? I don’t do dairy. Thanks
HI Majda, thank you very much! Yes, you can substitute cream cheese with something else. My readers reported that they have successfully substitute with vegan cream cheese, tofu. I even tried them with cottage cheese and sour cream. Follow the same instructions and add your substitute to egg yolks then proceed folding into stiff egg whites mixture
Can Daiya vegan cream cheese be substituted for the dairy cream cheese? I am allergic to dairy, wheat, and soy.
HI Amanda, yes. Just mix it to the yolk mixture and substitute with regular cream cheese
How many calories is per bread?
Can u use egg beaters instead of 3 eggs?
Hi Vicky, I have not used egg beaters, but you need to separate eggs whites and yolk. 1 bread is less than 50 cal.
Looks wonderful but we’re lactose-intolerant. Any ideas as to a dairy-free substitute for the cream cheese?
HI Dee, you can substitute cream cheese with something else. My readers reported that they have successfully substitute with vegan cream cheese, tofu. I even tried them with cottage cheese and sour cream. Follow the same instructions and add your substitute to egg yolks then proceed folding into stiff egg whites mixture
I am looking forward to making these? What about adding grated Parmesan ? Have you tried that?
HI Nancy, Yes, I tried adding few pinches of grated Parmesan cheese to the mixture. Delicious! It adds a nice flavor kick!
I wonder how ricotta would work (drained well) in place of the cottage or cream cheese? Thoughts?
HI Sarah. Have you tried it with ricotta yet? I think it should come out great! I did try the mixture with tofu, cottage cheese and sour cream. All came out great!
Not every recipe is going to work for everyone. If you are lactose intolerant or can’t have eggs, this recipe isn’t for you. These are the MAIN ingredients! There are plenty of other recipes that will work for you. Some of these questions about substitutions are borderline ignorant. Move along, find something else. Not every recipe can be adapted to your needs.
Wow…you know, people with special dietary concerns can feel pretty isolated and desperate about their food choices–or lack of them–sometimes. What’s wrong with wondering about substitutions!? Your comment was borderline ignorant. If you don’t like what people are talking about, there are plenty of other blogs that will work for you. Move along, find something else.
She is definitely not ignorant or border line ignorant. She was stating a fact. If you can’t eat avocados, would you want to look for guacamole recipes and be asking how to get around avocado? No. Some recipes are just not right for some people.
Delicious. Had mine with tomato and ham this morning. I omitted the sugar As I am on a LCHF eatingplan with no sugar.
Hi Heidi! Oooo..! tomato and ham is my favorite! I also tried w/ tomato, ham and melted mozzarella cheese.. yummy! Don’t worry not to put the sugar in. I myself just add 1 tbsp of coconut palm sugar, it has the lowest sugar level and natural sweet substitute, but I can imagine they taste just fine without the sweetener. I’m glad you liked them! Feel free to share your photo on my FB page!
Would this work OK if I substituted egg whites for the yolks? It sounds so good but I’m on a strict diet that doesn’t include egg yolks… Hoping so but if not, I can’t wait to try it out in a couple months! Thanks 🙂
HI Amy, Absolutely you can. Just make sure you whip up the the egg whites to the stiff peak consistency and they will hold the peaks. I may suggest to use 2tbsp of cream cheese instead of 3. I also may suggest to cook less the time, just watch the cloud bread closely not to burn. It is actually a great idea. I’m going to try it too… I think it is even healthier. Let me know how yours come out. Feel free to put your pic on my facebook page.
Hi, Irina!
I am so impressed with this recipe for Cloud Bread, and I can’t wait to try it! I posted your recipe on my Tried and True recipe group with the picture of your cloud bread, with your website address in the center of it so folks from my group can find your wonderful recipes. Do visit us at http://www.justapinch.com/groups/discuss/164565/recipe-for-cloud-bread and say hello. I would like to invite you to join my group. I know the members would just love to meet you!
Bonnie
HI Bonnie, Thank you! I have looked at your web site and I would love to join the group.
How much does this make???
Never mind, just viewed the video and saw the 10-12!!
Just tried these today. Came out perfect but I agree,as some others stated that they tasted very eggy. I even used veggie cream cheese hoping to add more flavor. I did use some herbs also . Still eggy tasting. Plan to make them again and add something to soften the egg flavor. Great,quick and interesting recipe.Thanks
HI Bre.. Try adding some garlic powder or your other fav seasonings? See my video, I add the whole bunch of things to make the taste more delicious. I don;t taste “eggy” at all…but maybe it’s just me.. 🙂 Let me know if you find anything
hi irina:
after incorporating this cloud bread into your eating program, have you noticed if you have lost any weight? just curious.
HI Linda. Thanks for your good question. Let me tell you that every year … after making resolutions I find myself in mid-March panicking because the weather is getting warm and i must get rid of layers very soon. This year, I’m so glad that I encourage myself to start with my resolution early, so I started looking for low-carb recipes for myself early. In the past I tried the southbeach diet that also worked good,m but I found it a bit unhealthy, that is why I started looking for “heatlhy” or “healthier” options. After trying this cloud bread, loving it and blogging about it, I had no idea that my post will go viral. I have not planned for it at all. Getting a lot of attention from other media and people were starting liking my blog, my social media channels, commenting, asking questions, thanking me…really encouraged me to stick with the plan and not give up. In fact I produced a lot more healthy no carb recipes since cloud bread got published. So to sum it up, I really enjoy eating healthy low carb and good protein lifestyle, where I incorporate some veggies, and some fruits. The whole idea is not to eat flour, potatoes, rice and other bad or startchy carbs. So I will be honest with you. I feel great about myself every day. I no longer feel overstuffed. I dont feel disgusting after eating the food that doesnt suppose to be go together. I noticed that my waist line god more fitted, I’m getting rid of the bulge, my stomach is getting firmer and flatter. So every day I try to come up with healthy recipes that go along well with my diet, so not only just cloud bread. But if you look in my food section/category – there are many other yummy and healty low carb options. Also I must tell you that I exercise at least 3 times a week, whether at home or at the gym and I power walk about 2 times a week. Akk the above together will make you lose weight ( about 10 pounds in 2 months, which is healthy) I must tell you the secret – Once you do classes like Zumba like 3 times a week, you will have even more rapid weight loss. Have I slipped? Yes. My mom is here right now and she’s all about spoiling her grandkids. She’s making ton of baking, like crepes russian style, different types of baked meats in a flour that doesnt go well together. Once I had her baking goods, I was in a depressive moods and feeling stuffy and uncomfortable for half a day. It is very easy to slip once you see a stack of awesome looking crepes, but the reality is… you dont need all this stuff. I was able to get over it and monitor myself and what works good for me – I no longer crave flour bread AT ALL, seriously. What about you? Have you seen any improvements?
I made this and it came out exactly like you described! Love this! Finally I can feel like I’m eating a burger or sandwhich!!
Thank you !
Cindy
HI Cindy, SO glad to hear your cloud bread came out good and that you loved it! I love that feeling too : “like eating a burger or sandwich!” Enjoy it Thanks for your comment!
I made these just now & mine are FLAT… I whipped them & they didn’t seem to get any stiffer so I decided to try them. The taste is still okay but they look nothing like yours. Hopefully if I get up the nerve to try them again they’ll turn out next time :).
HI Erica, yes you need to whip the egg whites using a mixer preferably. Did you watch the video? It shows the consistency that you need. It only takes 3-5 minutes. Once your eggs are whipped the cloud breads will be airy and fluffy and cloudy 🙂 good luck if you decide to try it again
interesting
What is the texture like? Is it crunchy like Meringue cookies? Or soft in the middle like bread?
Soft
They came out like in the pic, just tasted like egg whites with cream cheese. Would not make again.
I just made these today and love the taste but I ran into a problem and I’m hoping someone can help!
Do you have to grease the parchment paper? I found that they stuck really badly and I lost half of each one. 🙁
Also mine went really flat – is the because I too slow when folding the yolk mixture into the white mixture? And mine has a bit of a “damp” taste which makes me wonder if the eggs aren’t 100% cooked (but the bottom and the top def. cooked and I left in for 17 minutes..
Help! I love the flavour but would like to do them properly!
Cheers!
HI Suzi, Yes, it would be great if you grease up the parchment paper. This way this will insure they will not stick and will be removed nicely. Too flat – I see the possible issue that you may not have fluffed the egg whites long enough. Did you fluff them until the stiff peaks and they hold their peaks. Also please watch my video, it will show you how exactly they need to look. And lastly cook them at 300 F or 150 Celcius on the middle rack for 20 minutes, and then broil (cook the top only for a minute or a minute and a half). Let me know if they are better second time around and I hope to see a photo! Please feel free to post on my FB page. PS: Please let me know if you got this reply. Thank you
I have made the Cloud Bread numerous times. Wanting something sweet one night, I made a batch and as soon as they came out of the oven, sprinkled them with a cinnamon/ artificial sweetener. Very Good..Satisfied my sweet craving..
lightly greeased baking paper? my cloud bread looks fantastic but stuck to thpaper. can’t eat them 🙁
HI Michelle, Yes lightly greased baking paper. you can spray it with cooking spray or grease with avocado oil or coconut oil. They should not stick at all and will remove nicely. If you have a photo, please post it to my FB page (The Big Apple Mama)
Thank you do much for this recipe. I can’t wait to try it with my similar chicken salad, turkey salad and just as a bread that’s gluten free and not carb laden. I was really excited about using this as a pizza crust. I’ll be trying this too… Sliced tomatoes, basil, goat cheese and mozzarella- can’t wait! Also, someone pointing out that this recipe isn’t for everyone, like those who don’t eat eggs, was not rude or ignorant. We’re all so lucky to have access to many recipes that fit our individual needs and I’m most thankful for this one!
Hi Jillene. Thank you for your comment. If you look for a good pizza crust, please look at my most recent post – The best low carb pizza crust. I’ve made cloud-bread base for pizza before, and while it’s delicious the “crust” doesn’t hold up much, and is very soft. Fat-head pizza crust holds up like a crispy regular thin pizza crust and definitely doesn’t taste low carb-y. Let me know what you think?
I’m so glad you watermarked your photos. I saw several sites stealing your content and posting the full recipe and photos on their own site. I immediately commented about copyright infringement and then came to the source to actually read the post and pin the recipe! 🙂
Hi Stacy, I’m so glad you noticed. You actually first one to comment on this. Well yes it is sad. I posted the recipe first without the watermark then after the photos went viral on Pinterest and Facebook, I realized it was too late. I watermarked them of course. I also noticed other sites publish the photo and recipes word for word. But many other big sites, like cosmopolitan, elle, hgtv, fox, yahoo and many others gave credits. I’m not the original creator of the cloud bread. I found it online from many different sources, adapted to my liking and decided to spread the word about it..
I have fat free cream cheese. Will that make a difference?
Not sure if I just didn’t bake long enough (17 min then one min broil) because they turned out very eggy and fluffy. I did not add any extras I wanted to try the recipe in pure form first. Thanks for any pointers
Hi Sara, try to beat the egg whites separately from egg yolks and beat them on high speed until the stiff peaks. Then follow the instructions how to fold yolk mixture into the whites mixture. Bake them at 300 for 20 minutes. You can try baking at 350 for less time.
THESE are the best CLOUD BREAD that I have ever seen.
I just sent this Recipe to my SISTER. SHE just Lives down the Road from us. she & her Husband are very Glad that they
moved back here. YUMMY RECIPE. CAN’T wait to try it out some day.
Thank you Candace! Cant wait to hear from you if you tried and what you think? Please feel free to post your photo of cloud breads on my FB page (The Big Apple Mama)
I can’t wait to try this recipe! I’m in high school and just started a carb-free diet and I’ve been trying to figure out bread/sandwich substitutions and this should really help, I’ve been dying for bread!
How do u add avacado seed powder? Do u buy it or grate it from the avacado core?
Yes, I grate it. Actually I found that coffee grinding machine works best and grades it into a powder in no time. See my avocado seed post and video
I made these. They turned out great. I glazed them with honey which added a little bit of sweetness since I didn’t add any sugar. Great recipe. Thank you!
You’re welcome Andrea! Sounds delicious! Glad you enjoyed!
Thanks for this recipe. Just to kick things up a notch, I used Philadelphia cream cheese with jalapenos. I also skipped the sweeteners because I don’t like sweet mixed with savory. Came out perfectly. Just a modification I wanted to share.
Great modification! Wow cream cheese with jalapenos sounds so delicious… I have yet to discover! Thank you for your input!
I am intolerant to practically every food group except protein. I am also lactose intolerant and there are so many tablets you can buy to allow you to eat food with lactose in. I’d rather take several tablets a day than go without. Trust me, when protein is the only thing you can eat, lactose tablets are a god send. I’ve made this recipe but the they semi quite wet when they are cold, what did I do wrong?
Hi Jane, they shouldn’t be wet. Please follow the recipe instructions. Important is to whip up the egg whites to stiff peaks (also see my video), approx 4-5 minutes, then fold the mixture into your egg yolk mixture. They should come out light and fluffy, but not wet. Let me know if you try it again… Thank you
In the video it looks like you’re using quite a bit more then 3 TBS of cream cheese.
Hi! I’m wondering if I could use dairy free cream cheese? My little boy has a dairy allergy and I think he would love these!
Absolutely. You can sub for dairy free cream cheese, cottage cheese, tofu… As long as you whip up the egg whites to stiff peaks consistency, follow recipe instructions and watch the video, then you should have fluffy cloud breads. Good luck and please let me know how they come out
Thank you for the dairy-free ideas. I am also lactose intolerant but I can resist trying these.
Heidi
Hello 🙂
I tried the recipe but they got too soft, I can’t even pick them up haha
I like how they taste but something must’ve gone wrong. I didn’t use any honey and low fat cream cheese, maybe that’s the problem?
Thanks for sharing 🙂
HI Paul, the key is to fluff up the egg whites to stiff peaks consistency. Have you done this? Watch my video in the post it shows how-to. I dont believe the low fat cream cheese is the problem
Would it be ok to substitute the Cream Cheese for Greek Yogurt?
Yes, absolutely, you can sub for greek yogurt. Simply follow the directions with separating and fluffing the egg whites. Let me know how it comes out.
I made these and substituted avocado for the cream cheese for a dairy free version. Very successful.
Wow this is amazing. I must try this. I never baked avocado as of yet. I see more and more recipes that involve baking the avocado. Thanks for letting me know..
What can you us einstead of cream cheese? I am dairy intolerant and also just detest the taste of cheese, any cheese…
HI Terri. the two key ingredients in this recipe is eggs and cream cheese. (can sub for cottage cheese, sour cream) You can try any non-dairy cream cheese substitute. Many people said they successfully subbed with tofu. Good luck
Has anyone tried freezing these? How did that work?
Hi Laney, These can be refrigerated for up to a week no problem with all freshness and ingredients are holding up fine. If you do freeze however, I recommend for up to one month. Then take them out and you can toast cloud bread for 1-2 minutes. Good luck
I’m not going to lie… when I read this recipe, I had low expectations. I’ve tried several of these “too good to be true” recipes in the past but I must say… these turned out great! I added black pepper, garlic powder and fresh rosemary into the egg yolk/cream cheese mixture. Easy and flavorful! I just like them plain / on the side of my chicken salads but these would be great in a turkey sandwich. Can’t wait to experiment further, thank you for this! 🙂
Hi Kris! Glad you liked the recipe and enjoying your cloud bread. I also love my cloud bread with chicken salad! Delicious and healthy!
Thanks, I appreciate you and love the recipe!
loved this! Made two versions this morning, sweet and savory. To one batch i added an italian pesto dip seasoning and it is perfect to go with my zuchinni lasagna! To a second batch i divided the batter and made half with cocoa powder and splenda and half with pumpkin pie spice. I could have used a bit more cocoa powder but they are still good, however, the pumpkin pie spice stole the show for me. Sooooo good! Thanks for the basic recipe to toy around with and help me curb my cravings while sticking to the low carb principles.
Hi Dacia, These sound so delicious! Thank you for your comment. Sorry for the late reply. I was away for a bit and missed my cloud breads lol. They are coming to life starting tomorrow. I LOVE your suggestions!
I was skeptical , but these turned out great. I added the garlic powder to the egg yolks and also sprinkled with rosemary as you did. My husband ate one right away ….and then another! We are now scheming about different things we can do to this cloud bread. Thanks so much for this recipe!
HI Colette, sorry for the late reply. You can do sooo many different things – ways to use cloud bread… You can search my blog for more suggestions but you can experiment with meat, veggies, fruits and event dessert. Glad you liked it ….
Hi, I haven’t tried this recipe yet but I live in high altitude and every bread recipe I’ve made without adjustments has turned out WAY too dense and heavy. I’m figuring since this is not your typical bread recipe I shouldn’t have to make any “high altitude adjustments” but what do you think?
Hi Stephanie, my understanding that in higher altitude you may need to raise the temperature. I have an idea – bake the bread on 350 for 18 minutes and watch it closely. After Don’t forget to change the “cook top only” option and bake for a minute and a half. let me know how it turns out. I found more baking tips at high altitude for you from Betty http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
thank you so much for sharing!!
Do you mix the egg yolks and the cream cheese with a handmixer? Mine was pretty lumpy and then they came out flat and egg-y? My husband is dying to have some breaf and I love the way they look with the rosemary on top! Does the cream cheese and eggs have to be at room temperature also ? I’m not much of a baker but these I really want to perfect!
Hi Sue, yes, the cream cheese has to be at room temperature and yes, I mix egg yolks and cream cheese by hand mixer.. it goes pretty fast, lumps goe away pretty quickly, after about 30 seconds. Then I set aside.
Please be sure to follow my exact instructions and perhaps watch my video. The key in this recipe is to whip up egg white til stiff peaks (about 5 minutes by hand mixer) then carefully mix mixes together. In this case they will not be flat and eggy, instead they will be fluffy and cloudy. Let me know if you have other questions… Good luck.
Hi! I can’t wait to try your Cloud Bread! It looks amazing! I was wondering if you think it’d be okay to use a sweetener in powder form (Stevia, etc.), as opposed to honey? Thanks!
HI Kara. Absolutely, it will 100% ok to use stevia or your preferred sweetener in a powder form, as opposed to honey or sugar. Good luck and let me know how they come out
I made these and followed the recipe to a T. First of all, I got 4 on the pan before the rest started to liquify. I moved very quickly! I was excited to try them, but when I bit into them, I almost threw up! They had a horrible almost fishy taste! Are they suppose to taste like that? I used all fresh ingredients that I bought today.
Hi Lynn, No, they should not have a horrible fishy taste.. The key to make it success is that you have to beat the egg white until stiff peaks (about 5 minutes by hand mixer) then mix 2 mixtures – egg whites and egg yolks together, spoon onto the sheet, they should still be very fluffy rounds and put in the oven. Check out the instructions plus watch the video in this post here let me know how it went?
I just made this recipe this morning as my wife and I are trying to cut back on carbs. I followed the recipe exactly except i made them bigger as to only get 6 individual pieces. They turned out beautifully. They are golden brown and fluffy and really quite delicious. Thanks so much for the recipe, I’m sure I’ll be using frequently. Gotta say, I did beat those egg whites until stiff peaks and I’m sure you are correct. It’s key.
HI Scott. Thanks for your feedback. I’m so glad you tried the recipe and liked it. Yes, beating those eggs are the key to fluffiness and having “cloudy” look. You can make 10 breads out of your dough by spooning a smaller amount on the baking sheet and making 10 rounds. But it really doesn’t matter as long as you liked them… Thank you and enjoy!
I made these recently and found them delightful and versatile. I used my muffing top pan and also a flat cookie sheet. I like the muffing top pan for conformity, but the cookie sheet was easier. Tomato and cheese melted on top in the broiler, yum!!! Thank you so much for this delightful “bread” recipe!
HI Carla, Thank you and you’re welcome! Glad you enjoyed it. Tomato and cheese melted on top in the broiler sounds so delicious…just like I like to make them… Enjoy!
Is there ANY WAY to make these egg-free??!? ?
Hi Suzan, the only 2 main ingredients in this recipe are eggs and cream cheese, so eggs are needed.
These are great instructions, thank you, so much more clear than the recipe I followed the first time I made these!
I just took these out of the oven and they are delish. I have a Kitchenaid mixer that takes fluffs egg whites like a dream. I also used herb and garlic cream cheese because that is all I had on hand. Thank you again, Irina, I can’t wait to try your pizza crust recipe. I used to make a similar one that was to die for, better than even traditional pizza crust, just like you write.
Hi Marilyn, Thank you! I’m glad the instructions were helpful and you liked the cloud bread recipe. You’re welcome! When you have a chance to make a pizza crust, please let me know what you thought… Good luck
I have Celiac and diabetes. This recipe was fantastic. Thank you so much. Now I can feel like a normal person at meals that involve bread.
HI Niki. Thank you! So glad you loved it! Enjoy!
Hi there – do you think that these are too soft to be used as a hamburger bun?
Thanks!
HI Mischa, They hold my turkey burger perfectly. And the burger is delicious. You can make them larger too if you prefer them larger.
Hi! I’m a college student, living in a dorm and dont have many kitchen tools. do you think i can beat the egg whites to the required consistency with just a fork?
Hi Monica. To beat eggs with a fork to stiff peaks it is doable according to youtube videos, but it may take you half a day. I recommend to use a hand mixer and it will take you about 5 minutes. You can get a good hand mixer at a reasonable price of $20 and it does not take a lot of space. Let me know what you came up with. Good luck
Suggestion: Perhaps if you emphasize that the important part here is the EGG WHITES – and that you then can add many other things to vary the recipe, as long as those egg whites are beaten to stiff peaks – people might “get it” a little better. Not sure, but maybe… 😉
Hi Eri. Absolutely wonderful suggestion. I always think that more good stuff can be added. I’m going to play more with this recipe, but like you said the key ingredients are eggs and cream cheese and the key is egg whites are beaten to stiff peaks and then add your faves, mix and match however you like… Love it!
Should the cream cheese be fresh out of the Fridge or at room temperature?
Room temperature is better. It will be easier to mix softened cream cheese, vs. harder cream cheese straight from the fridge.
Thank You for sharing. Love your recipes and tips.
So first off this looks amazing- but I thought that the whole 30 excluded milk products and sugar? I see that two of the ingredients are cream cheese and brown sugar? Any substitute for the the cream cheese? I know I use coconut sugar in place of brown sugar. I don’t mean to sound as if I’m criticizing but was confused.
HI Kristin. The two main ingredients are eggs and cream cheese. You can substitute for cottage cheese. And yes, absolutely.. you can use coconut sugar. This is the one I use too…
Hi – I am going to try this recipe tomorrow, can I ask as I am doing Slimming World in your opinion would low fat cream cheese work? And do you or anyone know how many syns these would be per round please? Thanks in advance. Helen
HI Helen. Yes, absolutely. Many readers made this recipe with low fat cream cheese and it should work just fine. Just follow the exact same instructions for beating egg whites to stiff peaks. Also in this post you will find the nutritional information per cloud bread round
This is baked an omelette. Not bread.
I think you need to fluff up the egg whites to stiff peaks. Takes about 5 minutes using the hand mixer. This is the key to the recipe. then follow the rest of the recipe directions. I hope yours will come out good on the next try.
Good morning Irina,
Thank you for the fantastic presentation and recipe! My cloud bread was PERFECT! I used a Greek yogurt cream cheese combo and it worked just fine. Sugar cookies are next !
Hi Tami, So glad you liked the cloud bread and it came out perfect. Mmmmm adding greek yogurt sounds delicious.. It will add smoothness to the bread. After you make sugar cookies let me know how you liked them?
Hi Irina
I’d love to try making this bread but I’m just concerned about whether it tastes cheesy?
I made this No Carb Cloud Bread n while it was good in taste I was disappointed in its texture since it was crumbly n would not hold up. Did it do something wrong? Some of the pictures showed it being used as a hamburger bun, but mine in no way could be used as that, too delicate n would never hold up. Someone please tell me what I did wrong?
Thank you
HI Diane. Sounds like you need to fluff up the egg whites to stiff peaks. Takes about 5 minutes using the hand mixer. Have you done this? This is the key to the recipe. then follow the rest of the recipe directions. I hope yours will come out good on the next try.
I am wondering if I can replace the cream cheese with quark? The consistency is pretty similar.
Hi Leena,
I don’t see a problem with replacing with quark. Just make sure to beat the egg whites to stiff (takes approx 5 min using hand mixer) this is the key to the recipe. Then follow the rest of instructions. Let me know how they came out?
I substituted the cream cheese with plain yogurt, works just as well and is a little bit healthier.
Thanks for the recipes on no carb low carbs ? and pancakes for someone who does not like cream cheese do you have any substitute ingredient that l can use and that is still no or low carbs would love to try them ok thanks
Hi Lynne, Yes, you can substitute cream cheese with cottage cheese, sour cream, tofu and so on… Just follow the instructions of beating egg whites to stiff peaks. This is the key to the recipe
Hi I’m from South Africa and I just made these. Came out great and tasty. Thanks for the recipe.
Your’e welcome Lucinda! so glad you enjoyed and made them tasty! Here’s to healthy 2017! Happy Holidays!
I tried this today. It made 4 big ones, place 1 slice cheese, thin slice sausage, tomatoes and onion. I served this for lunch. My husband was very impressed of how yummy it was. (Served two)
I made this today. Serves two. Place a slice of cheese, thin sliced sausage, tomatoe and onions, place the second one over the onions. Very easy to make. My husband was very impressed. Will do it again.
HI Ada, I’m so glad you and your husband enjoyed the cloud bread! Your recipe sounds very delicious and fresh! Great way to enjoy the cloud bread! Please feel free to post a photo to my facebook page and I will share it! All the best in 2017! Here;s to happy and healthy year!
Have you ever tried the flavored cream cheeses? Strawberry and pineapple come to mind while I read this.
HI Diana… absolutely! and mmmmm this sounds so good! Remember the key to the success of the recipe is fluff up the egg whites to stiff peaks. Takes about 5 minutes using hand mixer. then follow the rest of directions. Good luck
I just made these for the first time. Mine taste like cooked eggs. Not a terribly bad thing, but did I do something wrong? Next time, I’ll add rosemary or other spices, I only added some garlic powder.
HI Tami, yes, absolutely add rosemary and other spices. Remember the key to the success of the recipe is fluff up the egg whites to stiff peaks. Takes about 5 minutes using hand mixer. then follow the rest of directions. Good luck
Being a dab hand (really good) in the kitchen, may I suggest that you beat a third of the egg white mixture, into the egg yolk mixture, before folding in gently, the remaining egg white mixture. This will help to prevent the whites from losing all the air you’ve just whipped Into them. 🙂
HI Chris! This is an excellent suggestion! – Thank you so very much. I will definitely try it and will def. recommend…If I could give you credit for this
Hi, I got NOWHERE near the amount of fluffy peaked egg whites that you did using my hand-mixer. I timed it out to 9 minutes and just barely got enough “batter” to make 4 round clouds. How many cups of fluffy egg whites did you get? I was careful not to get any yolk in the whites.
Hi Linda, did you use an electric hand mixer? It usually takes about 5 minutes to fluff up the egg whites to stiffs (using an electric hand mixer – I outline in this post which one I’m using…and it does a good job)… After that you need to combine both egg whites and egg yolks mixtures together and spoon them on the prepared cooking sheet – did you do this? I look forward to hearing from you and let me know if you have any questions…
Hi! Yes, I used an electric hand-mixer. I used my timer and set it for 5 minutes but ended going about 10 when 5 minutes produced a very liquid looking product – not at all like your video. Do you use more than 3 egg whites with the baking powder? I did combine them and spoon them onto a prepared cookie sheet. I also had the oven pre-heated. The only problem I had were the very unfluffy egg whites! I’ll try again tomorrow. Thanks!
Linda, you can use 3 or 4 egg whites to mix them together with baking powder. (it doesn’t matter) It really takes no more than 5 minutes using my electric hand mixer. Getting your egg whites to stiffs is the key to this successful cloud bread. What mixer are you using? is it powerful? hmmm I have the absolutely basic from Hamilton beach…let me know if you try again… if fail again..send me a video or a photo (s) thru my facebook page… I will try to see and determine and will try to help you… Good luck.. I look forward to hearing from you
I can sympathise with your dilemma. I was apprehensive about making meringue so I did A LOT of research before my first attempt and I still ran into trouble. I did eventually get beautiful, glossy peaks.
Here are 5 tips that can help you with the egg whites:
1. Make sure the bowl and beaters are clean and absolutely grease-free. Grease tends to stick to plastic even after washing with soap, so metal, glass, ceramic bowls are recommended. If you only have plastic, I’ve heard wiping it with vinegar or lemon juice will get rid of grease.
2. Make sure there are no yolks mixed into the whites. Any fat will prevent the whites from forming a stable foam, so they’ll never whip up.
3. Let the eggs come to room temperature. Cold eggs don’t seem to trap air as easily.
4. Use fresh eggs. Old eggs take FOREVER to whip up. (My first experience took a very frustrating 35 minutes to whip 6 egg whites with a handheld electric mixer — the age of eggs never came up in my research. Luckily, I have friends in the know.)
5. Don’t use egg whites from a carton. I’ve heard that they don’t always whip up (probably the old egg issue, or maybe they have additives that interfere).
Hope this helps.
Thank you very much for the suggestions! They are brilliant
Oh my gosh – these are amazing!!!! I’m on a lowcarb diet, and here’s how I modified.
I used the baking powder. Instead of the sweetener (trying to avoid carbs where I could) that you recommended I mixed in a heaping teaspoon of minced garlic and a few shakes of rosemary in with the egg yolks.
I still sprinkled rosemary over the top when I put them on a cookie sheet.
I also used parchment paper for easy peel. SOOOO AMAZING…thanks for the recipe!
Heather!! So glad to hear it and that you liked it and enjoyed it… OOOoooo minced garlic inside? How did that taste? And yes parchment paper is the way to go – the breads come off so easy… Thank you for wonderful comments… You’re welcome
Omgoodness, I made this for the first time used baking powder n seasoned top with mrs dash. Before baking at 300 for 25 min. Thank You it came out terrific!! As you said dooo important to whip the egg whites into stiff peaks!!
HI Kathy, Thank you! So glad you liked them.. Oooo and seasoned with spices the breads must have tasted fantastic.!
Wondering if this could be used as pizza crust . . .
Hi Bev, a lot of people have tried the cloud bread for a pizza crust. Many had success, other said it may not hold as well. I personally like to make “small cloud bread pizzas” work very well. I also have a great pizza crust recipe on my site and no cauliflower involved – search the keyword “pizza” – let me know what you think
Hi, sorry if it seems like a stupid question but I’m just starting on induction phase of Atkins. Are these completely suitable? My understanding is everything has carbs so do I need to work out net carbs or are these free completely. Sorry for sounding dumb but it’s all so new to me
HI Irene.. These breads would actually work great on Atkins diet. I’m not sure how many carbs Atkins allows on the first phase, but 1 cloud bread has 1g of net carbs and you can easily eliminate this by substituting 1 TBS of sugar for the whole batch with your preferred sweetener. The two main ingredients are eggs and cream cheese. Also be sure to look if these are allowed. I did Atkins diet many years ago and I’m almost sure these 2 ingredients are ok…. Good luck
It worked! I commented earlier – thank you SO MUCH for your replies! I realized that I didn’t have my hand mixer on the highest setting possible. Once I switched it up, the egg whites fluffed up. One change, I did a double batch so that I would have more egg whites to work with. Thanks again!
Yay! Awesome! Glad it worked. Oh yes, I should had mentioned that indeed, the egg whites should be fluffed up on a highest speed setting… So did you beat 6 eggs whites? I’m assuming it would take about 6-8 minutes? But glad it finally worked
Hello, I am in Paleo and this is super helpful for me! I don’t have a broiler .. what do I do instead ?
Hi, don’t worry if you don’t have broil function on your oven. Just bake the breads, as per directions. After 20 minutes, start adding a minute or two and watch them closely. Or you can increase the temperature to 325 or 350F let me know how they come out… Feel free to post a photo on my Facebook page… Good luck
What is the recipe?
Okay so my first attempt didn’t even reach the oven. Egg white issues.
Second attempt in oven now, I think I maybe should have flattened them down a bit as they still seem soggy in the middle. Keeping them in for a bit longer. Fingers crossed.
Hi Samantha, how did the second batch come out? good luck
Made the garlic ones today and yum, will try the plain ones next
Great idea for a bread alternative. Made them without issue using a dsp of Italian herbs in the yolk mix but no sugar was added to keep carbs to a minimum. I am using them for my lunchtime sandwich. Superb with some smoked salmon or Parma ham or tinned tuna; in fact for anything you would normally put between bread slices. I particularly like the structure of these breads as it is tough enough to hold together for a sandwich. Thanks for sharing this.
Glad you enjoyed.. And they are tough enough to hold a sandwich together…
Can’t wait to try them! I have been waiting for something to substitute for my favorite bruschetta bread. Just a tip for the egg white problem, it also could be the type of bowl used. Copper, stainless and glass should be used, not plastic. I prefer stainless and a stand mixer since they have to beat for a while. Thank you for sharing this. I miss bread!
HI Margie. Stand mixer is probably the best for beating egg whites. and you don’t have to manually beat them for 5 minutes… Let me know what you think once you try. Enjoy!
You might want to tell them in order to get their egg whites right they need to be using a glass or metal bowl. NO PLASTIC! For some reason they do not fluff up like they should. Learned that from making Lemon Meringue Pies for years.
I was so anxious to try this cloud bread, I accidentally used baking soda instead of the baking powder, but I must say they still turned out delicious, I also used splenda instead of the honey or brown sugar. Your directions and video were ideal, thank you so much for the recipe, I will definitely be making more, I can see why they don’t last long!!
HI Laurie, good idea about baking soda.. it doesn’t hurt. I add it too sometimes… You’re welcome! I’m glad you liked it.
Can u use goat cheese instead of cream cheese?
I haven’t used goat cheese, but thinking totally go for it. The goat cheese you will mix with the egg yolks and add whatever else stuff you like and follow the rest of directions. Let me know how it come out… I can’t wait to try it myself. I love goat cheese !
Would love to try this
I’ve made two batches now. The first batch according to the recipe, but I thought they tasted too much like eggs. So I made a second batch using just egg whites. Both batches have had the same issue though. The middles are still really moist and not done at all. I even cranked the heat up to 350 And left them in for 25 minutes on the second batch.
Try adding more preferred spices and herbs. Also try shredded Parmesan cheese. I recently added chia seeds it tasted divine. Not sure why eggy. Perhaps 1 out of 50 people said it tastes “eggy” there may be something perhaps to do with tongue taste sensors? I’m sorry
These turned out great. A good thing to remember with these ingredients is that they work better at room temperature. If you are taking the eggs stra6from the refrigerator, you can quickly warm in a bowl of warm water. Cream cheese can be softened with about 15 seconds in the microwave. ..20 seconds if using 50% power.
Hi Sherry. Glad you enjoyed this… Great suggestion on using room temperature ingredients.. This is what I do too… I will update the post
Thank you…1st attempt they were perfect (I read all your added instructions and followed them to the tee) until I put them under the broiler and walked away for a minute! Lol oh well, I cut the tops off and we still ate them. I’ll be making a second batch and this time I will hover over them like a baby when they’re broiling!
HI Juniece, I only recommend the broil part if you want to see the golden peaks when they are done after cooking if they are not golden enough on the top. Otherwise you can bake them at 300F for 20 minutes or 350F for 17-19 minutes. Yes I agree – at the end – watch them closely and time 1 minute at a time so they don’t burn… Good luck on your next batch!
When do you add the sweetener and other ingredients, like salt or herbs?
Any desired ingredients you add to the yolk mix, like sweetener, salt if you need to, herbs, spices, chia seeds…etc
Then follow the instructions and fold the yolk mixture with egg whites stiff mixture together…
These are delicious! I may actually survive this low carb diet! ❤❤❤❤
What’s the recipe
Hi -made these today. Tasted a bit eggy when I first tried it. I heard the texture changes if you leave them overnight and they get more chewy. They tasted good. Waiting so see if they are different tomorrow. Still not as good as loaf of crusty bread.
Hi Irina,
today, I made a try with the Cloud Bred. Only, it is not my cup of tea, because they are too cloudy.
I like more a stronger taste. I will try to add some coconut or almond flour in it.
Hi Irene, Sure you can add coconut flour or almond flour if you prefer. The 2 main ingredients – eggs and cream cheese are like a “base” Then you can mix and match and feel free to add what you like..
My wife and I made a Batch, and I were using them as Pizza dough . They are delicious with mozzarella cheese some pizza sauce and pepperonis.
Amazing recipe you created! Glad you enjoyed!
I am so glad I finally got off my hind end and tried this. This is the texture I’ve been missing!!
I messed up a bit and used the hand mixer to fold the yolks into the whites but I used muffin tins to bake them in so hey, that works 😉
They tasted so amazing with all natural peanut butter. This really was such a great find. Thank you thank you thank you! 🙂 Now, onto the pancakes. 😉
Great idea Kristen. They can totally be baked in a muffin tins too. Glad you enjoyed., Next time try to fluff up the egg whites to stiffs, you’re goinng to love the texture even more
Folding the yolks into the stiffs (that sounds weird) by hand worked so much better. I’m up to my third batch and have the confidence now to start playing with flavor. Thank you again so much!! This really has changed my diet for the better. 🙂
Thank you Kristen. I’m glad you’re enjoying these cloud breads and has changed your diet for the better!
I came across this recipe and have been making them every so often. I use different spices according to the meal we are having. Every time I make them they turn out great. My son came to me and told me about a friend at work who is limited to what he is able to eat and that these would work great for there burger nite at work and asked if I would make some for him. So of course being the Dad he has grown to love I made them. Now they all think I am a chef wizard. LOL Thanks for sharing you recipe. BTW… I use a blow torch to brown the tops just and thought if anyone doesn’t like to broil…
Glad you enjoy them Kerry and a friend at work who’s limited to what he can eat…. What a great idea to use blow torch to brown the tops. I have never used it myself and would love to see how it looks on cloud bread. If you have a photo of the finished product please kindly post on my facebook page. It would be amazing to see. If not…still thank you for your good words
Made the cloud bread for the first time, wow brilliant. I made garlic and plain to try both, we loved them both. Light and fluffy, melt in your mouth. My son said “they taste weird” however he wants me to make more. I shall be making more today.
Thankyou Xx
So glad you enjoyed! My son at first said the same – but now every time I bake them he beggs for it like a puupy 🙂
What if I want to use Tofutti instead of cream cheese, do you think it will work?
YOu sure can. Just follow the same recipe instructions and replace tofutti with cream cheese… Let me know how it come out? Good luck
On the original recipe, it calls for baking powder or cream of tarter. On your “update #3” which is written right under your video, it calls for baking SODA!!! Just letting you know in case you want to fix that!!
Thanks!!
Hi Terri. Thank you very much for letting me know. Wow great catch! Yes, Its’ baking powder indeed. Fixed!
this is wonderful! Had never heard of cloud bread, so this is a nice surprise since i also have a protein centric diet, so thank you for this!
Hey, I like the look of this recipe but i was wondering what could I replace the eggs with as I am on a vegetarian diet
HI Suraj, this recipe only has 2 main ingredients – eggs and cream cheese. Eggs and eggs whites are the key to this recipe.
I made this but as one big one and put the filling and rolled it like swiss roll.
Excellent idea! Glad you enjoyed…. What toppings and fillings did you use?
One roll I made with cream cheese, rocket and cooked mushrooms. Second one I omitted 2 tbsp cheese and put in 2 tbsp. mashed banana and the rest of the banana I mashed and put in the middle with cooked summer fruits. Third I put in yogurt instead of the cream cheese and the filling was yoghurt mashed with banana. So versatile and delicious but you have to spread it out quite thinly. Thank you x
I made this for thgthge first time today and the result was fantastic! I used onion salt, garligarliuc granules, basil and oregano to season, rather than honey, as I don’t really have a sweet tooth
I didn’t think these tasted very good. My kids loved them tho! So that’s something!
Hi Karen, Sorry you didn’t think the cloud breads tasted good, but YAY! that your kids loved them… All still good 🙂
Perfect! Thank you!
Just took these out of the oven. They look beautiful and I can’t wait to try them! A few tips for people who might be struggling with this recipe- let the eggs and cream cheese come to room temperature. When you fold the mixture into the egg whites, it’s really important not to over mix. The eggs whites start to deflate the second you start stirring them so stop as soon as everything is just combined. It also helps to pour a little mixture at a time. Also I used a stand mixer to beat the egg whites and that worked just fine. Hope this helps and thanks for the recipe!
These are great tips.. Thank you very much!
Followed recipe to a T and they came out tasting eggy.
After making them I decided to watch your YouTube video to see if/where I went wrong. In the video you appear to use significantly more than 3tbs of cream cheese and I wonder if that’s part of the issue.
I used baking powder (not cream of tartar).
Has anyone actually had success with the recipe/directions as written?
Hi Clare, few people said they tasted too eggy. Perhaps try to increase to 4 TBS of cream cheese… let me know how it goes
I made this today so I could have a sandwich! It was easy to make and very tasty! I made mine with parmesan and salt and pepper. I will definitely make these again! 🙂
BUT….. they stuck to the parchment paper, so next time I will spray the paper or oil it first.
Hi Claudia, Glad you enjoyed the recipe… If they stuck to parchment paper, yes, next time spray lightly over or oil the parchment paper…
This seems to be very god:)
REALLY important tip for anyone who has “flat” or runny ones. The first time I made this I used the same bowl and had just the slightest bit of the yolk mixture when I tried to fluff the whites. It DID NOT WORK! The second time around I made to sure to use 2 separate bowl and had great success. Best of luck! I love this recipie!!
Ladies I figured out the WW points it’s 2 per round….
Ladies I figured out the WW points its 2 per round
I made them today for the first time. I used brown sugar since I don’t like honey. They came out very nice and fluffy. The only thing is they taste a little to much like just scrambled eggs. I added garlic and rosemary, but no salt as I have to be careful. Is there a way to make the egg taste less prominent? Thanks
Lynette, for some people they taste “eggy” Try to add other spices. Try to add chia seeds and try to add the newest craze everyone is talking about – Trader Joe’s Everything but bagel seasoning… Let me know how it goes
I made this tonight because my boyfriend wants to cut out some carbs. I subbed the cream cheese for skinny cow been n garlic and added everything bagel seasoning from Trader Joe’s before baking, they came out awesome, super tasty!! Looking forward to toasting and making a sandwich with them tomorrow! Thanks for the recipe!
HI Kathryn, This is awesome. I bet this was divine! I hearing so much about TJ everything but bagel seasoning all over social media… I’m going to go to the store and get it tomorrow. Sounds so much more delicious… TY for sharing
LOVE LOVE LOVE this recipe! We eat a primal/gluten-free diet so we try not to eat grains. And I really dislike gluten-free bread. But this recipe makes the best sandwich/hamburger/breakfast bun out there. I think it is better than any real bread I have ever eaten. Plus if you make them correctly they will hold up to even a juicy hamburger.
I have made a few adjustments to the recipe.
1. Double everything to make 16-18 bun sides. If you double the recipe use 3 ounces (6 tbsps) of cream cheese.
2. I add no sugar but I do add salt/pepper/dried herbs to the beaten egg yolks.
3. VERY IMPORTANT! Once you spoon the egg mixture out on parchment, sprinkle the tops of the buns with sesame and poppy seeds and even roasted sunflower seeds. These simple additions make this bread so much more delicious and it will look gorgeous!
4. Cook at 300 for 30-45 minutes, until browned and completely cooked through. If you do it longer than the 18-20 minutes suggested you will cook more of the moisture out of the bread and it will taste so much better. No need to broil since they will be evenly browned with the longer bake time. I have never had one burn yet. They turn brown pretty fast but I continue to let them go until I am sure they are evenly cooked.
5. I need two baking sheets/pizza pans with parchment paper for this doubled recipe. I put them on different shelves in the middle and then switch them at 20 minutes to make sure they are both evenly cooked.
6. VERY IMPORTANT! Once they are done let them sit out until they are completely cool, then place 8 each in a gallon freezer bag, spread out, and put in fridge at least overnight. This is important if you want the bread to hold up better and taste more “bready”. If you bake them the longer time and allow them to completely cool, the buns will not stick to each other.
7. The next day (or days), take them out and toast them until they are dry, warm, and crispy and enjoy! They will even hold up to a juicy hamburger. Don’t eat them cold from the fridge, they will be clammy and disgusting. The toasting brings them from a 2 to a 10.
Thank you so much for sharing this recipe. My kids can eat sandwiches again!!!
HI Rita, what an awesome suggestions… The only thing that didn’t work for me is cooking time. Even at 300F at about 20 minutes they are starting to burn… Thank you for sharing your tips.
I made them today, they turned out great fluffy and taste good!! One mistake….i did not watch them like you said they burn quickly but I was still able to taste them. Yum. Lesson learnt, watch them the last minute. Thanks for the recipe.
Hi SuetWan, sorry about this.. Next time just set up the timer for 20 min and you will be all set… Good luck
Hey!
In your post above with the nutritional information you include 1/2 tsp – baking power; however on this page alone you have the recipe listed 3 times & 2/3 times you have listed 1/4 tsp – baking power.
Does this make a difference? Looks great & I can’t wait to try these – Thank you for sharing them with the world 🙂
Sorry about this… must be a typo. It doesnt really make a big difference. YOu can start with 1/4 tsp. Let me know if you tried and how you liked them?
Wow! Was so reluctant to make these, but they turned out perfect first time! I sprinkled rosemary on top before baking and they taste fantastic! I’ll definitely make these again and play with flavors. I did not put anything in the batter except garlic powder and a touch of salt. Lots of things you could add to these. I wonder how lemon or orange zest would taste??
I tried with lemon zest. Worked and tasted perfect!
Hi Irina!
Thank you SO much for posting this!
I always love trying gluten free recipes that purport to taste really good….not that many of them! ; )
I love the simplicity of this recipe and am so looking forward to trying it!
I wonder if you could make a big pizza crust out of it and bake it and then put all your toppings on it and lots of cheese and then bake it again? Would the bread be stable or “tough” enough to top it with a lots of toppings?
Thank you again!!
Lisa
Hi Lisa, Sure you can make a pizza crust out of cloud bread. Many people did and liked. It does not hold as well. Please check out the recipe on the blog for fathead pizza crust, it is delicious! Gluten free and low carb
Thanks so much, Irina, for your quick reply!
I will definitely try it!
Lisa : )
I think letting your eggs get to room temperature also helps.
Do you think a variation of the garlic cloud bread could be used as a pizza crust?
It certainly can. While some ppl said it does not hold as well, my other 2 recipes are excellent for pizza crust. Keyword in search bar “Flat bread” and “pizza crust”
Thank you — I’ll check that out! I’ve heard of cauliflower pizza crust, but it seems so cumbersome to make compared to this.
I am a horrible baker but I tackled this recipe successfully adding a bit of herbs/spices/garlic to 3 of them while leaving 3 plain. I just enjoyed tuna salad and sliced avocado on top of one of them and while they are so so so delicious and I want to eat more, I’m actually quite full. Great 1 carb snack (the bun that is).
Thanks for sharing this recipe. I tried it today, first time attempting cloud bread, followed your instructions to a T. Came out perfect, even a little crispy on the outside. Just one question though, is it supposed to be moist in the center? I baked it thoroughly, broiled for a minute too. The only thing I can think is I did fold quite quickly to avoid the whites losing their fluff. Maybe I didn’t fold well enough? Or is it supposed to turn out this way?
Hi Lynn, HOw thick did you make them? Please feel free to post your photo on my Facebook page… Yes, this is normal for the middle to be a little moist. Do not worry, it is cooked thru though. You can leave them uncovered for some time. You can also toast them for a minute. The fluffiness will be gone from the middle, otherwise this is normal.
I beat the whites for 5 minutes and folded them into the cream cheese/yolk mixture as directed. I was trying to avoid the whites melting down so I may not have folded well enough. Either way, they tasted great. I did some with Italian seasoning, some with garlic salt and pepper and some plain. Used the garlic seasoned ones for my burger buns at dinner. Soooo good. I’ll post my pic on your Facebook page. Thanks!!
Glad you liked them. Did you post a photo on my FB page? I would love to see how they come out…
These came out perfectly. Perfect when on a diet and just want to snack. My husband loved them i of course sprinkled some sunflower seeds and thyme and added salt instead of honey.
I have just made my very first batch of Cloud Bread. I did half with chopped rosemary and I left the other half plain. The recipe is extremely easy to follow and the end result was fantastic. I have read some reviews where some people have found cloud bread to be very “eggy”. I used my high speed food processor (Oscar) to combine the eggs and cream cheese and I did not get the “eggy” taste some people complained of.
This is an excellent recipe and one I will be making often.
Thank you so much for such a great bread “replacement”.
I have just made this for the first time and I am really pleased, came out great. I used soy cream cheese as along with being celiac I am allergic to dairy. This is the closest I have come to eating bread in more that three years. Happy, happy, happy. nlc ontario
Just made for the first time! No problems at all but fluffy egg whites aren’t new to me! Love this recipe and already calling around to tell a few friends! Thank you for The very clear directions! Going to make mini pizzas with my kids on garlic ones next!
I am going to try these.
Looks easy
I just tried these today and they are totally beyond amazing. Made two batches; one with garlic salt (yummy), and the other with Stevia (also yummy). I ate two of the salty ones for breakfast with guacamole spread on top and was in low carb heaven! I love guacamole toast for breakfast and these are just perfect! Thanks for being so generous and sharing your recipe.
Awesome Peggy! So glad you enjoyed! ? You’re welcome
I’ve used this recipe a lot. I use mayonnaise instead of cream cheese and j find that it tastes really good.
Another trick is I never eat the cloud breads on the same day I make them. I find that leaving them overnight in the fridge (each separated by rolls and in a zip lock bag) makes the texture a lot more breast.
Only snag is I’m too lazy to make these every week, but when I make them, they turn out really good.
My one and only attempt to use it as a pizza base ( one big cloud bread) was a disaster tho.
Can you use fat free cream cheese?
You can absolutely use fat free cream cheese with the same results
If you Think of Them as a piece of bread, you Will be very disappointed. Its basically a very light omelette and not filling at all .
These were a complete flop for me. Flat and looking nothing like the pics.
Thanks for sharing they were so good! I used herb and garlic cream cheese
This really doesn’t work at all. Not one time that I’ve tried it. I had stuff peaks and the moment I slowly folded even a little yolk/cream cheese mixture, all the sudden it was liquid again and wouldn’t go back to peaks. Trying another website. Sorry, I tried!
Hello Alyssa,
Sounds like you didn’t mix the egg white mixture long enough. YOu need to use electric mixer on high setting for at least 5-6 minutes to achieve the stiff peaks. Once peaks are achieved you can proceed with folding with egg yolk mixture… Good luck on your second try
I found this recipe after not getting good results with another. I clearly knew something was amiss when my spoonfuls ran into each other. Lol.
So after this disaster batch cooks I will make another and make sure my egg whites are STIFF.
THANKS FOR THE INFO
Mine turned out great first turnaround. I followed the egg white fluff directions and really got them nice and stiff before folding in the yokes and they really turned out nice and fluffy from the oven. I topped mine with a pinch of garlic salt and Italian seasoning and have added tuna salad for a nice lunch. Yumm!! Thank you o much for sharing, very much looking forward to jumping back into my low carb life after a 3 month break ? – Cheers from Seattle
Just made these. Followed ingredients and recipe exactly with the baking powder. Baked them for 20 minutes and they looked perfectly golden brown without broiling but when I went to eat one, the egg whites were still mushy inside. What should I do differently?
Mine come out beautiful but it only made six.
This is awesome! Perhaps you made them bigger… Did you like the taste?
Would this work with vegan cream cheese do you think?
Absolutely! You just need to follow the recipe as is, but replace for vegan cream cheese
I just made these tonight. Perfect. I only used the eggs, cream cheese, and baking soda so NO CARBS.
Added butter when they were done and it was delicious!!
So awesome! Glad you enjoyed!
I doubled the recipe. It came out perfectly. No sticking, tasted great. I poured the second batch on a cookie sheet and then cut it into squares when it was done.
This is a wonderful idea! Did you feel it was as fluffy and risen on a whole cookie sheet as when they come out individually?
One thing I do to help keep the egg whites from deflating is… I put 1/4 of the whites into the yolk mixture, fold it in, repeat with another 1/4 of whites. This helps to “lighten” the yolk mixture so it isn’t as heavy. Then I as this lightened yolk mixture to the remaining 1/2 of whipped egg whites and carefully fold in. It honestly isn’t that much extra work and really helps keep from deflating egg whites for me. Hope this tip helps anyone else who may have deflating issues. Btw, I do not add sugar to mine, I do however brush tops with home made garlic butter as soon as they come out of oven. This is a big hit with hubs 🙂
HI Mindy, this is a great suggestion… Thank you…. I will give it a try next time I do the mixture…
These turned out amazing. I skipped the honey and topped them with dried herbs and salt. I was skeptical that they would turn out..they were great. I made a turkey and Swiss sandwich. I think the key is making sure you whip your egg whites until peaks form and hold!
I love these. I don’t think I baked them long enough, they seemed a little wet.
Thanks for the video. Little ones are great for dipping in a low carb soup but also make them slightly bigger so I can make a sandwich. I generally get about 8 pieces.
I just made these, and they came out great!! I was surprised to feel how light and fluffy they are. I just used a sugar substitute but I will definitely try these with other seasonings. Thanks for the recipe ?
So glad you enjoyed, Lorraine
Sorry but I known that eggs are carb???
one egg has practically zero carbs. 0,6 to be exact
Anyone know the macros for these? SO GOOD!
Oh my goodness, these turned out amazing and yummy! One trick that I always use when whipping egg whites it to chill the bowl and the mixer beaters in the freezer for a few minutes. It causes them to stiffen far quicker, and they remain stable longer as well as you fold other ingredients into them.
I added grated parm and garlic – super yum! I will definitely make these again!!
Thanks for the awesome recipe!!
You’re welcome.. glad you enjoyed! Great tip with chilled bowl. I’ll try next time ? thank you for the comment
I made cloud bread enchiladas. Put crumbled beef, cheese, black beans, enchilada sauce and heated them in the oven for a bit. Topped with avocado and sour cream. Quite yummy.
Oh my goodness… this sounds amazing… I bet it was so delicious.
Such a great idea…
I tried this today but the insides definitely taste like scrambled eggs. Did I not cook long enough? Or not mix well enough?
I definitely worked the egg whites right, but I was a little afraid of over mixing the yolks in.
Thanks!
Hello Ginny
They may taste “eggy” for some people.
But definitely try to beat the egg whites to stiff. then gently fold them with yolks.
Try to add different spices and reduce one egg yolk. They may taste less eggy after all….
Good luck
My first try…..a huge success. Very impressed.
Thank you.***
Hi, I’m a t1d, and I am having a bit of a problem w my blood sugars at the moment, so I can’t really eat bread. I found this and I was like ??? and then I looked at it and was like? bc I don’t have any cream cheese! Does anybody know of a substitute I can use, because I would really love to make these! Thanks!
Yes, absolutely…
You can substitute cream cheese with cottage cheese, sour cream, and so on… even tofu…
Best of luck and good health ❤
Does baking powder make them rise better than the cream of tarter?
Hi! This looks delicious. Do you think it would work with coconut cream cheese for us dairy-free folks?
Thanks.
This would work with coconut cream cheese as well… follow the rest of instructions… sounds delicious
Thanks so much! Will try!
I made the cloud bread in a glass sheet pan with parchment paper and then right before I browned the top I cut it into slices of bread. This worked much better than round dollops of batter. I used the pieces of bread for everything, sandwiches, pulled pork bbq, toast, toaster pizza. Im so happy i have these options again !
HI Nancy,
Thank you for writing.
This sounds amazing. I have heard other people have tried to do an “egg loaf” out of cloud bread dough.
Glad you enjoyed it and like it much better like this.
Do you have any photos saved by the chance?
I’ve made these in the past and they are real good. Only thing is they are a little sticky when you are handling them to eat. Any thing I can do about that?
While they are fresh from the oven, they shouldn’t be sticky, right? When storing, I usually use the layer of parchment paper to layer between them to avoid stickiness. Use the same parchment paper they were baked with.
Followed recipe and it does not work they turn out flat
It works. You just need to follow the recipe and read instructions how to beat egg whites. Good luck
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Have you tried making Cloud Bread in an air fryer?
Good idea.. Have you? I will give it a try
Loved this!!!!! Easy to make. I ate my first sandwich in a week. Can I double the recipe?
Thank you…glad you liked it…
Yes you can double the recipe and they refrigerate well..
Mine looked great,but the texture inside was foamy. Before I try them again, is that normal, or should they be more bread like inside? Maybe I didn’t cook them long enough? 350 for 20 min, then broiled tops.
These came out great, a tad too flaky so not sure if I beat the egg white too much. I very much enjoyed these. Not sure what type of container to store them in?
Glad you enjoyed! They can be stored in your plastic storage container. Layer with parchment paper so they don’t stick to each other… feel free to send your photos either here or to my Facebook page
I’m new to Keto/low-carb and just found your recipe for cloud bread. They were very easy to bake, and I now have burger buns, rounds for avocado toast and breakfast sandwich fixings to satisfy my carb cravings. Thanks for sharing such a great recipe!
You’re welcome! Glad you enjoyed! I have a lot more outstanding low carb recipes. Feel free to check out… hope you enjoy… good luck
I made a batch of these today. I used everything bagel seasoning on them. Mine are 1g carbs because I used a big spoon and only made 6. Whoops. Haha. Next time I will use a smaller spoon.
I am type 1
Diabetic always in search of low or no carb recipes. With the added sugar, seems there would be carbs,no?
Recipe card has nutritional value content and macros per each slice … as for sugar it’s totally optional and there’s a replacement suggestions for plant based sweeteners
What can I use as a substitute of the cream cheese? I can’t have any dairy
Many readers reported that they successfully used non dairy cream cheese with no problem. Another suggestion that you can use tofu
4 ingredients? What? Count again.
???
This is a great recipe! Thanks for sharing. I tried with 3 tbsp of cream cheese as the recipe states and it was a disaster. I watched the video and could clearly see the cream cheese is more than 3 tbsp so I used 3 oz. They turned out great! I broiled the bottoms as well too make them more stable for a sandwich.
3 oz is right… what disaster happened with 3 tbsp? I’m very glad that you enjoyed! Thank you for commenting
This was the first time I made cloud bread, and I tell you! I Love It!! I didn’t post a photo since my did not turn out very pretty, due to me putting them on my silicone mat. They did Not stick, but they spread out into one big cloud! Lol. So I just cut them into squares. I will definitely make more! I do have a sweet tooth so I added some Splenda. SO ? YUMMY! Thanks for sharing!
Has anyone noticed whether fresh brown eggs are harder to get fluffy bread, vs. store-bought white eggs? Does it make a difference as to how high they “rise” using baking powder vs. cream of tartar?
In your nutritional listing you state you used 1/2 tsp baking powder but your recipe calls for 1/4 tsp. Which is correct? The difference may account for the bread not rising properly. Thanks.
I have diabetes, high blood pressure and cholesterol. I’m trying to change my diet so I can wean myself off my prescriptions drugs. Will your recipes work for me?
The recipes are loved by many people… however please note I’m not a doctor or able to prescribe something… I hope you like them too… good luck on your journey
I am going to try this very soon. I am a carb addict so I am more than willing to try tasty alternatives. I just wanted to say if the eggs are brought to room temperature before use they peak & set perfectly as opposed to straight out of the fridge. I learned this from making meringue.
Thank you for your suggestion… let me know how you liked the recipe after you try ?
Nice post!
Hey Irina , thanks for posting such a detail step by step recipe. I first try it yesterday and succeed because was good to eat and so I use it along mine main dish . This month I tried again and was great … I did add 1/2 tsp of sweetener (monk fruit I use) to the whites while beaten them … I did wait the 6 minutes beaten the whites (yesterday I think it was not that good cause I beat the whites for about 3-4 minutes) . Still not the fluffy ( but I think I should try next time with a bigger spoon of mix for each bread) . For the the last 2 minutes I sprinkle oregano and Parmesan extra . Loving it so far !! You are making my new keto journey more enjoyable!
I meant this morning
Hi Sylvia… im so glad you love the recipe
I can’t wait to make these! I did want to comment though that you may not want to advertise using avocado seed powder, as the seed has not even been proven it’s safe for human consumption.
Wow!! Doctor put me on low-low no carb diet due to borderline diabetes. So I found this recipe and went right into my kitchen and made your recipe..They’re fantastic. They came out great. The only suggestion I can made is to put 5hem on parchment paper to bake. I used a little bit of butter to grease my pan but they stuck so next I’ll try the paper. Thank you for the recipe.
So glad that you liked it ?? yes absolutely they will not stick on the parchment paper… I don’t even grease it… they are fantastic
Great article! I often use diets in my life but all my friends think that “diet” means less carb in my eating life but it’s not true. Healthy carb is extremely important for healthy living! Probably the biggest thing for me was knowing my carbohydrates; it made a huge difference when I started to discover the difference between simple and complex carbohydrates.
These have a moderate amount of carbs, way less than bread but I’d guess around 10 to 15 carbs with no sweetener. They look delish tho
I have made your crepes 2 times. We really like them and they are fun to make-once the eggs are separated. But the best is your mug bread. Flour, egg, oil, sugar-a bit of seasoning. 90 seconds in the micro and 5 min to rest. I can eat all of that myself-but I share with hubby. he likes his with jam; I like mine with earth balance.
I followed everything to the T and they didn’t work out. Completely flat. I even read all the updates and everything. Darn!
Try again . The key to make it work and make fluffy is to beat the egg whites to stiff peaks.. once you have stiff peaks, they will be fluffy.. good luck
I beat them for about 10 mins because the 5-6 mins mentioned in the recipe didn’t make them stiff. After 10 mins, I added another white and it didn’t make any difference.
Amanda please join our group Daily yum, on Facebook and post a picture or message me. We’ll get there and help and your breads will be fluffy?
I loved this!
Fantastic! Love it!
These came out perfectly! Love them. Amazing alternative to bread when on keto. Thank you
You are welcome! I’m glad you enjoyed
At what stage do you add the sugar or honey or herbs and spices if using? Thanks
In your cloud bread recipe is the cream cheese from a regular 8oz cream cheese or is it whipped cream cheese. Thank you for your help.
I am pretty sure it’s 8oz cream cheese ☺️
I use corn and soy free eggs separate yolks in the Vitamix white in my Kitchen Aid with wire whip. The white get the psyillium husk powder 1 table spoon. The yolk gets 1/4 of coconut oil. After we simply combine the whipped white with yolk using a silicone spatula. Spoon into three glass lasagna dishes on top of parchment paper organic. Smoth into pan dust with onion powder, garlic powder and cinnamon bake 300 at 30 min.
This is kind of revolutionary! Is there a vegan version of this bread? because I am vegan and I do not consume eggs
When and to which bowl do you add the sweetener? I understand the spices are put on the top… is the sweetener also put on top??
Hi Cindy
add the sweetener to the egg yolk mixture, along with spices.
nice recipe
The reciepe calls for 3 tbs but your video the rstio looks like 3 oz of cream cheese. So is it 3 tbs or 3 oz?
Hi Irina,
This recipe is perfect: bread is where we typically get so many excess carbs from, and no protein.
One question, we can replace the baking powder with yeast, right?
Thank you!
Just found this lovely recipe. Can it be made in an air fryer? Also, I live at 8,500 feet, will that be a problem?
These are phenomenal turned out perfect. I added seasoning salt, pepper, onion powder , splenda, with the egg yolks. Sprinkled Italian Seasoning on top before putting in oven. Baked at 350 degrees, 18min. Did broil for 1 min. Mmmmmmmm. The best ever. Perfect as a snack pretty filling. Thank you.😊😊
This no carb cloud bread recipe is a must-try for anyone looking for a low-carb bread alternative. I was really impressed with how easy it is to make and how fluffy it turns out. I love that turmeric powder is included in the ingredients, adding some health benefits along with the taste. Thanks for sharing!
I have made these using ripe mashed avocado in place of cream cheese. I’ve never tried adding sugar or baking powder. I’ll need to try that also. Yes they do turn out slightly green but better for you than cream cheese
I will rate it 3.5/5 when compared to normal bread, ended up with a light and a bit flakey sort of bread, a bit like a pastry bread but not sweet, has a mild egg flavour. Probably wouldn’t recommend this recipe if you don’t have an electric mixer, a lot of effort vs. final results.