Cloud bread is trending, with millions transfixed by the pillowy, cloud-like bread and its airy texture. It’s made with 4 ingredients you likely already have in your pantry! Use this bread in sweet or savory dishes: It can replace sandwich bread, makes delightful pizzas, and is a tasty base for whipped cream and macerated berries.
The most important step for the best cloud bread recipe is the meringue. You need to whip the egg whites until glossy, stiff peaks form. The meringue should be stable enough that you can invert the bowl and nothing falls out. For more easy bread recipes, try my drop biscuits, cornbread muffins, and beer bread.
What you need to make this recipe
Eggs — you’ll need to separate the egg yolks from the egg whites. Separate the egg while they are still cold, then cover them and let the yolks and whites come to room temperature for 30 minutes if you have time. Egg whites whip up faster and hold stiff peaks better when they aren’t cold.
Cream of tartar — this acidic ingredient stabilizing the meringue so it holds onto the air when beaten. If you don’t have cream of tartar, you can use ½ a teaspoon of lemon juice or white vinegar.
Cream cheese — ensure it is at room temperature and very soft for easy whipping. If the cream cheese is still firm at all, you will end up with little lumps throughout your batter.
Salt — adds flavor to the bread. (See Pro-Tips section for more flavor options.)
How to make Cloud Bread
1. After separating the egg yolks from the egg whites, place the whites in a medium bowl and the yolks in a separate bowl. Set the yolks aside for now. Add the cream of tartar to the egg whites and beat on medium with an electric mixer to make a meringue. You’ll be looking for stiff peaks. If you can turn the bowl over and nothing falls out, your meringue is good to go!
2. Beat the cream cheese for about 1 minute in a large bowl using the electric mixer, this time on medium-high speed, until smooth.
3. Add the egg yolks and pinch of salt to the cream cheese and beat until well combined.
4. Gently fold the whipped egg whites into the egg yolk mixture using a spatula.
5. Line a baking sheet with parchment paper. Divide the bread mixture into 6 mounds (about ⅓ cup each) on the prepared baking sheet. Space them about 3 inches apart.
6. Spread each mound into a 3½-inch circle. You can draw circles on the parchment paper beforehand (as I did in the pictures) to be really precise with size. Bake at 300°F for 25 to 30 minutes or until the slices are golden brown. Let the keto cloud bread cool completely for about 15 minutes on the baking sheet before enjoying.
What Is Cloud Bread?
It is a gluten-free, grain-free, low-carb bread substitute made with eggs, cream of tartar, and cream cheese. It’s a great home bread recipe for people with food allergies or intolerances. While it has a texture different to regular bread, this recipe for cloud bread makes delicious fluffy rounds perfect for turning into sandwiches, pizzas, and even sweet treats.
What does cloud bread taste like?
It is egg-forward, and since it only has a pinch of salt, it doesn’t taste like much else. This makes it ideal for flavoring any way you like and incredibly adaptable for so many uses ( see ideas in the Pro Tips section!).
How to Serve Cloud Bread
Load your favorite sandwich ingredients between 2 slices of bread for a satisfying meal- try it with chicken salad! For breakfast, smear on peanut butter and add a few slices of banana, or make a fried egg, air fryer bacon, and cheese breakfast sandwich. Make mini flatbread pizzas by using the cloud bread as the base and piling on your favorite pizza toppings. For a sweet treat, serve it with a dollop of yogurt and honey or even whipped cream and macerated fruit.
Do I need a stand mixer to make cloud bread?
No, you don’t need a stand mixer. My trusty electric mixer (hand mixer) was plenty powerful to make a stable meringue. You can use a stand mixer if you’d like, but with such a small amount of egg whites, it might actually be more difficult to whip up.
Can this be made as a loaf?
This recipe, as written, cannot be made into a loaf. The perfect rounds are similar to hamburger buns and can be used like slices of bread.
What can I use instead of cream cheese?
You can use cottage cheese, sour cream, or Greek yogurt instead of cream cheese. Keep in mind with cottage cheese, that you will have little specs of cheese curds throughout the bread unless you blend it smooth before using.
Pro tips for making this recipe
- Make sure there is no egg yolk whatsoever in the egg whites. The egg whites will not whip up into a meringue if there are any remnants of fat from the yolks.
- For a stable meringue: Egg whites whip better when they’re at room temperature. Beat the egg whites at medium speed rather than a higher speed. While it takes a little longer to form stiff peaks, the lower speed creates a more stable meringue.
- Flavor options: Think of cloud bread as a blank canvas that you can season or flavor any way you like. You can fold in a teaspoon of savory dried herbs and spices like garlic powder, Italian herbs, smoked paprika, or your favorite seasoning blend to create a flavored bread. You can also add 1-2 tablespoons of finely chopped fresh herbs, or grates parmesan cheese. For a sweeter take, add a tablespoon of sugar and a few sprinkles of your favorite baking spices. Or, sprinkle the tops of the hot bread rounds right out of the oven lightly with cinnamon sugar.
Frequently asked questions
Yes. It will deflate a bit as it cools, creating the signature look on top of the bread pieces. However, it should still be somewhat fluffy and not thin and flat like a tortilla. If your bread turns out completely flat, it’s likely due to the egg whites not being stiff enough. The peaks should be very stiff after beating.
Yes, this bread is naturally gluten-free! It is also a grain-free bread.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it by placing a piece of parchment paper between each piece of bread and freezing in an airtight container for up to 3 months. Defrost on the counter or place it straight in a toaster!
If you love this recipe try these out!
If you’ve tried this cloud bread recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Cloud Bread
Equipment
- Large baking sheet
Ingredients
- 3 large eggs room temperature
- ¼ teaspoon cream of tartar
- 1½ ounces cream cheese room temperature (45g)
- Pinch of salt
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Separate the eggs, placing the whites in a medium bowl and the yolks in a separate small bowl.
- Add the cream of tartar to the egg whites and beat with an electric mixer on medium until stiff peaks form, 1 to 2 minutes. Set aside.
- In a large bowl, beat the cream cheese with an electric mixer on medium-high until smooth, about 1 minute. Add the egg yolks and salt and beat until well combined, about 1 minute. Using a spatula, fold the meringue into the cream cheese mixture until just incorporated.
- Divide the mixture into 6 mounds (about ⅓ cup each) on the prepared baking sheet, spacing them at least 3 inches apart. Spread each mound into a 3½-inch circle.
- Bake for 25 to 30 minutes or until golden brown. Let the bread cool completely on the baking sheet, about 15 minutes, before serving.
Notes
- Make sure there is no egg yolk whatsoever in the egg whites. The egg whites will not whip up into a meringue if there are any remnants of fat from the yolks.
- For a stable meringue: Egg whites whip better when they’re at room temperature. Beat the egg whites at medium speed rather than a higher speed. While it takes a little longer to form stiff peaks, the lower speed creates a more stable meringue.
- Flavor options: Think of cloud bread as a blank canvas that you can season or flavor any way you like. You can fold in a teaspoon of savory dried herbs and spices like garlic powder, Italian herbs, smoked paprika, or your favorite seasoning blend to create a flavored bread. You can also add 1-2 tablespoons of finely chopped fresh herbs, or grates parmesan cheese. For a sweeter take, add a tablespoon of sugar and a few sprinkles of your favorite baking spices. Or, sprinkle the tops of the hot bread rounds right out of the oven lightly with cinnamon sugar.
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