Some days, you just want bread without the bloat. That’s exactly how I felt when I first stumbled across cloud bread a recipe that feels like a cheat code for anyone trying to eat lighter without giving up that comforting, bread-like bite.
Made with just eggs, cream cheese, a little sugar, and cream of tartar, this fluff of a bread melts in your mouth like a soft, savory meringue. It’s grain-free, gluten-free, low-carb, and perfect if you’re following keto or just want something airy and guilt-free.
Cloud bread became a viral hit for a reason it’s beautiful to look at (hello, golden puffy rounds), ridiculously easy to make, and unbelievably versatile. Whether you top it with sweet treats or use it to sandwich your favorite fillings, it’s a total game-changer. I first made it on a Sunday morning while clearing out my fridge and looking for a low-effort breakfast and now, it’s in heavy rotation at my place.
For something sweet, drizzle over some homemade Vanilla Simple Syrup and fresh fruit. Or if you’re in the mood for a fresh lunch idea, try pairing it with this light and crunchy Tuna Salad With Apples. It’s so light, you’ll forget you’re not eating real bread. But your waistline won’t.
Got a favorite way to serve it? I’d love to hear your twist in the comments!
Why I’m Obsessed With Cloud Bread?
This recipe became more than just a food trend for me it turned into a kitchen staple. Here’s why I keep coming back to it again and again:
- It helped me stick to my low-carb reset: When I first cut back on carbs, I felt like I had to say goodbye to bread. Cloud bread changed that. I could enjoy my favorite breakfast sandwiches again without falling off track.
- It’s my lazy-day hero: Whether I’m rushing out the door or just not in the mood to cook, cloud bread makes the easiest grab-and-go snack or light meal. Toasted with butter? Yes, please.
- I can remix it any way I want: I’ve added garlic powder, chili flakes, even rosemary every version is delicious. It’s like a blank canvas that never disappoints.
- It doesn’t scream “diet food” Unlike some healthy swaps, cloud bread actually feels indulgent. It’s soft, golden, and looks as good as it tastes.
- I feel lighter literally: Since swapping regular bread for this, I’ve noticed less bloating and way more energy throughout the day.
Cloud Bread Recipe
Equipment
- Mixing bowls
- Electric hand mixer or whisk
- Spatula
- Baking tray
- Parchment paper
- Oven
Ingredients
- 3 large eggs separated
- ¼ teaspoon cream of tartar
- 2 ounces cream cheese very soft
- 1 tablespoon white sugar
Instructions
- Preheat your oven to 300°F (150°C) and line a baking tray with parchment paper.
- Separate the egg whites and yolks into two clean bowls.
- Add cream of tartar to egg whites and beat until stiff peaks form.
- In the other bowl, mix egg yolks with softened cream cheese and sugar until smooth.
- Gently fold the yolk mixture into the beaten egg whites without deflating them.
- Scoop dollops of the mixture onto your lined tray to form 5-6 round shapes.
- Bake for 25 minutes until golden and slightly firm to touch.
- Let them cool completely before removing from the tray and serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 93kcal |
| Carbohydrates | 3g |
| Protein | 5g |
| Fat | 7g |
| Sugar | 3g |
| Sodium | 76mg |
Tips For Better Cloud Bread!
- Let your egg whites rest at room temp before whipping:
Cold egg whites take longer to whip and don’t hold as much air. A 15-minute rest makes a big difference in fluffiness. - Use a metal or glass bowl for beating egg whites:
Plastic bowls can hold grease even after washing and that kills your meringue. Go for glass or metal for the best lift. - Fold like you mean it (but gently):
Don’t stir fold the yolk mixture into the whites slowly using a spatula. Over-mixing flattens everything and defeats the whole “cloud” vibe. - Let them cool on the tray:
Don’t rush to lift them! Cloud bread firms up as it cools. Moving them early = soggy bottoms or collapsed centers. - Store with parchment, not plastic:
If storing leftovers, stack them with parchment paper in an airtight container. Plastic wrap makes them sweat and go limp. - Add a pinch of salt for better flavor:
Even sweet versions benefit from a tiny pinch it enhances the eggy base and balances out the sweetness beautifully.
Quick Questions?
Q: Can I make cloud bread ahead of time?
Ans: Yes! Store them in an airtight container in the fridge for up to 3 days. Just toast them lightly before serving for best texture.
Q: Can I freeze cloud bread?
Ans: Absolutely. Freeze with parchment paper between each piece, then reheat in the oven or toaster not the microwave to keep them fluffy.
Q: Why did my cloud bread turn out flat?
Ans: It’s likely from over-mixing or under-whipping the egg whites. Make sure you beat to stiff peaks and fold gently don’t stir!
Q: Can I skip the cream of tartar?
Ans: Technically yes, but it really helps stabilize the egg whites. If you skip it, your bread may not rise as well.
Q: Can I make it dairy-free?
Ans: You can try substituting the cream cheese with a dairy-free alternative like whipped cashew cheese or dairy-free spread, but textures may vary slightly.
