Cloud Bread Recipe
This Cloud Bread Recipe is a simple 3 ingredient low carb bread. A Keto-friendly bread made with eggs, cream cheese and cream of tartar that is perfect with your favorite toppings.
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Table of Contents
Keto Bread Recipe
This Cloud Bread is another TikTok trending recipe. I may be too old to get most of what’s happening on TikTok but the viral recipes I do understand. Much like this TikTok recipe for Mini Pancake Cereal.
Does Cloud Bread Taste Like Real Bread?
I mean honestly, NO. It is a light and fluffy egg bread-like texture. But don’t expect it to be exactly like a slice of white bread. It can help with those bread cravings if you are following a low carb diet.
This “bread” is low carb and made with just 3 ingredients.
Ingredients Needed For Low Carb Bread (screenshot for grocery list)
- Large Eggs
- Cream of Tartar
- Cream Cheese
- Salt
- Dry Oregano
- Garlic Powder
How To Make Cloud Bread
- Preheat the oven to 300Fº
- Prepare two non-stick trays with oil spray or parchment paper. If using parchment paper, add some oil spray to prevent sticking.
- Separate egg whites from yolks. Set the egg whites aside in a medium bowl.
- Place egg yolks in a large bowl and whisk in the cream cheese. Add garlic powder, dry oregano and salt. Stir to combine.
- Beat the egg whites and cream of tartar with an electric mixer until firm peaks form. To do the meringue test, turn the bowl upside down, if the meringue doesn’t move it’s ready.
- Fold in one-third of the meringue into the yolks mixture. Gently fold together with silicone spatula until fully incorporated. Add the remaining meringue then gently mix. Do not over-mix or mix too vigorously to prevent batter from deflating. The mixture should be light and airy.
- Spoon the batter into the prepared baking tray, about 2 tablespoons per bread. Leave approximately 2 inches in between each dollop of batter so they can expand.
- Bake both trays together for 20-25 minutes or until golden brown on the edges. Let them cool 2-3 minutes before transferring to cooling rack.
Tips For Making Low Carb Bread:
- This cloud bread is best within 8-12 hours after baking. After that, they develop a strong and unpleasant taste. So I’d advise you to make small batches every time. They are pretty fluffy and light, so 8 pieces can be enough for one meal.
- Don’t open the oven during the baking process to get fluffy cloud bread, or the bread will deflate.
These keto breads are a massive trend at the moment. Now that I’ve tried them, I understand why. They’re an excellent option for those under a low carb or keto diet who would like to have a sandwich or a quick bread for breakfast. They’re fluffy and light and best when freshly made. The combination of garlic powder and dry oregano can be adjusted to fit your taste. Omit the spices completely or use your favorite spice blend.
More Low Carb Recipes:
Chaffles – Keto Waffles – Stuffed Chicken Breast – Everything Bagel Cream Cheese Dip – Big Mac Salad – Lemon Salmon
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CLOUD BREAD RECIPE
Equipment
Ingredients
- 3 Large Eggs
- 1/4 teaspoon Cream of Tartar
- 4 ounces Cream Cheese - softened
- 1/4 teaspoon Salt
- 1/2 teaspoon Dry Oregano optional
- 1/4 teaspoon Garlic Powder optional
Instructions
- Preheat the oven to 300ºF
- Prepare two non-stick baking sheets with oil spray or parchment paper. If using parchment paper, add some oil spray to prevent sticking.
- Separate egg whites from yolks. Set the egg whites aside in a medium bowl.
Place egg yolks in a large bowl and whisk in the cream cheese. Add garlic powder, dry oregano and salt. Stir to combine. - Beat the egg whites and cream of tartar with an electric mixer until firm peaks form. To do the meringue test, turn the bowl upside down, if the meringue doesn’t move it’s ready.
- Fold in one-third of the meringue into the yolks mixture. Gently fold together with silicone spatula until fully incorporated. Add the remaining meringue then gently mix. Do not over-mix or mix too vigorously to prevent batter from deflating. The mixture should be light and airy.
- Spoon the batter onto the prepared baking sheets, about 2 tablespoons per bread. Leave approximately 2 inches in between each dollop of batter so they can expand.
- Bake for 20-25 minutes or until golden brown on the edges. Let cool on baking sheet for 2-3 minutes before transferring to cooling rack.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
