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If you’re looking for a light, fluffy bread alternative, this Low Carb Cloud Bread with Greek Yogurt is about to become your new favorite recipe. Whether you’re following a keto, low-carb, or gluten-free lifestyle, this cloud bread delivers the soft texture of bread without the carbs or guilt.
Looking for more delicious low carb ideas? Try this Air Fryer Roasted Cauliflower, my low carb Turkey Sausage Patties, and these Turkey Lettuce Wraps.
Why I Love This Cloud Bread Recipe
Cloud bread is a staple around my house. It makes great sandwich bread and is also just delicious to snack on. It’s soft and fluffy, tastes delicious with a pinch of salt on it, and I could literally eat an entire batch in one day.
Enjoy!
– Becca
Ingredients in Low Carb Cloud Bread
- Plain Greek yogurt: If I’m trying to keep this recipe low fat, I’ll get 2% Greek yogurt.
- Baking Powder: This gives the bread its fluffy, cloud-like texture. Some readers have used cream of tartar in place of the baking powder.
- Eggs: It’s very important that the eggs are at room temperature before you start mixing.
How to Make Cloud Bread
Step 1: Before you begin, preheat your oven to 300 degrees F and line a cookie sheet with parchment paper or a silicone mat. Cloud bread will stick if you let it!
Next, separate the egg yolks from the egg whites. I like to put my egg whites into a larger bowl than the egg yolks.
Step 2: Using an electric hand mixer, mix together egg yolks (yolks only) and greek yogurt until blended smooth.
I’d almost say over blend these, and try to get rid of as many lumps and air bubbles as you can.
After that, set the egg yolk mixture aside.
Step 3: Next, beat the egg whites and baking powder until fluffy. Again, whipping the egg whites a little longer than necessary won’t hurt.
You’ll know it’s done when stiff peaks form.
Step 4: In a large bowl, gently fold the whipped egg whites mixture into the yolk and Greek yogurt mixture.
Be careful not to over-mix, but know that these need to be fully incorporated for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.
Step 5: Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking.
Step 6: Drop the batter on your parchment-lined baking sheets, leaving a little room in between.
Note: As you get to the bottom of the bowl, you might notice the batter separating a bit—the yellow yolk mixture can settle away from the whipped egg whites. That’s totally normal! The last few spoonfuls may be a little runnier and might not bake up as fluffy as the first ones. They’ll also brown a bit more in the oven, which is completely fine.
Step 7: Bake for 25 – 30 minutes in a 300 degree F oven, or until golden brown. Sprinkle sea salt or other toppings on the cloud bread as soon as they come out of the oven, then move the cloud bread to a cooling rack.
Step 8: Serve warm as a snack, make into mini Chicken and Bacon Sandwiches, or eat as a side to this Homemade Spaghetti Sauce Recipe.
Recipe Tips
- Sprinkle anything you want on cloud bread when it comes out of the oven. Some of my favorites are everything but the bagel seasoning, sesame seeds, poppy seeds, garlic powder, or just a simple sprinkle of sea salt.
- It’s important that the eggs are at true room temperature—not warmed in the microwave or a bowl of warm water. I usually leave mine out on the counter for at least 3 hours. I’ve found this really helps the cloud bread turn out fluffy instead of runny. I also take out the Greek yogurt ahead of time, though it doesn’t need to sit out quite as long.
Cloud Bread FAQs
I have never had a batch of cloud bread last long enough to freeze–we always eat it that day. Since cloud bread is so fragile, I’d be nervous about it becoming soggy after you freeze it. Though, I have had readers say they have frozen it with good results.
Cloud bread is a simple recipe, but it can be a little tricky at first. I’ll be honest—my first try was a total fail! The most common issue is that it turns out flat. The key is whipping your egg whites until they’re very stiff and being gentle when mixing the batter. After a little practice, though, it gets much easier—and this recipe really works once you get the hang of it!
Yes! Plain Greek yogurt is actually one of my go-to low-carb ingredients. Because it’s strained, it has less lactose (which means fewer carbs) and more protein than regular yogurt. Just be sure to choose plain, unsweetened varieties to keep the carbs low.
This isn’t a recipe to experiment with—swapping main ingredients isn’t recommended, but you can easily add your favorite spices to the top as soon as they come out of the oven.
Cloud bread is tasty on its own, but it also makes a great low-carb swap for sandwich bread. I love using it to make sandwiches with my Dill Pickle Chicken Salad, Greek Yogurt Chicken Salad, or even a classic turkey sandwich using my Instant Pot Turkey Breast. It’s light, fluffy, and works with just about anything!
Yes! Here is my recipe for Cloud Bread with Cream Cheese.
Healthy Eating Plans
21 Day Fix Containers
For the entire batch of this cloud bread, your counts are 1 3/4 red containers.
2B Mindset
This recipe is perfect for breakfast, lunch, or dinner! Make sure it fits onto your Plate It portions.
If you tried this recipe for Low Carb Cloud Bread with Greek Yogurt or any other recipe on my site please leave a rating and let me know how it went in the comments!
Low Carb Cloud Bread with Greek Yogurt
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Equipment
- Mixing Bowls
- hand mixer
Ingredients
- 3 eggs separated (room temperature)
- 3 tablespoons Greek Yogurt plain
- ¼ teaspoons baking powder
Instructions
- Before you begin, preheat your oven to 300 degrees. I use a silpat baking mat on top of my cookie sheet, but parchment paper works too.
- First, separate the egg yolks from the egg whites. I like to put my egg whites into a larger bowl than the egg yolks. 3 eggs
- Using an electric hand mixer, mix together egg yolks (yolks only) and Greek yogurt until blended smooth. I'd almost say over blend these, try to get rid of as many lumps as you can. 3 tablespoons Greek Yogurt
- Beat egg whites and ¼ teaspoon baking powder (some have used cream of tartar instead) until fluffy and stiff peaks form. Again, I'd over blend these and make sure to get the same consistency from top to bottom of your bowl. ¼ teaspoons baking powder
- Fold the egg white mixture into the yolk and Greek yogurt mixture carefully. Be careful not to overmix, but know that these need to be fully mixed for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.
- Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving a little room in between.
- Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt on the cloud bread as soon as they come out of the oven, then move to a cooling rack.
Video
Notes
Nutrition
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Instead of rounds can you bake it as an entire sheet and cut to size you need after cooking like rectangular wraps?
I’ve never cooked it this way but I’d love to know how it turns out!
They spread out and cook perfect for wraps. I did a complete sheet and it cuts into 3 large wraps or 6 small
Oh! Thank you for letting me know!
I meant to say kcal not local
How many locals for each bun just made mine for lunch
That depends on how many you made. The entire recipe is 224 calories, so if you made 12 it would be just under 20 calories per bun :)
This was wonderful!!! How do I use the leftover bread? I’m the only one who eats this way of life, so it made a big batch. I ate it mine with bacon, lettuce, and tomatoes. Yum!!! 😋
I’m so glad you liked these, Moe! It makes a HUGE batch, right? I have yet to figure out how to get these to last. The best luck I’ve had is storing them in an open ziplock bag and air frying them to crisp them a bit, but they are never as good as the day before.
Success! This was really easy! Has anyone tried to make fry bread with this recipe?
Yum! I’m a rebel cook (though most would probably say lazy over rebel) so honestly didn’t let my eggs get room temperature, used some boxed egg whites, added a Splenda brown sugar blend, used a low carb/high protein vanilla greek yogurt, little pink Himalayan salt, and a hefty helping of pandan flavoring. Still came out great…and bright green! Thanks for sharing this recipe, we definitely be making this again!
Just made these, and they came out great! I will admit i didnt notnuse room temp eggs, and lucky for .e everything worked out. Just used them for a couple of mini sandwiches.. for a girl that misses carbs thats a big deal :) thank you for rhe detailed instructions I will def make this over and over
I did everything to a tea exactly how the recipe says, and it came out super super runny bad… The egg whites were fluffy, but if you don’t tell us exactly how fluffy whether it’s a meringue texture or how long we should be mixing it for then obviously there will be problems since apparently, that’s the most important part of the recipe. I would definitely revise this recipe to explain exactly how the texture of the egg whites would be and maybe get a little bit of a time on how long we should be beating them for, because like I said, I really did everything to a T and I’m a pretty good baker but these are just pretty ridiculous
Sorry this didn’t work for you, Mandy.
In the post we go over the instructions with more detail than we do in the recipe card. You will see that we do give instruction to mix until stiff peaks form.
In addition, there is also a video near the top of the post that shows readers how to make this recipe.
As mentioned in the post, this is not an easy recipe, and it can take multiple tries to get it right. We hope you give it another go, because when they turn out right, they are so good!
Your egg whites need to come to a stiff peak and you need to make sure that you use something to help your meringue becomes stiff. I made a mistake and put my baking powder in with my egg yolks instead of the egg whites and my egg whites weren’t becoming stiff like they needed to so I added The cream of tartar. Tasting baking powder and cream of tartar. Both of them are salty, but I think with the vanilla yogurt, Greek yogurt I used you can’t taste any salt at all. So whenever you’re using the mixer, I would suggest putting an eighth of a teaspoon Into your egg whites and you know they’re stiff peaks when you turn off the mixer and you pull it up it forms you know a small mountain and a small peak.
Meringue texture always when they say beat egg whites..I didn’t know either til I saw lots of videos ..
Is there a way to make the needed eggs vegan instead of real eggs?
We’ve never tried to make cloud bread vegan. If you find a way, we’d love to hear about it!
Could you use aquafaba? I’m only saying this as I’ve seen meringue made from it. Just an idea. X
I haven’t tested it, but I’d imagine you could! That’s such a good idea…