This site contains affiliate links. Please see Policies for more information.
This Low Carb Cloud Bread with Greek Yogurt is made with simple ingredients and is a slightly healthier version of the traditional cloud bread recipe.
Cloud bread is a staple around my house. It makes great sandwich bread and is also just delicious to snack on. Whether you’re on a low carb diet, or maybe the 21 Day Fix, this bread is a life saver. 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.
I’m going to be honest and tell you that Cloud Bread isn’t an easy recipe to make. The first time I made this, it was a fail. After some trial and error I can confidently say that this is a great recipe!
I’ve given you a ton of tips below to help you get the best results from this low-carb bread recipe. It might take a few times to get it right, but trust me–it’s delicious when you do!
Where’s the Recipe?
I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts, especially ones that are a bit difficult to make.
If you’d like to skip over the information about freezing, swapping ingredients for this recipe, and cooking tips, please simply scroll to the bottom of the page, where you will find the easy printable Low Carb Cloud Bread recipe!
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.
- Eggs: Separated gently!
Tools Needed
How to Make Low Carb Cloud Bread with Greek Yogurt
Before you begin, preheat your oven to 300 degrees F. You can line your cookie sheets with parchment paper under the cloud bread, but I prefer a silpat mat on top of my cooking sheet to avoid sticking. Cloud bread will stick if you let it!
- Separate the eggs: First, separate egg yolks from the egg whites. I like to put my egg whites into a larger bowl than the egg yolks.
- Mix it up: 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.
- Beat the eggs: Next, beat the egg whites and baking powder (some have used cream of tartar instead) 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.
- Fold it in: In a large bowl, gently fold the whipped egg whites mixture into the yolk and Greek yogurt mixture. Be careful not to overmix, 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.
- Scoop them out: Then, using a cookie scooper, take a scoopful of batter out of the bowl. Drop the batter on your silpat baking mat or parchment-lined baking sheets, leaving a little room in between.
- Note: Towards the bottom of the batter bowl, you might see some separation, where there is yellow yolk batter separating from the white. That’s normal–usually, the last couple pieces are a little runny and don’t cook as pretty as the first few with all the egg whites. When baking, this bottom mixture will brown a little more than the other cloud bread. This is normal, I promise.
- Bake: 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.
Recipe Tips
- There are different versions of cloud bread. Some contain cream cheese, others have ricotta cheese, cottage cheese, or sour cream. I’ve found that this recipe works best for my healthy lifestyle and I love that it only requires three ingredients!
- 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.
- If your cloud bread comes out runny or flat, it’s because either the egg whites weren’t stiff enough or you mixed too long and flattened the egg whites. The fluffy texture is all because of the egg whites.
- The most common issue people run into making cloud bread with Greek yogurt is that they’re flat. Like I mentioned above, it’s all about how stiff your egg whites are and how much you mix your batter.
- Sprinkle anything you want on cloud bread when it comes out of the oven. Some of my favorites are bagel seasoning, sesame seeds, poppy seeds, garlic powder, or just a simple sprinkle of sea salt.
- It is important that the eggs are room temperature–not warmed in a bowl of warm water or the microwave, but true room temperature. I leave mine out for at least 3 hours on the counter. I think this helps the cloud bread batter turn out fluffy and not runny. I also pull out my Greek yogurt before, but not necessarily 3 hours before.
- Freezing: 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. I have had readers say they have frozen it with good results.
- How to eat it:
- As a snack, I love eating this by itself or paired with some nitrate free cold cuts.
- As a side, it’s delicious with this spaghetti recipe.
- Make a mini sandwich with this healthy Crack Chicken recipe.
Healthy Eating Plans
You can find full nutrition facts for this low-carb cloud bread recipe in the printable recipe below.
This is a gluten free recipe.
21 Day Fix
For the entire batch of this cloud bread, your counts are 1 3/4 red containers.
WW: You’ll find the WW Cloud Bread here with the ingredients for the lowest amount of points.
2B Mindset
This recipe is perfect for breakfast, lunch, or dinner! Make sure it fits onto your Plate It portions. You can learn more about 2B Mindset by signing up for my Quick Start series here!
Looking for more healthy low carb recipes?
- Pizza Stuffed Peppers
- Creamy Instant Pot Mashed Cauliflower
- Zucchini and Sausage Breakfast Casserole
- Healthy Turkey Lettuce Wrap Recipe
- Copycat Starbucks Egg Bites
Low Carb Cloud Bread with Greek Yogurt
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 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. 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
- If your cloud bread comes out runny or flat, it’s because either the egg whites weren’t stiff enough or you mixed too long and flattened the egg whites. The puffy texture is all because of the egg whites.
- The most common issue people run into making cloud bread with Greek yogurt is that they’re flat. Like I mentioned above, it’s all about how stiff your egg whites are and how much you mix your batter.
- Sprinkle anything you want on cloud bread when it comes out of the oven–Italian spices, salt, garlic powder, etc.
- This is not the recipe to swap ingredients in–each of the three ingredients has a place in the recipe and should not be swapped for other foods.
- It is important that the eggs are room temperature–not warmed in a bowl of warm water or the microwave, but true room temperature. I leave mine out for at least 3 hours on the counter. I think this helps the cloud bread batter turn out fluffy and not runny. I also pull out my Greek yogurt before, but not necessarily 3 hours before.
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
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…
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.
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
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!
Success! This was really easy! Has anyone tried to make fry bread with this recipe?