Cloud Bread. Have you heard of it? It’s a super low carb (2.5 carbs per 15 pieces) “bread” recipe that everyone is going a little crazy for.
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 sprinkle of salt on it, and I could literally eat an entire batch in one day.
Is Cloud Bread hard to make?
This recipe is a little tricky, and definitely requires a few tips from someone who has made it a few times. I have added a ton of cloud bread tips in the Instruction below, so please follow them carefully for the best results.
If your cloud bread turns out a little ugly, it’s probably just as delicious–don’t throw it away, try it!
How many piece of cloud bread does this recipe make?
I can make 15-16 pieces if I make them on the smaller side like in these pictures. You can make larger pieces of cloud bread and use it for pizzas or sandwiches if you like, but you’ll end up with less of them.
How many calories are in Cloud Bread?
There are 54 calories in 1/4 of this recipe. All of the nutrition information is down below in the printable recipe.
How do you use Cloud bread?
You can use cloud bread just like you’d use bread, except for toasting–it comes out quite dark in the toaster, I wouldn’t recommend that. Use cloud bread for dips, sandwiches, pizzas, or just for snacking. It’s light and delicious, and like I said–crazy low carb.
How to Make Cloud Bread
Before you begin, preheat your oven to 300 degrees. I use a silpat baking mat on top of my cookie sheet t help avoid sticking. Cloud bread likes to stick.
It is important that the ingredients 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.
- Mix together egg yolks (yolks only) and cream cheese until blended smooth. I’d almost say over blend these, try to get rid of as many lumps as you can.
- Beat egg whites and 1/4t 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.
3. Gently fold the egg white mixture into the yolk and cream cheese mixture carefully. 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.
4. 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.
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!
5. 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 the cloud bread to a cooling rack.
There are some different cloud bread recipes out there–some use rosemary, garlic, or other spices. You can sprinkle anything you want on these when they come out of the oven, really.
These bits of heaven are a little crunchy right out of the oven and a little softer after they cool.
Seriously. They are little bites of heaven.
Can you freeze cloud bread?
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–but again, I have never tried to freeze cloud bread before.
Low Carb Cloud Bread
Ingredients
- 3 large eggs separated (room temperature)
- 3 tablespoons cream cheese room temperature
- ¼ teaspoons baking powder
Instructions
- Before you begin, preheat your oven to 300 degrees. I used a silpat baking mat on top of my cookie sheet.
- Mix together egg yolks (yolks only) and cream cheese until blended smooth. I'd almost say overblend these, try to get rid of as many cream cheese lumps as you can.
- Beat egg whites and ¼ teaspoon baking powder (some have used cream of tartar instead) until fluffy. Again, I'd overblend these and make sure to get the same consistency from top to bottom of your bowl.
- Fold the egg white mixture into the yolk and cream cheese 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.
Notes
Nutrition
*nutrition calculations are approximate
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