This Low Carb Cloud Bread with Greek Yogurt is a slightly healthier version of the traditional cloud bread recipe (that is usually made with cream cheese). It has less fat because of the heavy cream that is typically found in cream cheese.
Cloud bread is a staple around my house–it’s perfect to snack on and is super low carb–I’m in!
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.
I’m going to be honest and tell you that Cloud Bread isn’t the easiest recipe, but I’ve given you a ton of tips in the recipe below to help you. It might take a few times to get it right, but trust me–it’s delicious when you do!
Can I swap ingredients in this recipe?
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.
JUST TAKE ME TO THE BEST CLOUD BREAD RECIPE ALREADY!
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 Cloud Bread recipe!
Does this Cloud Bread with Greek Yogurt taste different than Cloud Bread with Cream Cheese?
I’ve eaten cloud bread both ways and I can’t tell a difference between the two. I love that Greek yogurt doesn’t have the extra cream and thickeners that cream cheese typically has.
Ingredients in this recipe:
- Greek yogurt: I typically use 2% when I can find it, and unflavored. I’ve used vanilla Greek yogurt in a pinch and didn’t taste much of a difference.
- Baking Powder: This gives the bread its fluffy, cloud-like texture.
- Eggs: Separated gently!
Additional Tips:
- 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.
How to make cloud bread:
Time needed: 40 minutes.
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!
- Mix it up!
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 as you can. Set the egg yolk mixture aside.
- Beat the eggs
Beat 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’re looking for stiff peaks to form.
- Fold it in
In a large bowl, gently fold the egg white 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
Using a cookie scooper, take a scoopful of batter out of the bowl. Drop the batter on your silpat baking mat or parchment paper, 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 at 300 degrees, 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.
Tools needed to make this Cloud Bread with Greek Yogurt:
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. I have had readers say they have frozen it with good results.
Healthy Eating Plans
You can find full nutrition information for this recipe in the printable recipe below.
This is a gluten free recipe.
Weight Watchers: 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points
21 Day Fix: For the entire batch of this cloud bread, your counts are 1 3/4 red containers.
Trim Healthy Mama: This is a THM-FP recipe.
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!
What do I eat cloud bread with?
- 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!
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.
- Mix together egg yolks (yolks only) and Greek yogurt until blended smooth. I'd almost say overblend these, try to get rid of as many 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 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.
I was so excited to try this recipe but it was an epic fail. My mixture didn’t resemble anything close to a batter. It remained yellow and completely liquid-y. I put it in a muffin tin and baked it anyway just to see what would happen and they came out like egg muffins. They were basically scrambled eggs. Yuck. No idea what I did wrong. Maybe I’ll give it another try and hope for the best.
Megs, this is a tough recipe, for sure. It took me a few times to get it right. I’d try again after watching the video and making sure to read the tips (like overbeating the egg whites!).
I try till l get it right and I have had SO MANY fails .
Was nervous to try cloud bread, but with all these helpful tips it turned out perfect! Thank you so much!
The tips were perfect in helping this bread come out exactly how it is supposed to! Thanks!
can i use full yogurt instead of greek yogurt?
I haven’t tested it with regular yogurt -it might be too thin.
I’ve made this before and it helps to cure bread cravings.
YES!!! I have been needing a recipe like this for so long, and now it’s a favorite! Thank you so so much!
Typically when you do an egg white beat you need the egg whites and bowl to be very cold have you tried all the ingredients at room temperature except the egg whites?
I haven’t!
A metal bowl and cold beaters to help when bearing egg whites. To compensate for room temp, put a small metal bowl in the refrig for 30 minutes or so or in the freezer for 10 min. To chill.
Perfect results the first time. I had never even heard of these before I went on WW. It’s a myth that you need cold egg whites. All the research I did confirm they should be room temperature to get the most volume. Though, they separate best cold. So, I let them sit after separating. I made more than my sheet pan could accommodate so put the rest in a cast iron skillet. Worked great, no sticking. If you’re not an experienced “folder” of whites into other ingredients, that’s also VERY key. Plenty of youtube videos on that. I used a spatula as that’s what I’m comfortable with and how I was taught. Thanks for the recipe.