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.
You can use it just like you’d use bread, except for toasting–it comes out quite dark in the toaster, I wouldn’t recommend that. Use it for dips, sandwiches, pizzas, or just for snacking. It’s light and delicious, and like I said–crazy low carb.
Cloud Bread Recipe Ingredients
3T cream cheese (room temperature)
1/4t baking powder
Cloud Bread Recipe Directions
Before you begin, preheat your oven to 300 degrees. I used a silpat baking mat on top of my cookie sheet.
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.
- 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.
2. Beat egg whites and 1/4t 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.
3. 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.
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. When baking, this mixture will be a little runny and will brown 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 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’re little bites of heaven.
For you 21 Day Fixers, that’s 1.5 red and 1/4 Blue per batch. I made 15, but if you used a bigger scoop and made them sandwich sized, you would of course have less. For those looking for regular nutrition information, here you go:
Click here for more low-carb recipes. If you’re looking for more 21 Day Fix recipes, roundups, and printables, head right here.
Cloud Bread
This low carb Cloud Bread recipe has just 2.5 carbs per batch–that's about 15 cracker-sized pieces. It's great for those on a low carb diet, a gluten free diet, on the 21 Day Fix, or even just those who are trying to eat a bit less grain.
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.
Recipe Notes
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. Towards the bottom of the batter bowl, you might see some separation, where there is yellow yolk batter separating from the white. When baking, this mixture will be a little runny and will brown more than the other cloud bread. This is normal, I promise!
This reminds me I have been wanting to try this. Not having bread with a sandwich does get a little old. Thanks for sharing!
Confused about the calorie count. I get approx. 400 for whole recipe. Are carbs for entire recipe? What size eggs? Would be great if it were. Thanks.
Sorry, I see it’s large eggs.
I do not know what I did wrong but it turned out very runny!!!
Were your ingredients room temperature?
Mine turned out vey runny! What did I do wrong?
Were your ingredients room temperature?
I guess I thought they were. But maybe not!
What do you mean by 3T of cream cheese? It can’t be tablespoons, right?
3 Tablespoons is correct :)
Hi
How much is 3T cream cheese?
T = tablespoons, t = teaspoons :)
1 1/2 ounces.
How do you store these, and how long do they last? (I.e. in an air tight container in the fridge for a week).
Thanks!
They’re best with 24 hours. I put mine in a ziplock bag (in the fridge) and put them in the toaster for about 30 seconds (watch them closely) and they were good.
They’re super yummy right out of the oven!
Especially with some garlic & Parmesan sprinkled on. YUM!
If I don’t have that mat, should I use a greased or untreated cookie sheet?
I have used a greased cookie sheet and they come out great!
How much is considered one batch? I’m following the 21 day fix meal plan; how many would be the equilivent of 1.5 red and 1/4 blue?
Hey Kelli,
A batch is everything that the recipe makes :) I can’t say how many since yours will be different size than mine. But the info is for all of the ingredients in this recipe.
What does it mean to “overmix?” How do you ensure that the egg white mixture is evenly distributed in the yolk mixture without overmixing?
I’ve tried making these before and failed, I thought, because I didn’t get the egg whites stiff enough but now I’m wondering if maybe I overmixed. Maybe I did both!
THANK YOU!!
I have been grain free for16 months and these are indeed a slice of Heaven ;-))!!!
Sandwiches were my favorite and lettuce wraps just don’t come close.
Now I can indulge without fear of gut pain!
my eggs were still warm from the chicken warm cream cheese and it turned out runny
Yeah, I think room temp is the way to go.
WAIT. So i can eat a WHOLE batch and it’s only going to cost me 1.5 red and 1/4 blue.. FOR ALL???? omg
Exactly my thoughts. I dot recommend doing it every day because OMG CHEESE but it’s awesome for those days when you need allthecarbs.
Just made this. I do not have a hand or stand mixer, do I had to do all of the mixing with a whisk. My “dough” was thin, so I was unable to make “rounds”. I poured the mixture onto the cookie sheet and popped it into the oven. I must say I am impressed. I was expecting a “cream cheese” taste, but nope. Tasted really bland till I sprinkled with salt. Not bad for a first try. Will definitely invest in a mixer before trying again. Also, can you please get rid of the ads you have on your page? It was a chore getting to the recipe components and instructions. Really makes me not want to come back to your site.
Patricia, I can’t wait to try this recipie and I appreciate being able to read your review. I understand your issues with all of the ads, We all do not like them, but unfortunately, the bloggers need to use them, so that they do not have to pay for the website, or to pay a lower price. or charge us for their recipies. so, unfortunately we have to wade through a fe ads to get to the recipies. This pageis not as bad as a few that I have been on, that I always end up clicking on something else, and then coming back to the recipie that I want. It is pretty much the norm on just about all webpages.
Thank you, AJ ;)
Have you tried using fat free cream cheese to lower the fat content?
Hi Cassie! I haven’t tried :)
Have you tried using the Fat Free Cream Cheese?
I have been making them with the Neufchâtel cheese and they have turned out great!
Can these be frozen?
I haven’t tried, but I’d assume they would get very moist.
How do you get the thick batter? I can’t get the thick batter to bake. Yes my egg whites are beaten thick and I don’t over mix when mixing both mixtures together. They come out thin paper like things.
Hi Betty! Were your ingredients room temperature? Any time I’ve had issues with the batter consistency it’s been that the ingredients were too warm or too cold.
Hello !
Can you help me ?
A capital T stands for tablespoon ?? It’s alright ?
Thanks !
Hey Laura!
Yes, capital T is tablespoon!
:)
I’m not sure where I’m going wrong. I’ve attempted to make these twice now and failed each time. First time I think the ingredients weren’t room temp, so everything was super runny. So, left ingredients out overnight and attempted again with the same problem. I even made sure to make stiff peaks with the egg whites. Any ideas on what I’m doing wrong?
Hi Maryanne! Thanks so much for commenting–this is definitely a finnicky recipe.
How did the batter mix together? Is there a chance you overmixed it? I usually have a pan of perfect ones and a pan (the 2nd one I fill) of runny ones, because the egg white mixture starts to separate from the yolk mixture.
I was actually thinking about doing a fb live video making them, to see if it helps!
Once I cooked mine and let them cool I cut into one. The seemed a little moist inside. Is that normal?