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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 card!
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.
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!
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?
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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?