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If you’re looking for a light, fluffy bread alternative, this Low Carb Cloud Bread with Greek Yogurt is about to become your new favorite recipe. Whether you’re following a keto, low-carb, or gluten-free lifestyle, this cloud bread delivers the soft texture of bread without the carbs or guilt.
Looking for more delicious low carb ideas? Try this Air Fryer Roasted Cauliflower, my low carb Turkey Sausage Patties, and these Turkey Lettuce Wraps.
Why I Love This Cloud Bread Recipe
Cloud bread is a staple around my house. It makes great sandwich bread and is also just delicious to snack on. 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.
Enjoy!
– Becca
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. Some readers have used cream of tartar in place of the baking powder.
- Eggs: It’s very important that the eggs are at room temperature before you start mixing.
How to Make Cloud Bread
Step 1: Before you begin, preheat your oven to 300 degrees F and line a cookie sheet with parchment paper or a silicone mat. Cloud bread will stick if you let it!
Next, separate the egg yolks from the egg whites. I like to put my egg whites into a larger bowl than the egg yolks.
Step 2: 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.
Step 3: Next, beat the egg whites and baking powder 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.
Step 4: In a large bowl, gently fold the whipped egg whites mixture into the yolk and Greek yogurt mixture.
Be careful not to over-mix, 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.
Step 5: 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.
Step 6: Drop the batter on your parchment-lined baking sheets, leaving a little room in between.
Note: As you get to the bottom of the bowl, you might notice the batter separating a bit—the yellow yolk mixture can settle away from the whipped egg whites. That’s totally normal! The last few spoonfuls may be a little runnier and might not bake up as fluffy as the first ones. They’ll also brown a bit more in the oven, which is completely fine.
Step 7: 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.
Step 8: Serve warm as a snack, make into mini Chicken and Bacon Sandwiches, or eat as a side to this Homemade Spaghetti Sauce Recipe.
Recipe Tips
- Sprinkle anything you want on cloud bread when it comes out of the oven. Some of my favorites are everything but the bagel seasoning, sesame seeds, poppy seeds, garlic powder, or just a simple sprinkle of sea salt.
- It’s important that the eggs are at true room temperature—not warmed in the microwave or a bowl of warm water. I usually leave mine out on the counter for at least 3 hours. I’ve found this really helps the cloud bread turn out fluffy instead of runny. I also take out the Greek yogurt ahead of time, though it doesn’t need to sit out quite as long.
Cloud Bread FAQs
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. Though, I have had readers say they have frozen it with good results.
Cloud bread is a simple recipe, but it can be a little tricky at first. I’ll be honest—my first try was a total fail! The most common issue is that it turns out flat. The key is whipping your egg whites until they’re very stiff and being gentle when mixing the batter. After a little practice, though, it gets much easier—and this recipe really works once you get the hang of it!
Yes! Plain Greek yogurt is actually one of my go-to low-carb ingredients. Because it’s strained, it has less lactose (which means fewer carbs) and more protein than regular yogurt. Just be sure to choose plain, unsweetened varieties to keep the carbs low.
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.
Cloud bread is tasty on its own, but it also makes a great low-carb swap for sandwich bread. I love using it to make sandwiches with my Dill Pickle Chicken Salad, Greek Yogurt Chicken Salad, or even a classic turkey sandwich using my Instant Pot Turkey Breast. It’s light, fluffy, and works with just about anything!
Yes! Here is my recipe for Cloud Bread with Cream Cheese.
Healthy Eating Plans
21 Day Fix Containers
For the entire batch of this cloud bread, your counts are 1 3/4 red containers.
2B Mindset
This recipe is perfect for breakfast, lunch, or dinner! Make sure it fits onto your Plate It portions.
If you tried this recipe for Low Carb Cloud Bread with Greek Yogurt or any other recipe on my site please leave a rating and let me know how it went in the comments!
Low Carb Cloud Bread with Greek Yogurt
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Equipment
- Mixing Bowls
- hand mixer
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 the 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 and stiff peaks form. 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
Nutrition
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Once I cooked mine and let them cool I cut into one. The seemed a little moist inside. Is that normal?
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!
Hello !
Can you help me ?
A capital T stands for tablespoon ?? It’s alright ?
Thanks !
Hey Laura!
Yes, capital T is tablespoon!
:)
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.
Can these be frozen?
I haven’t tried, but I’d assume they would get very moist.
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!
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 ;)
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.
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.
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!