Weight Watchers Cloud Bread is a tasty alternative to traditional bread, crackers, pizza crusts, and more. I love it for sandwiches and snacking that is super low carb and low in points!
The great thing about Weight Watchers cloud bread is that it is very low in carbs. It’s also very low in points in terms of bread, crackers, etc.
You can us this SmartPoints cloud bread to build tasty, low carb, low points, mini pizzas too! It’s also a great accompaniment to recipes like this Weight Watchers Cracked out Chicken.
Weight Watchers Cloud Bread
At just 2 Freestyle SmartPoints per serving this cloud bread is an amazing option. It’s perfect for snacking, dips, sandwiches, and more.
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.
Weight Watchers Cloud Bread
This low carb Weight Watchers Cloud Bread recipe has just 2.5 carbs per batch–that's about 15 cracker-sized pieces. It's perfect for the Freestyle SmartPoints update at just 7 Freestyle SmartPoints per batch. It's great for those on a low carb diet, a gluten free diet, or those of you trying to eat less grains.
Ingredients
Ingredients
- 3 large eggs separated room temperature
- 3 tablespoons cream cheese room temperature
- ¼ teaspoons baking powder
Instructions
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!
Weight Watchers Freestyle SmartPoints | 7 Per batch
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Kristine says
Hello! I’m a little confused with the Smart Points. It says 2 FreeStyle SPs per serving. What is a serving? Is a serving 1? Then it says at the bottom, FreeStyle Smart Points | 7 Per Batch. Does that mean for the whole recipe – 7 SPs? Thanks for the recipe. I’d like to try it this weekend. Have a great day!
Meagen Brosius says
Hi there! Sorry for the confusion. The whole batch is 7 Freestyle Smart Points. The only thing with points is the cream cheese. 4 servings would be 2 points per serving which comes out to 3-4 pieces depending on how big you make the pieces! All of this is figured out on the Weight Watchers recipe creator :)
Kristine says
Thank you Ma’am!! I can’t wait to try them.
Caitlin says
Hi! I’m new to WW and this looks like an easy recipe! Would low fat or non-fat cream cheese make a difference?
Meagen Brosius says
Hi Caitlin, welcome!
You could try them with the low fat or non-fat cream cheese but we’ve never made them that way. This recipe is kind of sensitive in terms of texture so I can’t say for sure how they’ll turn out. If you do make them that way be sure and let us know how they turn out! You could potentially cut out a majority of the points with a non-fat cream cheese substitution but again, no idea how that will work with the consistency and baking process!
Caitlin says
I was wondering about the texture. I’ll let you know if I try it. Thank you for the quick response! I look forward to following your blog! :-)
Victoria says
Hi! I’m not on weight watchers but am on a low carb low calorie diet. How many calories does your cloud bread have?
Judy says
According to the MyFitnessPal app, 3tbsp of baking powder, 3tbsp of cream cheese and 3 large eggs is 285 calories. Divide that by however many rounds you make to determine how many calories there are for each round.
Elayne Solomon says
What is silpat baking sheet
Karen says
Great recipe idea!! Can’t wait to try it! I am gluten intolerant & Im on WW’s so this is a great low point ‘bread’ alternative! What size cookie scoop did you use in preparation? Thank you!