Low Carb Cloud Bread with Greek Yogurt

Cooked cloud bread on a napkin that is lining a basket. There are about 10 pieces of cloud bread.

4.55 from 92 ratings

Low Carb Cloud Bread with Greek Yogurt

Cloud bread is a tasty low carb bread substitute for those following a low-carb diet or any other healthy eating plan. It's a healthier option than regular bread and made with just three ingredients.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: 21 Day Fix, Cloud Bread, low carb, Snack

Servings:

Calories: 224kcal

Author: Becca Ludlum

Ingredients

3 eggs separated (room temperature)
3 tablespoons Greek Yogurt plain
¼ teaspoons baking powder

US Customary - Metric

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.

Nutrition