Cloud Bread

Cloud Bread

The Spruce Eats / Laurel Randolph

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 6 Servings

Cloud bread is made using just a few simple ingredients: eggs, cream cheese, and cream of tartar. Mix up these ingredients in just the right way and bake in a low heat oven for pillowy, bread-like rounds that are gluten-free, low carb, and Keto-friendly. Use them like you would a slice of bread or roll, eating as a side dish, topping like toast, or using to sandwich deli meat. You'll be surprised how delicious a no-grain cloud bread can be, especially when they're as airy and savory as this.

Don't forget to line your pan with parchment or a silicone baking mat and lightly grease with cooking spray or oil. Since there's no butter or oil in cloud bread, they'll stick to a normal pan like crazy.

Ingredients

  • 3 large eggs (room temperature)
  • 1/4 teaspoon cream of tartar
  • 2 ounces cream cheese (room temperature)
  • 1/8 teaspoon Kosher salt

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
    The Spruce Eats / Laurel Randolph
  2. Preheat the oven to 300 F. Line a baking sheet with a silicone mat or line with parchment paper and spray with nonstick spray.

  3. Separate the eggs, placing the whites in one mixing bowl and the yolks in another mixing bowl.

    Separate the eggs
    The Spruce Eats / Laurel Randolph
  4. Add the cream of tartar to the egg whites. Beat the whites with a hand mixer until stiff peaks form, or about 2 to 3 minutes. When you dip a beater from the mixer into the eggs and pull it out, a peak should form and stay standing up. Don't over-beat the eggs or they will become crumbly.

    Whip the egg whites to stiff peaks
    The Spruce Eats / Laurel Randolph
  5. Add the cream cheese and salt to the bowl with the egg yolks. Beat until smooth.

    Beat the egg yolks and cream cheese until creamy
    The Spruce Eats / Laurel Randolph
  6. Carefully add about 1/3 of the egg whites to the yolks mixture. Carefully fold the two mixtures together, careful not to deflate the egg whites. Repeat two more times with the remaining egg whites, folding in just until mixed.

    Fold together the two mixtures
    The Spruce Eats / Laurel Randolph
  7. Scoop out into 6 to 8 separate disks (depending on what size you want) onto the prepared baking sheet, leaving them at least 2 to 3 inches apart.

    Scoop out onto baking sheet
    The Spruce Eats / Laurel Randolph
  8. Bake 25 to 35 minutes depending on the size of your clouds, or until golden brown. Start checking the breads at the 25 minute mark since they can overcook easily.

  9. Let cool for a few minutes on the baking sheet before placing on a cooling rack. Store leftover cloud breads in an airtight container for up to 3 days or freeze.

    Baked cloud breads
    The Spruce Eats / Laurel Randolph

Recipe Variations

Add a dash of spice, fresh herbs, or cheese to the egg yolk mixture for a variation on this basic cloud bread recipe. Add spices for extra flavor:

  • Fresh cracked pepper
  • Dried oregano and red pepper flakes for an Italian twist
  • Chili powder and cumin for Tex-Mex flavor
  • Sesame seeds and garlic powder for an Asian fusion version

Or include mix-ins:

  • Up to 1/4 cup shredded cheese like cheddar
  • Up to 2 tablespoons grated parmesan cheese
  • Finely chopped fresh herbs like parsley or chives