Easy Keto Cloud Bread Recipe
Looking for low-carb sandwich bread? This easy Cloud Bread Recipe is made with only 4 ingredients! Eggs, cream cheese, and just a bit of sweetener combine to make a fluffy and flavorful sandwich round you’ll love!
The BEST Homemade Keto Cloud Bread
Have you ever tried making cloud bread? Made with beaten egg whites, cloud bread is basically a fluffy meringue-like mixture that you bake in rounds to make flourless flatbreads. As the cloud bread rounds cool, they become slightly chewy, which gives them a nice “breadlike” texture. It’s a bread alternative that’s light, tasty, and easy to make, with just four ingredients!
Even if you’re not necessarily looking for a low-carb recipe, you should try this one! Our family is actually pretty carb-friendly, but even so, I like to have meals now and then that don’t have as much starch. This easy recipe is a great way to make low-carb meals accessible and kid-friendly.
What Does Cloud Bread Really Taste Like?
So what exactly does it taste like? Does it even taste good? Well, that depends somewhat on the recipe. There are cloud bread recipes out there made without cream cheese, and only egg whites (no yolks). Those have a very bland taste, with an “eggy-ness” to it that some people like, but other people don’t. If you add some sweetener, you get a tiny touch of sweetness, almost like angel food cake but with a more neutral flavor.
This recipe uses egg whites and egg yolks, as well as sweetener and cream cheese, which I think results in the most bread-like taste. It gives this bread a faintly tangy note and some extra richness, a bit like an airy, fluffy “sourdough.” Yum!
Recipe Ingredients – There Are Only 4!
The four ingredients to make this recipe are basically common items you probably already have in the fridge and pantry. That makes this recipe super easy to make at the last minute—no specialty items or unusual ingredients! Perfect, right? (Note: for the recipe card with ingredient amounts, scroll on down to the bottom of the post!)
- Eggs: You’ll need to separate the eggs carefully. Don’t get any of the yolk into the white, or the egg whites won’t beat up fluffy.
- Cream Cheese: In order to use the cream cheese in this delicate batter, it should be softened to room temperature.
- Sweetener: I use a packet of splenda, but you could substitute just a bit of sugar or honey if you prefer.
- Cream of Tartar: Did you know cream of tartar is actually a byproduct of wine? Yep, it is! And it is a helpful ingredient in meringues because it stabilizes the mixture, keeping your cloud breads from flattening out.
How to Make Keto Cloud Bread
One interesting thing about making cloud bread is that the oven has to be somewhat low. Most recipes are baked at 350°F, but these little flatbreads have to be baked at 300°F, to keep a soft texture.
Prep the Oven and Baking Sheet. Prepare to make the bread rounds by preheating your oven to 300°F, and lining a cookie sheet with parchment paper. Parchment is an easy and effective way of making sure that your cloud breads don’t stick!
Beat the Egg Whites. Separate the eggs, putting the egg whites into a standing mixer and reserving the yolks in a separate bowl. Add the cream of tartar to the egg whites, and whip them on medium speed and then high speed, until stiff glossy peaks form.
Mix the Remaining Ingredients. Add the softened cream cheese and the splenda (or sweetener of your choice) to the egg yolks. Mix until smooth and creamy. A handheld beater is great for this, but you could also use a whisk or even a fork. Just make sure to get it nice and smooth.
Combine the Egg Yolk Mixture to the Egg Whites. Gently fold the egg yolk mixture into the egg whites, making sure not to stir harshly. You want to make sure that the egg whites keep their fluff!
Shape and Bake. Spoon small mounds of the batter onto your parchment paper. I like to use an ice cream scoop for this. Bake the cloud bread for about 25 minutes, until they are golden brown.
Enjoy! Cool the cloud bread before serving.
Tips for Success
To make your cloud bread the best it can be, have a look at these helpful tips and tricks! Happy baking!
- Cream of Tartar Swap: If you don’t want to use cream of tartar, you can also stabilize the egg whites with a tiny bit of white vinegar.
- Cream Cheese Swap: If you prefer, you can use Greek yogurt or mascarpone cheese in place of the cream cheese!
- Whip Egg Whites at Room Temp: While it’s easier to separate cold eggs, letting the whites come to room temperature makes them fluffier as they beat up.
I like to use these melt-in-your-mouth flatbreads for several different kinds of meals. Here’s a short list of ways you can use your fluffy cloud bread!
- Breakfast Bread
- Mini Pizzas
- Cloud Breadsticks
- Cloud English Muffins
How to Store and Reheat
You can store cloud bread rounds in the refrigerator for a couple of days. I recommend stacking the rounds with parchment or wax paper in between.
Reheat by baking or toasting in a toaster oven. It’s important not to reheat in a regular pop-up toaster, because the rounds may bend sideways and get burned (or even cause a fire) against the heating elements.
Can I Freeze These?
Although the texture of cloud bread will soften after freezing and thawing, it is fine to freeze extras for up to 3 months. Seal well in a freezer bag before you freeze them, and thaw in the fridge before reheating.
Keto Cloud Bread Recipe
- 3 eggs separated
- 3 tbsp softened cream cheese
- 1 packet of splenda
- 1/4 tsp cream of tarter or use 1 tablespoon of sugar or honey
- preheat your oven to 300 degrees and place a sheet of parchment paper onto a cookie sheet
- Seperate the eggs, putting the egg whites into a standing mixer and the yolks into a medium bowl
- Add 1/4 tsp to the egg whites and turn the mixer on to medium and high speed
- Mix until stiff peaks form
- Combine the cream cheese and splenda into the medium bowl with the egg yolk
- Using a hand held beater, mix until combined and smooth
- Gently fold in the egg yolk mixture into the egg whites, making sure that the egg whites keep their fluff
- Take the ice cream scoop and scoop a small scoop onto the parchment paper.
- Bake in the oven for 25 minutes until a golden brown.
- Pull out and set aside.
- Once cooled, enjoy!