If you’ve been looking for a bread replacement that actually works on a keto diet, you’re going to love this keto cloud bread recipe.
It’s light, fluffy, and has that soft bread-like texture without any flour at all. You can use it as a sandwich base, a burger bun, or just eat it on its own with butter.
The whole recipe uses just a few simple ingredients you probably already have in your fridge. Eggs, cream cheese, and a couple of pantry basics.
Each piece comes out golden on top and perfectly set. And with practically zero carbs, it fits right into your low carb lifestyle without any guilt.
It does take a little bit of care when folding the batter together, but nothing complicated. I’ll walk you through every step so yours turn out perfect the first time.
Why You’ll Love This Recipe
Almost Zero Carbs – Each piece of cloud bread has practically no carbs so it fits perfectly into your keto lifestyle.
Light and Pillowy Texture – The whipped egg whites create an airy and soft texture that feels like biting into a cloud.
Only 4 Ingredients – You just need eggs and cream cheese and two pantry staples to make this simple bread replacement.
Great Bread Substitute – Use it as burger buns or sandwich bread without any guilt or extra carbs weighing you down.
Recipe Ingredients
- 3 large Eggs, separated
- 3 oz Cream Cheese, softened
- 1/4 tsp Cream of Tartar
- 1/4 tsp Salt
How To Make
Step 1
Preheat your oven to 300°F and line a large baking sheet with parchment paper.
Step 2
In a large clean bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff, glossy peaks form. This usually takes about 3 to 4 minutes. The peaks should stand straight up when you lift the beaters.
Step 3
In a separate bowl, whisk together the egg yolks, softened cream cheese, and salt until completely smooth and creamy. Make sure there are no lumps of cream cheese remaining.
Step 4
Gently fold the egg yolk mixture into the whipped egg whites using a rubber spatula. Use slow, sweeping motions from the bottom to the top of the bowl, rotating the bowl as you go. Be very careful not to deflate the whites.
Step 5
Spoon the mixture into 6 even mounds on the prepared baking sheet, spacing them about 2 inches apart. Each round should be roughly 4 inches wide and about 3/4 inch thick. Smooth the tops gently with the back of the spoon.
Step 6
Bake for 25 to 28 minutes until the tops are golden and the rounds feel set when lightly tapped. Let them cool completely on the baking sheet before lifting them off the parchment. Cloud bread firms up significantly as it cools.
Tips
Your Cream Cheese Needs to Be Actually Soft
If your cream cheese is still cold and firm, it won’t blend smoothly into the egg yolks. You’ll end up with tiny lumps that never fully disappear no matter how much you whisk.
Take it out of the fridge at least 30 minutes before you start. If you forgot, cut it into small cubes and microwave it for about 10 seconds. You want it soft and easy to stir, but not melted or runny.
When you mix it with the yolks, it should come together into a completely smooth and creamy mixture with zero lumps. If you see any, keep whisking until they’re gone before moving on.
Make Sure Your Bowl Is Totally Clean and Dry
Even a tiny bit of grease or water in your bowl will stop the egg whites from whipping up properly. They’ll stay flat and foamy instead of turning into those thick, stiff peaks you need.
Before you start, wipe the inside of your bowl and beaters with a paper towel and a small splash of white vinegar or lemon juice. This removes any invisible grease and actually helps the whites whip up better.
Also, when you separate your eggs, be super careful not to get any yolk into the whites. Even a small drop of yolk has enough fat to ruin the whole thing.
Don’t Rush the Folding Step
Folding the yolk mixture into the whites is the most important step in this recipe. If you stir too fast or too roughly, you’ll knock all the air out and your cloud bread will come out flat and dense instead of light and fluffy.
Start by scooping about a third of the whipped whites into the yolk bowl first and stir that together. This loosens up the yolk mixture so it’s easier to fold into the rest without deflating everything.
Then pour that back into the remaining whites and fold gently with a rubber spatula. Slide the spatula down the center of the bowl, scoop under, and bring it up and over. Rotate the bowl a little and repeat until you don’t see any yellow streaks. It’s fine if it takes 20 to 30 folds.
More Recipes
- Keto Cottage Cheese Cloud Bread
- Keto Sandwich Bread
- Keto Hamburger Buns
- Keto Coconut Flour Bread
- Keto Fathead Rolls
Frequently Asked Questions
Why did my cloud bread come out flat?
The most common reason is that the egg whites were deflated during the folding step. When you mix the yolk mixture into the whites, you need to use gentle, slow folding motions rather than stirring. If you stir too quickly or too aggressively, all that air you whipped in will escape and the bread won’t puff up.
Another possible cause is that your egg whites weren’t beaten enough to begin with. Make sure they reach stiff, glossy peaks that stand straight up on their own before you start folding anything in.
Keto Cloud Bread
Ingredients
Equipment
Method
- Preheat your oven to 300°F and line a large baking sheet with parchment paper.
- In a large clean bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff, glossy peaks form. This usually takes about 3 to 4 minutes. The peaks should stand straight up when you lift the beaters.
- In a separate bowl, whisk together the egg yolks, softened cream cheese, and salt until completely smooth and creamy. Make sure there are no lumps of cream cheese remaining.
- Gently fold the egg yolk mixture into the whipped egg whites using a rubber spatula. Use slow, sweeping motions from the bottom to the top of the bowl, rotating the bowl as you go. Be very careful not to deflate the whites.
- Spoon the mixture into 6 even mounds on the prepared baking sheet, spacing them about 2 inches apart. Each round should be roughly 4 inches wide and about 3/4 inch thick. Smooth the tops gently with the back of the spoon.
- Bake for 25 to 28 minutes until the tops are golden and the rounds feel set when lightly tapped. Let them cool completely on the baking sheet before lifting them off the parchment. Cloud bread firms up significantly as it cools.