Cloud Bread

By Gabby

A light, fluffy, and low-carb alternative to bread.

Cloud Bread
photographer: Nikki Sheriff
  • 3 cold eggs, separate whites and yolks

  • 2 oz. cream cheese at room temperature

  • 1/4 teaspoon cream of tartar

  • 1 packet stevia

  1. Preheat the oven to 300 degrees F. Place rack in center of oven. Line two cookie sheets with parchment paper.

  2. In a medium bowl, beat the egg whites on high with a mixer, adding the cream of tartar. Beat until they form fluffy stiff peaks.

  3. Meanwhile, in a small bowl, whisk the egg yolks with the cream cheese and stevia until smooth then gently fold mixture into the egg whites being sure to not to break down the egg white too much.

  4. With a 1/2 cup measuring cup, scoop the mixture onto the prepared parchment paper in 7-8 even mounds about 4" wide and 3/4" tall allowing 1" between each.

  5. Bake in your preheated oven for approximately 30 minutes. Start checking them for a golden brown tops around 25 minutes to make sure they don't get too brown.

  6. Remove from the parchment and allow them to cool on a wire rack.

  7. Store in an airtight container.

Nutritional Facts

Calories - 38
Total Fat - 3g
Saturated Fat - 1g
Sodium - 39mg
Carbohydrates - 1g
Fiber - 0g
Sugars - 0g
Protein - 2g

ultra-low-carb snacks appetizer bread breads low carb gluten free dairy snack side dish

16 replies

Scoop42 2016-08-19 09:50:49 -0500 Report

I made the Cloud Bread - had to substitute 1/2 tsp baking powder in place of Cream of Tarter and added 1/2 tsp Rosemary, Garlic & Sea Salt blend (after reading reviews that bread was eggy) - Turned out really good - so lite and I can see eating Cloud Bread in place of regular bread for sandwiches. Tks

Chris Clement
Chris Clement 2015-11-17 17:02:13 -0600 Report

Gabby, what is the sodium count on these? I'm not overly concerned about sodium, but many people with diabetes are. I've seen cloud bread recipes and they tend to be high in sodium. I really want to try this recipe out though!

GabbyPA 2015-06-03 09:01:46 -0500 Report

It does have an egg flavor to it. I found that my garlic and herb one tasted less like an egg. I suppose if you do a cinnamon and spice one you could cut that flavor as well. But it is it's going to taste like egg.

Squish_HD 2015-06-02 14:20:57 -0500 Report

Mine turned out tasting very egg-y. I did add an extra egg like someone suggested to lower the carb count, was that it or is there something else I did wrong? Is it supposed to taste like egg?

suecsdy 2015-05-28 07:45:50 -0500 Report

If your egg whites do break down( mine did), spread them in a shallow pan and bake them anyway. Then cut them to the size you want. They still taste good

GabbyPA 2015-05-27 13:00:25 -0500 Report

I made a new batch today with garlic powder and Italian herbs in it. I also added one egg and got 11 servings out of it. I topped it with some Parmesan cheese when it was almost done cooking. Came out nice. I like the flavor and there are no crbs at all in it now.

Dmonster 2015-05-25 17:54:20 -0500 Report

I made this yesterday and they came out great. Just want to say thank you, it's very hard for me since I've been diagnosed with type 2 diabetes only a month and a half ago. On insulin and trying to get as much information as possible

GabbyPA 2015-04-29 19:09:57 -0500 Report

I had a ham and guacamole sandwich with these the other day. Oh it was so nice. I am going to make some more. Here in FL, I have to keep them out, in a baggie, they get sticky.

GabbyPA 2015-04-27 19:59:12 -0500 Report

I want to experiment more with additional flavors, but they make a nice little treat. I topped one with guacamole and it was great. I can see having two with a slice of breakfast sausage between with some cheese. No egg needed, it's in the "bread".