How to Make Low-Carb, Gluten-Free “Cloud” Bread with Just 4 Ingredients!

Cloud Bread

I had never heard of “cloud bread” until a couple of weeks ago. When I first came across it, I was equally intrigued by the name and by the way it looked. Cloud bread is a fitting title, because each little rounded piece looks like a little golden cloud! And now that I’ve made them, the name is even more fitting, because of their cloud-like texture! They are light, fluffy, and melt in your mouth. It’s hard to describe, really, but trust me – you want to give these a try!

If you’re wondering “why not just make regular bread?” After all, my gluten free bread recipe is one of the best, ever! I’m glad you asked! :-) Cloud bread has just 4 ingredients, and not one of them is flour or a flour substitute. Good news for both gluten-free eaters, and those watching their carbs! You’ll be amazed at what a few eggs and some cream cheese can create!

Cloud Bread

Cloud Bread

Ingredients

  • 3 eggs, separated
  • 3 Tbsp cream cheese, softened
  • 1 tsp honey
  • 1/4 tsp cream of tartar

Directions

Cloud Bread

Start by separating your eggs. Put the yolks into a small bowl, and set the egg whites aside for now.

Next, add the softened cream cheese and honey to the egg yolks, and whisk the mixture together until it’s smooth.

Cloud Bread

For this next part, you’ll either need a hand mixer or a stand mixer, because we’re about to whip some egg whites (and no one wants to do that by hand!)

Add the cream of tartar to your egg whites. Beat the mixture at a high speed until the egg whites form stiff peaks, which should take about 5 minutes.

Cloud Bread

When the egg whites are whipped and fluffy, carefully fold the yolk and cheese mixture into the whites. Make sure to gently fold the two mixtures together, so your egg whites don’t lose too much air.

Cloud Bread

Scoop the mixture onto a greased baking sheet in rounds. We made 6 large rounds on our baking sheet, but you could also make 10 or 12 smaller ones. Up to you!

Cloud Bread

Bake your cloud bread in a 300 degree oven for 30 minutes, or until golden brown. Move your “clouds” to a cooling rack and let them cool completely before eating.

Cloud Bread

The uses for this light, fluffy, and slightly sweet “bread” are almost endless! Use them as a crust for mini pizzas, as sandwich bread, slather some frosting on top and eat it like a piece of cake, or use a smaller piece in place of an English muffin for eggs Benedict! My favorite way to eat cloud bread (so far!) is to warm it up a bit and smother it in my homemade peach jam. Yum! :-)


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • Looks yummy…but I don’t know….cholesterol fats in it are through the roof as the ingredients are mostly animal fats…as healthier alternative, you can find good gluten free flours to use when whipping up homemade breads.

    • Newest studies have shown that low dietary cholesterol intake causes one’s liver to overcompensate by secreting more cholesterol to make up for the lack. The good news is there is enough lecithin and albumin in the white of one egg to neutralize the cholesterol in ten egg yolks, so if we eat the whole egg, as this recipe states, any saturated fat and/or cholesterol concerns should become a moot point. I can’t wait try this bread!

  • I will definitely try this! I can’t eat wheat due to gluten sensitivity, and I can’t use very much sugar because it exacerbates my arthritis. I have one recipe for a low-carb, gluten-free bread, but this one is less complicated. Thank you!

    • There’s about 300 calories in the total recipe (so if you make six pieces of bread, they would have 50 calories each). Dairy-free cream cheese should work just fine!

  • Tried this an it was not bread-like at all. More like an egg-cloud. I would never use it for sandwich.. didn’t taste bad but not what I’d want for bread replacement.

  • Our son is a T1 so always looking for low carb. What is the texture? Crisp, soft? Thanks for this bread alternative. Would love to see follow up from those who try the cream cheese free version. I’m not supposed to eat dairy much.

    • Hi Pamela, it is quite soft and takes a bit of getting used to, but an absolute godsend for those of us who are low carb and gluten free. I use it often.

      • I’m going to try this! I am so sick of the grainy textured rice four based GF breads that become slightly slimy as I’m eating them. They look good, but the texture is awful on many levels. This sounds much better. Looks good too!

    • Marjorie…I am a diabetic and make this ‘bread’ and use it to make what I call cloudwiches. Any filling: tuna, egg salad, etc. Or I use it as hamburger buns. I do not use any honey as I am super-sensitive to carb. If I did want to make them sweet I would put in a little Splenda. You can add onion or garlic powder, cumin and chili powder, in combinations to suit what you use them for.

      • Neither my daughter nor I are real egg fans. The first batch I made tasted too eggy for us. I reduced the amount of egg yolk (replacing one egg white for each yolk I removed) and was much happier with the result. So instead of 3 whole eggs I used 1 whole egg and 4 egg whites.

        I am a diabetic. I do not use any honey as I am super-sensitive to carb. If I did want to make them sweet I would put in a little Splenda (perhaps a little cinnamon too). You can add onion or garlic powder, cumin and chili powder, garlic powder and Italian seasoning in combinations to suit what you use them for.

        It freezes beautifully. Wrap and package in meal portions, i.g. I package mine in 4’s as I cook for 2 people; 2 each for 2 sandwiches.

        I use the ‘bread’ to make cloudwiches: egg salad, tuna salad, cheese burgers, etc. It works great.

      • Megan, Splenda is so bad for you, why not try Stevia in your cloud bread. It is a natural sweetener. No calories. I love Stevia… A little goes a long way!
        Many brands out there, find the one that suits you best. I have even grown my own for making teas, baking, etc. if you use what you have grown, you have to get pass the green leaves as sweetener. Great in making teas but So mostly I buy the processed Stevia for my overall cooking. I never use Sugar or chemical sweeteners anymore.
        Try it, you may love it,

    • I’ve read (though I haven’t tried it yet) that you can sub dairy free cream cheese, coconut cream, tofu, or avocado for the cream cheese. I’ll be trying one of these out since I’m really not supposed to eat cream cheese :-)

      • I was wondering the same, what dairy free option can replace the cream cheese…..I’m thinking I’m going to try the avocado.

  • I would like to try to use goat cheese in this recipe. I have a lot of it that comes in my local CSA farm share. Do you think it will work, Jillee? I normally don’t buy cream cheese but would for this recipe if nothing else … And I would like to try large batch freezing as well! Thanks for the recipe. Can’t wait!

  • Hi Dear Jillee,
    I would like very much to try your cloud bread receipe but to bake it in an oven at 300 degree seems very very high for an European oven. What degree are you refering to please ? 300F or 300C ?
    Thank you,
    Rose

  • Greetings. I’m on a strict low-carb diet. Could you provide us with the nutritional specifications (ie total carb per serving (@ 6 clouds/batch). Thanks much! It looks yummy!

  • This is something I will definitely try out! I struggle with allergy to yeast, so breads are problematic for me. But I love bread! It’s simply been impossible to eliminate it completely from my diet. Thanks for this hopeful option.

  • I wonder for those who are also casein free (no animal milk protein) if the vegan cream cheese would work? We are gluten and casein free family and we love us some sinful yumminess like this every once in a while.

  • This looks good. However, I tried one of these cloud breads awhile ago and had trouble getting it to turn out. I followed the instructions. Maybe this one will be better.

    • Update. I’ll have to try this again. I actually tried some at my sister in laws a while ago. I’ll have to confer with her on the recipe she uses. It was delicious.

  • wow I think I’m on cloud 9………………………..Those look soooooooooo delicious………………………….Can’t wait to make up a batch………….THANK YOU…………..

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