Light, fluffy, and almost too good to be true — this Keto Cloud Bread is the perfect low-carb alternative to traditional bread. With just a few simple ingredients, it bakes up soft and golden, ready to use for sandwiches, burgers, or even as a base for sweet spreads. It’s airy, satisfying, and keeps you on track with your keto goals without missing out on the comfort of bread.
About This Recipe
Cloud bread is the ultimate minimalist, low-carb “bread” that feels impossibly light yet holds together well enough for everyday eating. Made from just a handful of ingredients—eggs, cream cheese (or Greek yogurt), cream of tartar, and salt—it bakes into soft, golden rounds that are airy on the inside and delicately crisp at the edges. If you’re craving a sandwich vehicle or burger bun on a keto or low-carb lifestyle, cloud bread is a smart, simple solution that keeps carbs near zero without sacrificing satisfaction.
The secret to its structure is a stable meringue. Whipping the egg whites with cream of tartar builds volume and strength, while the yolks get blended with softened cream cheese for a smooth base. Folding the two together creates that signature “cloud” texture. You’ll spoon the batter into rounds on a parchment-lined sheet, then bake until lightly golden. As they cool, the tops settle slightly, leaving a soft, flexible round that peels off the parchment cleanly.
Cloud bread’s neutral flavor is a feature, not a flaw. It plays well with sweet or savory toppings, and you can season the batter to match your plan: garlic powder and Italian herbs for a deli-style sandwich, cinnamon and vanilla for a breakfast spin, or sesame seeds on top for burger-night buns. Storage is easy, too—keep them in an airtight container in the fridge and toast briefly before serving to bring back the edges’ gentle crispness.
Because the base recipe is so simple, technique matters. Start with room-temperature eggs for better volume, ensure your bowl and whisk are grease-free, and fold gently so you don’t deflate the whites. If you prefer a slightly sturdier texture, bake a minute or two longer until the edges deepen in color. You’ll get about a dozen rounds from one batch—ideal for meal prep, quick lunches, or a light snack with butter and salt. With virtually no net carbs per piece, cloud bread is a dependable staple you’ll return to again and again.
Why You’ll Love This Recipe
- Ultra–low carb and gluten-free
- Fluffy, airy texture with golden edges
- Just a few simple ingredients
- Customizable for sweet or savory
- Great for meal prep—freezes well
Ingredients
- Base
- 3 large eggs, separated (room temperature)
- 3 tbsp cream cheese, softened (or 3 tbsp thick Greek yogurt)
- ¼ tsp cream of tartar
- Pinch of fine sea salt
- Optional Seasoning (choose any)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp Italian seasoning or dried oregano
- Sesame seeds or everything bagel seasoning, for topping
Instructions
- Preheat oven to 150°C (300°F). Line a large baking sheet with parchment paper.
- Separate eggs into two bowls: whites in a grease-free mixing bowl, yolks in a medium bowl.
- Add cream of tartar and a pinch of salt to the whites; beat to stiff peaks.
- Whisk the yolks with softened cream cheese until completely smooth (add optional seasonings if using).
- Gently fold the yolk mixture into the whipped whites in 2–3 additions until just combined—do not deflate.
- Spoon 10–12 even mounds (about 2 tbsp each) onto the parchment; smooth tops slightly. Sprinkle seeds if using.
- Bake 25–30 minutes until puffed and lightly golden at the edges.
- Cool completely on the tray, then peel off parchment. Serve or store refrigerated in an airtight container (up to 4 days). Toast briefly to refresh.
Nutrition (per serving)
- Calories: ~35
- Fat: ~3 g
- Protein: ~2 g
- Total Carbs: ~0.5 g
- Fiber: 0 g
- Net Carbs: ~0.5 g
FAQ
- Can I use yogurt instead of cream cheese?
Yes—use thick Greek yogurt for a tangier, slightly lighter texture. - How do I keep cloud bread from deflating?
Beat whites to stiff peaks and fold very gently so you don’t knock out the air. - Can I freeze it?
Absolutely. Freeze with parchment between pieces; thaw and toast briefly before serving. - Why are my rounds sticking?
Use fresh parchment and let them cool completely before lifting.
Variations & Substitutions
- Herb & Garlic: Add ¼ tsp each garlic and onion powder plus ½ tsp Italian seasoning.
- Cinnamon “Toast” Cloud Bread: Add ¼ tsp cinnamon and a drop of vanilla; serve with butter and a keto sweetener.
- Sesame Burger Buns: Sprinkle sesame seeds on top before baking and make larger rounds.
- Cheesy Edge: Fold in 2 tbsp finely grated Parmesan with the yolk mixture.
Serving Suggestions
- Sandwich with turkey, cheese, lettuce, and mayo
- Breakfast with butter and a sprinkle of cinnamon “sugar” (keto sweetener)
- Mini burgers or sliders
- Smoked salmon, cream cheese, and dill
Keto Cloud Bread
Ingredients
Base
- 3 large eggs (separated (room temperature))
- 3 tbsp cream cheese (softened (or 3 tbsp thick Greek yogurt))
- ¼ tsp cream of tartar
- Pinch of fine sea salt
Optional Seasoning (choose any)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp Italian seasoning or dried oregano
- Sesame seeds or everything bagel seasoning (for topping)
Instructions
- Preheat oven to 150°C (300°F). Line a large baking sheet with parchment paper.
- Separate eggs into two bowls: whites in a grease-free mixing bowl, yolks in a medium bowl.
- Add cream of tartar and a pinch of salt to the whites; beat to stiff peaks.
- Whisk the yolks with softened cream cheese until completely smooth (add optional seasonings if using).
- Gently fold the yolk mixture into the whipped whites in 2–3 additions until just combined—do not deflate.
- Spoon 10–12 even mounds (about 2 tbsp each) onto the parchment; smooth tops slightly. Sprinkle seeds if using.
- Bake 25–30 minutes until puffed and lightly golden at the edges.
- Cool completely on the tray, then peel off parchment. Serve or store refrigerated in an airtight container (up to 4 days). Toast briefly to refresh.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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