How To Make Keto-Friendly Cloud Bread You’ll Actually Want to Eat

How to Make Cloud Bread

This keto-friendly cloud bread is easy to make, uses only a handful of ingredients you probably already have laying around, and is ready in next to no time.

Serves4

Makes4 loaves

Prep5 minutes

Cook35 minutes

Jump to Recipe
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Credit: Joe Lingeman

When I’m following the keto diet, the thing I miss most is sandwiches — and more specifically, bread. So, what’s a gal to do when the carb monster wields its tempting head? Turn to cloud bread. 

I’m not promising that this is an even swap for a thick slice of sourdough. This is, for all intents and purposes, a bread substitute. But it’s easy to make, uses only a handful of ingredients you probably already have laying around, and is ready in next to no time. Plus, it’s the best version of cloud bread I’ve ever eaten. Here’s how to do it.

What Is Cloud Bread?

Cloud bread has been around since the seventies, when it was introduced to the world through the Atkins Diet. Light and fluffy, the texture is closer to that of a thick omelet than a slice of bread. Made of eggs, cream cheese, baking powder, and different flavorings, cloud bread can be used in a variety of bread-substituting ways that won’t break the nutritional bank if you’re watching your carbs, or avoiding gluten. Since its flavor is mild on its own, you can dress it up to suit whatever your needs may be.

Credit: Joe Lingeman

3 Tips for the Very Best Cloud Bread

  1. Start with a clean, dry bowl for whipping the egg whites. A clean bowl will ensure the egg whites whip up nicely into stiff peaks. Additionally, make sure no yolk gets into the whites — the fat will inhibit the egg whites’ fluff power.
  2. Be gentle when folding the yolks into the whites. You’ll want to fold just until the two mixtures are combined. If you fold too much or too aggressively, you’ll lose air in the whites and they’ll begin to flatten.
  3. Let the baked loaves rest until almost completely cool. If you pull the cloud breads off the baking sheet too quickly, they may tear.
Credit: Joe Lingeman

Fitting Cloud Bread Into Your Diet

Cloud bread fits into most diets with low-carb or no-carb restrictions, as well as diets that have high-protein and high-fat guidelines. That includes keto, vegetarian, gluten-free, celiac, and Atkins diets. Anyone following dairy-free diets such as Paleo or Whole30 can replace the cream cheese for cold solidified coconut cream (from the top of the can). Keep in mind that this will change the flavor slightly.

Creative Ways to Enjoy Cloud Bread

Now for the fun part! We’ve included a variety of optional add-ins in the cloud bread recipe, and the suggestions below take it one step further by showing you how to transform your cloud bread (plain or flavored) into a meal.

  • Cheesy BLTAs: Warm two loaves of the original cloud bread, slather on some mayo, top with cheddar, bacon, lettuce, tomato, and avocado.
  • Garlic Parmesan Pizza: Spread 2 tablespoons jarred sauce onto Garlic-Parmesan Cloud Bread and top with thin slices of fresh mozzarella. Toast until the cheese is melty and the cloud bread is crisp.
  • Everything Bagel Cloud Bread: Spread softened cream cheese onto Everything Spice Cloud Bread and layer on lox and capers.
  • Cloud Bread Tuna Melt: Scoop your favorite tuna salad on top of Scallion Cloud Bread, lay a slice of Swiss cheese over top, and broil until melted.
  • Pumpkin Spice Cheesecake: Top a warm Pumpkin Spice Cloud Bread with ricotta cheese, candied pecans, and drizzle with maple syrup.
  • Greek-Inspired Open-Faced Sandwich: Layer thinly sliced tomatoes on top of Feta Black Olive Cloud Bread. Top with plain Greek yogurt, cucumber slices, chopped fresh dill and a squeeze of lemon juice.
  • Vermont Grilled Turkey Sandwich: Spread butter onto two Cinnamon Raisin cloud bread loaves. Top with shredded white cheddar, sliced turkey, and green apple slices. Close the sandwich and grill until the cheese has melted.
Credit: Joe Lingeman
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Here's how to make the best-ever cloud bread.

How to Make Cloud Bread

This keto-friendly cloud bread is easy to make, uses only a handful of ingredients you probably already have laying around, and is ready in next to no time.

Prep time 5 minutes

Cook time 35 minutes

Makes 4 loaves

Serves 4

Nutritional Info

Ingredients

  • 3

    large eggs

  • 1/2 teaspoon

    baking powder

  • 3 tablespoons

    full-fat cream cheese (1 1/2 ounces)

  • 1/4 teaspoon

    kosher salt

  • 1/8 teaspoon

    onion powder

  • 2 teaspoons

    white or black sesame seeds

Equipment

  • Rimmed baking sheet

  • Parchment paper

  • Stand mixer or electric hand mixer

  • Small mixing bowl

Instructions

  1. Preheat the oven. Arrange a rack in the center of the oven and heat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

  2. Separate the eggs. Separate 3 large eggs, placing the whites in a large bowl or bowl of a stand mixer, and the yolks in a smaller bowl.

  3. Add baking powder to the egg whites. Add 1/2 teaspoon baking powder to the egg whites.

  4. Beat the egg whites. Beat with an electric hand mixer or a stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 5 minutes for a hand mixer or 2 minutes for a stand mixer.

  5. Microwave the cream cheese. Place 3 tablespoons cream cheese in a small microwave-safe bowl and microwave in 10-second bursts until very soft, about 30 seconds total. Stir until smooth and let cool slightly.

  6. Add the cream cheese and seasonings to the egg yolks. Add the cream cheese, 1/4 teaspoon kosher salt, and 1/8 teaspoon onion powder to the egg yolks and stir to combine.

  7. Fold the yolks into the whites. Add the egg yolk mixture to the whipped egg whites and gently fold until there are no visible streaks and completely combined.

  8. Dollop the batter onto the baking sheet. Dollop a quarter of the batter (about 3/4 cup) onto the prepared baking sheet and using a spoon, gently flatten into a round that's about 6-inches wide. Don’t fuss too much, it doesn’t have to be perfect. Repeat with the remaining batter.

  9. Top with sesame seeds. Sprinkle each round with 1/2 teaspoon sesame seeds.

  10. Bake. Bake until golden brown, 25 to 28 minutes. Let cool on the baking sheet for at least 20 minutes (the breads will firm up slightly as it cools). Gently lift from the parchment paper.

Recipe Notes

Storage: Cool completely. Store in an airtight container at room temperature up to 3 days.

Cloud Bread Variations:
Everything Spice: Replace the sesame seeds with 4 teaspoons Everything Spice Mix (1 tablespoon each sesame seeds and poppy seeds, 2 teaspoons each dehydrated onion flakes and dehydrated minced garlic, 1 teaspoons flaky sea salt)
Scallion: Stir 1/2 cup thinly sliced scallion greens into the batter. Omit the sesame seeds.
Feta and Black Olive: Stir 1/4 cup crumbled feta cheese into the batter. Replace the sesame seeds with 2 tablespoons, pitted, chopped black olives on top.
Garlic Parmesan: Omit the onion powder and stir 1/2 teaspoon granulated garlic and 2 tablespoons grated Parmesan cheese into the batter. Replace the sesame seeds with 1/4 cup grated Parmesan cheese.
Cinnamon Raisin: Omit the onion powder and stir 3/4 teaspoon ground cinnamon into the batter. Replace the sesame seeds with 1/4 cup raisins and more ground cinnamon.
Pumpkin Spice: Omit the onion powder and stir 3 tablespoons pumpkin purée and 3/4 teaspoon pumpkin pie spice into the batter. Omit the sesame seeds.

Credit: Kitchn