Learn how to make low carb, keto friendly, gluten-free cloud bread from eggs and cream cheese! This fluffy bread alternative is great for sandwiches and wraps without the carbs!
In fact, I loved using this low carb bread recipe to replace the traditional bread in this ham and cheddar sandwich!
What is Cloud Bread?
When I started keto to try and lose weight, one of the first questions I asked was “Is there any bread out there that has very little carbs?”. I found out the answer was a resounding no. But then I heard about cloud bread!
Made from eggs, cream of tartar, and cream cheese, cloud bread (also called oopsie bread) bakes up puffy and soft. It’s ideal for sandwiches, great for wraps, and can even be made into low carb pizza!
Do you need to refrigerate Cloud Bread?
Store it in a covered container in the refrigerator, no more than 4 days. It can also be frozen and reheated in the oven or toaster. It can burn easily, so be sure to only toast it for a short period of time.
Obviously cloud bread tastes best on the first day. Depending on how often you eat sandwiches, you may want to either cut the recipe in half or store some of it in the freezer.
- Use large eggs, you’ll be separating them then beating the egg whites.
- If you don’t have cream of tartar and don’t want to buy it, use 1/4 teaspoon of lemon juice or white vinegar. Keep in mind though, if you buy it, it will keep pretty much indefinitely if kept in a cool dry place. So you don’t have to worry about it going bad.
- I use cream cheese, which is the original way to make cloud bread. You may see recipes out there that use Greek yogurt instead.
Helpful Kitchen Tools
How to Make
- First preheat your oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat, like a Silpat.
- Pull out your hand mixer or stand mixer and whip the egg whites & cream of tartar on high speed. Continue beating until stiff peaks form.
- Now put the egg yolks and the cream cheese into a large bowl. Mix the two ingredients together until smooth.
- Scoop out one cup of the egg white mixture and gently fold it in until combined.
- Add remaining egg whites and fold just until mixed together.
- Drop the batter into 6 equal portions onto the lined baking sheet. Spread the batter out to 1/2-inch thickness.
- Bake your bread for 30 minutes. They will be lightly browned. Remove from the oven and move the breads to a wire cooling rack immediately.
- Cool completely, about an hour.
Here are some ideas for using your cloud bread. Keep in mind that this bread is soft and not quite as sturdy as tortillas or bread. But it’s a great high protein, low carb alternative!
- Make Eggs Benedict, substituting cloud bread for the English muffins.
- My Mediterranean Veggie Wrap would be a delicious lunch.
- Avocado toast anyone?
- Try this cloud bread pizza as a great low carb alternative!
- What? French Toast made from cloud bread? yes, please!
- Try my radish hash browns if you need an alternative to potatoes.
I think an Avocado BLT would be amazing with cloud bread. What ideas do you have?
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 3 large eggs separated
- 1/8 teaspoon cream of tartar
- 3 tablespoons cream cheese
- Preheat oven to 300 F.
- Line baking sheet with parchment paper or silicone baking mat.
- Use hand mixer to whip egg whites & cream of tartar on high speed. Beat until stiff peaks form.
- Place egg yolks and cream cheese in large bowl. Beat until smooth.
- Scoop out one cup of egg white mixture and gently fold into yolk mixture until combined.
- Add remaining egg whites, fold just until combined.
- Drop batter into 6 equal portions on lined baking sheet. Spread out to 1/2-inch thickness.
- Bake 30 minutes until lightly browned. Remove from the oven and place on wire cooling rack immediately.
- Cool completely, about an hour.
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Judy Gosnell says
I used too make this often for my diabetic sister .I upped the cream cheese to 4oz and the eggs to four added small amount of swerve to sweeten. This can be made into small cupcakes for shortcakes and french toast.