Cloud Bread Recipe (Not Eggy & No Cream of Tartar)

Name: Cloud Bread Recipe (Not Eggy & No Cream of Tartar)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 Large Eggs; 2 Ounces Cream Cheese, softened; 1/8 teaspoon Baking powder

Servings: 6

Cals: 60

Fat: 5

Carbs: 0.6

Fiber: 0

Protein: 3

Time: 35

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This cloud bread recipe makes soft, fluffy low carb bread rounds with just 3 simple ingredients and no cream of tartar. Unlike some cloud bread recipes that turn out too eggy, this version uses only 2 yolks for a lighter flavor and better texture. These fluffy rounds are perfect for sandwiches, burgers, breakfast toast, or an easy keto bread substitute when you're cutting carbs. I also included cream cheese substitutes, a dairy free option, freezing instructions, and my best tips for cloud bread that stays fluffy and doesn't fall flat.

Why You'll Love this Cloud Bread Recipe

If you've tried cloud bread before and thought it tasted too much like eggs, this version is different. I use only 2 yolks instead of 3, which gives these a much lighter flavor and softer texture. They're fluffy, easy to make, and perfect when you want a simple low carb bread option for sandwiches, burgers, or breakfast.

I also kept this recipe really simple with just 3 ingredients and no cream of tartar. Plus, I included cream cheese substitutes, a dairy free option, freezing instructions, and my best tips so your cloud bread stays fluffy instead of falling flat.

Ingredients You'll Need

Eggs
The egg whites are what give cloud bread its fluffy texture. I use only 2 yolks in this recipe because using all 3 can make the bread taste more eggy.

Cream cheese
Softened cream cheese helps give the cloud bread structure and keeps the texture soft. You can also use Greek yogurt, sour cream, mascarpone, or even mayonnaise for a dairy free option.

Baking powder
Instead of cream of tartar, I use a little baking powder to help stabilize the egg whites and keep the cloud bread fluffy.

How to Make Cloud Bread

Making cloud bread is actually really simple once you see how the egg whites are supposed to look. The key is beating the whites until stiff peaks form, then gently folding them into the cream cheese mixture so the batter stays light and fluffy. From there, you just scoop the mixture onto a baking sheet and bake until golden.

2 glass bowls with whipped egg whites for cloud bread

Beat the egg whites with the baking powder until stiff peaks form while mixing the egg yolks and softened cream cheese until smooth.

adding the cream cheese mixture to egg whites for cloud bread

Gently fold the whipped egg whites into the cream cheese mixture a little at a time so the batter stays light and fluffy.

thick cloud bread mixture in a glass bowl

Continue folding just until no large streaks of egg white remain. Be careful not to over-mix.

spooning cloud bread mixture onto a baking tray

Scoop the mixture into 6 rounds on a parchment lined baking sheet and bake at 300F for about 25 minutes or until golden.

What are Stiff Peaks

Stiff peaks means the egg whites hold their shape when you lift the beaters out of the bowl. The peaks should stand up instead of collapsing back into the mixture. If the egg whites are too soft, the cloud bread can turn out flat.

Tips for the Best Cloud Bread

Use room temperature eggs if possible - They whip up faster and give you more volume in the egg whites.
Make sure the cream cheese is softened - Cold cream cheese can leave lumps in the batter and make folding harder.
Beat the egg whites until stiff peaks form - The egg whites should hold their shape when you lift the beaters. Under whipped whites can make the cloud bread fall flat.
Fold gently - The fluffy texture comes from the air in the egg whites, so you want to gently fold instead of stirring aggressively.
Don't over bake - You want the tops golden, but baking too long can make them dry.
Let them cool before using - Cloud bread gets a better texture as it cools and is much easier to use for sandwiches after resting a few minutes.

Variations

One of the best things about cloud bread is how easy it is to customize depending on how you want to use it. You can keep them plain for sandwiches and burgers or add toppings before baking for extra flavor.

Everything bagel seasoning - This is one of my favorite savory options for breakfast sandwiches or turkey sandwiches.
Parmesan cheese - A sprinkle of parmesan on top gives the cloud bread a more savory, cheesy flavor.
Garlic powder and Italian seasoning - These work really well if you're serving the cloud bread alongside soup or using it for mini sandwiches.
Cinnamon and sweetener - If you want a sweeter version, sprinkle the tops with cinnamon and your favorite granulated sweetener before baking.
Sesame seeds - These make the cloud bread feel a little more like a burger bun.
Mini cloud breads - You can make smaller rounds if you want slider buns or snack sized sandwiches. Just reduce the baking time slightly and keep an eye on them near the end.

Ways to Use Cloud Bread

Sandwiches - Cloud bread works really well for simple sandwiches like turkey, tuna salad, chicken salad, or deli meat and cheese.
Burger buns - These make a great low carb alternative to traditional burger buns because they're soft but still sturdy enough to hold a burger.
Breakfast sandwiches - Use them for egg sandwiches with bacon, sausage, or cheese.
Avocado toast - Top toasted cloud bread with mashed avocado, everything bagel seasoning, and a fried egg.
Mini pizzas - Add pizza sauce, cheese, and your favorite toppings, then broil until melted.
Toast with butter or peanut butter - For a simple snack or breakfast, lightly toast the cloud bread and spread with butter, peanut butter, or cream cheese.
Sliders - Make smaller rounds and use them for mini burgers or sandwich sliders.
BLTs - The soft texture works surprisingly well with crispy bacon, lettuce, and tomato.

How To Store And Freeze Cloud Bread

These are best the first day, but you can store leftovers in the refrigerator for a few days. I like to keep them in an airtight container with parchment paper between the pieces so they don't stick together.

Cloud bread also freezes really well. I recommend flash freezing them first by placing the rounds on a baking sheet or plate lined with parchment paper and freezing until solid. Once frozen, you can stack them in a freezer bag or container with parchment paper between each piece.

Let them thaw in the refrigerator or at room temperature before using. You can also warm them slightly in the toaster oven or air fryer.

Frequently Asked Questions

Why is my cloud bread flat?

Cloud bread usually turns out flat when the egg whites were not beaten long enough or were overmixed while folding. The egg whites should form stiff peaks and hold their shape on the beaters before folding them into the cream cheese mixture.

Why does cloud bread taste eggy?

Some cloud bread recipes can taste eggy because they use all of the egg yolks. I only use 2 yolks in this recipe, which helps keep the flavor lighter and less eggy.

Can I make cloud bread without cream of tartar?

Yes! I use baking powder instead of cream of tartar in this recipe. It helps stabilize the egg whites and keeps the cloud bread fluffy.

Can I make cloud bread dairy free?

Yes. Instead of cream cheese, you can use mayonnaise for a dairy free version.

Can I use Greek yogurt instead of cream cheese?

Yes. Greek yogurt, sour cream, and mascarpone cheese all work well as substitutes for cream cheese in cloud bread.

Author: Jennifer Banz

5 from 10 votes

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Prep 10

Cook 25

Total 35

Servings

Course pantry ingredient

Cuisine American

Ingredients

▢ 3 Large Eggs
▢ 2 Ounces Cream Cheese, softened
▢ ⅛ teaspoon Baking powder

Method

Pre-heat the oven to 300F and line a 13x9 sheet pan with parchment paper (not wax paper) or a silicone baking mat.
Seperate the egg whites from the egg yolks. Place 2 of the yolks in a medium sized mixing bowl with 2 ounces of softened cream cheese, and the 3 egg whites in a different medium sized mixing bowl. The remaining egg yolk can be saved for a different recipe.
Dust ⅛ teaspoon of baking powder on top of the egg whites. Using a hand mixer or a stand mixer, beat the egg whites until they form stiff peaks.
Next, the egg yolks and softened cream cheese need to be beaten with the hand mixer until there are no lumps.
Now we can take ⅓ of the egg whites and fold them into the egg yolk mixture. Once all folded in, add in another ⅓ of the egg whites and fold those in. Finish with the remaining egg whites.
I like to fold until all of the egg white is incorporated. Egg white not incorporated will just crumble when handled after they are baked.
Scoop the mixture into 6 rounds on the 13 x 9 baking sheet.
Bake in a 300F oven for about 25 minutes.
Remove from the oven when golden and let cool. See notes for freezing.

Notes

For the best texture, make sure the egg whites are beaten to stiff peaks before folding them into the cream cheese mixture. The peaks should hold their shape when you lift the beaters out of the bowl.
I only use 2 egg yolks in this recipe because using all 3 can make the cloud bread taste more eggy.
Cream cheese substitutes: Greek yogurt, sour cream, mascarpone cheese, or mayonnaise for a dairy free option.
These are best after cooling for a few minutes and work great for sandwiches, burgers, breakfast toast, or mini pizzas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days with parchment paper between the pieces if stacking.
Freezing instructions: Flash freeze the cloud bread rounds on a parchment lined tray until solid, then store with parchment paper between each piece to prevent sticking.
Topping ideas: Everything bagel seasoning, parmesan cheese, sesame seeds, cinnamon and sweetener, garlic powder, or shredded cheddar cheese. Add toppings before baking.

Nutrition

Serving1cloud breadCalories60Carbohydrates0.6gProtein3gFat5gFiber0g