Cloud Bread
Feather-light, flourless rounds made from whipped egg whites and cream cheese. Soft enough for sandwiches and burgers, with only about 1 g net carbs per round.
Nutrition per serving
2 rounds- Net carbs
- 2.6g
- Calories
- 172kcal
- Protein
- 8g
- Fat
- 14g
- Total carbs
- 2.6 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Sweet cinnamon: Lightly sweetened, cinnamon-spiced rounds for breakfast: spread them with cream cheese, or dip and fry them for a featherweight French toast.
- Beat the sweetener, vanilla and most of the cinnamon into the yolk and cream cheese mixture. Skip the sesame seeds and dust the mounds with the last pinch of cinnamon before baking.
- Bake as usual, checking at 25 minutes — the sweetener makes the tops brown a little sooner.
Garlic parmesan: Parmesan, garlic and herbs folded into the batter turn these into savory, cheesy rounds for burgers, open-faced melts or a quick garlic "toast".
- Beat the garlic powder, Italian seasoning and three-quarters of the parmesan into the yolk mixture. Sprinkle the rest of the parmesan over the mounds instead of sesame seeds.
- The cheese browns faster, so start checking at 22 minutes; they are done when golden and dry to the touch.
Greek yogurt (lighter): Full-fat Greek yogurt instead of cream cheese gives a tangier, softer round with roughly 70 fewer calories per serving.
- Use thick, strained Greek yogurt (not regular yogurt) and beat it with the yolks and salt until smooth.
- The batter is a little looser, so make the mounds slightly smaller and bake 30–35 minutes. Turn off the oven and leave them inside with the door ajar for 10 minutes to dry out before cooling.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $2.15 for 3 servings ($0.72 each) · how we estimate
Instructions
-
Heat the oven to 300°F (150°C) and line a large baking sheet with parchment.
-
Separate the eggs carefully, dropping the whites into a clean, dry, grease-free bowl — even a speck of yolk will stop them whipping. Put the yolks in a second bowl with the cream cheese and salt and beat until completely smooth.
-
Add the cream of tartar to the whites and beat with an electric mixer, starting on medium and finishing on high, until stiff, glossy peaks stand straight up when you lift the beaters, 3–4 minutes.
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Fold about a third of the whites into the yolk mixture to lighten it, then gently fold in the rest in two additions, cutting down through the middle and sweeping up the sides, until no white streaks remain. Fold, don't stir — the air is what makes them rise.
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Spoon the batter into 6 mounds about 4 inches (10 cm) wide and ½ inch (1.3 cm) thick, spaced well apart. Smooth the tops and sprinkle with sesame seeds if you like.
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Bake 25–30 minutes until golden-brown on top and dry to the touch. Cool completely on the sheet, then lift them off with a thin spatula.
Tips for success
-
Room-temperature eggs whip higher. If you forgot to take them out, sit the whole eggs in warm water for 10 minutes before separating. - Straight from the oven they're crisp and airy; sealed in a bag in the fridge overnight they turn soft and bread-like, which is better for sandwiches.
- Spread them with butter, use them as burger buns, or fill them with classic egg salad.
Nice to have, not needed
- An electric mixer whips stiff peaks in minutes — a balloon whisk works, but expect about 8 minutes of hard whisking.
- No cream of tartar? Half a teaspoon of lemon juice stabilizes the whites just as well.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 2 months
Reheat: Eat at room temperature, or warm briefly in a dry skillet or toaster oven to firm them up for sandwiches.
Prep tip: Bake a double batch and freeze half with parchment between the rounds; they thaw on the counter in about 20 minutes.
Store in a zip-top bag with a paper towel in the fridge up to 5 days, or freeze with parchment between the rounds up to 2 months.
Variations
3 variations, each with its own ingredients and macrosSweet cinnamon
FlavorLightly sweetened, cinnamon-spiced rounds for breakfast: spread them with cream cheese, or dip and fry them for a featherweight French toast.
- + 1 tbsp granulated erythritol
- + 1 tsp cinnamon
- + ½ tsp vanilla extract
2.9 g net · 177 kcal · 8.1 g protein · 14 g fat · ≈$0.92 per serving (+0.3 g net carbs vs the original)
Garlic parmesan
FlavorParmesan, garlic and herbs folded into the batter turn these into savory, cheesy rounds for burgers, open-faced melts or a quick garlic "toast".
- + ¼ cup finely grated parmesan
- + ½ tsp garlic powder
- + 1 tsp Italian seasoning
3.2 g net · 201 kcal · 11 g protein · 16 g fat · ≈$1.00 per serving (+0.6 g net carbs vs the original)
Greek yogurt (lighter)
SwapFull-fat Greek yogurt instead of cream cheese gives a tangier, softer round with roughly 70 fewer calories per serving.
- cream cheese → plain full-fat Greek yogurt
2.1 g net · 100 kcal · 8.8 g protein · 6 g fat · ≈$0.63 per serving (−0.5 g net carbs vs the original)
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