Keto Cloud Bread

Fluffy, airy keto cloud bread with only 1g net carbs per slice and 3 simple ingredients. ♡

This keto cloud bread tastes like the softest white bread but has only 1g net carbs per round. Three ingredients, 30 minutes, and you have a keto bread that actually holds a sandwich together. For more ideas, see our Keto Cauliflower Mac And Cheese.

It is the low carb bread solution that made me stop missing sandwiches. Bonus, it is gluten free and grain free. Let’s make it together.

Ingredients

Keto Cloud Bread

• 3 large eggs, separated, room temp
• 3 oz cream cheese, softened
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp baking powder, optional for extra lift

How to Make Keto Cloud Bread

1. **Preheat.** Heat oven to 300F. Line a sheet pan with parchment paper.
2. **Separate.** Separate egg yolks from whites into two bowls. Be careful to keep yolks out of whites.
3. **Yolks.** Whisk yolks with softened cream cheese, salt, and baking powder until smooth.
4. **Whip whites.** Add cream of tartar to whites. Beat with a mixer on high for 3 to 4 minutes until firm peaks form.
5. **Fold.** Gently fold whites into yolk mixture in 3 additions. Use big sweeping motions to keep the air.
6. **Bake.** Scoop 6 round mounds onto the parchment. Bake 25 to 30 minutes until golden. Cool completely before moving.

Why This Recipe Works

Whipping the egg whites to stiff peaks is the foundation of cloud bread. The whipped whites trap air and give you that signature soft fluffy texture that mimics white bread. Under whipped whites collapse and you end up with flat eggy discs. Always whip until the peaks stand straight up when you lift the whisk.

Cream cheese provides structure and a slight richness that rounds out the bread. At 1 gram net carbs, 5 grams fat, and 3 grams protein per round, this zero carb bread is an ideal keto staple. The cream cheese also adds a gentle sweetness so you do not taste eggs, which is the most common complaint with bad cloud bread recipes.

Folding the whipped whites into the yolk mixture gently is the make or break step. Use a spatula and fold from the bottom up in big sweeping motions. Beating or stirring deflates the whites and kills the cloud structure. When done right, the batter should look like thick marshmallow fluff. Baking at 300F keeps the exterior from browning too fast while the interior sets. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.

Tips

• Use room temp eggs. Cold whites take much longer to whip up.
• Make sure the mixing bowl is completely grease free. Any fat collapses the whites.
• Store cloud bread in a sealed container in the fridge for up to 5 days.
• Reheat in a toaster for 1 to 2 minutes to crisp the edges. Microwave makes it rubbery.
• Use parchment paper. Cloud bread sticks to foil or ungreased pans.
• Let cool fully on the baking sheet before moving. Hot cloud bread tears easily.

Variations

• Add 1 tsp everything bagel seasoning on top before baking for everything cloud bread.
• Sprinkle sesame seeds or poppy seeds on top for texture.
• Add 1 tsp of italian herbs to the batter for savory cloud bread.
• Add 1 tbsp cinnamon swirl for keto french toast bread.
• Use as burger buns, sandwich bread, or pizza crust base.
• Make mini rounds for keto sliders or hors d’oeuvres.

Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Bacon Wrapped Chicken Thighs next.

Common Mistakes to Avoid

• Under whipping egg whites: Whip to firm peaks that hold straight up. Soft peaks collapse when folded.
• Over folding: Fold gently in big sweeps. Stirring deflates the whites and kills the cloud texture.
• Using yolks in the white bowl: Any yolk (fat) prevents whites from whipping. Separate eggs carefully.
• Baking too hot: Keep it at 300F. Higher heat browns too fast and leaves the center gummy.

Keto Cloud Bread

Keto cloud bread with only 1g net carbs per slice and 3 ingredients. Fluffy low carb bread ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Breakfast

Cuisine: American

Calories: 85

Ingredients Method Notes

Ingredients

  

• 3 large eggs separated, room temp
• 3 oz cream cheese softened
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp baking powder optional for extra lift

Method

 

1. **Preheat.** Heat oven to 300F. Line a sheet pan with parchment paper.
2. **Separate.** Separate egg yolks from whites into two bowls. Be careful to keep yolks out of whites.
3. **Yolks.** Whisk yolks with softened cream cheese, salt, and baking powder until smooth.
4. **Whip whites.** Add cream of tartar to whites. Beat with a mixer on high for 3 to 4 minutes until firm peaks form.
5. **Fold.** Gently fold whites into yolk mixture in 3 additions. Use big sweeping motions to keep the air.
6. **Bake.** Scoop 6 round mounds onto the parchment. Bake 25 to 30 minutes until golden. Cool completely before moving.

Notes

Use room temp eggs. Cold whites take much longer to whip up. Make sure the mixing bowl is completely grease free. Any fat collapses the whites. Store cloud bread in a sealed container in the fridge for up to 5 days.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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Keto Cauliflower Mac and Cheese Keto Chicken Alfredo Zucchini Noodles