Cloud bread delivers a soft, airy, melt in your mouth texture that makes it a standout for easy, gluten free baking. Make it today!
There are so many easy ways that I use classic White Bread. It’s perfect for a Side Dish, to use in a BLT, or make a snack. This Cloud Bread is a great, lightened alternative that’s just as versatile.
Why You’ll Love This Bread?
- Perfect to serve as a side or use as gluten-free sandwich bread!
- This gluten-free bread is easy to make and turns out light as a cloud.
Sabrina’s Cloud Bread Recipe
Cloud bread is one of those recipes I make when I want something light, simple, and genuinely fun to play with. I love how airy and soft it turns out, and how easily it steps in for regular bread — whether I’m building a BLT, a grilled cheese, or even a quick hamburger bun without any slicing. And when I’m feeling creative, those little rounds turn into mini pizzas with sauce, cheese, and whatever toppings I’m craving. It’s an easy, low-carb, keto-friendly staple that gives me a lot of flexibility in the kitchen.
Recipe Card
Ingredients
- 6 large eggs , separated
- 1/2 teaspoon cream of tartar
- 4 ounces cream cheese , softened
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Add eggs and cream of tartar to a stand mixer.
- Using the beater attachment on medium speed beat the eggs whites to stiff peaks.
- Remove the egg whites from the bowl and set aside.
- Add egg yolks, cream cheese, sugar, garlic powder and salt to the stand mixer on medium speed.
- Beat until creamy with no lumps remaining.
- Remove the beater attachment.
- Using a spatula add in the beaten egg whites and fold gently until well combined.
- Using an ice cream scoop, scoop the mixture onto the baking sheets 3″ apart.
- Bake for 30 minutes.
- Makes 12 pieces of cloud bread to be used for 6 sandwiches.
Nutrition
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Chef’s Note
I get the best results with my Cloud Bread when I whip the egg whites until they’re extra glossy and stable, then fold everything together slowly so I don’t lose that lift. I also like using a cookie scoop to portion the batter, it keeps each piece perfectly round and helps them bake evenly.
Table of contents
Can this be made ahead of time?
Yes! you can absolutely make Cloud Bread ahead of time. It holds up well when stored properly, and I usually make a batch the night before if I know I’ll need it for sandwiches or quick snacks. Once it’s completely cooled, I keep it in an airtight container in the fridge; the texture stays soft and airy for about 3 days. When I’m ready to use it, a quick warm up in the toaster oven brings back that light, fluffy feel.
How to Store
- Serve: This bread recipe will only keep well at room temperature for a few hours. So, if you aren’t planning to eat the Cloud Bread right away, you’ll need to store the loaves.
- Store: The best storage option for leftover bread pieces is placing them in an airtight container to store in the fridge. The bread can stay good in the fridge for 3-4 days but tastes its best within a day or two of baking.
- Freeze: You can also freeze this recipe for up to 3 months. To freeze them, lay the pieces of bread out in a single layer on a parchment-lined baking sheet. Then lay the baking sheet flat in your freezer until the bread is hardened. Once they’re frozen, transfer the bread loaves to a freezer bag or another airtight container to store for later.
Variations
- Seasonings: I’ve stuck to pretty simple ingredients for this recipe. But, if you want to bring some more flavor into the mixture, you could always add some extra seasonings. Ingredients like onion powder, caraway seeds, anise seeds, paprika, rosemary, or Italian seasoning are all great options to introduce new, bold flavors to the recipe.
- Sweet cloud bread: When I want to keep cloud bread keto-friendly, I stick with just a tiny bit of sugar so the carbs stay low. If I’m craving a sweeter version, I’ll add a little more sugar or a pinch of warm spices like cinnamon or nutmeg, knowing it may make the bread slightly less fluffy. Or I keep the base recipe exactly the same and just serve it with honey or cinnamon sugar for an easy sweet twist.
- Colored cloud bread: I love adding a pastel swirl to the bread just for the look — it stays white inside naturally, but a single drop of food coloring gives it that soft, sunset?pink vibe. If I want multiple colors, I just split the batter into a few bowls and tint each one lightly. The outside still bakes golden, but the inside turns out beautifully pastel.
- Cream Cheese Substitutes: If you don’t want to use cream cheese, Greek yogurt, cottage cheese, or mascarpone cheese, make good swaps.
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