Ditch wheat bread for good with this easy 3-ingredient cloud bread!
Low-Carb Cloud Bread Recipe
This 3 ingredient keto or low carb cloud bread recipe is very easy, and tastes like real white bread! See how to make cloud bread for the perfect sandwich, with just 10 minutes prep time.
This recipe is adapted from the 1972 Dr. Atkins Diet Revolution book. There are many other cloud bread recipes out there, but I believe this is the best one. It’s also very flexible, as you don’t need the cream of tartar or salt, and you can use many other options instead of the cottage cheese. I bet you have all the ingredients at home already!
What is Cloud Bread?
Cloud bread is a gluten-free, low carb, keto bread replacement. It uses no flour and relies on beaten egg whites for a light and fluffy texture. It’s also a good source of protein and low-calorie.
What does Cloud Bread taste like?
Cloud bread tastes like a fluffy white bread. It’s very airy and light, and perfect for sandwiches.
Cloud Bread Ingredients
- Eggs – Large, preferably pasture-raised eggs, yolk and white separated.
- Cottage Cheese – Preferably with no added gums or carrageenan. I like the brand Good Culture.
- Cream of Tartar – To help the egg whites stiffen.
I highly recommend adding a pinch of salt to the cloud bread. It just gives some flavor to the bread. But, it’s optional.
How To Make Cloud Bread
Here’s how to make cloud bread with step-by-step photos and extra comments regarding the technique. But for shorter directions, see the recipe card below.
➤ Use an electric mixer (hand mixer or stand mixer) to beat the egg whites and cream of tartar to stiff peaks. You can mix by hand, but it will take a long time—probably around 30 to 40 minutes.
➤ Mix the egg yolks, cottage cheese, and optional pinch of salt. Do this in a separate bowl.
➤ Fold the yolk mixture into the egg whites until just combined and uniform in color. Ensure that you use a gentle folding motion so that you don’t crush the egg whites.
➤ Carefully spoon the mixture onto a parchment papered baking sheet or muffin top pan. Spoon a tablespoon on top of each other until the roll is 2 inches high. You should have enough to make 6 rolls.
➤ Bake cloud bread rolls in the oven for about 30 minutes to an hour, until they are golden brown.
➤ Allow the rolls to cool before trying to move them so they don’t break. After a few minutes, you have light and fluffy low-carb cloud bread rolls!
- Use parchment paper or a silicone baking mat. The rolls are very sticky and will stick on any other surface, including aluminum foil.
- Use room temperature eggs. The egg whites will come to stiff peaks faster if you have them at room temperature. This also helps the cloud bread bake more easily.
- Cream of tartar makes it easier to beat egg whites. Use it if you have it; it will speed up the process.
- The egg whites are ready when they form stiff peaks. If you tilt the bowl, they shouldn’t move. This is important.
- Fold the yolks in gently. You want to simply combine the yolk mixture with the egg whites, without crushing the air bubbles in the egg whites. Don’t over-mix.
- Bake at the right temperature. Cloud bread is really delicate and can burn easily. Make sure you bake at 300°F or 275°F if using convection.
- Keep an eye on them. The baking time varies a lot but the best way to tell is if they are completely golden brown on top. Mine took around 45 minutes at 275°F convection.
Cloud Bread Troubleshooting
Why Is My Cloud Bread Flat?
You probably didn’t beat the egg whites to stiff enough peaks, or you mixed the yolks in too vigorously and broke down the whites.
Can You Make Cloud Bread WITHOUT Cream Of Tartar?
Yes, you can, but it will be a little more difficult. The cream of tartar makes the egg whites form stiff peaks, but you can do without if you don’t have any on hand. You will probably need to beat the egg whites longer, though.
Can You Make Cloud Bread WITHOUT Cottage cheese?
You can substitute the cottage cheese with cream cheese, Greek yogurt, coconut cream, ricotta or even mascarpone cheese. All work great to make cloud bread. Use the same amount as the recipe calls for.
How Many Carbs Are In Cloud Bread?
The total carbs for all rolls is 3.1 grams. But a single roll contains .5 grams carbs which is almost zero.
When Is Cloud Bread Done?
Your cloud bread should be a deep golden brown on top when done. Refer to the pictures above.
How Do I Store Cloud Bread?
Cloud bread can be stored in the refrigerator for around 5 to 7 days. Line them with parchment paper so they don’t stick together.
Can I Freeze Cloud Bread?
Yes! First, freeze them on a parchment lined baking sheet, then transfer them to a freezer-safe bag. Thaw them in the fridge for a few hours before using. Do not re-freeze.
Can I Reheat Cloud Bread?
Yes, cloud bread tastes better lightly toasted, especially if it is straight from the refrigerator or freezer. If using a toaster, first toast on a low setting for a very short amount of time—it burns quickly!
Useful Tools To Make Cloud Bread
- Hand Mixer or Stand Mixer – will save your arm from all the work of mixing by hand.
- Baking Sheet or Muffin Top Pan – Both work great and fit 6 rolls.
- Parchment Paper or Silicone Baking Mat – For easy clean-up and no sticking.
Low-Carb Cloud RollsDifficulty: Easy
3 eggs, separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
Whisk or Hand Mixer or Stand Mixer
- Preheat oven to 300°F (275°F if convection).
- Carefully separate the egg whites and yolks, ensuring that the yolks don’t get into the whites.
- Add the cream of tartar to the egg whites and beat until stiff peaks appear. Beat egg yolks and add the cottage cheese.
- Carefully fold in the the beaten yolks and cottage cheese mixture, until just combined. Do not mix more than 1 minute.
- Spoon mixture onto a greased or parchment papered baking sheet: place one tablespoon on top of each other until each roll is about 2 inches high. Repeat for 6 rolls.
- Bake in preheated oven for about one hour, or until completely golden brown. Baking times may vary.
- A muffin top pan also works great for these rolls.
- It’s highly recommended to use an electric mixer to beat the egg whites; it will take significantly longer to beat by hand.
- I recommend using a small curd cottage cheese with no added gums or carrageenan. I like the brand Good Culture.