3-Ingredient Cloud Bread

What Is Cloud Bread and Why It’s So Popular

Cloud Bread is a soft, pillowy, low-carb alternative to sandwich bread. You get structure from whipped egg whites, tenderness from full-fat dairy, and a light crumb that works for burgers, breakfast sandwiches, and quick snacks. You can make it in under 30 minutes of active time. Yes, really.

As a keto recipe developer, I test this on repeat with a digital scale, a stand mixer with a whisk attachment, and an oven thermometer. Consistent tools, consistent results. That is the whole game.

The Origins of Cloud Bread in Low-Carb Baking

Cloud Bread, sometimes called oopsie bread in early low-carb forums, started as a grain-free way to replace toast and buns. The core technique borrows from classic French meringue and soufflé methods, just applied to everyday meal prep. No wheat, very low carbs, still satisfying.

Why Cloud Bread Fits Perfectly in Keto and Gluten-Free Diets

It is high in fat and protein, very low in carbs. It is naturally gluten-free. You bake individual rounds, which keeps portion control easy. It freezes well, so it helps with weekly meal planning, which matters if you track macros and need predictable numbers.

Ingredients and Tools You’ll Need

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I keep this true to the title, three ingredients, nothing extra required. Optional seasonings are fine, but they are not needed.

The Three Key Ingredients Explained

Ingredients for 8 rounds:

• Large eggs, 4, separated, room temp if possible
• Full-fat cream cheese, 3 ounces, 85 grams, softened
• Cream of tartar, 1 teaspoon

Notes from testing:

• Eggs at room temp whip more quickly. If you forgot, set the eggs in warm tap water for 5 minutes.
• Cream cheese at true room temp blends smooth. If it is firm, microwave 5 to 7 seconds, not more, you do not want it hot.
• Cream of tartar stabilizes the meringue. It is the third ingredient, and it matters. It helps hold volume so your rounds do not collapse.

Approximate macros per round, based on 8 rounds total:

• 74 calories, 6.1 g fat, 3.8 g protein, 0.6 g net carbs
  This is calculated from USDA averages for 4 large eggs and 85 g cream cheese. Your brand can vary a little.

Recommended Kitchen Tools for Perfect Texture

Use what you have, but these tools improve consistency:

• Stand mixer or hand mixer with whisk. I use a KitchenAid bowl-lift at speed 6 to 8 for whites.
• Digital scale for the cream cheese. Accuracy is better than measuring spoons here.
• Fine mesh strainer, optional, to remove chalaza bits from whites if you want ultra-smooth structure.
• Two rimmed sheet pans, parchment or a silicone baking mat. Parchment browns a little crisper, silicone keeps bottoms pale.
• Oven thermometer. Most home ovens run 10 to 25 degrees off. I verify preheat temperature every bake day.

Step-by-Step Guide to Making 3-Ingredient Cloud Bread

You will whip, blend, fold, then bake. That is it. Still, a few technique details make a real difference.

How to Prepare the Batter Correctly

1. Separate the eggs. Whites go into a clean, dry mixing bowl, yolks into a second bowl. Any grease or yolk in the whites will block volume, so wipe the bowl with a little vinegar if you are unsure.
2. Whip the whites with cream of tartar. Start on medium until foamy, move to medium high, whip to firm peaks that bend just at the tip. Not dry, not weepy. This takes 3 to 5 minutes with a stand mixer, a bit longer by hand mixer.
3. Blend yolks with cream cheese. Use a spatula or hand mixer on low. You want a smooth, glossy mixture with no visible cream cheese flecks. If it looks lumpy, keep mixing 10 to 15 seconds more.
4. Fold, do not stir. Put one third of the whites into the yolk mixture and fold gently from bottom to top with a wide spatula. Rotate the bowl as you fold. Add the next third, then the last third. You should see a light, mousse-like batter that holds ribbons for a second.

Consistency check: If the batter pours like pancake batter, you overmixed. It should mound when you spoon it.

Baking Tips for Golden and Fluffy Results

• Preheat to 300 F, 150 C. I sometimes bake at 285 F, 140 C for a paler color if I want extra soft rounds, but 300 F gives a nice golden edge.
• Portion 8 equal mounds, about 3 tablespoons each, 7 to 8 cm wide. Use a disher scoop for even sizes.
• Smooth tops lightly with the back of a spoon. Do not press.
• Bake 24 to 28 minutes, rotate pans front to back at minute 15 if your oven has hot spots. The rounds should look set, lightly golden at the edges, and lift cleanly with a spatula.
• Optional dry step for sturdier sandwiches: turn off the oven, crack the door, and let the pans sit inside 5 to 7 minutes. This drives off a touch more moisture for better hold.

Air fryer note, if you prefer: 285 F, 140 C, 8 to 10 minutes in batches, check at minute 7. Use parchment liners cut to size so they do not fly up.

Quality checks I actually use:

• Touch test: tops spring back gently.
• Underside color: pale gold, not wet.
• Thickness: about 1 to 1.5 cm after cool.

How to Store, Reheat, and Freeze Cloud Bread

Cool completely on a rack, then store:

• Refrigerate up to 4 days in a zip bag with parchment between rounds.
• Freeze up to 2 months, parchment between, squeeze out excess air.
• Reheat from chilled: 300 F, 150 C, 4 to 6 minutes on a rack, or a toaster on low. From frozen: 300 F, 150 C, 8 to 10 minutes.
• Meal prep tip: bake a double batch on Sunday, freeze half, keep half in the fridge for quick breakfasts.

Texture maintenance:

• If rounds soften in the fridge, a short reheat restores the light crumb.
• If you like a crisper edge for burgers, add 1 extra minute in a dry skillet after reheating, no oil needed.

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Frequently Asked Questions

Can I make cloud bread ahead of time?

Yes. Bake, cool, and refrigerate for up to 4 days, or freeze for up to 2 months. I prefer to freeze the day I bake for best texture. Reheat at 300 F, 150 C, as noted above. If you are packing lunches, reheat in the morning, cool 2 minutes, then assemble so condensation does not soften the bread too much.

How do I keep my cloud bread from deflating?

Two things: stable meringue and gentle folding. Cream of tartar helps the first. For the second, fold with a wide spatula in slow strokes, do not stir. Also, bake fully. If the middle is underbaked, steam collapses the structure when it cools.

Is cloud bread actually keto-friendly?

Yes, this version is. It uses eggs, cream cheese, and cream of tartar only. Per round you are roughly at 0.6 g net carbs if you make 8 rounds. If you change the dairy, check the label and recalc macros. Some brands of cream cheese include thickeners that nudge carbs up a bit.

Can I add other ingredients for flavor variations?

You can, but then it is no longer three ingredients. If you want a savory version, a pinch of salt and garlic powder is nice. For breakfast, everything bagel seasoning on top works. For sweet uses, a touch of vanilla or cinnamon is good. Keep add-ins light so you do not crush the foam.

How long does cloud bread last in the fridge?

Up to 4 days, stored with parchment between rounds to prevent sticking. I write the date on the bag with a marker, simple habit, fewer surprises.

Can I use an air fryer instead of an oven?

Yes. Line the basket with parchment, 285 F, 140 C, 8 to 10 minutes, small batches so air can move around the rounds. Check early, air fryers run hot. If yours browns too fast, drop to 275 F, 135 C.

What’s the best way to serve cloud bread?

Use it like a bun or soft roll. Breakfast sandwiches with egg and bacon, mini turkey club, burger night, or as a base for avocado and smoked salmon. For a quick snack, toast lightly and swipe with herbed cream cheese. Simple, good.