Keto Vegan Cloud Bread, No Eggs, Soft And Tasty

You love cloud bread but hate the eggy taste, the way it crumbles, and the panic when you realize you don’t have cream of tartar? Same. I wanted cloud bread without eggs that still felt soft, held a filling, and didn’t taste like a soufflé gone rogue. After a lot of testing (and a few tragic collapses), I landed on a vegan cloud bread that’s keto-friendly, gluten-free, and dairy-free—and yes, it slices, toasts, and sandwiches like a champ. Curious how aquafaba cloud bread works, why it stays fluffy, and what to do when the meringue won’t whip? I’ve got you covered. Ready for eggless cloud bread that actually behaves? Let’s make it happen. 🙂

Ingredients (And How To Keep It Low Carb)

I keep the ingredient list tight because I want soft texture, neutral flavor, and low net carbs. You can tweak a few things, but these basics deliver consistent results.

Base Ingredients (makes 10–12 small rounds or 1 loaf pan):

• ¾ cup aquafaba (liquid from unsalted canned chickpeas), chilled
• ½ tsp lemon juice (or ¼ tsp white vinegar) — no cream of tartar needed
• **¾ cup superfine almond flour — for classic almond flour cloud bread
• **1 tbsp psyllium husk powder (finely ground) — structure + softness
• **½ tsp xanthan gum — extra binding and flexibility
• **1 tsp baking powder, aluminum-free
• ¼ tsp fine salt
• 1–2 tbsp neutral oil (avocado or light olive) — tenderness
• Optional: ½–1 tsp sweetener (allulose or erythritol) for a neutral bakery vibe

Low-Carb Notes (so you stay keto):

• Aquafaba does contain trace carbs, but the per-slice impact stays low in this recipe.
• Almond flour keeps carbs minimal while adding fat for satisfaction.
• Psyllium + xanthan cut crumbling, boost elasticity, and help with low carb sandwich bread vibes.
• Skip starches like tapioca or arrowroot. They add chew but spike carbs.
• Want coconut flour keto bread style? See variations below before swapping—coconut flour needs more liquid.

Flavor Boosters (optional but recommended):

• ¼ tsp garlic powder + ¼ tsp onion powder for savory
• 1 tsp nutritional yeast for a mild “buttery” note
• Everything bagel seasoning for texture and pop

Why this combo wins:

• Aquafaba gives that meringue-style bread lift without eggs.
• Psyllium creates bread-like chew, while xanthan gum prevents collapse.
• Oil makes crumb soft and tender, not squeaky-dry.

Step By Step: From Aquafaba To Soft, Sliceable Bread

You want peaks like a latte foam fantasy and a crumb that holds. This method gets you there.

Whip The Aquafaba To Stiff Peaks

1. Chill the aquafaba for at least 30 minutes. Cold foam whips faster and holds better.
2. Add lemon juice or vinegar to the bowl. This acid stabilizes the foam without cream of tartar.
3. Beat on high (stand mixer preferred) for 7–10 minutes until stiff, glossy peaks form. You should be able to tip the bowl without movement. If it slides, keep going.
4. Optional: Sprinkle in allulose (½–1 tsp) as it whips for even silkier peaks. It won’t make the bread “sweet”; it just refines the structure.

Pro tip: Ever wondered why aquafaba behaves like egg whites? Protein and saponins trap air bubbles as you whip. No eggs, same fluffy magic.

Make The Dry Mix

1. In a separate bowl, whisk almond flour, psyllium husk powder, xanthan gum, baking powder, and salt until uniform.
2. Break up any almond flour clumps with your fingers for a smoother crumb.

Emulsify The Fat

1. In a small cup, whisk oil with 1 tsp water until slightly milky.
2. This helps the oil disperse evenly so the crumb stays soft, not greasy.

Fold Like You Mean It (But Gently)

1. Add the oil mixture to the whipped aquafaba and fold 6–8 times with a large spatula. You’ll see slight streaks; that’s perfect.
2. Sift the dry mix directly over the bowl (yes, sift).
3. Fold with slow, wide strokes just until incorporated. I fold around the perimeter, then swipe through the middle. Stop as soon as you stop seeing flour. Over-mixing deflates the foam and gives you a pancake. Nobody wants that.

Bake For Cloud Perfection

For rounds (classic cloud bread):

• Preheat to 150°C / 300°F.
• Line two trays with parchment.
• Scoop 10–12 mounds, ¾-inch thick, spaced apart.
• Bake 25–30 minutes, rotating once, until set, lightly golden, and springy.

For a loaf (mini sandwich loaf):

• Line a small loaf pan (8×4 in / 20×10 cm) with parchment.
• Spread batter gently, smooth the top.
• Bake at 150°C / 300°F for 35–45 minutes until the top domes and a skewer comes out mostly clean.
• Cool in the pan 10 minutes, then lift out to finish cooling on a rack.

Cooling matters: Let the bread cool completely before slicing. Warm slices compress and can seem “soggy,” which makes you think the recipe failed when it didn’t. Patience saves your crumb. IMO, this step turns good bread into great bread.

FAQs You Actually Care About

Does aquafaba fit keto? How many carbs does it add?

Short answer: Yes—in moderation. Aquafaba adds a small amount of carbs, but spread across 10–12 servings, it stays low. The almond flour and fats keep the net carbs per slice friendly for keto. Always check labels; some canned chickpeas include additives that can bump carbs.

No cream of tartar—what’s the best swap?

Use lemon juice or white vinegar. ½ tsp lemon juice per ¾ cup aquafaba stabilizes the foam. Bold truth: You don’t need cream of tartar for cloud bread no cream of tartar wins.

Psyllium vs xanthan—when do I use what?

• Psyllium husk powder: Adds bread-like chew, moist crumb, and helps prevent crumbling.
• Xanthan gum: Adds elasticity so the bread bends instead of snaps.
• Together: You get structure + flexibility. If you must choose, use psyllium first for texture, then xanthan if you want more sliceability.

Can I make it dairy-free and nut-free?

Yes. It’s already dairy free cloud bread. For nut-free, use sunflower seed flour (1:1 for almond flour) and add a squeeze of lemon to offset any green tint from baking. You can also try a coconut flour keto bread version (see Variations), but it needs extra liquid.

Storage, freezing, toasting—what’s the move?

• Store cooled bread in an airtight container at room temp for 24 hours or fridge 3–4 days.
• Freeze slices with parchment between them for up to 2 months.
• Toast straight from fridge or freezer. Low-medium heat keeps texture soft inside and crisp outside. Perfect for low carb cloud bread avocado toast (yes, do it).

Protein sparing bread vs cloud bread—what’s the difference?

Protein sparing bread focuses on ultra-high protein and often uses egg whites or isolate. Cloud bread (like this keto cloud bread no eggs) aims for soft texture with low carbs and flexible ingredients. This recipe replaces eggs with aquafaba and balances chew with psyllium + xanthan.

Variations You’ll Actually Make

Savory Herb (sandwich MVP)

• Add 1 tsp Italian herbs, ¼ tsp garlic powder, and fresh cracked pepper to the dry mix.
• Top with sesame or poppy seeds before baking.
• Use for: Tomato-cucumber stacks, vegan deli slices, or a melty dairy-free cheese toastie.

Everything Bagel

• Fold 1 tsp nutritional yeast into the dry mix for depth.
• Sprinkle everything bagel seasoning on top.
• Use for: Breakfast sandwiches with smashed avocado and tofu scramble.

Cinnamon “Sweet” (still sugar free)

• Add 1 tsp cinnamon and 1–2 tbsp allulose to the dry mix.
• After baking, brush with a tiny bit of oil and dust with cinnamon + sweetener.
• Use for: French toast-style slices (yes, you can). Fry gently in a little oil and finish with berries.

Coconut Flour Version (read first)

• Swap ¾ cup almond flour for ¼ cup coconut flour.
• Add 2–3 tbsp extra aquafaba and 1 tbsp extra oil to maintain softness.
• Expect a drier crumb if you skip the extra liquid. Coconut flour drinks water like it’s its job. :/

Almond Flour Cloud Bread With Seeds

• Fold 1–2 tbsp hemp hearts into the batter at the end.
• You get a nutty, soft bite without wrecking the structure.

Pro tip: Want more sandwich height? Pipe higher mounds for rounds or bake the loaf pan version for taller slices.

Nutrition And Macros (Per Slice)

Numbers vary with brands and slice size, but here’s a realistic estimate for the base recipe (loaf, 12 slices):

• Calories: 75–85
• Fat: 6–7 g
• Carbs (total): 3–4 g
• Fiber: 1.5–2 g
• Net Carbs: 1.5–2.5 g
• Protein: 2–3 g

Key takeaway: This keto vegan bread stays in the 1–2.5g net carbs per slice zone, which makes it a legit zero carb bread alternative feel without the cardboard.

Troubleshooting Checklist (Read This Before You Blame Your Oven)

Aquafaba not whipping?

• Chill it first. Warm aquafaba refuses to whip well.
• Use acid (lemon or vinegar).
• Clean bowl and whisk—even a speck of oil kills foam.
• Whip longer. If it’s glossy but soft, you’re not done.

Mixture deflated while folding?

• Sift dry mix over the foam; don’t dump.
• Fold fewer times with bigger, gentler strokes.
• Stop early—a few streaks vanish in the bake.

Soggy center?

• Lower the oven temp slightly and extend baking by 5–8 minutes.
• Cool fully before slicing. Warm bread compresses and seems wet.
• Use a rack so steam escapes; trapped steam equals soggy bottoms.

Crumbly texture?

• You skipped psyllium or xanthan (be honest). Add both next time.
• Measure almond flour accurately; too much makes it sandy.
• Add ½–1 tbsp extra oil for tenderness if your flour runs dry.

Loaf collapsed after cooling?

• You under-whipped the aquafaba or over-folded the batter.
• Next time, aim for firmer peaks and fewer folds.
• Line the pan and cool in-pan for 10 minutes, then rack.

No cream of tartar—did I mess up?

• Nope. Acid from lemon or vinegar works great. This cloud bread recipe no eggs and no cream of tartar still whips to beautiful peaks.

Why This Recipe Beats The “Eggy” Blues

Ever tried the original cloud bread and thought, “This tastes like breakfast, not bread”? Same. Egg-free and dairy-free swap out the omelet vibe and give you a neutral base for both sweet and savory toppings. Aquafaba keto bread plays nice with seasonings, and the psyllium-xanthan combo keeps slices soft and flexible. You can fold a taco, stack a BLT, or toast a cinnamon slice and not fight crumbs all over your shirt. FYI, I’ve packed these for road trips and they survived the cooler test.

Quick Reference: Your Mini Recipe Card

You’ll need: ¾ cup aquafaba, ½ tsp lemon juice, ¾ cup almond flour, 1 tbsp psyllium husk powder, ½ tsp xanthan, 1 tsp baking powder, ¼ tsp salt, 1–2 tbsp oil.
Whip: Aquafaba + lemon to stiff peaks (7–10 min).
Mix: Whisk dry ingredients; emulsify oil with 1 tsp water.
Fold: Oil into foam (6–8 folds), sift in dry mix, fold gently to combine.
Bake: Rounds at 150°C / 300°F, 25–30 min; loaf 35–45 min.
Cool: Rack to cool completely before slicing.
Macros: ~1.5–2.5g net carbs per slice (12-slice loaf).

Bold reminders:

• Don’t over-mix.
• Chill your aquafaba.
• Let it cool before slicing.
• Use psyllium + xanthan for best texture.

Final Thoughts (And Your Next Move)

You wanted keto cloud bread no eggs that doesn’t crumble, doesn’t taste eggy, and doesn’t require cream of tartar. You’ve got it. This eggless cloud bread doubles as your oopsie bread alternative, toasts like a dream, and plays nice with both sweet cinnamon dust and savory everything seasoning. Make the savory herb batch for sandwiches and stash a cinnamon version in the freezer for quick breakfast wins. Got a different take on best egg replacer for baking or a wild topping combo? Tell me—I test everything and love a good kitchen plot twist. Ready to bake a loaf that actually behaves? Go preheat the oven and brag about your vegan cloud bread win later. 😉