This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Our Low-Carb Cloud Bread seems too good to be true! But it's not. We made some adjustments to the Tasty recipe phenomenon that made it DELICIOUS!
Want to save this recipe?
I’ll email the recipe link to you, so you can come back to it later. Plus receive new recipes each week!
Yep. We're screaming over this one! You'll be on Cloud Nine over this Low-Carb Cloud Bread recipe, especially if you're looking for low-carb, keto-friendly, gluten-free alternatives to bread. You'll want to check out Keto Chaffles too!
And we are no strangers to the challenge of cutting carbs and still enjoying our favorite dishes. Spaghetti squash pizza crust, cauliflower pizza bites and zucchini noodle crusted pizza replace traditional flour dough crusts most of the time.
What sets this "bread" apart from the other fake-outs is the look, texture and the fact that they are high in protein. Cloud bread is light and airy, yet firm enough to be a sandwich bun, pastry, toast or pizza. It just looks like a round of bread. 🙂
What does cloud bread taste like?
Cloud bread tastes like extremely fluffy eggs. It does not taste like bread at all. The flavor profile makes sense since the main ingredient is eggs. They are stiffened and typically combined with cream cheese, cottage cheese or Greek yogurt.
We loved the concept but really ached for something a little more flavorful than the 3 ingredient recipe we tried from Tasty. Our mission became making the very best cloud bread...a savory version that was tastiest enough to be eaten all alone or the perfect stand-in for a bun or pizza base.
Expert Tips
Here's a preview of the process to make low-carb cloud bread. Separate 3 eggs. Beat the egg whites with cream of tartar until they are stiff. Combine the egg yolks with ricotta cheese, salt and fresh garlic (or garlic powder.) Gently fold the egg whites into the yolk mixture. Make rounds of batter on a parchment-lined baking sheet using about ¼ cup of batter for each. Bake in a 300 degree F oven for 30 minutes.
A few pointers for making this version of carb-free cloud bread:
- Ricotta cheese is one of many fillings that can be used. Cottage cheese and cream cheese are also options. We like ricotta cheese because it's smooth and doesn't require any processing first. It gives the rounds a nice flavor.
- Fresh garlic or garlic powder gives the bread a savory boost. We love using fresh. Start with 2 garlic cloves...and go up from there depending upon your taste.
- It's important to work quickly once the egg whites are nice and stiff, which is why we prepare the yolk mixture first.
- Don't double the recipe unless you have 2 ovens! The batter won't wait and should be used right away.
The final result should be browned on the top and fluffy inside! Like this...
More Keto Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Low-Carb Cloud Bread that's DELICIOUS!
Want to save this recipe?
I’ll email the recipe link to you, so you can come back to it later. Plus receive new recipes each week!
Ingredients
- 3 Tablespoons ricotta cheese
- ⅛ teaspoon salt
- 2-3 garlic cloves pressed or minced or ⅛ teaspoon garlic
- 3 eggs large
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 300 degrees F.
- Add ricotta cheese, salt and garlic to a large bowl and stir to combine.
- Separate eggs placing the yolks in the bowl with the ricotta cheese and placing the whites in a separate clean bowl.
- Stir egg yolks into ricotta mixture and set bowl aside.
- Add cream of tartar to egg whites and beat at high speed until peaks form, usually about 5 minutes.
- Gently fold egg whites into ricotta mixture, being careful not to stir too much and deflate the egg whites.
- Line two baking sheets with parchment paper. Scoop about ¼ cup of batter to make 1 round. About 6 rounds will fit on each baking sheet.
- Bake for about 30 minutes or until top is browned.
Nutrition
Anonymous dieter says
I’m so sorry. I really wanted to like this. It was like biting into a wet sponge that somehow felt undercooked even though baked it for 40+ minutes. It helped to eat it with peanut butter, but I think it would have been better just to eat the peanut butter alone. Have you looked into tapioca flour cheese bread? It has a chew!
Marjory Pilley says
I’m sorry it wasn’t what you were expecting! Cloud bread definitely has a light fluffy texture and is at its best when incorporated into a dish like a sandwich or pizza.
Sharon Dominguez says
These are a great as you said they would be! I put them under open-faved cheese burgers and they ALMOST tasted like the bottom part of a bun.
I also had the brainstorm of eliminating the garlic and making them sweet, with Splenda, vanilla, and cinnamon and nutmeg. Those were great, too! Thanks so much for sharing this recipe!
Marjory Pilley says
Thanks so much for taking the time to comment. I'm so glad you enjoyed them and your sweet version sounds divine!
Nonna Donna says
Sharon, your idea making these Cloud Breads sweet made my mouth water. What a fabulous idea. Will you give me an idea of the amount you add of the Splenda, vanilla, and cinnamon and nutmeg? I would appreciate it.
Thank you,
Nonna Donna
[email protected]
Robin says
How long do these last in the fridge??
Marjory Pilley says
They should keep about a week!
Linda says
Sounds awesome, but I also need a dairy free recipe, Has anyone tried a dairy free "cheese: with this recipe?
Marjory Pilley says
Although I haven't tried it, I don't see any reason that a dairy-free cheese, yogurt or sour cream would not work in this recipe!
Teresa says
This was so easy to make and helpful with trying to reduce our carbs. I would love to try to figure out how to make them fluffier/fuller, but then that defeats the name of Cloud Bread. My entire family enjoyed especially when dipping in an olive oil mixture.
Marjory Pilley says
Love the tip on dipping in olive oil! 🙂 Thanks for your feedback!
nancylou thomas says
Made some Cloud rounds this week....very tasty...gonna do more!...I've added a tad of oat fiber to my Fathead dough recipe...helps with rising....gonna try with the Cloud bread....can this be used in a regular small loaf pan?? Thanks!....also want to try a pizza round w/it !
Marjory Pilley says
Hi! Would love to know how it turns out! It's the perfect base for pizza...but I have not tried it in a small loaf pan so I'm not sure what adjustments need to be made. Thanks so much for your comment!
Debbie says
I just love these. I also tried the blueberry danish. First low carb thing my husband has ever tried and he ate 2! He said I need to make them every Sunday morning for breakfast. Thank you. The recipes worked perfectly.
Marjory says
I'm so glad you enjoyed them! Thanks for your feedback!
Sundai Hunnef says
Just curious what the carb value is for this recipe? it states "low carb" but no value in nutritional info????
Marjory says
Hi! There are 0 carbs per serving!
Nina says
There must be a trace of carbs. The ricotta cheese is made with milk and milk naturally has sugar.
Marjory Pilley says
I'm sure that's true! But there is 3/4 of a teaspoon in each round. The nutritional estimate software does not reflect a trace amount.
Brittney says
Hello! Do the eggs and cream cheese need to be at room temperature? Thank you! -Brittney
Marjory says
Hi! The eggs do not need to be at room temperature and neither does the ricotta cheese. This recipe does not use cream cheese, but if you use bring it to room temperature first.
Adri says
How do you store these? I want to make hot dog bun shaped bread to bring camping but was worried these would need refrigeration. Thanks!
Marjory says
Hi! They should be stored in the refrigerator or the freezer!
Janie says
I made an attempt at making these. Very runny, so I poured it all on the baking sheet and cut in squares. They taste really good. I plan to make poached eggs and a hollindaise sauce, to top my clouds.
Marjory says
I love the way you adapted the process...actually sounds easier with an amazing topping!
Chris says
Hi, what could be added for some fiber? Chia seeds maybe? or something else? What would you think and what measurements would you recommend?
Marjory says
Hi! Since this is really a no-carb recipe, I haven't really tried any variations to add fiber. Perhaps adding flax seed or chia seeds would help. I would start with a very small amount so the fluffed up egg mixture doesn't deflate.
Jenny Bogan says
Can you add blueberries or any fruit
Marjory says
Absolutely! Smaller pieces will work better than larger ones. Leave out the garlic for a sweeter version. Also see the version made with blueberry yogurt here https://www.dinner-mom.com/blueberry-cloud-bread-danishes/
Nicoli says
Just tried this recipe out and it didn't work out. I followed the instructions to the teeth but the mixture melted on the pan in the oven, the bread came out flate and dry. Any idea what could have gone wrong? I wanna try again because even though the consistency and look weno wrong, they tasted good and didn't bother my stomach. Thank you!
Marjory says
Hi! It may take a little trial and error to perfect the process with your stove, etc. My rounds spread thin when the mixture was not firm enough, usually from beating the eggs too much. Also, once you spoon the batter onto the baking sheet, be sure it goes straight into the oven or it tends to spread and thin and will cook differently. Finally, consider the size of the eggs you are using...I wonder if a smaller sized egg would work? A few thoughts...I hope it works out next time!!!
Judy says
Wow! So tasty! Mine were really like biting into a cloud...or at least what I would imagine it's like. Absolutely delicious. I see that Ronalyn uses them for a buns. Mine broke apart too easily for that. Did I whip the egg whites too long? I am new to low carb and cannot tell you how happy I am to have this recipe. Thanks!
Marjory says
Hi! I'm glad you liked the recipe! It is possible to over whip the egg!
Ronalyn says
I made these several days ago and they were so delicious that I made them again today. This time, instead of making 12, I used my muffin top pan and scooped 1/2 cup of batter per round which yields six. I like to use them for sandwiches and hamburger patties so the larger size will work better for me. I'd love to share a photo of them but I don't see that option here.
Thanks so much for sharing the recipe.
Marjory says
Thanks sooo much for your feedback! Love the muffin top pan idea! You can always add a picture on pinterest or tag #DinnerMom on Instagram for reshare!
Erin says
Hi Ronalyn - did you grease the muffin top pan first, and were there any problems with it sticking?
Barbara says
I have not yet tried these, but am going to. Here is a suggestion for the use of muffintop pans - tear squares of parchment paper and place a square in each pan well. The squares may be a bit larger, but will sink into the well when filled with the batter. I use this method for making individual fruit galettes and it works beautifully.
Candace says
How can you call it low carb and not tell us what the carbs or net carb count is?
Marjory says
Hi! The nutritional software estimated that the carb count is less than 1 gram per a piece of cloud bread. For some reason it just doesn't display when it is zero. There are 0 grams of carbs per piece of cloud bread. 🙂
Denise Walah says
The listing says "loa carb"...... How many carbs per serving?
Marjory says
Hi! There are no carbs (or very negligible amount) per one round of bread!
Janie says
I love this version of Cloud Bread! Fresh garlic mixed with creamy ricotto sounds amazing! Should cloud bread be stored in the refrigerator?
Marjory says
Yes! Store in the refrigerator.