This cloud bread is incredibly light and fluffy, like eating a cloud. It is just 2 ingredients and doesn’t require flour, butter or oil. It’s easy to make and a fun bread to try and share with family and friends.
This unique bread is so fun to eat. It’s light, airy, and fluffy and it does feel like you are eating a cloud. This bread is inspired by the popular cloud bread but I made several changes to it. My version is easier to make and I think it tastes better too.
Ingredients
- Egg Whites
- Honey
Egg Whites: The egg whites need to be whipped to stiff peaks. The egg whites provide the structure and texture for the bread.
Honey: The bread is sweetened and flavored with honey. I have not had a chance to test this with low carb honey substitutes.
How to Make Cloud Bread
The egg whites and honey are whipped until stiff peaks form. Make sure all your mixing equipment and bowls are very clean before adding the egg whites and honey, otherwise you won’t be able to whip to stiff peaks.
The mixture is then divided in half and placed onto a baking sheet, forming two oval loaves. Make sure you space the loaves at least 2 inches apart because they will rise and expand as they bake.
The loaves of bread are baked until the tops are medium brown. The surface of the bread will look very firm, almost like it has a hard shell (though it won’t feel like it). When you press lightly on the bread surface, it should also bounce back.
Cloud Bread Texture and Taste
This bread comes out very light and airy. The outside has a chewy, bread-like texture. The inside is very soft and melts in your mouth. It is a bit like eating a marshmallow. There is a slight eggy flavor to the bread so if you are very sensitive to egg flavor, this might not be for you. However, the egg flavor is very light and much less noticeable compared to the original version.
This cloud bread is inspired by the viral TikTok cloud bread. That bread is made of egg whites, sugar, cornstarch and food coloring. While the bread bakes up very fluffy and light and looks great in pictures, I felt like the original tastes too much of egg whites. So I played around with the recipe and made some modifications.
My version uses honey instead of sugar. Honey adds both sweetness and flavor. Unlike regular sugar, honey has a strong enough flavor that it does mask some of the egg white flavor. Honey is also able to be whipped with egg whites until stiff peaks.
I also made my bread smaller. I split it into two small loaves instead of one big one. One giant bread does look great in pictures, but the taste isn’t as great because you have so much of the eggy center. These smaller loaves still let you have the cloud-like center but you also get more of the chewy bready edges. I also baked them longer to bake off some of the egg flavor.
If you want, you can make the bread even smaller. My favorite variation is actually splitting the recipe into four individual loaves of bread. I got the idea from the low carb cloud bread I’ve been making for years. Instead of giant fluffy bread, they will instead look more like pancakes (similar to the low carb cloud bread). But they taste like bread. You get the brown chewy bread parts and just a little bit of the cloud center.
However, the fluffy version is good too and so fun to eat.
More Cloud Recipes to Try
2 Ingredient Cloud Bread
Ingredients
- 3 large (106 g) egg whites straight from fridge
- 2 tbsp (30 ml) honey
Instructions
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper.
- Add egg whites to the bowl of a stand mixer. (You can also use a hand mixer but it is easier to gradually add in the honey using a stand mixer). Beat the egg whites at highest speed until they become frothy. Without turning off your mixer, gradually add in the honey and continue to beat until stiff peaks form. If your honey splatters to the sides of the bowl, you can stop your mixer to scrap the honey off the sides and add it back into the mixture. Do this before the mixture forms stiff peaks because you don't want to overbeat your egg whites.
- Use a spatula to scoop out half of the batter. Place it on one side of your prepared baking sheet. Use your spatula to shape the bread into an oval. It should be about 2.5 inches tall at the highest point. Try to smooth the surface as much as possible. Repeat with the remaining mixture. Make sure to space the two bread loaves at least 2 inches apart because they will rise and expand during baking. See photo in post for reference.
- Place bread into the oven and bake for about 25-30 minutes. When the loaves are done, they should be a medium brown color. When you press down on the surface lightly, it should bounce back. My bread looked ready at 25 minutes but I like to bake slightly longer to cook off the egg white flavor and add more crust. When the bread first comes out of the oven, the surface will look firm (though it won't feel firm). See photo in post for reference of how they look right after they are out of the oven. However, they will start to deflate soon after. This is normal.
- Let bread cool before cutting and eating. They do stick a little to the parchment paper so you need to carefully peel them off. I don't recommend eating the bread right away because it tastes eggier when still warm from the oven. I prefer to wait a few hours. I sliced my loaves in half with a sharp bread knife.
Notes
- I discuss the texture and taste of these bread loaves in detail in the post. I made several changes to the original version so they are not as eggy but the bread does have a slight eggy taste. The outside tastes like soft, chewy bread and the middle is very airy and melts in your mouth and tastes a little like eating a marshmallow.
- As I discuss in the post, you can make these even smaller. They won't be as fluffy but they will taste like soft and chewy bread. My favorite variation is to divide the batter into four loaves and bake for 25 minutes. They look like fluffy pancakes but taste like soft bread.
- This recipe uses standard US large eggs. I have not tried this recipe with liquid carton egg whites. I don't think they will work as well because it's harder to beat liquid carton egg whites to stiff peaks.
- The bread is lightly sweetened but not super sweet. Since this is a bread I didn't want to make it too sugary. Also if you add too much honey, you won't be able to whip the mixture to stiff peaks.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This looks so good! However, just started carnivore..curious if this would turn out similar with out the honey? Basically just the whites?
Thank you!
If you leave the honey out the bread it won’t have sweetness so it won’t be the same.
I can’t have any types of sugar. What can I use instead of honey?
You might like our Keto Cloud Bread.
I am so happy I found these cloud dessert keto recipes; they r so low in carbs and sugar cause I will be using monk fruit. For years I have been trying to lose weight for I am at least 60 lbs. over weight and I have bad knees and a very bad back so I know how weight loss would greatly benefit my life and my depression. I am 64 and I think why even try now at my age but I figure I still might have a few good years left. TY
We’re glad you’re enjoying our Keto Recipes!
Just made two ingredient cloud bread. Love it! Recipe so easy.
Thanks for letting us know!
I feel like using Maple syrup in place of the honey would be a great variation of this recipe. Might cut the eggyness even more! Just saying… Worth a shot!
Let us know if you try it!
Surely kids would love this recipe and gave fun eating them.
We think so!
As I have never eaten a cloud could you please explain the flavor? Does it taste good? can you make a sandwich with it?
We actually describe all of this in the post under the Cloud Bread Texture and Taste section! The bread is very light and airy like a marshmallow – it’s lightly sweetened, but there is a slight taste of egg. Please see the post for more details.
FANTASTIC , I LIKED IT VERY MUCH
I’m glad you liked it!
Oh this looks super fun and easy to make! My kinda recipe! I’m curious if you could substitute the Walden farms maple syrup in place of the honey?
I haven’t tried with maple syrup