Carb free cloud bread

I found this recipe for carb free cloud bread. Of course I was immediately intrigued. Could it be possible to make something that resembles bread with just eggs and some cream cheese?

The recipe is very much like making a meringue. After you’re done making them, you store them overnight in an airtight container which causes them to soften. And the next day you’re left with this, light, fluffy, cloud-like substance.

I say substance because it’s not exactly  bread. It was fluffy, tears similar like bread, and seemed like something that contains flour in the recipe, but I don’t think it would be a satisfying substitute for those craving bread.

Don’t get me wrong. It is tasty and fluffy, but tastes mainly of eggs and cheese. I think it would work best as some sort of canapé. Someone pointed out that the recipe isn’t completely carb free. I didn’t name these, and I realize she’s right, but I guess the idea is that they are almost carb free since they use no flour of any sort. According to the nutritional content, it’s less than 1 carb for each bread.


Carb Free Cloud Bread


  • 3 eggs , separated
  • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
  • 1/4 teaspoon cream of tartar
  • 1 gram sugar (or artificial sweetener)


1. Preheat oven to 300 F.
2. Separate the egg yolks from the egg whites.
3. In one bowl, mix together the egg yolks, the 3 tbsp of cheese and the sugar/sweetener until smooth.
4. In the other bowl add 1/4 teaspoon of cream of tartar with the egg whites and beat on high speed until the egg whites form stiff peaks.(You should be able to turn the bowl upside down without the egg whites falling out.
5. Very carefully fold the egg yolk mixture into the egg whites by stirring clockwise with a spatula until mixed and no egg white streaks remain.
6. Line two cookie sheets with parchment paper.
7. With a large spoon, scoop mixture into 12 even rounds/circles on the sheets.
8. Bake on the middle rack about 25 minutes or until a golden brown.
9. Remove from the pans and cool on a rack or cutting board.
10. Once completely cool, seal them in a ziplock storage bag or a tupperware container overnight. The breads will change texture overnight--to something softer and chewier than regular bread.

Very slightly adapted From

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48 comments on “Carb free cloud bread”

  1. 1 gram sugar? what’s the point, is it needed for some sort of reaction?

    • I think it’s to keep the bread from tasting too much of eggs. Usually a tiny bit of sugar helps with savory items. Like when I make savory biscuits, I put a little bit of sugar in the batter still.

  2. They might not taste like bread but as least they’re pretty. 🙂 Just looking at them makes me happy and I have no idea why. They just look so soft!

    • They really are soft like clouds. very light and delicate. I liked how they tasted, just not as a substitute for bread, but it was fun making them.

  3. Upon first glance, I thought these were sugar cookies!

  4. When I first saw the photo before the cut, I was like COOKIE. But then I read the title and was completely confused. This looks so weird, hahaha my reaction was definitely WTF. Maybe I should make these to trick my friends into thinking they are cookies. >:D But I guess it would be interesting to use it as a base for some small appetizer.

    • I think they especially look like cookies the way I piled them up. I didn’t fill them with anything so I wasn’t quite sure what to do with them. haha.

  5. Lactose is a carbohydrate. So is 1 g of sugar.

    • You’re right. I didn’t name these.. I think the idea is more that they are almost carb free because they have no flour. And the original recipe actually uses 1 g of sweetener but I didn’t have any sweetener on me so I used sugar since it’s such a small amount. But the cheese was in the original recipe.

  6. How long will these keep and how do I store them? I’m intrigued by this!

    • Keep them in a tupperware container. I would recommend storing them in the fridge because they will spoil if left at room temperature since it’s cheese and eggs.

  7. Can I freeze these? Thanks!!

  8. I’ve got a question….I haven’t made these yet….and I wanted to know if you could describe the texture….and also, how thin could you make these? I was thinking if you made them long and flat and maybe under-cook them just a bit so they are not so crispy, that they may be a good noodle substitute (for the pasta people) and maybe be able to add them into a soup…just some thoughts i guess

    • The texture is similar to bread, but not quite there. It’s just sort of this soft, fluffy thing. Hard to really describe. You would not be able to undercook them because it will just taste like eggs. Also I don’t think it’s possible to turn into pasta. The consistency is like biting into an angel cake or chiffon cake, but then having the slight chewiness of bread.

  9. This popular low-carb recipe is often called “Ooopsie Bread”.

    “Cloud Bread” is a good description of the texture. They are very soft and delicate. My recipe was different (no sweetner or cream of tarter) and tasted eggy.

    I’m looking forward to trying this recipe to see if it fixes those issues. Some recipes also call for adding psyllium husk powder to make the texture more bread-like.

    • What a coincidence. I just came across a post for Ooopsie bread yesterday and it was the first time I had heard of it and realized it was like the cloud bread I had previously made.

  10. I just tried these this morning. They were easy to make, look lovely when finished and have left my house smelling wonderful. The recipe reminds me a lot of my high-protein pancakes (although they require a little flour).

    Question…has anyone tried putting the batter in a normal bread pan and making a loaf? It sounds like this “bread” can be sliced once it has sat overnight.

  11. I tried these the other day and they are AWESOME !! Trying to stay on my diet will be easier now !!

  12. I just tasted my first one. I love it. I am on day 4 of Carb free diet. I am craving sandwiches. I just had a cheese sandwich and am soooo pleased. It will be great for a cheeseburger!

  13. I just came across this recipe and i’m definitely oing to try this. Can these somehow be used as a substitute for bread crumbs either as a coating or as a filler? If not, does anyone ave any suggestions?

  14. I have these in the oven right now. Really hoping it can replace my bread cuz I’m craving a sandwich and I’m on day 5 of Carb free!!

  15. I’ve made these twice now and I really like them.. I added a teaspoon of dry mustard to lend a slightly more savory taste to them.. I had about a tbls of “batter” left from the last batch and decided to test it in the microwave. I sprayed a glass bowl with Pam and nuked it on high for 1 min.. It worked out well.. The texture is sturdier than baking but it was also drier than I would’ve liked.

  16. You can make these with different flavor cream cheeses or sprinkle a little seasoning in to get a different taste. Different flavors work with different dishes too.

  17. day 3 of dukan diet attack phase……going through carb withdrawl so I tried these. They are absolutely amazing….not bread but better.

    Thanks for publishing this!

  18. 300 degrees FARENHEIGHT. 
    I’m from Aus and we use Celsius.
    I was so excited for these until 10mins in they were burnt to a crisp! Wasted ingredient :/ 

  19. I love these . I only eat about 20grams of carbs per day and that’s always towards my vegetables. But these little things taste great and are a great replacement when you want a tuna sandwich or a turkey burger . The only thing I changed was I used herb and garlic cream cheese , super yummy 🙂 

  20. I make these and LOVE them. I just made a batch elongating them for my BBQ later today, hot dogs are on the grill…. also, I make these so I can have a sandwich now instead of the most popular unwich with lettuce as the bread medium. I omit the sweetener and add herbs, onion powder, or garlic powder. YUM

  21. i made them ,they are really good ,but the only thing is they mold within three days on my counter

  22. How long do they stay fresh and useable when stored in the fridge? We made a big batch but some are 3 weeks old now.

  23. I dont know if this is a dumb question but how do you reheat these after theyve been refrigerated? Do you just toast them like regular bread?

  24. I made these and love love love them. You need to experiment I use less sugar but my batch only makes six nice size rounds.  I use them as a hot dog bun or for a sandwich. I also make pizza with them.  It has helped me do low carb diet without missing bread. I found that the next day when they get soft I put in oven a few minutes to crisp up.  You can do a,lot with these for breakfast after I crispt it I put peanut butter on top with some fruit like a banana or blueberries. I love them. 

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