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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