These garlic cloud bread rolls are so light and fluffy, like eating a cloud. They are also full of garlic and cheese flavor. The bread rolls need just 3 ingredients and are low carb, low sugar, high protein and keto-friendly. The bread takes only a few minutes to prepare.

These garlic cloud bread rolls are so garlicky and cheesy. They also have a very soft, bread-like texture even though they don’t use any flour.

Ingredients

  • Egg whites
  • Garlic powder
  • Mozzarella cheese

Egg whites: This recipe uses egg whites to give the bread its cloud-like, fluffy texture. The egg whites are whipped until stiff peaks form.

Garlic powder: Garlic powder is mixed with the egg whites to add garlic flavor to the bread.

Mozzarella cheese: This recipe works best with store bought pre-shredded low moisture mozzarella cheese. Regular mozzarella cheese contains too much moisture and will cause the bread to collapse. Pre-shredded store bought cheese also has a little bit of starch added to it and this helps prevent the bread from collapsing. I don’t recommend using parmesan cheese because it makes the bread too dry.

If desired, you can also add a pinch of salt into the bread mixture. Adding salt is a personal preference. The breads do have sodium from the mozzarella cheese.

How to Make Garlic Cloud Bread

  • The egg whites and garlic powder are beaten until stiff peaks form.
  • Gently fold in the mozzarella cheese with a spatula.
  • Use a 3/4 cup measuring cup to scoop and portion the bread onto your prepared baking pan.
  • Cook the bread in the air fryer for about 13 minutes or until the breads are golden brown on top and set. You can also bake these in the oven, but the breads stay puffier if cooked in the air fryer.
  • You can enjoy the breads soon after they are done cooking for a very fluffy and melted cheese texture. If you prefer a chewier bread texture, you can allow the breads to fully cool.

Texture

  • When the bread rolls are enjoyed soon after they are done baking, they have a very fluffy, airy texture. The outside is slightly crisp and the inside has a melted cheese center.
  • After the breads are fully cooled, the inside will still be light but not as fluffy. The texture will be more like soft, chewy bread.

Expert Tips

  • I prefer cooking the bread rolls in the air fryer because it takes less time and they stay fluffier. They can be baked in the oven but the oven version shrinks more when the bread rolls cool.
  • You can double the recipe if you need to make more rolls.
  • It is best to start beating the egg whites on medium high speed rather than starting at the highest speed. This allows the egg whites to add more air and volume.

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3 Ingredient Keto Garlic Cloud Bread Rolls

Light, airy, and cheesy, these keto garlic cloud bread rolls are made with just 3 simple ingredients and bake up golden and fluffy with crisp edges. They’re low-carb, protein-packed, and perfect for sandwiches, dipping, or snacking straight from the tray.
Servings: 5 rolls
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
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Ingredients

  • 3 large egg whites, at room temperature
  • 1/4 tsp garlic powder
  • 1 cup (90g) shredded low moisture part skim mozzarella cheese, see note before starting

Instructions
 

  • For air fryer version: Line the air fryer tray with parchment paper. For oven version: preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
  • Add the egg whites and garlic powder to a large clean mixing bowl of a stand mixer. If you want to add salt to your bread, you can also add 1/8 tsp of salt to the mixing bowl. Using the wire whisk attachment for the stand mixer, beat at medium-high speed until stiff peaks form. The egg whites should hold their shape and stand upright when the wire whisk is lifted. You can also use a hand mixer, but it may take longer to achieve stiff peaks.
  • Add the mozzarella to the bowl. Using a spatula, gently fold into the egg whites until just combined, being careful not to deflate the mixture too much.
  • Use a 3/4 cup measuring cup to portion and release the bread rolls onto the prepared air fryer tray or baking sheet, spacing them about 1.5 inches apart. Depending on the size of your air fryer, you may need to do this in batches. I used a toaster oven air fryer and was able to fit all 5 at once.
  • Preheat your air fryer to 350°F (175°C). Cook for about 11-15 minutes or until golden brown, puffed and set. If baking in the oven, cook for about 20-30 minutes or until golden brown, puffed and set. The bread rolls will deflate slightly as they cool. The air fryer version will only deflate a little bit but the oven version does deflate more, which is why I prefer making these in the air fryer.
  • Let cool for a few minutes on the baking sheet before serving. Enjoy warm for a very fluffy, light and melted cheese texture. You can also allow the breads to fully cool and they will have a less airy texture but will be soft, chewy and bread-like. Keep any uneaten bread rolls stored in an airtight container in the fridge or freezer.

Notes

  • Mozzarella note: This recipe works best with store bought pre-shredded low moisture part skim mozzarella cheese. Store bought cheese adds a little starch to the cheese which helps the bread rolls set up. Low moisture cheese prevents the breads from collapsing. Regular mozzarella has too much moisture and will cause the breads to collapse. We also tested this with parmesan cheese but the bread rolls were too dry.
  • Adding salt is a personal preference. If you tend to eat a more low sodium diet, I don't think salt is needed since the mozzarella already provides sodium and the garlic powder adds a lot of flavor. But if you tend to like more salty, I would add 1/8 tsp salt to the egg whites.
Serving: 1roll, Calories: 83kcal, Carbohydrates: 1g, Protein: 9g, Fat: 5g, Saturated Fat: 3g, Sodium: 185mg, Fiber: 0.01g, Sugar: 0.1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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