Avocado flavored cloud breads! These low carb, gluten-free, keto-friendly breads are made almost entirely of eggs and avocado but they have a texture like regular bread.
It’s been a while since I made cloud breads, but I wish I hadn’t put it off for so long because out of all the low carb breads I’ve tried, cloud breads have a texture and taste that is most like regular white bread.
Cloud bread, sometimes known as oopsie bread, became popular a few years ago as a low carb alternative to bread. Made almost entirely out of eggs, after the “bread” is baked and cooled, the texture is remarkably similar to regular bread.
Using Avocado in Cloud Bread
Normally, eggs are mixed with cream cheese, but I substituted with avocado. Avocado brings a similar creaminess to the batter and also gives these breads a light avocado flavor and a green interior.
Whipping Egg Whites to Stiff Peaks
- The key to this bread working is separating the eggs and whipping your egg whites to stiff peaks. The egg whites create the structure of the bread.
- When you separate your eggs, no oil can touch the egg whites otherwise they will not whip up. So make sure your hands, mixing bowl, beaters are all super clean.
- I always separate eggs one at a time. That way if one of the yolks accidentally breaks, you don’t have to start all over again.
- The cream of tartar is needed in this recipe to help stabilize the egg whites.
- I usually use a stand mixer for mixing though you can use a hand held mixer. Make sure to beat on highest speed, using the wire whisk attachment.
- The egg whites will initially be foamy and then will start to thicken and turn white. When the egg whites start to hold their shape, they should be almost ready. To check if you’ve reached the stiff peaks stage, lift the beater and turn it upside down and you should get a peak which stands straight up (if the peak bends or droops slightly down, then you’ve only reached the soft peaks stage and need to beat a little longer).
- It is possible to overbeat the egg whites, so you need to watch them carefully.
- The egg whites are then gently folded into the batter in three batches. Make sure to fold them in three batches and do not try to add all the egg whites in at once because you will break them down too much. Your final batter should be very light and fluffy.
When testing these breads, there were several variations which I enjoyed. It was difficult deciding which one was the best one and I think it just comes down to personal preference. So here are some variations on the recipe.
- If you would like the breads to have a stronger avocado flavor, add 2 more tbsp of mashed avocado to the batter. The breads will taste more of avocado but will also be moist so the texture won’t be as bread-like.
- If you want thicker larger rounds, you can add more batter to each and make about 10 rounds instead of 12.
- You can also make mini versions of these for snacking or for making appetizers. To make mini versions, add 1/4 cup dollops and don’t spread the batter out after you add the dollops to the baking sheet.
- I’ve also made an even simpler version so be sure to check out my 2 ingredient cloud bread!
Avocado Cloud Bread
- 3 large eggs separated
- ¼ tsp cream of tartar
- 3 tbsp (about 39 grams) mashed avocado avocado needs to be mashed first before measuring
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 tsp sesame seeds
- Preheat oven to 300°F. Line two baking sheet with parchment paper or silicone baking mat.
- In a large bowl, add egg yolks, mashed avocado, onion powder and garlic powder. Whisk together until evenly combined, smoothing out as many small lumps of avocado as possible.
- In a clean bowl of a stand mixer, add egg whites and cream of tartar. Beat with a wire whisk on high speed until egg whites become stiff peaks.
- Gently fold egg whites into avocado mixture in 3 batches.
- Scoop heaping 1/4 cup batter onto baking sheet, spacing them about 3 inches apart. You should have enough batter for 12 rounds, 6 per sheet.
- Use a spatula to gently spread batter out into 3 inch wide rounds. The batter does not rise or spread much during baking so how much you spread them is about how big they will be when they are finished. If you want them bigger, you can spread to 3.5 inches, but keep in mind the breads will also be thinner the more wide you make them.
- Sprinkle surface of breads with sesame seeds.
- Bake for about 25-30 minutes or until tops and edges are golden brown.
- Use a cookie spatula to release breads from baking sheet. If they are done cooking, they should come off easily. If they are still stuck, they likely need a longer baking time.
- Let breads cool before eating (at least 1 hour). If you eat the breads before they are cooled, they will have a slight eggy flavor and an airy texure. Once cooled, the avocado and seasoning flavors are stronger and the breads have a more sturdy and bread-like consistency.
- Adapted from Delish
- Make sure to measure your 3 tbsp of avocado after it has been thoroughly mashed with only very small lumps remaining. 3 tbsp of mashed avocado is much more avocado then 3 tbsp of just scooped out avocado flesh.
- I recommend this OXO cookie spatula* for removing delicate baked goods like these cloud breads. I also use this spatula for almost all my baked goods.
- The egg whites need to be folded in 3 batches. Do not try to add all the egg whites at once because you will break them down too much. The first batch will break down the most when you add it to your egg yolk mixture but each additional batch should be easier to fold in and the end result should be a very fluffy batter.
- If you are not familiar with whipping egg whites to stiff peaks, please review my section in the post providing tips for whipping egg whites.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
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.