Looking for a way to make sandwiches without the carbs and gluten? This cloud bread recipe is the perfect way to hold your favorite things together.
Check out how easy it is to make!
How to make Cloud Bread
This recipe for cloud bread also referred to it as Keto bread or No-Carb Cloud Bread is the perfect solution to your bread-free woes. I mean, sometimes you just want a sandwich! And making it is so easy you are not going to believe it.
These delicious little rounds are gluten-free, have practically no carbs and the perfect substitute for regular bread! It proves that you can be gluten-free and still enjoy mealtime! For more inspiration check out our Grain-Free Meal Plan, it’s full of family-friendly recipes that are yummy and of course, gluten-free and grain-free!
Having a household that is mostly gluten-free, seemed to be a challenge, at first. I mean sandwiches are the quintessential lunch food, and if you are gluten-free, you have two options; no sandwiches or gluten-free bread, that is expensive and tends to dry out. After spending a small fortune, I was desperate for a better way. Thankfully, I discovered this recipe, and haven’t looked back since.
Keto Friendly Bread
I also eat a Ketogenic diet for about four months, twice a year. The first few rounds were not so bad because I was focused on my health; however, after a while, I practically salivated every time I’d make a peanut butter and jelly sandwich for someone in my family. With this recipe, I don’t have to miss out.
Can I also add, that this recipe is made with only three ingredients! Eggs, cream cheese, and cream of tartar. So technically, not only are these no-carb and easy to make, they are also cheaper than a loaf of bread!
Now before making this recipe, it is super important to READ the directions from start to finish since the cream cheese will need to be room temperature, the eggs separated, and egg whites beaten. This is a simple recipe but if one step is skipped or done wrong, the cloud bread will not come out in those light, fluffy rounds.
Another major key to a successful cloud bread batch is baking! The oven HAS to be 300F. Nowadays, most ovens have both the bake and convection bake option, this means the oven turns on a fan which circulates the heat, adding about 25 degrees to the temperature.
If your oven is too hot, it will sadly burn the Cloud Bread and leave you breadless. I’m positive if you keep an eye on these guys you will avoid all burnt goods and achieve that light, fluffy, cheesy cloud!
One final note is that I’ve tried this recipe with cottage cheese and the texture of the bread is different. The batter is runnier, and the bread rounds are flat and not as fluffy. For best results, use full-fat cream cheese.
You can top these with your favorite nut butter or jelly, make a classic sandwich, or eat them plain. The possibilities are endless!
No-Carb Cloud Bread
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: 10 1x
- 3 eggs, whites and yolks separated
- 3 tablespoons room temperature, full-fat, cream cheese
- 2–3 drops liquid stevia (optional)
- 1/4 teaspoon cream of tartar*
- Preheat the oven to 300F and line two baking sheets with parchment paper or a silicone mat.
- In one bowl, combine the egg yolks with the softened cream cheese and stevia until you have a smooth batter.
- In a large bowl or the bowl of your stand mixer, place egg whites and cream of tartar. Whisk the egg whites on medium speed, moving up to high speed until they are fluffy and stiff peaks have formed.
- With a rubber spatula, gently fold the egg yolk mixture into the egg whites until combined.
- Scoop the mixture onto the baking sheets with a spoon and shape them into 3/4-inch thick, 4-inch rounds.
- Bake approximately for 30 minutes, until they are golden. *NOTE that cooking times will vary as this is a very delicate recipe and all ovens vary slightly. Check for doneness without opening the oven door around minute 22.
- Once done, remove from the oven and allow them to cool down completely.
- Transfer them to a zip bag for storage and refrigerate (see notes).
These bread rounds need to be stored in a zip bag or plastic bag to retain their soft, chewy, bread-like texture. Left out overnight will cause them to dry and turn into a meringue-like round, which will crack easily and turn into dust.