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Using just eggs, sour cream, and cream of tartar, you can make this delicious fluffy Cloud Bread that’s not only light and airy but also low in carbs, keto-friendly, and tasty!
Cloud bread, now there’s an idea! Who knew a few simple ingredients could turn into these fluffy, pillowy rounds of goodness?! It’s high in protein, low in carbs, and perfect if you’re ditching the grains but still craving bread. Like a fathead pizza dough that I use for my keto pizza Margherita, all you have to do is just mix, bake, and try not to eat ’em all straight off the pan!
What Is Cloud Bread
Cloud Bread, also known as oopsie bread, is an alternative to traditional bread, suitable for those on low-carb, keto, or gluten-free diets. Known for its airy, cloud-like texture, it’s made from a simple mix of eggs, a creamy dairy such as sour cream, and seasonings, baked into rounds that are sturdy enough for sandwiches or even as a pizza crust.
Ingredients You’ll Need
This fluffy cloud bread recipe is made with just a few simple ingredients and bakes up into a tasty, low carb bread! I’ve added some notes and substitution ideas below, but scroll down to the recipe card for the exact measurements.
- Eggs: You’ll need four large eggs, with the whites and yolks separated.
- Cream of Tartar: This helps to keep the Cloud Bread rounds from losing their fluffy texture.
- Sour Cream: I like to use sour cream without any stabilizers or gums. However, cream cheese or even cottage cheese can work here.
- Salt, Dried Basil, and Dried Oregano: These are just my own choices for seasonings, but you can use any dried herbs that you have on hand. Garlic powder and a bit of Italian seasoning would be fantastic!
How To Make Cloud Bread
I love whipping up fun, unconventional breads like this! From my cottage cheese flatbread to my 2-ingredient naan, I’m always up for a simple, creative twist. And cloud bread? It’s right up there—light, fluffy, and super easy to make. Here’s how!
- Prepare: Preheat the oven to 300˚F and line two baking sheets with parchment paper.
- Beat the egg whites: In your mixer’s bowl, whisk the egg whites and cream of tartar until firm peaks form, and then transfer the egg whites to a large bowl. Clean your mixer’s bowl and wipe it dry.
- Combine the remaining ingredients: Add sour cream to the bowl and beat for 10 seconds. Add egg yolks, one by one, and continue to beat until creamy. Add basil, oregano, and salt, and mix well.
- Fold the egg whites: Using a rubber spatula, gently fold the egg white mixture into the sour cream mixture until thoroughly combined. Go slowly so you don’t deflate the egg whites.
- Shape and bake the cloud bread rounds: Spoon the egg mixture onto the baking sheets, two inches apart, spreading each portion into a 3 to 4-inch disc. Bake for 28 to 30 minutes or until golden brown.
- Cool and serve: Cool the cloud bread for 5 minutes on the baking sheets, then remove it to a wire rack to cool completely.
Recipe Tips
- Room Temperature Ingredients: To make the best cloud bread, please make sure your eggs are at room temperature before you start.
- Clean Equipment: Clean your mixing bowls and beaters. Any grease or water can prevent the egg whites from forming stiff peaks.
- Stable Peaks: Whip the egg whites until stiff peaks form. Be patient, and don’t rush this step. Stiff peaks are crucial for the cloud bread to maintain its structure.
- Gentle Folding: When combining the egg yolks with the whipped egg whites, fold them gently to keep as much air in the mixture as possible. This air is what gives cloud bread its signature lightness.
How To Use Cloud Bread
This grain-free option offers a deliciously versatile and substantial substitute for bread, with a meringue-like batter that yields surprisingly good results for various uses.
- Sandwiches: This is the simplest idea for using cloud bread because when you’re doing keto or low-carb dieting, sometimes a good sandwich is a real treat! Layer this one with your favorite cold cuts, cheeses, veggies, and mayonnaise. Or make it a Reuben sandwich!
- Mini Pizzas: Spread a small amount of pizza sauce on cooled pieces of cloud bread, top with cheese, and toast lightly to melt.
- Best Low-Carb Burgers: Take a break from bunless burgers and put those California burgers on cloud bread buns! You’ll love the light and bready texture.
- Soup and Salad: A warm bowl of cauliflower cheese soup and a fresh salad go so well with bread! This Mediterranean Cobb salad or this southwest chicken salad would be stellar!
- Make it Sweet: Omit the savory seasonings and add a sprinkle of ground cinnamon and sugar to make a quick sweet snack.
Proper Storage
Cloud breads taste best eaten the same day. However, you can refrigerate by storing them in airtight containers and refrigerating for up to 3 days or freezing them for up to 3 months. I suggest placing pieces of parchment paper or wax paper between the rounds so they don’t stick together.
FAQs
Yep! Cloud bread is completely gluten-free, low-carb, and grain-free, making it a great option for almost any diet.
If there’s even a tiny bit of egg yolk, oil, or grease in the bowl or on your whisk, egg whites won’t whip up properly. Make sure everything is squeaky clean and totally free of fat to get those fluffy stiff peaks!
Bake it in a conventional oven for about 28 to 30 minutes.
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Cloud Bread Recipe
Ingredients
- 4 large eggs, at room temperature, whites and yolks separated
- ½ teaspoon cream of tartar
- ¼ cup sour cream, at room temperature
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Prep. Preheat the oven to 300˚F. Line two baking sheets with parchment paper and set aside.
- Whip the egg whites. In your mixer’s bowl, combine the egg whites and cream of tartar and whisk on High speed until firm peaks form. Transfer the whipped egg whites to a large bowl and set aside.
- Mix the sour cream and yolks. First, if you're using the same bowl, it's important to clean it and wipe it dry. Then, add the sour cream to the mixer’s bowl and beat for 10 seconds. Add the egg yolks, one by one, and continue to beat on High until the mixture is creamy. Stop and scrape down the bowl as you mix.
- Mix in the seasonings. Add the basil, oregano, and salt; continue to beat until incorporated.
- Combine the egg whites and egg yolks. Using a rubber spatula, gently fold the egg white mixture into the egg yolk mixture. Fold until thoroughly combined. Go slow so you don’t deflate the egg whites.
- Bake. Spoon about ⅓ cup mounds of the egg mixture onto the lined baking sheets, two inches apart, and spread each portion into a 3 to 4-inch disc. Bake for 28 to 30 minutes or until golden brown on top.
- Remove and cool. Remove from the oven and let the cloud breads cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely before serving.
Notes
- Start with eggs at room temperature to ensure the whites whip up to their fullest.
- Beat the egg whites and cream of tartar until firm peaks form – this helps the bread bake properly.
- Carefully and gently mix the egg white mixture into the egg yolk mixture to retain the mixture’s quality, the key to cloud bread’s characteristic light texture.
- You can use the seasonings suggested in the recipe or any other seasonings and dried herbs you have on hand.
- I like this recipe with sour cream, but you can also use about 2 ounces of (room temperature) cream cheese.
- Use a separate bowl or a clean bowl to whip the sour cream, egg yolks, and seasonings until smooth.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
What a hot mess. I sprayed my parchment paper well and still the cloud bread was stuck for dear life to it. I didn’t even manage to get one off. Scrapped it off and squeezed it in to a shape and called it “cloud bread”. Taste was ok. Won’t waste my time with this again.
Cloud bread can definitely be tricky if the steps get tweaked a bit. The recipe doesn’t call for spraying the parchment paper—doing so can actually cause the bread to stick more. Next time, just use plain parchment paper, and they should lift right off once cooled. Hope you’ll give it another try!