Using just eggs, sour cream, and cream of tartar, you can make this amazing fluffy Cloud Bread that’s not only light and airy but also low in carbs, keto-friendly, and tasty!
You can also try this Fathead Pizza dough that I use for my Keto Pizza Margherita.
What Is Cloud Bread
Cloud Bread is a light and fluffy 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. 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.
Ingredients For Cloud Bread
- 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.
- Salt, Dried Basil, and Dried Oregano: You can use any dried herbs that you have on hand.
How To Make Cloud Bread
- Prepare: Preheat 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 mixer’s 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 for 5 minutes on the baking sheets, then remove to a wire rack to cool completely.
- Room Temperature Ingredients: 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 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
- Sandwiches: Definitely the simplest idea for using Cloud Bread! But hey, 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.
- Baby 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 patties on Cloud Bread buns! You’ll love the light and bready texture.
- Salads: A fresh salad goes so well with cloud bread! This Mediterranean Cobb Salad or this Southwest Chicken Salad would be stellar!
- These taste best eaten the same day. However, you can refrigerate by storing them in airtight containers, and refrigerate for up to 3 days or freeze the cloud bread for up to 3 months. You can place pieces of parchment paper between the rounds so they don’t stick together.
More Bread Recipes
- Preheat oven to 300˚F. Line two baking sheets with parchment paper and set aside.
- 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.
- Clean your mixer’s bowl and wipe it dry.
- Add sour cream to the mixer’s bowl and beat for 10 seconds. Add egg yolks, one by one, and continue to beat on High until mixture is creamy. Stop and scrape down the bowl as you mix.
- Add basil, oregano, and salt; beat until incorporated.
- 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.
- 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.
- Cool for 5 minutes on the baking sheets. Remove to a wire rack to cool completely.
- 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.
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.