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+ servings
side shot of stacked up cloud bread slices

Cloud Bread

Katerina | Diethood
Using just eggs, sour cream, and cream of tartar, you can make this amazing Cloud Bread that's not only light and airy but also low in carbs, keto-friendly, and tasty!
Servings : 12 rounds
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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


  • 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.
  • Serve.


  • 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.


Calories: 31 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 57 mg | Sodium: 73 mg | Potassium: 48 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 109 IU | Calcium: 16 mg | Iron: 1 mg

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.

Course: Bread
Cuisine: American
Keyword: gluten free bread, keto bread, low carb bread, oopsie bread