Cloud Bread
15 minutes prep and 4 main ingredients for a lite and fluffy, gluten-free, keto, low-carb, and yeast-free Cloud Bread.
Posted By Savita
Sharing today, easy to prepare 4 ingredient Cloud Bread. Gluten-free, low-carb, perfect for Keto diet. Fresh out of the oven these are lite and fluffy like a cloud. Cloud Bread is an incredible gluten free, low-carb alternative to wheat bread. It is grain-free, yeast-free, and tastes like a cross between a pancake and an omelette. I find it good to make high-protein breakfast toast, dunk in keto soup or make a keto pizza.
This recipe is also special because it needs only 4 main ingredients - eggs, cream cheese, sour cream, and cream of tartar. Also sharing tips to make Cloud Bread Loaf. (check recipe notes)
So, let's make some cloud-like soft, pillow-y Cloud Bread!
CLOUD BREAD
Cloud Bread is soft like a cloud and great alternative to normal bread. It is gluten-free, very low-carb and yeast free. Please note that Cloud Bread does not taste like regular wheat bread. It's flavor is cross between a pancake and an omelet. It is good alternative option to make low-carb sandwiches or to have something to scoop the sauce.
My first introduction to Cloud Bread was last year. I attended a local Keto Diet seminar where they served us Atkin Cloud Bread in lunch. I fell in love with pillow-y soft texture of bread. Plus the fact that it was low-carb and healthier, was even more amazing.
If you are following keto-diet regime, you can still enjoy Cloud Bread. It is made with only 4 ingredients : eggs, cream cheese, sour cream, and cream of tartar. If you are don't have sour cream or baking powder, use following substitutes:
- Substitute Sour Cream with all Cream Cheese (soft, at room temperature).
- Substitute all Cream Cheese with Sour Cream or Greek Yogurt (water drained, at room temperature).
- Substitute Cream of Tartar with Baking Powder.
Note: Cream of tartar is used to add volume and to stabilize egg whites. This is what makes cloud bread lite and fluffy like a cloud. Baking Powder is mixture of Baking Soda and Cream of Tartar. If you are using Baking Soda in this recipe, then also add 1/4 tsp of cream of tartar. If you can't find Cream of Tartar, then use 1/2 tsp of distilled white vinegar while whipping egg whites.
KETO CLOUD BREAD?
This recipe makes Keto Cloud Bread which is grain-free, low-carb, high protein and no added sugar, and content. I only recommend to use organic sour cream with no added sugar and no thickeners.
HOW LONG WILL CLOUD BREAD KEEP?
Cloud bread will keep good for 1-2 days. Don't keep more than 2 days as it will not taste good.
For best results:
- To avoid soggy cloud bread, let cool completely on wire rack before storage.
- Store in the refrigerator in seal-able plastic bag or container with lid.
- Store with parchment paper on bottom to prevent sticking together.
- Consume within 1-2 days.
HOW TO SERVE CLOUD BREAD?
Cloud Bread is very versatile and makes a great snack, breakfast bread or even a keto appetizer. You can serve it many different ways.
- Brush baked Cloud Bread with some garlic-rosemary oil for more flavor and NO additional carbs.
- Make a Breakfast Avocado Toast - Toast baked bread for 30 seconds per side on heated skillet. Slather with may, top with sliced avocado, cucumber and tomato. Sprinkle salt and black pepper.
- Spread whipped cream cheese on bread, sprinkle lightly with sugar or honey, top with fresh fruit slices and roll-up for a desert or snack.
- They look like small pita bread or naan bread. Use these to make as you would use naan or pita. Serve with curry, make a falafal sandwich.
TIP AND TRICKS FOR DELICIOUS CLOUD BREAD
Here are my key notes and takeaways to make the best Cloud Bread recipe:
- Make a Breakfast Avocado Toast - Toast baked bread for 30 seconds per side on heated skillet. Slather with may, top with sliced avocado, cucumber and tomato. Sprinkle salt and black pepper. Enjoy!
- If you can't find cream of tartar. Substitute Cream of Tartar with 1/2 Baking Powder or 1/2 tsp Distilled Vinegar.
- Cloud bread will keep good for 1-2 days. To avoid soggy bread, let cool completely on wire rack before storage. Store in the refrigerator in seal-able plastic bag or container with lid.
- Make sure all ingredients for cloud bread - eggs, sour cream, and cream cheese are at room temperature before baking. Room temp ingredients mix well, and bake evenly.
- For some sweetness, mix 1/2 tbsp sugar with egg yolks. (You can also use sugar-free sweeter.)
- For flavorful cloud bread and less egg-y taste, I add one small grated clove of garlic. This is completely optional. You can skip or add crushed black pepper.
- Depending upon oven, bread may start brown quickly or take longer to cook. Keep an eye after initial 10 minutes. Too long and too brown bread may deflate quickly but still taste very good.
Make some tonight to serve with dinner tonight and enjoy!
Some Soups/Curries to serve with Keto Cloud Bread:
Enjoy!
Ingredients
- Cloud Bread
- 3 Egg(s) (extra large eggs, at room temperature)
- 2 tbsp Cream Cheese (at room temperature)
- 1 tbsp Sour Cream (organic sour cream, free of thickeners/free of added sugar, at room temperature)
- 1/4 tsp Cream of Tartar (See Note 3 for substitutes )
- 1/4 tsp Salt
- 1 Garlic (clove, grated, optional but recommended)
- Oil Spray (for coating sheet pan)
Directions
-
1.
Preheat oven at 325 degrees Fahrenheit. Separate egg whites and egg yolks. Put egg whites in stand mixer's bowl. Set aside. Put egg yolks in a small bowl with softened cream cheese, and 1/4 tsp of salt. Mix with back of a fork until cream cheese is fully mixed with egg yolks, then add sour cream. Mix well. Set aside.
Additional Notes:
For best results, ingredients should be at the room temperature and cream cheese should be fully mixed into egg yolks. -
2.
Using an electric stand mixer, beat eggs whites, cream of tartar (See Note 3 for substitutes) until stiff peaks form. (about 5-6 minutes on medium-high speed)
Additional Notes:
You can also use hand mixer. But it might take longer to get stiff peaks. Also, use a wide bowl to allow egg whites to expand. - 3. Fold yolk-cream mixture into egg whites. Use large strokes to mix. Don't let egg whites deflate.
- 4. Line two large baking sheets with parchment paper and lightly spray with cooking oil spray. Dollop egg mixture on 6 equal size mounds spaced 3-4 inch apart. (3 mounds in each sheet) Gently spread each mound into 3-4 inch round with back of a spoon.
- 5. Bake at 325 degrees Fahrenheit for 14-17 minutes or until bread is lightly golden brown. Take out, lift with flat spatula and transfer to wire rack. Cloud Bread tastes best when served fresh and warm.
Savita's Recipe Notes:
- Brush baked Cloud Bread with some garlic-rosemary oil for more flavor and NO additional carbs.
- Make a Breakfast Avocado Toast - Toast baked bread for 30 seconds per side on heated skillet. Slather with may, top with sliced avocado, cucumber and tomato. Sprinkle salt and black pepper. Enjoy!
- If you can't find cream of tartar. Substitute Cream of Tartar with 1/2 Baking Powder.
- Cloud bread will keep good for 1-2 days. To avoid soggy bread, let cool completely on wire rack before storage. Store in the refrigerator in seal-able plastic bag or container with lid. Storing in bag gives it elastic texture, more like bread. Don't keep more than 2 days as it will not taste good.
- Make sure all ingredients for cloud bread - eggs, sour cream, and cream cheese are at room temperature before baking. Room temp ingredients mix well, and bake evenly.
- For some sweetness, mix 1/2 tbsp sugar with egg yolks. (You can also use sugar-free sweeter.)
- For flavorful cloud bread and less egg-y taste, I add one small grated clove of garlic. This is completely optional. You can skip or add crushed black pepper.
- Depending upon oven, bread may start brown quickly or take longer to cook. Keep an eye after initial 10 minutes. Too long and too brown bread may deflate quickly but still taste very good.
- To make Cloud Bread Loaf, make small mounds of egg mixture (don't flatten). Bake at same temperature for 20-30 minutes until tops are light golden brown.
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