Easy Cloud Bread Recipe

It’s amazing how a few humble ingredients can turn into something that feels almost otherworldly. I still remember the day I stumbled upon my grandmother’s cloud bread recipe tucked inside her old recipe box, edges yellowed with time and love. In the corner, she had written, “light as a dream,” and she couldn’t have been more right.

This recipe will always be close to my heart because it proves that true magic doesn’t need complicated steps or fancy tools. Just a few eggs, a touch of cream cheese, and a little faith that something so simple can be this heavenly. It’s the kind of baking that feels like a warm hug unpretentious, comforting, and full of love.

Now, let’s step into the kitchen and whip up a batch that’ll fill your home with warmth and wonder.

Why You’ll Love This Cloud Bread Recipe

This fluffy cloud bread is everything you didn’t know you needed. First, it’s incredibly forgiving – even if you’re new to separating eggs or folding mixtures, you can make this work. I promise. Second, it’s naturally low in carbs, making it perfect for anyone watching their intake without sacrificing that satisfying bread experience.

Most importantly, it’s versatile enough to work for breakfast, lunch, or dinner. Whether you’re making keto-friendly bread for sandwiches or want something light to serve alongside soup, this recipe adapts beautifully. The texture is somewhere between a fluffy pancake and a soft dinner roll – comforting and familiar, yet surprisingly light.

What You’ll Need

I love how this cloud bread recipe uses ingredients you probably already have in your kitchen:

• 4 eggs, separated – The star of our show. Fresh eggs work best, and don’t worry if you’ve never separated eggs before – I’ll walk you through it
• 1/2 teaspoon cream of tartar – This little helper stabilizes your egg whites and gives you those gorgeous peaks
• 4 ounces cream cheese – Use full-fat for the richest flavor, though light cream cheese works if that’s what you have
• 1 tablespoon sugar (optional) – Just a touch of sweetness, but feel free to skip it for savory versions
• 1/2 teaspoon salt – Essential for bringing out all the flavors
• 1/2 teaspoon herbs – I reach for thyme or rosemary, but Italian herbs work beautifully too
• 1 teaspoon garlic – Fresh minced or granulated both work perfectly

Let’s Make Cloud Bread Together

1. Preheat your oven to 300°F and line two baking sheets with parchment paper. This lower temperature is key – we want gentle, even cooking.
2. Separate your eggs carefully into two medium bowls. Don’t worry if you’re nervous about this step – just crack each egg into a small bowl first, then transfer the yolk and white separately.
3. Whip the egg whites with cream of tartar using a hand mixer on high speed until soft peaks form. You’ll know you’re there when the peaks hold their shape but still look glossy.
4. Mix the cream cheese and sugar with the egg yolks until completely smooth. No chunks allowed! Add your salt, herbs, and garlic here.
5. Fold the fluffy egg whites into the cream cheese mixture gently. This is where the magic happens – be patient and gentle to keep all that beautiful air.
6. Spoon about a cup of batter per circle onto your prepared baking sheets, leaving space between each one. They’ll spread slightly as they bake.
7. Bake for 16-20 minutes until golden brown and firm to the touch. The centers shouldn’t jiggle when you gently shake the pan.
8. Cool for just a couple minutes before serving. They’re delicious warm but hold their shape better after a brief rest.

Serving Suggestions

These cloud bread low-carb rolls are incredibly versatile. I love them split and toasted for breakfast sandwiches – they hold up beautifully to scrambled eggs and cheese. For lunch, try them with your favorite deli meats and fresh vegetables.

They’re also wonderful alongside soups and stews, especially during chilly months when you want something comforting but not too heavy. For a special brunch, serve them warm with a dollop of cream cheese and fresh herbs scattered on top.

Make It Your Own

This recipe begs for creativity. For a sweet cloud bread variation, increase the sugar to 2 tablespoons and add a teaspoon of vanilla extract. Skip the herbs and garlic, and you’ve got a lovely base for strawberries and whipped cream.

• Try different herb combinations – oregano and basil for Italian flavors, or dill for something fresh and bright
• Add grated Parmesan cheese to the cream cheese mixture for extra richness
• Substitute Greek yogurt for half the cream cheese for a tangier flavor
• Mix in everything bagel seasoning for a fun twist

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

Fresh cloud bread is always best, but leftovers keep well in the refrigerator for up to three days in an airtight container. To refresh them, just pop them in a toaster or warm oven for a minute or two.

You can freeze these for up to a month – just wrap them individually in plastic wrap first. They thaw quickly at room temperature, and a brief toast brings back that lovely texture.

For make-ahead convenience, you can prepare the batter and refrigerate it for up to 2 hours before baking, though they’re fluffiest when baked immediately.

Frequently Asked Questions

You May Also Like

• Old Fashioned Zucchini Bread Recipe
• Easy Sourdough Focaccia Recipe
• Easy Greek Yogurt Banana Bread
• Easy 2-Ingredient Cottage Cheese Bagels
• Blueberry Cream Cheese Danish Braid
• Fluffy Banana Pancakes

Final Thoughts

This cloud bread recipe proves that sometimes the most magical things happen when we keep it simple. There’s something deeply satisfying about creating something so light and delicious from just a handful of everyday ingredients.

Don’t be afraid to experiment and make it your own – cooking is about feeling, not just following instructions. Whether you’re serving it to family or enjoying it solo with your morning coffee, this recipe brings a little bit of joy to ordinary moments.

Thanks for being in my kitchen today. I hope this becomes one of those recipes you turn to again and again, creating your own sweet memories along the way.

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