5-Ingredient Keto Cloud Bread Recipe {Gluten-Free and Almost Carb-Free 2019}

Keto Cloud Bread Recipe

I have a 5-ingredient Keto cloud bread recipe. If you’re eating gluten-free or low carb, you need this 5-Ingredient Keto Cloud Bread Recipe in your life. It’s easy to make and uses regular grocery store ingredients, but the best part is it actually tastes like a light, fluffy bread. My whole family loves it!

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When I first tried this cloud bread recipe, I had no idea what to expect. I’d never had cloud bread before, and I couldn’t imagine how it would taste. Bread made out of and cream cheese?? It sounded crazy, and not all that tasty either.


I’m happy to tell you I was totally and completely wrong about this cloud bread. It’s delicious! It’s light and fluffy, with the perfect amount of chewiness to remind me of a regular flatbread. The flavor is also a lot like a flatbread or pita bread, tasty enough to eat plain but mild enough to go with just about any spread or filling.

Now that I’ve tried cloud bread I can’t get enough of it. My family loves it too, which says a lot about how good it tastes! They don’t always want to try new things and can be a little picky, so I figured it would take them a while to warm up to it. The first time I gave them some I wasn’t expecting anyone to want more, but they all did and I didn’t have enough to go around.

Now that I’ve tried cloud bread I can’t get enough of it. My family loves it too, which says a lot about how good it tastes! They don’t always want to try new things and can be a little picky, so I figured it would take them a while to warm up to it. The first time I gave them some I wasn’t expecting anyone to want more, but they all did and I didn’t have enough to go around.

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I must admit that this isn’t a recipe I came up with on my own. There are many different versions of cloud bread out there and I don’t know who the original person is to give them credit. I’ve played around with the recipe and came up with my favorite version of cloud bread. After the recipe, I also have a list of a bunch of different ways you can use the cloud bread. The main way I use it is as bread for , but there are tons of other things you can use it for – like pizza crust, English muffins, garlic breadsticks – pretty much anything you would use regular bread for. And not only is it super-easy to make, but it’s also really good. Plus I love that it’s gluten-free and has no carbs. My friend makes this all the time and calls it Revolution Bread, but it’s all the same basic recipe.

This cloud bread is a great choice for families eating gluten free or low carb because it’s easy to make and the ingredients are very affordable. Some gluten-free baking recipes call for types of flour that aren’t very or special gluten-free baking blends that can be pricey and hard to find. I usually plan ahead and order those things online, but it’s nice to have a recipe I can make any time with regular grocery store ingredients. They don’t cost much so I can make plenty of bread for everyone and not worry about it.

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I can find a way to use cloud bread at every meal. I like it topped like or as a wrap for scrambled eggs at breakfast, and it makes great sandwich bread at lunchtime. My family loves to make them into personal pizzas for a fun, easy . I even eat them spread with cream cheese and topped with fresh berries. It’s my new favorite dessert!

Tips For Beating Egg Whites:

The trick to this recipe is having properly beaten egg whites. Egg whites are at stiff peak stage when they point straight up. If the peaks are pointy but don’t stand up straight, they need more beating.

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It’s important not to over-beat egg whites because the protein that makes them stiff can collapse. Keep this from happening by checking often to see how the peaks are holding as you beat.

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Traces of oil and cooking residue in the bowl can sometimes keep peaks from stiffening. Wiping the inside of the bowl with a cut lemon or a little lemon juice can keep this from being a problem. It’s an especially good step to take if you’re beating egg whites in a plastic bowl. Metal bowls are easier to keep free of trace oils, and are a great choice for beating egg whites.

Here is what they should look like when you put them on your pan:

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I usually end up getting the batter out of the scoop by hand and leveling them by hand. Because however, they are on the pan is the shape they will be in when they are cooked.

I like to cool mine on the rack for at least an hour to dry them out a bit and then they also aren’t as fragile. I usually wait several hours to eat them too. I feel like they aren’t are eggy this way and more sandwich-like.

Please comment and let me know how you like this recipe, if you make any adaptations and if you try any of the ideas below.

This entire recipe only has 7.91 carbs, if you include the Splenda. If you divide that by 12 servings, it’s only .66 carbs per serving, so although you can’t call it carb-free, it is very low carb.

Yes. It freezes well. You will probably want to put it in individual bags or between layers of wax paper before you freeze it. To unthaw, just leave it at room temperature for a few minutes or defrost in the toaster for a few seconds. They will last in the freezer for a month or maybe even more.

This recipe only has 31 calories per serving. This will vary based on brands used.

Well, it’s hard to describe. It doesn’t taste like bread. It doesn’t taste like eggs, although you can tell they are in it and it definitely doesn’t take like cream cheese. It tastes light, a little eggy, a little spongey. It don’t really think it tastes much at all, which is a good thing cause you basically have a blank canvas to add what you want to it. You can add sweet or savory ingredients to them. My daughter likes to put peanut on them.

Yes. If you would like to reheat it, I think it’s best in the toaster oven or toaster, not the microwave.

The fridge or freezer

This is really simple to make but has tons of uses. I love that I can finally eat bread again on my low carb diet!

Time: 10 minutesCook

Time: 20 minutesTotal

Time: 30 minutes

Yield: 12 pieces

Category: Lunch, Side Dish

Cuisine: Gluten-Free


  • 4 Eggs
  • 1/2 tsp Cream of Tartar
  • 4 Tbl (2 oz) Light Cream cheese (softened)
    pinch Real Salt
  • 1 packet Splenda (optional – don’t use for the Keto diet)


  1. Position two racks in the middle of the oven. Heat to 350.
  2. Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave a residue, even on the Silpat, so if you don’t like that, you will need to also grease your Silpat)
  3. Separate the egg whites and yolks into two mixing bowls.
  4. Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat.
  5. Whisk the cream cheese, salt and Splenda if using into the yolks until smooth.
  6. Gently fold the yolk mixture into the whites. The batter should be fluffy.
  7. Use a regular-sized ice cream scoop or 1/4 cup measure to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape them into discs.)
  8. Place 6 mounds of batter on each sheet so they have room to spread.
  9. Bake 20-22 minutes, switching racks halfway through.
  10. Let the bread cool completely before removing from the baking sheets.

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