Delicious, fluffy cloud bread is made with just five ingredients and is the perfect keto bread alternative.
You can use it for so many things - it's great for sandwiches, burgers, and even desserts!
The best thing about this bread is the AMAZING smell that fills your kitchen when you bake it. It actually smells like real bread baking in your oven!
The second best thing: you can comfortably hold your hamburger in your hands (no need for a knife and a fork!), and make great sandwiches.
You'll only need five simple ingredients to make this keto cloud bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Nonstick cooking spray: Used for greasing the pan.
Eggs: I use large eggs in most of my recipes, including this one.
Cream of tartar: This ingredient is used as a stabilizer in recipes that contain whipped egg whites.
Plain Greek yogurt: I use full-fat yogurt.
Salt: Just a pinch (⅛ teaspoon).
It's not difficult to make cloud bread, although this recipe does require learning the techniques of separating eggs, whipping the whites, and then folding them into the yolks.
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
You start by separating the eggs into two bowls.
Whip the egg whites and cream of tartar until stiff.
Mix the yolks with Greek yogurt and salt.
Fold the egg whites into the yolk mixture.
Spoon mounds of the mixture onto two parchment-lined baking sheets. Gently flatten.
Bake at 300°F until golden-brown, about 30 minutes.
The cream of tartar helps stabilize the whipped egg whites, so I do highly recommend using it. You can usually find it in the spice aisle in any supermarket.
Frequently asked questions
It's not exactly difficult. But any recipe that requires separating eggs and whipping the egg whites, then carefully folding them into a batter, is an involved recipe that requires patience, which I severely lack. So I almost always default to the super-easy 90-second keto bread.
But when I do have the patience, which usually happens on winter weekends when we're home all day, I make this recipe, and then I'm rewarded with the best (in my opinion) low-carb bread alternative.
No, it doesn't. But it's strangely similar in its texture to white spongy buns, like hamburger buns. So even though it's not exactly bread, it does fill the need (if you have it) to serve a burger on a bun or to make a sandwich.
When I make this recipe for burgers, like I did today, I sometimes sprinkle sesame seeds on top. This is purely optional, so I didn't include it in the recipe, but it does look pretty and makes for a more authentic hamburger bun look.
This recipe makes between 10-12 pieces. It's usually 10, but today I got 11, and sometimes I get 12. It all depends on how generous (or stingy) you are when scooping the batter out into the pan.
When dividing this recipe into ten portions, one piece has about 30 calories. The nutrition info provided below is for 2 pieces.
You can replace the Greek yogurt with other creamy ingredients, such as sour cream, softened cream cheese, and even mayonnaise.
Try sprinkling the bread with Everything but the Bagel seasoning. It's really good!
The obvious would be using this bread as hamburger buns or making sandwiches with it:
Another option is to use this spongy bread for dessert. For example, you can use it to make a keto strawberry shortcake.
It's best to make this bread right before you plan on eating it. It gets soggy when stored in the fridge.
No doubt this is a disadvantage of this recipe, as it requires some work and it would be lovely to make a big batch and store it for a few days.
But so far, I haven't found a way to successfully store leftovers. Freezing them, separated with wax paper squares, might work. But I haven't tried that.
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Keto Cloud Bread
- Nonstick cooking spray
- 3 large eggs
- ⅛ teaspoon cream of tartar
- ¼ cup plain Greek yogurt
- ⅛ teaspoon sea salt
- Preheat your oven to 300 degrees F. Line two cookie sheets with parchment paper and lightly spray them with nonstick spray.
- Separate the eggs into two bowls, whites in a medium bowl and yolks in a large bowl.
- Using an electric whisk, whip the egg whites and the cream of tartar until stiff.
- Whisk together the egg yolks, Greek yogurt and salt, until smooth.
- Using a spatula, carefully fold the egg whites into the yolk mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites. Fold again and again until the mixture is incorporated.
- Using a ¼-cup ice cream scoop or measuring cup, spoon 5-6 large mounds of the mixture onto each of the prepared baking sheets. Gently press with a spatula to slightly flatten.
- Bake until golden brown and set, about 30 minutes.
- Cool the bread pieces for a couple of minutes on the cookie sheet, then gently transfer them to a wire rack to cool completely. You can also use them while still warm.