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Pillowy Light Cloud Bread

March 6, 2015 by diana 174 Comments

Pillowy Light Cloud Bread

Pillowy Light Cloud Bread

Cloud Bread is soft and pillowy light.  Don’t let the name fool you.  It’s not really bread but a bread replacement.

It contains no flour so of course, they’re grain-free.  Four simple ingredients is all you need.  Made with eggs, cream cheese, cream of tartar and sweetener.

These have been around for awhile now.  Not sure where I’ve been but I have only just discovered them.

High in protein and low in carbs.  Sounds good to me.

And you know what else is great?  It’s super easy to make.

Cloud Bread

To start combine egg yolks with cream cheese and sweetener.  Just a tip, cream cheese at room temperature is easier to blend.

Whisk egg whites and cream of tartar until stiff peaks form.  About 5-6 minutes on high speed will do it.

Egg Whites

Very gently, fold in the the cream cheese mixture.  Try not to deflate the egg whites too much.

Cloud Bread

Scoop batter into even rounds about the size of a hamburger bun.  I managed to make 9 but you could get in 10 if you make them a little smaller than me.

Now I know why these are called cloud bread.  Look at them!  They look like pillowy white clouds.

Cloud Bread

Bake for approximately 30 minutes.  Watch them carefully because the time could vary.  It really depends on the pan you use and your oven.

Cloud Bread

Soft and light as air.

Cloud Bread

Transfer to a wire rack and let cool.

Cloud BreadMaybe next time I’ll try adding in some herbs and parmesan cheese.

Cloud Bread

Adapted from Eating Well Living Thin.

Pillowy Light Cloud Bread
Author: Diana
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 9
Ingredients
  • 3 large eggs, separated
  • 3 tablespoons cream cheese, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon sweetener
Instructions
  1. Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Mix together egg yolks, cream cheese and sweetener in a small bowl. Set aside.
  3. Using an electric mixer, whisk egg whites and cream of tartar on high speed until stiff peaks are formed, about 5-6 minutes.
  4. Gently fold in cream cheese mixture. Try not to deflate the egg whites.
  5. Scoop batter onto prepared baking sheet, into even rounds, about the size of a hamburger bun.
  6. Bake for 30 minutes, or until golden brown.
  7. Transfer bread to wire rack and let cool.
Notes
Store in an airtight container.
3.2.2929

 

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Filed Under: Baking Tagged With: bread, bread replacement, eggs

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Comments

  1. Rose says

    October 12, 2019 at 8:52 pm

    I love making this! I don’t use sweetener as I will sprinkle powedered sugar or cinnamon and sugar on top after they cool. It makes a great light snack or dessert. I’ll have them with some lightly drizzled honey or with home made jam for breakfast with my coffee. There is so much you can do with them and you don’t always have to eat them with something sweet. You can lightly coat them with olive oil seasoned with garlic salt & pepper or pesto. I’ve topped them with a pesto mixed with diced Roma tomatoes and fresh Parmesan cheese sprinkled on top. The make great mini pizzas.
    This is my go to when I want to make something different for friends or to take to a friend’s for a snack or hora d’oeuvre.

    Reply
  2. Doris Lund says

    January 24, 2019 at 11:30 pm

    I love the cloud bread. I find that if you have your whites at room temperature they stiffen more. I have also made this on a cookie sheet and used it for my pizza crust. It is soft but oh so good.

    Reply
  3. Nancy Perry says

    December 14, 2018 at 5:36 pm

    I’m wondering how others store these? Mine stock together and seem too moist! Oh, and they seem to fall apart easily. BTW, I’m in a very dry mountain (10,200 feet) location. Thanks!

    Reply
    • Rhonda says

      January 7, 2019 at 11:57 am

      I place wax paper between them and store in an airtight plastic container

      Reply
    • Sue Gramm Ayers says

      January 12, 2019 at 10:32 am

      I re-use the parchment paper, to layer them… put them in a zip lock bag and freeze them… I also use salt for a savory version.

      Reply
  4. Josie says

    October 2, 2018 at 6:11 pm

    Ok, my batter was really liquidity. If that’s such a word. I followed the instructions and my egg whites with tarter never got stuff!!!! I’m so sad ?

    Reply
    • diana says

      October 2, 2018 at 10:08 pm

      Hi Josie, I’m sorry to hear that. On another post, I wrote a few helpful tips on whipping egg whites. Hope this helps.

      Reply
      • Gelia says

        November 2, 2018 at 7:23 am

        Do you have to use a sweetener?

        Reply
        • diana says

          November 2, 2018 at 8:39 am

          No, the sweetener is optional. It’s added to enhance the flavor.

          Reply
      • Ashley says

        January 13, 2019 at 2:12 am

        I tried 3 Seperate attempts and i could not keep the bread from being “paper thin”
        My 2nd try i used a muffin pan, it was better but once removed from the oven, it became flat again. It also seen as if the outside cooked faster than the inside….

        Reply
        • diana says

          January 13, 2019 at 8:04 am

          Hi Ashley, I’m not sure what happened. Did yours look just like the pictures? Did you whip the egg whites until very stiff? And do your best not to deflate the egg whites by very gently folding in the cream cheese mixture? Was the temperature of the oven correct?

          Reply
    • Dolly says

      October 23, 2018 at 6:13 pm

      Did you get even a tiny bit of yolk in the whites? That is fat and will not let the whites whip up. Or did you use a bowl that is a greasy plastic or one that was not spic and span clean which acts the same as egg yolk which has fat in them. Maybe very old eggs, too? Cold egg whites do not whip very well compared to room temp ones.

      Reply
    • Lisa says

      January 20, 2019 at 9:50 am

      Exact same thing happened to me! I whipped them for at least six minutes and they never became stiff, it looked like frothy milk.

      Reply
    • Gwen says

      July 17, 2019 at 2:18 pm

      When I folded my egg whites into the eggs and cream cheese mine that watery runny eggs that’s an easy to put in a cookie sheet it all ran together

      Reply
  5. Kaity says

    September 25, 2018 at 1:25 pm

    So unless I overlooked it in the post and comments… what is the nurturing facts on this? And the serving size?

    Reply
    • diana says

      September 25, 2018 at 9:00 pm

      Hi Kaity, per one serving, it’s approx:
      Calories 35.1
      Total Fat 2.6 g
      Saturated Fat 1.2 g
      Total Carbs: 0.5 g
      Protein 2.2 g

      Reply
      • Tabbiekat says

        October 11, 2018 at 12:37 pm

        Is a serving one biscuit?

        Reply
        • diana says

          October 22, 2018 at 9:36 pm

          Yes, one serving is one round cloud bread.

          Reply
      • quanda says

        January 2, 2019 at 9:50 pm

        how many grams of sugar are in a serving?

        Reply
        • diana says

          January 2, 2019 at 11:25 pm

          Hi Quanda,
          There are 0 grams of sugar since a sugar substitute is called for in the recipe. Total Carbs: 0.6 g.

          Reply
  6. Lisa says

    July 4, 2017 at 9:20 am

    HI
    Thanks for this recipe it looks really yummy. Has anyone tried it using flavored cream cheese? I wonder if it would still turn out?
    thanks

    Reply
    • Mary Esther says

      February 25, 2018 at 12:28 pm

      I used unflavored cream cheese so it did taste a little bland. I topped with melted butter and sprinkled with cinnamon and made up for it!

      Reply
    • Connie says

      December 27, 2018 at 12:15 pm

      Yes, and it was very good. I used Philadelphia garden vegetable cream cheese spread. (2 T = 7 grams fat, 2 grams carbs, 2 grams protein and 1 gram of sugar)

      Reply
  7. Ros Houldsworth says

    June 11, 2017 at 5:29 am

    Been meaning to make these for ages and eventually got round to doing it today. I added fresh basil to the mixture and made them slightly bigger (made 6 large ones) Ate them with more cream cheese, avocado and banana and it was amazing! Thanks for much for sharing this. How long do you think they’d last stored in an airtight jar?

    Reply
    • diana says

      June 11, 2017 at 7:58 am

      Hi Ros, you are most welcome. If storing for more than a day, place in a container loosely covered in the refrigerator. They need some air circulation. You can freeze them as well. Thanks for visiting!

      Reply
      • Terri says

        March 30, 2018 at 8:01 am

        This is mainly all i use for bread. Love this recipe thank you for sharing.

        Reply
    • Dar says

      September 16, 2018 at 9:09 am

      What’s the calories per one of them and anything else

      Reply
      • diana says

        September 16, 2018 at 9:49 am

        Hi Dar, it depends on the type of cream cheese, sweetener and the size of each one but if you make 10 of these, it would be approximately:
        Calories: 35.1
        Total Fat: 2.6 g
        Cholesterol: 58.8 mg
        Sodium: 42.3 mg
        Total Carbs: 0.5 g
        Dietary Fiber: 0.0 g
        Protein: 2.2 g

        Reply
  8. victoria says

    April 6, 2017 at 5:58 pm

    I just took these out of the oven! They look just like the picture! I had read some of the comments before I made them so I added a little bit of fresh rosemary, garlic and onion powder, very tasty. I am so happy as I have recently discovered gluten is not my friend!

    Reply
  9. Ruth Maicki says

    March 2, 2017 at 9:20 pm

    I was skeptic at first, and made the bread due to gluten issues It was good. I began looking to see how others tweaked the flavor by adding garlic powder,sesame seeds, parmesian, etc..
    One person suggested using the flavored or herbed cream cheeses. Any other ideas?

    Reply
    • Rosemary Richards says

      September 16, 2018 at 4:34 pm

      I read somewhere that if you add some yeast to it it will make it taste more like regular bread

      Reply
  10. Holly says

    February 21, 2017 at 6:40 pm

    I made this tonight. They were light and fluffy like it said they would be. The only bad thing is the taste was terrible. They just taste like egg. Maybe if I make them again I will add some kind of herb or something to them.

    Reply
    • Srobison says

      July 23, 2017 at 4:50 am

      Same here. Gotta add Something! Lack of flavor was very disappointing- on top of the “pillow foam” texture 🙁

      Reply
    • Betty says

      October 28, 2017 at 7:36 pm

      Hi. I mixed a box of softened cream cheese, added a little heavy whipping cream, put one packet of stevia, and about a tsp. Of vanilla. After the bread cooled, I put some of the cream cheese mixture onto half of the bread then folded the bread over. It was just like a cream cheese danish!!!!

      Reply
      • Debbie says

        June 10, 2020 at 6:42 am

        I tried this as well with sliced strawberries and it was a delicious treat!

        Reply
  11. Virginia says

    February 20, 2017 at 12:39 pm

    Quick question, why are yours soft and white, while mine are very yellow? Even allowing for pale yokes, they ought to be more lemon looking…..

    Reply
    • diana says

      February 20, 2017 at 7:53 pm

      Hi Virginia, it might just be the lighting. I take all my pictures by a window where there is a lot of natural light.

      Reply
      • Nancy says

        May 14, 2018 at 12:24 pm

        Also I’ve noticed when I can get fresh eggs which have a much darker yolks the bread is more the lemon color and sooo good.

        Reply
  12. Terry Waltl says

    January 20, 2017 at 3:18 pm

    Can I use the whipped cream cheese instead of the regular block? It’s already softened
    Thanks

    Reply
    • diana says

      January 20, 2017 at 8:39 pm

      Hi Terry, I don’t see why not. Thanks for visiting.

      Reply
    • Carol says

      June 11, 2017 at 2:52 pm

      I would love to try the Onion & Chives cream cheese( in the tubs)..I think the flavour would be great and would be nice for sandwiches or a burger bun.

      Reply
  13. Glenda says

    November 26, 2016 at 9:02 am

    I make these all the time. I basically exist on them!! But I add a couple of TBSP fat free sugar free chocolate or vanilla pudding mix for a different flavour. With the vanilla puddding I add lemon flavouring and with both chocolate & vanilla I also add 1 – 2 TBSP sweetener, depending on taste. Just use the pudding powder. The pudding really gives them a lively flavour & texture.

    Reply
    • diana says

      November 26, 2016 at 10:02 am

      This is great, thanks for sharing Glenda!

      Reply
      • Deanna says

        December 14, 2016 at 8:17 pm

        Pan needs to be what? Several sites say, spray baking sheet some say use foil some silicon sheet then I see parchment paper? Do we spray anything? Thanks
        I bought cream of tartar in bulk section way more affordable for first time trying this too

        Reply
        • diana says

          December 14, 2016 at 10:09 pm

          I prefer not to spray my sheets with oil and I think it might possibly stick to foil. For the easiest removal, I only used parchment paper but I think a silicon sheet would work as well.

          Reply
    • Donna says

      February 24, 2017 at 7:53 am

      Not bashing but for reference–adding pudding mix will not make it gluten-free.

      Reply
  14. LIzzie says

    October 15, 2016 at 10:19 am

    I haven’t made these yet but I will soon, but first does anyone know how to change the recipe for high altitude? I live at 7,400 feet. If not I’ll just try the normal recipe and see how it turns out.

    Reply
    • Laurie Lang says

      October 24, 2016 at 3:46 pm

      My boss made these, we are high altitude, and they turned out flat messes. The recipe needs something for the high altitude, I just don’t know what. Please let me know if you find out.

      Reply
      • Nancy Arevalo says

        May 30, 2017 at 10:57 am

        With angel food cake, you have to beat the egg whites to soft peaks. I’m going to try this recipe. I’ll let you know if that makes them turn out.

        Reply
    • Jeanne says

      January 19, 2017 at 9:43 pm

      How do you make a meringue? The basics of the recipe is a meringue or souffle so the adjustment you make for those should work for the cloud bread. Have never tried this and don’t live much above sea level so I’m just making an educated guess. Google or other search engine for high altitude cooking and probably souffles. I found one that suggested trying to underwhip the egg whites to avoid over puffing and then collapse of the item. Best wishes for your success.

      Reply
  15. Kristi says

    October 14, 2016 at 3:31 pm

    This works great as a pizza crust btw. Just spread evenly on your parchment paper. I only season mine with Parmesan cheese (folded in after the other two mixtures are combined) and I don’t use any sweetener like the recipe calls for. Second time is in the oven. Hubs loved the fact that it felt like we were eating real pizza (versus our typical cauliflower crust pizza). Thanks!!

    Reply
    • Donna says

      October 27, 2016 at 12:13 pm

      Wonder if this would be good for tortillas? Spread out a little thinner maybe?

      Reply
    • Angela says

      January 20, 2017 at 8:08 pm

      Do you cook it first then put your pizza toppings on and cook it again?

      Reply
  16. Karen says

    September 13, 2016 at 2:05 am

    Great recipe that worked for me. I cannot eat dairy, so substituted Tofutti (soy) cream cheese and it seemed fine. I also saw a non-dairy variation with 3 tb of coconut cream.
    Also for interest, I did not trust the mixture not to flatten out on the tray, so made them in silicon egg rings, which worked great! My larger egg rings worked best as about the size of a burger bun, and gave me a thicker final product.
    (I always envied how thick my mother-in-law’s scones were, till I realised she cut them 1 1/2 inches thick to start with – I think the same principal may apply to these if you want to end up with a thick ‘bun-like’ bread – will consider using small pans or muffin tray next time.)

    Reply
    • diana says

      September 13, 2016 at 3:09 pm

      Hi Karen, I’m so happy it worked for you! Thanks so much for your feedback. 🙂

      Reply
  17. Rozanna Turnpaugh says

    August 26, 2016 at 9:58 am

    Hi I really appreciated this recipe and will try it today. I have an 8 year old grandson who is glutin free. I don’t like keeping special flour in the house because of it going bad but he comes in hungry and eats nonstop till he goes home and he is as skinny as a rail. I would love to have more simple recipes to fix for him. He always gets excited when he comes to see me because I try to find something different to make for him. Can you help me?

    Reply
    • diana says

      August 28, 2016 at 3:31 pm

      Hi Rozanna! Check out the gluten-free girl. She has quite an amazing collection of gluten-free recipes.

      Reply
  18. MelissaDavis says

    August 21, 2016 at 7:53 pm

    I must be doing something wrong wrong wrong. Mine turn out eggie and flat. Maybe I am not cooking them long enough. This recipe says to cook it for 30 mins but I think mine only baked for 20 mins.

    Reply
    • Amanda says

      December 3, 2016 at 1:29 pm

      Mine turned out the same. I’m thinking I didn’t beat the egg whites stiff enough and my oven was too hot.

      Reply
    • Debra A Wilcox says

      May 5, 2017 at 5:47 pm

      I had to cook mine for 40 min. Every oven is different. Mine came out perfect.

      Reply
    • Doreen says

      September 14, 2017 at 8:16 am

      Here’s a few tips for you as mine did the first time too. Make sure your eggs and cream cheese are room temperature and the whites beat up nice! Also, make sure you use glass bowls and you beat the egg whites until the are stiff enough that you can invert the bowl and they won’t pour out. Hope this was helpful! We use this recipe for burgers, pizzas, as toast with almond butter and jam, tomato sandwiches and more to be discovered!!

      Reply
  19. Joanna says

    August 14, 2016 at 1:04 pm

    I just made these and, despite me messing things up a little bit, they came out really good! What I mean by messing up is that a little bit of yolk accidentally got into my whites…grrr…and also I used 3 Tablespoons of plain Greek yogurt instead of cream cheese, because I didn’t have cream cheese. I used 3/4 teaspoon white sugar as the sweetener. The batter was thin, but still baked up fine (I had to bake mine for about 35 minutes). They don’t crumble, but I’m going to try the refrigerator tip from reviewer Fran Loud. This is totally a keeper, found it/you on Pinterest, thank you! 🙂

    Reply
    • diana says

      August 14, 2016 at 1:43 pm

      That is so awesome! Thanks for your feedback.

      Reply
      • Joyce says

        October 28, 2016 at 7:57 am

        For whatever reason I can’t get the egg whites to peak. I use fresh farm eggs

        Reply
        • diana says

          October 28, 2016 at 9:46 pm

          Hi Joyce, please see my post on salted caramel swirl meringues for some helpful tips before whipping egg whites. Hope this helps.

          Reply
        • Jeni says

          April 28, 2018 at 11:38 am

          Male sure your eggs are at room temp. Make sure the bowl and beater is perfectly clean. One bit of oil residue and the whites won’t whip right.

          Reply
  20. Paula says

    July 27, 2016 at 1:55 pm

    Is there anyway I could use plain egg whites without messing up the desired outcome? I tried the recipe today, but couldn’t get past the overwhelming egg taste.

    Reply
    • diana says

      July 27, 2016 at 11:45 pm

      Hi Paula, sorry but I’m not sure. I’ve never made them without mixing in the egg yolk. If you try it again, perhaps you can let us all know.

      Reply
      • sarah miller says

        September 2, 2016 at 10:26 pm

        Where do u find the cream of tater and what store

        Reply
        • diana says

          September 9, 2016 at 11:10 am

          Hi Sarah, cream of tartar can usually be found in the spice section of any grocery store. Sorry for the late reply. Thanks for visiting.

          Reply
    • Jeanne says

      January 19, 2017 at 10:03 pm

      Paula you might be able to use some plain Greek yogurt or sour cream to replace the egg yolk, I think you would want to use full fat versions. I haven’t tried this but think that part of the purpose of the yolk is to thin out the cream cheese as well as the texture that the yolk provides. You might be able to cut back on how many yolks you use if it is the egg flavor you are objecting to. Hope these ;thoughts will be helpful for you

      Reply
      • Paula Goodman says

        January 19, 2017 at 10:38 pm

        Thank you Jeanne, I will try out your recommendation.

        Reply
    • Wendy says

      May 12, 2017 at 1:47 pm

      On Cook’s Country they mentioned leaving out the white but keeping the yolk for the dish they were making because the white made it too eggy. I was surprised by this because I always thought the yolks were what made the egg taste eggy. They were not making cloud bread when they said it.

      I haven’t made this recipe, yet. I’m waiting for my cream cheese to get to room temperature.

      Reply
  21. Kitty says

    June 22, 2016 at 1:13 pm

    Just tried this recipe and they turned out great! Thought I’d mess this up for sure. Thank goodness for kitchen aide mixers. Haha. Thanks! This is a lifesaver with my southbeach diet.

    Reply
  22. Rita McGhee says

    May 18, 2016 at 3:22 am

    How do you make this the cinnamon bread that was mentioned?

    Reply
    • Penny says

      April 24, 2017 at 10:41 am

      Good question 🙂

      Reply
  23. JULIE says

    May 8, 2016 at 5:41 pm

    WONDERFUL !

    Reply
    • diana says

      May 8, 2016 at 6:12 pm

      Thanks Julie! I’m so glad you liked it.

      Reply
  24. Rebecca Hope says

    May 7, 2016 at 2:42 pm

    I found springform mini cheesecake pans (I got 6). I made the recipe double and baked them in the pans. They come out thick enough to cut in half like a hamburger buns. Eggs Benedict or sausage McLowcarb with Egg. I have used them as shortcake base also–very nice.

    Reply
    • victoria says

      April 6, 2017 at 6:09 pm

      Wow! love the idea of using the spring form pans , I only have two but I am going to try it the next time! What a great idea!

      Reply
  25. Beth says

    April 22, 2016 at 8:12 pm

    Would vegan cream cheese work?

    Reply
    • diana says

      April 23, 2016 at 5:01 am

      Hi Beth, I’m not sure. I’ve never tried it with vegan cream cheese.

      Reply
    • Pamela S Kountz says

      August 16, 2016 at 2:47 pm

      I use silken tofu in mine because I have to go non-dairy and they turn out great!

      Reply
      • Nazo says

        August 19, 2016 at 4:11 am

        How did u achieve this. I want to try.also did u use aquafaba?

        Reply
  26. Fran Loud says

    April 22, 2016 at 7:39 am

    I see where some folks are having trouble with the texture and the “dampness” of their cloud bread. I’ve been making them for months now and love them! THE TRICK: AFTER they cool down, refrigerate them in plastic baggies (I use a BIG ziplock, with waxed paper squares between each “slice” of bread. Leave it for hours (I always make mine in the afternoon and leave them alone in fridge overnight). THE TEXTURE “MAGICALLY” changes! It does become “bread-like”, does not easily crumble apart, and has a consistency you can actually chew, kind of like bread. I use them for sandwiches, I butter/cinnamon/Splenda them for cinnamon bread, I put sugar-free jam on them and have them with bacon and eggs, I’ve done parmesan-garlic. Refrigerating overnight is the magic touch!

    Reply
    • Priscilla Leuschen says

      May 9, 2016 at 3:08 pm

      Maybe that is what I did wrong when I made cloud bread before. Ty, I will try to do this again and pray for better reaults

      Reply
  27. Barbara M says

    April 21, 2016 at 11:03 pm

    I made these tonight and they came out perfectly. I added a garlic & herb blend and also some grated parmesan cheese as you mentioned in your post and I love the flavor. I used them as substitute hamburger buns. Of note, I live at 9,000 feet elevation but made no high-altitude changes. My gas range has a convection option and I did use that, but no other changes from your recipe. Thanks for the posting!

    Reply
    • diana says

      April 22, 2016 at 7:19 am

      Hi Barbara, that’s fantastic! Thanks for the feedback.

      Reply
  28. Gina says

    April 21, 2016 at 12:06 pm

    Has anyone used these “breads” to make a French Toast bake? Maybe adding cinnamon into it when mixing?

    Reply
  29. Lisa says

    April 8, 2016 at 9:27 am

    Can this recipe be doubled, or will it throw off the texture?

    Reply
    • diana says

      April 8, 2016 at 10:06 am

      Hi Lisa, I’ve never tried doubling it. I think the extra time it takes to fold in the cream cheese mixture as well as the time it takes to bake the second batch would be a factor. The goal is to deflate the egg whites as little as possible.

      Reply
    • Jodi says

      May 27, 2016 at 7:27 am

      I double this recipe every time I make it. No problems. 🙂

      Reply
  30. Elissa says

    April 6, 2016 at 6:21 pm

    Just made these, substituted baking powder for the cream of tartar, and used a little less than 1/2 teaspoon of Truvia baking blend. O.M.G. I don’t know if there will be any left by tomorrow morning!! So yummy with a little bit if butter, kinda tastes like an eggy crescent roll!

    Reply
  31. Karen says

    April 4, 2016 at 10:47 am

    If you have pure essential oils (not from the grocery store), you can add them to the batter to mix up the flavor (i.e., not all oils can be used in cooking – they have to be completely free of any contaminants and 100% pure). I have some variations of essential oils that are good for this recipe: rosemary oil, basil oil, or basil oil with garlic powder, cinnamon oil (with some sugar on top!), cumin oil. I was thinking even a half drop of cilantro oil – and then use them as taco shells?

    Reply
    • diana says

      April 4, 2016 at 5:04 pm

      What a great idea!

      Reply
  32. Tique says

    April 3, 2016 at 11:06 pm

    Looks like this is Cleochatra Oopsie Roll recipe – correct attribution would be nice to see.

    Reply
    • diana says

      April 4, 2016 at 5:01 pm

      This is an interesting comment. I’ve never heard of Cleochatra Oopsie Rolls so I decided to look into it. From my understanding, Cloud Bread, also called Revolution Rolls, has been around for decades and was first published in Dr.Atkins Diet Revolution book in 1972. Cleochatra accidentally made a mistake making them but they still turned out, this is why she called them Oopsie Rolls.

      Reply
      • linda says

        May 5, 2016 at 12:20 pm

        I made these when I did Dr. Atkins diet from one of his books back in the late 80’s.

        Reply
    • mrsmcmamabear says

      May 2, 2016 at 9:19 am

      Yup it is….Cleochatra put a twist on Atkins original recipe which called for cottage cheese. I’ve made them both ways and the cream cheese version is far better.

      Reply
  33. nena says

    April 2, 2016 at 7:18 pm

    What is the nutritional carbs?value of thes cloud bread. ? Calories? sugar,? pufcld@aol.com

    Reply
    • diana says

      April 2, 2016 at 8:22 pm

      Hi Nena, You can view the full nutritional breakdown here.

      Reply
  34. NikkiB says

    April 1, 2016 at 8:11 pm

    i tried a recipe on Pinterst 3 times. The first 2 times were EPIC FAILS! The 3rd time wasn’t perfect but edible. However, when I tried this recipe they came out perfect.

    Light Fluffy…. hubby doesn’t care for my “fake” bread but its a perfect substitute for my sandwiches for lunch during the week.

    Thanks!

    Reply
    • diana says

      April 1, 2016 at 11:31 pm

      oh that’s awesome! I’m so happy this one worked for you.

      Reply
  35. kori sherman says

    March 16, 2016 at 10:32 pm

    My ‘bread’ ca me out thinner and kind of flaky, not nearly as fluffy and deLicious looking as yours. They smell amazing and I’m def going to use them anyway but any ideas why this might have happened? They seem fragile, will they stiffen up a little more as they cool? Thanks! y

    Reply
    • diana says

      March 17, 2016 at 8:26 am

      My guess is you overmixed it. Overmixing will deflate the egg whites. Did you add cream of tartar? It acts as a stabilizer.

      Reply
  36. Little Cooking Tips says

    March 16, 2016 at 2:28 am

    Fantastic recipe Diana, loved your photography and instructions! An excellently executed recipe, perfect for those who seek GF alternatives!
    Kudos!
    Panos and Mirella

    Reply
  37. Tina Giaramita says

    March 14, 2016 at 10:40 am

    Just curious…I have the Wilton brand of egg white powder (I use their recipes for frostings). I was wondering if that could be used instead of fresh egg whites. I have a large can of it and thought this would be another tasty use for it.
    Thank you!

    Reply
    • diana says

      March 14, 2016 at 12:23 pm

      Hi Tina, sorry but I’m not sure. I’ve never used this before. Might be worth a try.

      Reply
  38. Marci says

    March 9, 2016 at 6:33 am

    I have a few questions, do they need the sweetener in them? Have you ever tried freezing them? And do they toast well like in a toaster or under the broiler?

    Reply
    • diana says

      March 9, 2016 at 8:54 am

      Hi Marci, you can omit the sweetener. I haven’t tried freezing them myself. In another comment below, Kathy warmed them in the toaster with no problems. Hope this helps.

      Reply
      • Barbara Zepernick says

        March 24, 2016 at 10:32 am

        What do you mean by sweetener? Artificial? Sugar? Honey? Is it maker’s preference?

        Reply
        • diana says

          March 24, 2016 at 10:59 am

          Hi Barbara, yes, it’s really up to you. You can use stevia, regular sugar or you can omit it entirely and it will turn out fine.

          Reply
  39. Kathy Linyard says

    March 7, 2016 at 4:43 pm

    I made these yesterday and put them in an air tight container. This morning I took one out to take to work and they all felt damp and were limp. What happened?

    Reply
    • diana says

      March 7, 2016 at 9:22 pm

      Hi Kathy, I’m sorry that happened. Just wondering, did you let them cool completely?

      Reply
      • Kathy Linyard says

        March 8, 2016 at 4:51 pm

        I thought I did. They were a little warm but I did go ahead and put them in the container. I warm them in the toaster for a little bit before eating and they are fine. So glad I found these I love them. Thank you

        Reply
  40. Millie says

    March 5, 2016 at 4:56 pm

    Hi, mine came out with an eggy middle despite having been thoroughly brown all around and following the instructions. I live in a seaside climate (if that matters). Is that normal? How do I fix that?

    Reply
    • diana says

      March 5, 2016 at 7:35 pm

      Hi Millie, most recipes are written for sea level. I’m wondering if you just have a really hot oven. Try lowering the temperature by 15-20 degrees and increasing the baking time by a few minutes.

      Reply
  41. Aly L says

    February 26, 2016 at 10:29 am

    Any suggestions for a replacement for eggs for those with egg allergies? Thanks!

    Reply
    • diana says

      February 27, 2016 at 9:56 am

      Hi Aly, I haven’t tried this myself but canned chickpea water, or aquafaba, can be whipped into a meringue. See this post on Food52.. Hope this helps. Let us know how it turns out.

      Reply
      • Natalee says

        February 28, 2016 at 3:48 pm

        That would work for those not following a low carb way of eating, great for those needing an alternative to gluten

        Reply
    • Natalee says

      February 28, 2016 at 3:46 pm

      For this particular recipe I just do not see that there would be a replacement for eggs

      Reply
  42. Cheryl says

    February 24, 2016 at 9:00 am

    You can use 1 tablespoon (or less according to taste) of honey as sweetener. And use baking powder as a substitute for Cream of Tartar. they still turn out great. The trick is in the beating of the egg whites 🙂

    Reply
  43. Bruna says

    February 23, 2016 at 10:35 pm

    Hi, I would like to know if I can use Light cream cheese…
    I once tried using light cream cheese while baking cookies, and it went all wrong!

    Best!
    Bruna

    Reply
    • diana says

      February 23, 2016 at 11:01 pm

      Hi Bruna, yes you can use light cream cheese. Sour cream, ricotta cheese or Greek yogurt would work as well.

      Reply
    • Christina says

      March 4, 2016 at 9:22 am

      I used light cream cheese (not fat free) and they turned out great

      Reply
  44. Charlene says

    February 21, 2016 at 8:10 pm

    Think I am going to try adding some powdered butter and cinnamon.

    Reply
  45. Carolyn says

    February 17, 2016 at 5:03 pm

    Made the recipe today. Turned out perfect. It does have a bit of eggy flavor and consistency but it worked really well as an open-face tuna salad “sandwich”. I think I will try sprinkling it with chopped bacon and shredded cheese next time and see how that goes. Thanks for the recipe! (Oh, and I only needed 20 minutes on mine.)

    Reply
    • diana says

      February 17, 2016 at 10:39 pm

      Hi Carolyn, I’m so glad you liked it! Bacon and cheese sounds really good.

      Reply
  46. Teri says

    February 17, 2016 at 1:19 pm

    This sounds wonderful! How long will the cloud bread keep? Can I make a couple of batches on Friday and eat it throughout the weekend?

    Reply
    • diana says

      February 17, 2016 at 10:36 pm

      Hi Teri, once completely cooled, I think it would be fine if you store them in the refrigerator, in a tightly sealed container or bag.

      Reply
  47. Daisy Kuek says

    February 17, 2016 at 1:40 am

    Tried the recipe today. Turned out very good. I used 1 tsp caster sugar as I don’t have artificial sugar. They turned out light and fluffy. You mention 300 F. How much is that in C? I baked them at 150C and they seem to brown too quickly. I had to lower the temp to 125C for the last 5 mins. Although mine turned out rather brown but the taste was still good.

    Reply
    • diana says

      February 17, 2016 at 8:00 am

      Hi Daisy, 300 F converts to 150 C. It might be the pan you used or you have a really hot oven. I’m happy you liked it! Thanks for your feedback and for stopping by.

      Reply
    • Christina says

      March 4, 2016 at 9:26 am

      145c. To 300f. I use Google to translate recipies. Cups to ml and what not…

      Reply
  48. Kim M. says

    February 16, 2016 at 6:34 pm

    Hi, if made ahead of time, do you think it could work as pizza crust?

    Reply
    • diana says

      February 16, 2016 at 6:52 pm

      Hi Kim, what a good idea, I think it’s definitely worth a try.

      Reply
  49. Janice says

    February 16, 2016 at 3:25 pm

    Hi there was wondering how much cream cheese you used.

    Reply
    • diana says

      February 16, 2016 at 6:25 pm

      Hi Janice, the amount is there in the recipe. I used 3 tablespoons at room temperature, for easier blending. Thanks for stopping by!

      Reply
  50. Teresa says

    February 14, 2016 at 5:38 am

    This looks really good. I can’t wait to try this recipe!

    Reply
  51. Yoana says

    February 14, 2016 at 3:27 am

    I did add some cheddar cheese and italian seasoning, and it tasted great. The Egg deflated a Little though. Nice recipe!

    Reply
  52. nikki says

    February 12, 2016 at 3:33 am

    Mine had a Soufflé texture on the inside…is this correct? I cooked them for 37 minutes

    Reply
    • diana says

      February 12, 2016 at 9:12 am

      Hi Nikki, sounds right to me. I hope you enjoyed it.

      Reply
  53. Amanda says

    February 8, 2016 at 3:52 pm

    Would this work with egg replacer-my son is allergic.

    Reply
    • diana says

      February 8, 2016 at 10:24 pm

      Hi Amanda, sorry but I’m not sure. I found this post by Food52 which uses canned chickpea water as an egg replacer. Might be worth a try.

      Reply
      • Sanrda says

        March 4, 2016 at 7:54 am

        try one tbs of chia seeds mixed with 3 tbs of water. that should replace one egg

        Reply
  54. Tammy says

    February 8, 2016 at 1:49 pm

    Sweetner? Like what kind?

    Reply
    • diana says

      February 8, 2016 at 10:14 pm

      Hi Tammy, I used stevia but you can use any sweetener you like.

      Reply
      • Susan says

        February 16, 2016 at 8:42 pm

        I was wondering about using sugar as the sweetener ……. would I use the same amount or more?

        Reply
        • diana says

          February 16, 2016 at 9:53 pm

          Hi Susan, I used stevia which is twice the sweetness of regular sugar. You could try adding 2 teaspoons of regular sugar.

          Reply
          • Sue says

            February 21, 2016 at 4:04 pm

            I used one tsp of regular sugar and they were great.

        • Nicfleur says

          February 21, 2016 at 8:49 am

          I used white sugar, I didn’t have sweetener, worked out perfectly. I folded very slowly and they were so light and fluffy. I would like to try adding cinnamon, do you think that would be good?

          Reply
  55. Wendy says

    February 8, 2016 at 10:46 am

    Can you substitute for cream cheese? I cannot have this item. Thank you ?

    Reply
    • diana says

      February 8, 2016 at 10:13 pm

      Hi Wendy, I haven’t tried this myself but you could try using a nut or seed butter.

      Reply
      • Barb M. says

        March 21, 2016 at 9:08 pm

        Hi, You can use plain or vanilla yogurt instead or even sour cream, but if it’s dairy that is the problem none of those will help you. Not sure of anything else to sub out with. I’ve made many batches of these from the same recipe but found elsewhere. Just follow directions exactly and they’ll turn out great–don’t know about sea level differences though. My diabetic hubby loved getting “buns” for hamburgers and “biscuits” for homemade egg and ham or Canadian bacon McMuffins back again!

        Reply
    • Pamela S Kountz says

      August 16, 2016 at 3:00 pm

      I posted on another post that I used silken tofu as a substitute for the cream cheese and it works great. I put the egg yolks, Stevia sweetener and tofu in the blender to make it totally smooth before folding it into the whites. This is my go to for bread now. Thank you so much.

      Reply
  56. Carla McGuire says

    February 6, 2016 at 1:28 pm

    Made mine today! Yum!

    Reply
  57. Ruth McInnis says

    January 28, 2016 at 9:01 am

    Sounds good. Has anyone tried toasting them after?

    Reply
  58. Mlou says

    January 26, 2016 at 12:03 pm

    My batter turned out thin, not as thick as in your picture!! Maybe I’m not putting enough of something, what makes it thick?

    Reply
    • Mlou says

      January 26, 2016 at 12:04 pm

      Sorry for the double post!!

      Reply
    • diana says

      January 26, 2016 at 2:53 pm

      Hello! one of the reasons may be when separating the egg white from the egg yolk, you have to be sure that none of the yolk gets in there. See my post on Salted Caramel Swirl Meringues for more helpful tips on whipping egg whites.

      Reply
  59. Mlou says

    January 26, 2016 at 12:00 pm

    My batter turned out thin, not as thick as in your picture!!

    Reply
    • nikki says

      February 12, 2016 at 3:37 am

      I think if the whites are not whipped into stiff peaks it would effect the thickness of the batter…just a thought

      Reply
  60. Shana says

    December 5, 2015 at 12:20 pm

    Hi: can you suggest substitute for cream of tartar? We don’t get it here in my country. I want to make this for my 5 year old. He just loves bread in any shape or form. Thanks.

    Reply
    • diana says

      December 5, 2015 at 12:34 pm

      Hi Shana! Cream of tartar is used as a stabilizer for the egg whites. You can try substituting it with an equal amount of either white vinegar or lemon juice. The texture might be slightly different though. I hope your son loves it. Thanks for visiting!

      Reply
    • kemkem says

      January 17, 2016 at 7:43 pm

      Where do you live?

      Reply
    • Jodi says

      January 30, 2016 at 12:39 pm

      I used baking powder

      Reply
  61. cucee says

    November 12, 2015 at 1:13 pm

    Can you make this dairy free?

    Reply
    • diana says

      November 12, 2015 at 5:27 pm

      I haven’t tried this myself but you could possibly substitute the cream cheese with a nut butter.

      Reply
  62. Old Fat Guy says

    March 10, 2015 at 9:51 am

    This bread looks so good. Nice post!

    The Old Fat Guy

    Reply
  63. Joann says

    March 10, 2015 at 9:25 am

    What is the nutrional info? Thanks

    Reply
    • diana says

      March 10, 2015 at 9:54 am

      Hi Joann,

      Amount per serving:
      Calories: 34.5
      Total Fat: 2.7 g Cholesterol: 58.5 mg Sodium: 42.0 mg Total Carbs: 0.4 g Dietary Fiber: 0.0 g Protein: 2.2 g

      You can view the full nutritional breakdown here.

      Reply
  64. Ces says

    March 8, 2015 at 8:26 pm

    What do you mean by sweetener? Sugar? Artificial sweetener? Thanks

    Reply
    • diana says

      March 8, 2015 at 8:30 pm

      Hi Ces, sorry about that. I used stevia but you can use any artificial sweetener, thanks!

      Reply
      • Tanya says

        February 8, 2016 at 6:24 pm

        Regular sugar if you don’t want artificial?

        Reply
        • diana says

          February 8, 2016 at 10:27 pm

          Hi Tanya! Yes, regular sugar will be fine.

          Reply

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