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Cloud Bread

Low Carb Cloud Bread


  • 3 large eggs separated
  • 3 tablespoons cream cheese
  • 1/4 teaspoon cream of tartar
  • 1 packet sweetener (I used 1 teaspoon Swerve)


  • Preheat oven to 300 degrees.
  • Separate the eggs very carefully, there must be no yolk in the white.
  • In one bowl, mix together the egg yolks, the cream cheese and the packet of sweetener until smooth.
  • In the other bowl the cream of tartar to the egg whites and beat on high speed until they are fluffy and form nice peaks.
  • Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
  • Spray two cookie sheets with Pam or other fat-free cooking spray.
  • With a large spoon, "scoop" the mixture into 10 even rounds on the sheets
  • Bake on the middle rack for about 1/2 an hour. Here is when you have to watch them, as they could be done slightly sooner or later.
  • Remove from the pans and cool on a rack or cutting board.
  • While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
  • Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
Tried this recipe?Let us know how it was!