Cloud bread


    Cloud bread

    Recipe photo: Cloud bread

    Cloud bread


    55 people made this

    About this recipe: If you are on a gluten free or low carb diet, you can still enjoy cloud bread! It's made with only 3 ingredients: cream cheese, eggs and baking powder. Fresh out of the oven, they are fluffy and light. Storing the cooked buns overnight in a plastic food bag adds some elasticity to them so they become more bread-like.

    Serves: 8 

    • 2 tablespoons cream cheese
    • 2 eggs, separated
    • 1/4 teaspoon baking powder

    Prep:10min  ›  Cook:17min  ›  Ready in:27min 

    1. Preheat oven to 150 C / Gas mark 2. Line a baking tray with baking paper.
    2. Mix cream cheese and egg yolks together until smooth.
    3. Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
    4. Fold cream cheese and egg yolk mixture gently into egg whites until just combined and light yellow in colour.
    5. Spoon the batter onto the prepared baking tray in mounds about 10cm in diameter, flattening peaks with the back of the spoon.
    6. Bake in the preheated oven until golden brown, 17 to 20 minutes.


    If cream cheese is very cold or solid, place in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes, before mixing with egg yolks.


    Cloud bread | Video recipe
    Cloud bread | Video recipe
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    Reviews in English (27)


    came out great, thank you!  -  18 May 2016


    I wish you had mentioned that the ingredients needed to be room temperature. I wasted two perfectly good eggs as this recipe didn't work.  -  14 Apr 2016


    Cloud Bread Haiku: "Just three items, wow! But wouldn't mind a few more, just for extra taste." This is the internet's recipe darling right now so I had to try it out (reminded me of the "surprise!!" amazement at making 2 ingredient banana ice cream) and I wasn't disappointed. I mean, surprise! Round, light-as-air fluffy golden "breads!" I guess I beat my whites too long b/c mine weren't poofy, but they had enough heft to hold pieces of frittata dinner. I'm looking forward to toasting and tasting its texture in the morning, along w/ making again w/ some spice or herb additions.  -  26 Feb 2016  (Review from Allrecipes US | Canada)

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