Easy cloud bread

    40 min

    Cloud bread is soft and fluffy - like a cloud! It's a great alternative to normal bread and it is gluten free. I like to top one 'slice' with peanut butter and banana, or fill them with your favourite sandwich filling. You can toast them after baking to warm them up.

    234 people made this

    Serves: 5 

    • 3 large eggs, separated
    • 1/4 teaspoon cream of tartar
    • 55g cream cheese, very soft
    • 1 tablespoon sugar

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with baking paper.
    2. Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
    3. Mix egg yolks, cream cheese and sugar together in a separate bowl using a wooden spoon and then mixing with a beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
    4. Carefully scoop mixture onto the prepared baking tray, forming 5 to 6 "buns".
    5. Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

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    Reviews in English (141)


    Made for hubby who is avoiding carbs as he is diabetic.Very interesting idea and although not a bread replacement is a good substitute.I was amazed how such a few ingredients would make this successfully but it did lovely idea .Will make frequently  -  26 Aug 2017


    I leave out the sugar which is how I have made them for years. They are wonderful as a sandwich bread for burgers, PB and J, etc. but you must use 2, one as a bottom and one as a top. I add garlic powder and other spices so they are savory and not sweet.  -  07 Mar 2016  (Review from Allrecipes US | Canada)


    I often find myself using allrecipes and reading about 100 or so reviews before I make something. I actually found this recipe on a different site before I found it here. Well the results were amazing!!!!! The recipe I followed was 3Tb cream cheese, 3 eggs, 1/4 tp distilled white vinegar (instead of cream of tartar) and Splenda. I mixed, I whipped, I folded, I scooped and I baked!!!! 300 for 30 mins. Came out PERFECT!!!! Reviews had suggested that I store it in a bag overnight but I was so excited to make and try it we are about half of them!!!! Now is the fun part to make again and find variations. I want to try garlic bread, make breadsticks or something. It should be fun!!!  -  02 Apr 2016  (Review from Allrecipes US | Canada)