The Best No-Carb Cloud Bread with Only 4 Ingredients

    I thought what the heck is Cloud Bread ? Bread with no carbs? I saw this recipe few months ago and with the name like that I knew I had to give it a try. I’m not sure why I waited this long. This Cloud Bread is so soft, airy, fluffy and practically melts in your mouth. It is very delicious home-made bread replacement that is practically carb-free, gluten-free and high in protein.

CARB-Free Cloud Bread only 4 Ingredients

Kids really loving it too! They are so fooled thinking it is a real bread. But I don’t really make it for them. I started making it for myself because I’m on no-sugar, no-carb eating journey at the moment. Thank god I’m not a sweet person so I never ever crave sugar or cookies, but this Cloud bread is fooling me too. This recipe is making it easy not to crave bread.  It can be consumed in a variety or ways such as hamburger buns, hot or cold sandwich. My favorite way to enjoy my cloud bread is to put a slice of tomato and melted mozzarella on top or with a piece of smoked salmon and cream cheese. And with my fav healthy chicken salad. Yummy!

Healthiest Chicken Salad Yes on a Cloud Bread breadless buns! No Carbs Gluten_free

Updated: If you like Garlic bread you may want to try the Cloud Garlic Bread – Mmm so yummy!
carb-free Garlic bread - only 4 ingredients
Ridiculous Amount of Ingredients:
  • 3 eggs, separated
  • 3 Tablespoons cream cheese
  • ¼ teaspoon baking powder (or cream of tartar)
  • Optional ingredients: 1 TBS Honey or your favorite natural sweetener, salt, garlic powder, rosemary and other fav spices/herbs
Directions
  • Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
  • Separate the eggs, there must be no yolk in the white.
  • In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
  • In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks. It should look something like this:

stiff egg whites

  • Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
  • Do this as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.
  • Bake for 17-20 minutes on the middle rack. Then broil (cook the top) for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn
  • Remove from the oven and let cool and enjoy!

Yummy No-Carb Cloud Bread with only 4 Ingredients! Gluten-Free, High in ProteinStorage

They can be stored in the container on your counter-top for 3 days. They can also be stored in the refrigerator for 7 days and they can also be stored in the freezer. If you decide to toast them, set the timer for 1 minute or the sides may burn.

Let me know how you are enjoying it. Do you know someone with the blood sugar issues and that would love to make these, please feel free to share this recipe with them! I would love to see how yours came out! Please post your photos to my Facebook Page

The best NO-CARB Cloud Bread recipeBased on my research, people love easy and healthy recipe that do not require a ton of ingredients. Try this one.



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Update: I could not help but made a video “How to make Cloud Bread” in action! Especially many of you said that it didn’t come out right the first time or there were few problems with beating the egg whites. Watch it here or on Youtube and let me know what you think

Update #2. Many of you asked about the nutrition information. So I went ahead and calculated using the recipe calculator from SparkRecipes. The below is based on 4 main ingredients 3tbs creem cheese, 3 eggs, 1/2 tsp baking soda and 1 TBSP of Brown sugar. I usually get 10-12 even rounds (servings) As you can see one bread has less than 50 calories – 38,5 to be exact! As you can see it is lacking on the fiber. This is no problem and easy fix. You can add 1 Tsp of Avocado Seed powder for a boost of antioxidants, fiber and gut healing nutrients! 

avocado seed powder

So here it goes:

Calories 38.5
Total Fat 2.9 g Saturated Fat 1.3 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 0.9 g
Cholesterol 60.6 mg
Sodium 83.1 mg
Potassium 28.4 mg
Total Carbohydrate 1.0 g Dietary Fiber 0.0 g Sugars 0.8 g Protein 2.2 g
Vitamin A 3.0 % Vitamin B-12 2.7 % Vitamin B-6 1.3 % Vitamin C 0.0 % Vitamin D 3.0 % Vitamin E 0.2 % Calcium 3.7 % Copper 0.1 % Folate 1.9 % Iron 1.8 % Magnesium 0.1 % Manganese 0.1 % Niacin 0.0 % Pantothenic Acid 0.1 %
Phosphorus 4.5 % Riboflavin 3.5 % Selenium 0.2 % Thiamin 0.0 % Zinc 1.4 %

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Cloud Bread Recipe
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Ingredients
  1. 3 eggs, separated
  2. 3 Tablespoons cream cheese (Room temp)
  3. ¼ teaspoon baking powder (or cream of tartar)
  4. Optional: 1 Tablespoon Honey or some natural sweetener, salt, garlic powder, rosemary
Instructions
  1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
  2. Separate the eggs, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
  4. In the second bowl add 1/4 teaspoon of baking powder to the whites and beat the whites with the hand mixer on high speed until they are fluffy, form a nice peaks and hold their peaks. It should look something like this: (see photos above)
  5. Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
  6. Do the following as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.
  7. Bake for 18-20 minutes on the middle rack. Then broil (cook the top) for 1 minute or a minute and a half and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn
  8. Remove from the oven and let cool and enjoy!
The Big Apple Mama http://thebigapplemama.com/
Irina

Irina

Irina is mom of 2, blogger, social media addict, lover of New York, wine and hot wings. On this blog she's passionate to write about natural health and beauty, healthy foods that do not have a ton of ingredients. And whenever she reads about a food, idea or recipe or hears about it from her friends that makes sense to her and inspires her, she will share it!
Irina

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  1. Jillene says

    Thank you do much for this recipe. I can’t wait to try it with my similar chicken salad, turkey salad and just as a bread that’s gluten free and not carb laden. I was really excited about using this as a pizza crust. I’ll be trying this too… Sliced tomatoes, basil, goat cheese and mozzarella- can’t wait! Also, someone pointing out that this recipe isn’t for everyone, like those who don’t eat eggs, was not rude or ignorant. We’re all so lucky to have access to many recipes that fit our individual needs and I’m most thankful for this one!

    • Irina says

      Hi Jillene. Thank you for your comment. If you look for a good pizza crust, please look at my most recent post – The best low carb pizza crust. I’ve made cloud-bread base for pizza before, and while it’s delicious the “crust” doesn’t hold up much, and is very soft. Fat-head pizza crust holds up like a crispy regular thin pizza crust and definitely doesn’t taste low carb-y. Let me know what you think?

  2. says

    I’m so glad you watermarked your photos. I saw several sites stealing your content and posting the full recipe and photos on their own site. I immediately commented about copyright infringement and then came to the source to actually read the post and pin the recipe! 🙂

    • Irina says

      Hi Stacy, I’m so glad you noticed. You actually first one to comment on this. Well yes it is sad. I posted the recipe first without the watermark then after the photos went viral on Pinterest and Facebook, I realized it was too late. I watermarked them of course. I also noticed other sites publish the photo and recipes word for word. But many other big sites, like cosmopolitan, elle, hgtv, fox, yahoo and many others gave credits. I’m not the original creator of the cloud bread. I found it online from many different sources, adapted to my liking and decided to spread the word about it..

  3. Sara says

    Not sure if I just didn’t bake long enough (17 min then one min broil) because they turned out very eggy and fluffy. I did not add any extras I wanted to try the recipe in pure form first. Thanks for any pointers

    • Irina says

      Hi Sara, try to beat the egg whites separately from egg yolks and beat them on high speed until the stiff peaks. Then follow the instructions how to fold yolk mixture into the whites mixture. Bake them at 300 for 20 minutes. You can try baking at 350 for less time.

  4. CANDACE LUFFMAN says

    THESE are the best CLOUD BREAD that I have ever seen.
    I just sent this Recipe to my SISTER. SHE just Lives down the Road from us. she & her Husband are very Glad that they
    moved back here. YUMMY RECIPE. CAN’T wait to try it out some day.

    • Irina says

      Thank you Candace! Cant wait to hear from you if you tried and what you think? Please feel free to post your photo of cloud breads on my FB page (The Big Apple Mama)

  5. Jess says

    I can’t wait to try this recipe! I’m in high school and just started a carb-free diet and I’ve been trying to figure out bread/sandwich substitutions and this should really help, I’ve been dying for bread!

    • Irina says

      Yes, I grate it. Actually I found that coffee grinding machine works best and grades it into a powder in no time. See my avocado seed post and video

  6. Andrea Spratt says

    I made these. They turned out great. I glazed them with honey which added a little bit of sweetness since I didn’t add any sugar. Great recipe. Thank you!

  7. RCL says

    Thanks for this recipe. Just to kick things up a notch, I used Philadelphia cream cheese with jalapenos. I also skipped the sweeteners because I don’t like sweet mixed with savory. Came out perfectly. Just a modification I wanted to share.

    • Irina says

      Great modification! Wow cream cheese with jalapenos sounds so delicious… I have yet to discover! Thank you for your input!

  8. Jane says

    I am intolerant to practically every food group except protein. I am also lactose intolerant and there are so many tablets you can buy to allow you to eat food with lactose in. I’d rather take several tablets a day than go without. Trust me, when protein is the only thing you can eat, lactose tablets are a god send. I’ve made this recipe but the they semi quite wet when they are cold, what did I do wrong?

    • Irina says

      Hi Jane, they shouldn’t be wet. Please follow the recipe instructions. Important is to whip up the egg whites to stiff peaks (also see my video), approx 4-5 minutes, then fold the mixture into your egg yolk mixture. They should come out light and fluffy, but not wet. Let me know if you try it again… Thank you

  9. Casey says

    Hi! I’m wondering if I could use dairy free cream cheese? My little boy has a dairy allergy and I think he would love these!

    • Irina says

      Absolutely. You can sub for dairy free cream cheese, cottage cheese, tofu… As long as you whip up the egg whites to stiff peaks consistency, follow recipe instructions and watch the video, then you should have fluffy cloud breads. Good luck and please let me know how they come out

Trackbacks

  1. […] Calories 38.5 Total Fat 2.9 g Saturated Fat 1.3 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 0.9 g Cholesterol 60.6 mg Sodium 83.1 mg Potassium 28.4 mg Total Carbohydrate 1.0 g Dietary Fiber 0.0 g Sugars 0.8 g Protein 2.2 g Vitamin A 3.0 % Vitamin B-12 2.7 % Vitamin B-6 1.3 % Vitamin C 0.0 % Vitamin D 3.0 % Vitamin E 0.2 % Calcium 3.7 % Copper 0.1 % Folate 1.9 % Iron 1.8 % Magnesium 0.1 % Manganese 0.1 % Niacin 0.0 % Pantothenic Acid 0.1 % Phosphorus 4.5 % Riboflavin 3.5 % Selenium 0.2 % Thiamin 0.0 % Zinc 1.4 % source […]