Carb Free Cloud Bread

"These are a delicious home-made bread replacement that is practically carb free and very high in protein. They are just like heaven so I call them clouds."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by pastrychefjenn photo by pastrychefjenn
photo by swest810 photo by swest810
photo by nguerra12 photo by nguerra12
photo by Kendra C. photo by Kendra C.
Ready In:
10 halves




  • 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 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
  • In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites 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 (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  • Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
  • 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!

Questions & Replies

  1. I just finished baking my first batch . Should they be kept in the fridge or left out ?
  2. How many carbs are in this? Sorry, just found my answer, 0.3gr in 1
  3. Clarification, is a serving 2 halves then? On similar recipes it seems the nutritional info is about the same for 1 half.
  4. Can you use stevia or powdered sugar? I did not see a measurement
  5. How many calories per bun are they?


  1. I love to make this, I put it in a cookie pan and spread it to the size of the pan then cut into slice bread size.. Love them with tuna and egg salad...Yummy
  2. Really good! I made this recipe twice. Well, the first time I accidentally made crepes! I didn't beat the egg whites long enough. The recipe called for peaks but you need to beat the egg-whites till you have STIFF peaks. It tasted good the first time, but wouldn't hold up when you tried to put anything on it. The second time I beat it till stiff peaks formed and they held up beautifully. I also added a small crushed garlic clove because I was going to be serving it with lasagna and it was wonderful! It was great with the pasta and the next day I had it as the bun for a pulled pork sandwich. Delicious! Great recipe!
  3. I made this bread yesterday and followed some of the reviewer's tips. 1) add spice for flavor, 2) beat egg whites very stiff and 3) store overnight to get soft bread-like consistency. The recipe is spot on. No disappointments. I toasted the bread this morning and had an egg sandwich.... my first in many months!!! With some imagination, you can do a lot with these little clouds and feel like you are enjoying your favorite sandwich. Thanks for sharing!
  4. I was very skeptical when I first read the recipe, but they came out wonderful and taste great! At work we have decided to give up bread for 40 days, this recipe is going to make that easy!! Thanks so much!
  5. The credit for these should be given to Jamie @ I first saw this recipe in 2008. I just think credit should go where it belongs. they are amazing and Jamie has lots of tips for making them amazing.


  1. I took some batter and cooked it like a pancake in a small frying pan on medium heat. When it was done, I put on a tiny pat of butter, sprinkled with cinnamon and a tiny bit of a sugar substitute. It was so delicious. Tasted like french toast.
    • Review photo by pastrychefjenn
  2. I make a double batch so we can eat sandwiches or my fav, small pizzas. I have also added things like cinnamon or pumpkin spice for a sweet treat. I have also used batter to coat chicken or fish. Just make like you would for cloud bread then add Tony's or favorite seasoning then dip meat in it. Delicious
  3. Subbed the artificial sugar with savory spices
  4. I added Mediterranean flavored cream cheese and gave it a great taste for a savory bun.
  5. replaced cream of tarter with baking powder and add flavoring extracts like vanilla or almond. going to try lemon extract next.


I live in Long Beach, CA with my husband James, and our three dog babies. I love to cook, I started using the "Joy of Cooking" when I was 11 and still have it (though it's rather tattered!) to this day.
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