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A stack of light, fluffy yellow cookies on a pale blue plate, with one cookie in front showing a large bite taken out of it. The background is softly blurred and bright.

Fluffy Cloud Bread Recipe

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This cloud bread recipe is a light, fluffy, and low-carb bread alternative that’s quick and easy to make. With eggs, cream cheese, and herbs, this gluten-free bread is perfect for keto-friendly sandwiches, brunch hosting, or even a sweet TikTok-inspired treat. Enjoy it fresh from the oven or freeze for later to make entertaining stress-free.
Course Breakfast
Diet Gluten Free, Low Calorie, Low Fat
Keyword bread, easy, fluffy, low-carb, quick
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pieces
Calories 46
Author Gina Dickson

Ingredients

  • 4 eggs large, separated
  • ½ teaspoon cream of tartar
  • 2 ounces cream cheese low-fat
  • 1 teaspoon Italian seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder adjust to taste

Instructions

  • Preheat oven to 300°F (or use convection mode if available). Line two baking sheets with parchment paper.

Whip Egg Whites

  • In a mixing bowl, beat egg whites with cream of tartar on high speed until stiff peaks form. Set aside.
    4 eggs, ½ teaspoon cream of tartar
    A hand mixer with a whisk attachment is placed over a white bowl filled with stiffly beaten egg whites on a white surface.

Prepare the Yolk Mixture

  • In a separate bowl, beat cream cheese until smooth.
    2 ounces cream cheese
  • Add egg yolks one at a time, mixing well. Stir in Italian seasoning, salt, and garlic powder.
    1 teaspoon Italian seasoning, ½ teaspoon sea salt, ¼ teaspoon garlic powder
    A white bowl with a beaten yellow egg mixture sits beside three small dishes containing dried herbs, garlic powder, and salt on a white surface.

Combine

  • Gently fold the whipped egg whites into the yolk mixture, trying not to deflate the fluffiness.
    A white mixing bowl filled with a creamy, whipped mixture and a green spatula resting inside, photographed from above on a white surface.

Shape The Bread

  • Spoon ¼ cup portions onto the baking sheets, spreading into 4-inch circles about ¾-inch thick. Leave space between them.
    A baking tray lined with parchment paper holds eight unbaked round pastries topped with cream. A metal biscuit cutter sits among them. Below, a spatula and a measuring cup with cream rest on a white cutting board.

Bake

  • Convection oven: 15–18 minutesStandard oven: Up to 30 minutes
  • The bread should be golden brown and firm, with no jiggly center.
  • Cool for a few minutes, then enjoy!

Notes

Storage and Reheating Instructions
  • Room Temperature: Best eaten fresh, but can sit out covered for 1 day.
  • Refrigerator: Store in an airtight container up to 3 days. Place a sheet of parchment between layers so they don’t stick together.
  • Freezer: Freeze on a baking sheet, then transfer to a bag for up to 1 month.
  • Reheating: Warm in a toaster oven or 300°F oven for 5 to 7 minutes to crisp them slightly. An air fryer set to 300°F for 3 to 4 minutes also works well. Avoid microwaving as it softens them too much.

Nutrition

Serving: 1piece | Calories: 46kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 159mg | Potassium: 60mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 0.4mg
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