Cloud Bread Recipe

4 from 1 vote

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Imagine CARB-LESS bread 🍞! Honestly, when I first heard about bread made from egg whites and Greek yogurt, my initial reaction was, “Immediately no.” But as a certified carb fiend, I rely on finding low-carb alternatives for my favorite starchy foods that help me feel like life is still worth living 🥲. On a serious note, this Cloud Bread will never replace the real deal, but if you’re following a keto diet or looking for a carb-free alternative, it’s actually a pretty great option.

Why You’ll Love My Cloud Bread Recipe

Biting into this cloud bread is what I envision biting into an actual cloud ☁️ would feel like – light, fluffy, airy, with a soft, sponge-like consistency. Now, of course, it doesn’t have that chewiness and density of regular bread 🥖, but the beauty of Cloud Bread is that it’s like a blank canvas. The taste is almost neutral, so it’s perfect for soaking up flavors from whatever toppings or spreads you decide to put on it!

How to Prepare

♨️ Preheat the oven to 350F (177C).

🥚 In a stand mixer fitted with the whisk attachment (or using a bowl and a hand mixer), add the water and egg white powder. Whisk on medium speed until stiff peaks form.

🥣 Then, add in the yogurt and gently fold it into the fluffy egg whites.

☁️ Pour the mixture into a lined loaf pan and bake for 35 minutes or until the top turns golden.

🍞 Enjoy with butter, sandwich toppings, or however you prefer!

Nonna’s Tip 🍞

Remember to fold in the yogurt as opposed to mixing it. This allows the bread to achieve its fullest volume and creates that light, airy texture!

A photo featuring the best cloud bread recipe. The bread is freshly baked and sliced on a plate.

Cloud Bread Recipe Variations and Substitutions

I have NOT 🙅‍♀️personally tried any of the alternatives below, so you will have to experiment.

  1. Add garlic powder, onion powder, or your favorite dried herbs 🌿 (like rosemary, thyme, or oregano) to the batter to boost flavor. 
  2. Mix in some grated Parmesan or cheddar cheese for a cheesy kick. It adds flavor and a bit more structure to the bread. 
  3. For a sweeter version, add a teaspoon of cinnamon and stevia or another sugar-free sweetener.
  4. Add a few drops of vanilla, almond, or lemon 🍋 extract for a subtly flavored cloud bread that’s perfect for sweet toppings.
  5. Substitute Greek yogurt with coconut cream or dairy-free yogurt to make the bread completely dairy-free. Please note that I have not personally tried this, and it may alter the taste and texture of the bread.

Other Low-Carb Recipes

Best Served With

  • Any of your favorite 🥪 sandwich fillings. You could add cold cuts, my sliced chicken deli, turkey, or make a BLT.
  • Slice up this Cloud Bread and spread it with butter, your favorite 🥜 nut butter or my homemade Nutella.

Common Questions

can i make this cloud bread recipe with real egg whites?

Yes, you can, but I haven’t personally tried this method, so you’ll need to experiment. Make sure the egg whites reach room temperature before whipping them.

Can I make cloud bread ahead of time?

Yes! Cloud bread can be made ahead and stored in an airtight container in the fridge for 3-4 days. For longer storage, you can freeze it and reheat it when needed.

Can I toast cloud bread?

Cloud bread is delicate, so it doesn’t toast like traditional bread. However, you can lightly warm it in a toaster oven or skillet to get a little crisp on the outside without burning it.

Is this cloud bread recipe keto-friendly?

Absolutely! Cloud bread is typically zero-carb or very low-carb, making it a popular choice for keto diets. Just make sure the ingredients you add (like cheese or toppings) are keto-friendly as well.

Can I substitute Greek yogurt with something else?

Yes, you can substitute Greek yogurt with cream cheese, sour cream, or a dairy-free yogurt alternative to suit your dietary needs. Keep in mind that I have not personally tried any of these substitutions, and they may alter the taste and texture of the Cloud Bread.

This is the best freshly baked cloud bread recipe. The picture features a baked loaf of bread straight out of the oven.

Cloud Bread Recipe

Biting into this cloud bread feels like munching on a real cloud ☁️—light, fluffy, and sponge-like. Its neutral taste makes it a perfect blank canvas for any toppings or spreads! If you're on a keto diet or seeking a carb-free option, it’s a fantastic choice!
4 from 1 vote
Course: Bread
Cuisine: American
Servings: 6 slices
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients 

Instructions 

  • Note: You can also use a stand mixer or a bowl with a hand mixer.
  • Preheat the oven to 350F (177C).
  • In a stand mixer with the whisk attachment, add in the water and egg white powder. Whisk on medium speed until stiff peaks form.
  • Now, add in the yogurt and gently fold it into the fluffy egg whites.
  • Pour the mixture into a lined loaf pan and bake for 35 minutes or until golden on top. Enjoy with butter 🧈, sandwich toppings or any way you like 💋.
  • This bread is best to be eaten fresh out of the oven. I personally don't enjoy the taste or texture as it sits out but let me know if you do!

Video

Notes

Note: this bread might not be for everyone, it has a neutral taste so think of it like a blank canvas! To me, it feels like a wet (but dry) cloud lmao 😂 but my mom loved it with butter 🧈 so feel free to enjoy it with deli meat or any other way!

Nutrition

Calories: 80kcal, Protein: 16g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.04g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 300mg, Potassium: 2803mg, Vitamin A: 4IU, Calcium: 265mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
Love This Recipe?
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

4 from 1 vote

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