Gluten-Free, Carb-Free Cloud Bread

First, a caveat: I pay absolutely no attention to gluten in my diet. When a well-meaning friend offers me a “delicious” gluten-free cupcake, I usually devour the frosting and then quietly hide the cupcake in my napkin.

But when I saw “cloud bread” recipes all over Pinterest, I was intrigued. It’s the kind of recipe I like: just four ingredients and about as many steps.

6 Reasons to Be Obsessed with Cloud Bread

1. It’s super easy to make
2. It’s grain-free / gluten-free
3. It’s low carb
4. It’s high protein (about 2 grams per slice)
5. It has half the calories of whole grain bread (about 40 calories per slice versus 80)
6. It’s versatile – use it for sandwiches, pizza, even dessert

Amazing, right?! However (there’s always a however), keep in mind that unlike grain-rich breads, cloud bread has no fiber. And we all need our fiber. That, plus the lack of carbs, also means that it’s not terribly filling.

That’s where the toppings come in. I bake my cloud bread with a little oregano and rosemary thrown in. I usually spread it with a thick layer of ghee, sliced avocado, tomato, and fresh mozzarella, seasoned with himalayan salt and cracked pepper. It can be savory or sweet – you can literally top it with anything!



3 eggs, separated
3 tablespoons cream cheese (softened)
¼ teaspoon baking powder (or cream of tartar)
Optional: 1 tablespoon honey, agave, or your favorite natural sweetener; or salt and herbs



• Preheat oven to 300 degrees F.

• Separate the eggs, carefully removing all yolk from the white.

• Spray two cookie sheets with plenty of non-stick cooking spray.

• In one bowl, mix together the egg yolks, cream cheese and sweetener/salt/herbs until smooth.

• In a second bowl add 1/4 teaspoon of baking powder (or cream of tartar, if you prefer) to the whites and beat the whites on high speed until they’re fluffy. They should form stiff peaks and hold their peaks.

• Fold the egg yolk mixture into the egg whites until mixed completely. Try not to break down the fluffiness of the egg whites.

• Spoon into 8-12 rounds on the cookie sheets, about 3/4 inch thick and 3-5 inches across.

• Bake on the middle rack for 30 minutes. Watch closely! Pull them out when the tops are golden brown.

• Remove from cookie sheets and cool on a cutting board or rack.
Once it’s cool, cloud bread has a chewy, bread-like consistency. You can freeze it and toast later, or eat fresh out of the oven for a crispy meringue-like texture.


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