Cloud bread

Cloud bread

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(6 ratings)

Prep: 10 mins Cook: 20 mins

Easy

makes 8 pieces

Light and fluffy, this bread substitute lives up to its name. Use it as a low-carb option for sandwiches

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal59
  • fat5g
  • saturates2g
  • carbs0.2g
  • sugars0.2g
  • fibre0g
  • protein3g
  • salt0.1g
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Ingredients

  • oil or butter for greasing
  • 4 eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g cream cheese
  • ¼ tsp cream of tartar
  • ½ tsp nigella seeds

Method

  1. Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.

  2. In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.

  3. In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together (no need to wash the beaters first) until smooth, pale and frothy. Next, fold the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can with this so you don’t knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.

  4. Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don’t use the last few spoonfuls – only use the really fluffy mix on the top. Bake for 20 mins or until lightly golden and craggy on top. Allow to cool for a few moments before carefully removing from the paper with a palette knife.

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Comments, questions and tips

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picklelilley
7th Apr, 2017
I made a version of these using 0% fat greek yogurt instead of cheese and various herbs on top (no nigella seeds) and they came out well. Fluffy and light but solid enough to hold on to with fillings inside. Made these for my mum and very reluctantly low carb stepdad and even he liked them - although he thought they'd be good with clotted cream and jam...
lizleyland
12th Mar, 2017
0.05
This just didn't work - the "bread" was very floppy and fragile and was simply not strong enough to use as a sandwich. It would be much quicker and easier to use the same ingredients (without the cream of tartar) to make an omelette with your chosen filling ingredients.
Gab78
6th Oct, 2016
0.05
This recipe is nice but just tastes like a fluffy omelette.
Palavi
2nd Jul, 2016
5.05
Love this recipe, its quick and easy to make and a great alternative to bread, I serve my with lots of roasted vegetables.
petalgirl
19th Feb, 2017
Tried this as part of a low carb diet. They are a little floppy but once toasted they can be made into a sandwich. When not watching the carbs I wouldnt bother but they make a reasonable substitute for bread. Basically a light omelette.
amyb-atnumber3's picture
amyb-atnumber3
21st Mar, 2016
Very quick and easy to do. Not sure how floppy they should be but it's like bread so I guess soft. Tastes pretty good too!
Dippy22
3rd Oct, 2016
Can you freeze the cloud bread? Thanks
petalgirl
12th Jun, 2016
All the nutritional information is at the top of the page.
funkiliciousjx
25th Mar, 2016
How long will these keep for and how should they be stored? Thanks
goodfoodteam's picture
goodfoodteam
20th May, 2016
These will keep overnight in the fridge in a plastic food bag. You may find that the texture changes a little.
funkiliciousjx
7th Mar, 2016
How long will cloud bread keep? Does it need to be used straight away or can it be kept a couple of days?
deb3052
4th Mar, 2016
Nutritional info please
joinkendal
3rd Mar, 2016
Me too please - need to know fat content. Also on that front do you think this would work with low fat cream cheese and not oiling the baking paper?
judyc13
2nd Mar, 2016
Why no nutritional breakdown? Would like to know details, for diabetic friends and others.
deb3052
4th Mar, 2016
Hi I just put this recipe through My Fitness Pal here's the result: Nutrition Facts Servings 8.0 Amount Per Serving calories 62 Total Fat 5 g Saturated Fat 2 g Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 114 mg Sodium 61 mg Potassium 51 mg Total Carbohydrate 1 g Dietary Fiber 0 g Sugars 0 g Protein 4 g
sebastsm
4th Mar, 2016
2.55
This information is very helpful, thank you.
eshaw70
17th Mar, 2016
I dry fried the nigella seeds for a few mins before adding to bring the flavour out more
sebastsm
4th Mar, 2016
2.55
I made this using the cream cheese, plus some fennel seeds instead of "black seeds" which I'm not familiar with. In the US I used 275 degrees F. After 25 mins I removed one, and it took about 30 mins but very light on top, and starting to brown underneath. Next time I'll try 300 degrees. The one I removed earlier had the consistency of a fluffy omelette! I stored these with wax paper in between each one (I made 10). This morning I warmed one in a toaster oven at very low heat; it held consistency, and could take a warmer temperature, perhaps even 250 degrees F. for a short time. I can use it instead of toast for breakfast, or for an open face sandwich, or folded over for a very small sandwich. I am glad to be able use them instead of bread as I'm on a very low sugar diet. Thank you.