Cloud bread

Cloud bread

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(30 ratings)

Prep: 10 mins Cook: 20 mins


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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  • oil or butter for greasing
  • 4 eggs, separated



    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


  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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LowCarb Avenue's picture
LowCarb Avenue
22nd Apr, 2020
It is more like a fluffy omelet. If you want to be experimental you can try making sandwiches.
Susanna Hickman's picture
Susanna Hickman
13th Jun, 2019
These aren't really like bread at all, more like a cold omelette. They were nice toasted with some cream cheese on top.
Dawn Bagley's picture
Dawn Bagley
24th Jan, 2018
I can remember using ground almonds to make a chocolate log; very similar to this recipe where the egg whites were whisked until stiff. So - I added 2 tablespoons of almond flour to the eggs yolks and cream chess mixture first and the results are brilliant; best version of low-carb bread I have made to-date.
17th May, 2017
I used baking powder instead of cream of tartar. Worked fine.
9th Jun, 2017
Hi, how much baking powder did you use?
17th May, 2017
Made them for the first time today. I don't usually eat eggs so this was a good way of getting egg protein. Ate a sandwich with it for lunch and was suitably impressed. Makes 8, so how do I store the rest? Presumably in the fridge? Do they freeze well? Thanks
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...
12th Mar, 2017
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.
6th Oct, 2016
This recipe is nice but just tastes like a fluffy omelette.
2nd Jul, 2016
Love this recipe, its quick and easy to make and a great alternative to bread, I serve my with lots of roasted vegetables.


3rd Oct, 2016
Can you freeze the cloud bread? Thanks
12th Jun, 2016
All the nutritional information is at the top of the page.
25th Mar, 2016
How long will these keep for and how should they be stored? Thanks
goodfoodteam's picture
20th May, 2016
These will keep overnight in the fridge in a plastic food bag. You may find that the texture changes a little.
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?
4th Mar, 2016
Nutritional info please
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?
2nd Mar, 2016
Why no nutritional breakdown? Would like to know details, for diabetic friends and others.
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
4th Mar, 2016
This information is very helpful, thank you.
17th Mar, 2016
I dry fried the nigella seeds for a few mins before adding to bring the flavour out more
4th Mar, 2016
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.
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