Cloud Bread Recipe | Drugstore Divas (2024)

This Cloud Bread recipe is perfect for anyone who needs a low carb, gluten free, or Weight Watchers bread.

For more ideas, check out all of our recipes.

Pete wants to cut down on his carbs right now. He’s not doing no carb or keto, but we’re just being conscious of our carb intake. I’ve been making really fun no carb dinners (which you’ve seen if you follow me on Snapchat). This was a great excuse to try to make Cloud Bread.

I’ve seen it all over Facebook and Pinterest. It’s perfect for anyone who can’t have carbs, gluten, is on keto, or just really paying attention to calories. So, basically, anyone.

I’ll be honest, though, it’s a bit of work. The prep time is pretty simple, but then it takes 30 minutes to bake it. And it’s all for 15 slices of bread. In the time it takes to make this, you could run to the store, buy an entire loaf of bread, and come home.

But, if you have any dietary restrictions, you can’t do that. So this is worth it then.

If you’re on Weight Watchers, any Freestyle points come from the cream cheese. If you use Weight Watchers Reduced Fat Cream Cheese, it’s 3 points for an ounce. You’ll need two ounces for this, so that’s 6 points total for the entire batch. Each batch is 15 points, and a serving is two slices, so (after all that math), it’s 0.8 points per serving. So just under 1 Weight Watchers Freestyle point per serving.

This Cloud Bread isn’t the only bread recipe on Drugstore Divas. For more, check out all of our Homemade Bread Recipes.

Cloud Bread Recipe

Affiliate links are included in this post and Drugstore Divas may make a small commission if you use them.

Quick side note: This is not the viral TikTok Cloud Bread recipe. That’s something completely different that was created and went viral after this recipe did.

Cloud Bread Ingredients:

• 4 eggs
• 1/2 teaspoon cream of tartar
• 2 oz. cream cheese, softened
• 1.5 teaspoon fresh dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder

How To Make Cloud Bread:

Pre-heat your oven to 300 F.

Separate your egg whites and yolk. When you’re separating eggs, keep in mind that it’s okay to get some white in the yolk but not vice versa. If you have any yolk in the whites, a meringue won’t form.

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Beat the whites and cream of tartar on high until the froth becomes a meringue.

From my experience, beat it for 5 minutes, stop for 10 seconds. Start beating again and the peaks will start to form. Beat for 3 minutes, stop for 10 seconds. The peaks will be almost perfect right now. Beat for one more minute.

Spoon the meringue into a separate bowl.

Beat the cream cheese a little to soften it. Smooth cream cheese is your goal. If it’s chunky, those chunks will be in your bread. They won’t melt. And those bites distract from the actual bread itself.

Add in the egg yolks, one at a time, and beat on high until combined.

Add in your seasoning and beat again.

Fold in your meringue (fold in 1/4, make sure it’s combined, add another 1/4, etc.).

Put a silicone baking mat on a cookie sheet.

Scoop 1/4 cup of the batter and use it to make 5-inch circles. Don’t try to add to it after it’s formed.

Continue until all the batter is used. It should make about 15 pieces of bread.

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Bake about 28 minutes until the outside is golden brown (start checking around 20 minutes as oven times could vary).

Let the bread cool completely before even thinking about it. If you touch it too soon, it will crumble. After it has completely cooled, it will get a springy feel to it and will slide right off the bake even sheet.

If you store this in the fridge, store it with parchment paper between each slice. If not, it will stick together in the fridge.

Cloud Bread: Frequently Asked Questions

Tips for making Cloud Bread

If you make Cloud Bread correctly, you’ll fall in love with it like I did. We don’t follow a Keto diet, but I still like making Cloud Bread because of its light and fluffy texture. If you follow these tips, I bet you’ll fall in love with it too.

• Use room temperature eggs. Room temperature eggs will form stiff peaks faster, which means it’ll take you less time to make your Cloud Bread.
  
• If you don’t have a silicone baking mat, like we used to make these, you can line a cookie sheet with parchment paper. The Cloud Bread will slide off there after it’s baked. Do not use foil. The Cloud Bread will stick to the foil and you’ll ruin the bottoms of them.
  
• When you’re folding the egg whites, fold them. Roughly, that means scooping a bit of the mixture from the bottom and bringing it to the top. Do not stir. Stirring the mixture will flatten it and your Cloud Bread will not be airy.
  
• Don’t try to rush the bread and cook it at a higher temperature. You run the risk of burning and completely ruining the Cloud Bread.
  
• Cloud Bread can be made in slices, like in this post, but that’s not the only way. You can shape Cloud Bread into bread sticks or into a loaf of bread. Just note, baking times may vary if you vary the shape.

Have you made this Cloud Bread recipe? Let us know in the comments.

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