Food & Cooking Blog

Try Baking Bread With This Easy 4-Ingredient Recipe

Looking for an easy homemade bread recipe? This one is easy and quick to put together, so look no further! This cloud bread recipe is a bread alternative that’s light, tasty and easy to make with just four ingredients.

cloud bread

Make delicious cloud bread with just four ingredients!

What is cloud bread?

Cloud bread is a unique food, like nothing I’ve had before. It’s not a true bread since it doesn’t include flour nor water, but its versatility is like that of bread — the texture is fluffy, somewhat spongy and bread-like. And cloud bread can be enjoyed in both savory or sweet ways, just like bread!

I sometimes like to switch up my sandwiches using cloud bread. I find that it’s a great grab-and-go snack to keep around, especially when using some of the flavorful variations I’ve listed below (after the recipe).

cloud bread cut in halfBaked cloud bread

bread making essentials

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Cloud bread recipe

Makes 6-8 portions

Ingredients:

  • 3 eggs
  • 3 tablespoons cream cheese, softened at room temperature
  • ¼ teaspoon cream of tartar
  • 1 tablespoon granulated sugar or honey
yolk mixture

Step 1:

Preheat oven to 300 F. Separate the eggs — take extra care with doing so. Place yolks in a bowl with cream cheese and sugar.

Place egg whites in the bowl of an electric mixer with the cream of tartar. There should be no trace of yolk in this bowl — otherwise it will not whip up nicely.

smooth yolk mixture

Step 2:

Beat egg yolk mixture with a whisk or hand mixer until it’s smooth and cream cheese is completely incorporated. There should no longer be bits of cream cheese visible. Set aside.

whip egg whites

Step 3:

Using an electric mixer, whip egg whites and cream of tartar until stiff peaks form. This will take about 4-5 minutes at high speed.

fold together

Step 4:

Using a wide spatula, gently fold the yolk mixture into the egg white mixture.

portion

Step 5:

Spoon the mixture into even dollops on a parchment paper–lined cookie sheet. You can make either 6 or 8 buns, depending on how large you want them. The 6-piece size is a good sandwich size and is also wide enough to hold a standard burger patty. Bake for 25-35 minutes if making 6 clouds; 20-30 minutes if making 8 clouds.

bake

The tops should be golden when ready. Let cool for 10 minutes and lift off of the parchment paper. It’ll be easier to do so while warm.

The tasty buns can be served toasted or cold topped with fruit preserves or whipped cream and fresh fruits! Store in an airtight container or resealable bag for up to 3 days at room temperature or one week in the refrigerator.

Delicious cloud bread variations

Now that you’ve got the basics down for making this fluffy cloud bread, Here are some variations to try!

For all these variations, you’ll sprinkle the herbs and/or spices over the portions just before or just after baking. Don’t fold it in with everything else. An important part of this recipe is keeping the egg whites as fluffy as possible, and more folding will deflate them.

Sprinkle just before placing in the oven:

  • Sea salt and pepper
  • Chipotle powder
  • Smoked paprika and sea salt
  • Chopped rosemary
  • Minced onion

Sprinkle or brush just after baking:

  • Shredded cheeses (make mini pizzas!)
  • Butter and garlic (microwave melted butter and minced garlic for 45 seconds or until fragrant)
  • Cinnamon and sugar (brush with melted butter before sprinkling)
  • Caramelized onion

Get creative! I’d love to know how you eat your cloud bread — leave a comment below!

Homemade bread just beats store bought.

Bread baking is an art and science, but when done correctly the outcome is scrumptious! Learn how to bake any type of bread with one of our educational Craftsy classes!
Find your slice of life

41 Comments

Christina

Oh I can taste them now!!! These will be great as a “special treat” at Nannas for my darling grandsons who have Sealiac. (spelling) ? Disease. I hate it when they come and I dish up the same old thing for them.. I know, I know, there’s plenty of things I can do, but I,m always looking for something different, as I do for the rest of the clan. Can’t wait to try them. Thank youuuuuuu soooo much.

Reply
tania

can I change the sugar for aspple sauce?

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Francesgale

I just made these this morning. They came out just like the picture and so easy to make. I’m diabetic so I had planned to replace the sugar with trivia, but I got distracted and forgot to put the sugar in. I think it tastes just fine without it so I would just leave it out. Great recipe.

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Tami Baker

It’s “truvia”.

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Kayla

Wow. Good thing you corrected that! 😥😂

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Heather

Is there a non sugar sweetener I can use?

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Chef Beth

Stevia can be used.

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Micky

I use coconut sugar in place of refined sugar and it doesn’t hurt my diabetes. You don’t really get a coconut flavor either.

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Arva

What can I use instead of cream cheese

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Karen Dow

I used plain greek yougurt

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Mitzi

Use Xylitol or Erythritol instead of sugar to sweeten the buns.

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Tammy Shipione

How many carbs are in this?

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olivia0330

I use the spark people recipe calculator, and I did the recipe without sugar (just cream cheese and egg), divided by 6, and got half a gram of carbs per serving. Obviously it’ll be more than that if you use sugar, though!

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Barbara williams

Can you use something instead of cream of tarta

Reply
M

Baking powder 1/4 tsp

Reply
Dorrie

My egg whites never firmed up. I used a plastic mixing bowl, does it make a difference?

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Ja Kess

You cannot use plastic when whipping egg whites — glass or metal only.

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Mrs Stookey

Plastic mixing bowls don’t allow egg whites to beat up to stiff peaks there is a chemical reaction from the plastic.

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Kathy

Whether you’re whipping egg whites or cream, always use a metal bowl! I put the beaters or METAL whisk inside of the bowl then put in the freezer for 15 min (at least) prior to whipping. All ingredients should also be well chilled. 🙂

Reply
Louise

Actually, room temperature egg whites will always give you more volume and a better lift

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Aileen

Recipe says sugar or honey. I used honey. Came out too runny. Next time I’ll use either sugar or stevia.

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DiEtta

These are the BEST! Enjoy them with cream cheese and strawberry jam! The BEST afternoon snack while watching my favorite show “The Real” 🙋🏻☕️🥐👀📺

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Sarah

I’ve tried this twice now and it always collapses as I’m folding the yolk mixture into the whites! 😩😩😩 What am I doing wrong?

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Lori

I just tried it. For me it was total failure. They were as flat as crepes. I don’t know if I will try it again. 🙁

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Jasmine

I think I need to whip the whites longer. Mine look more like pancakes then biscuits like the picture. I think the structure is off or something.

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Karen

I make these all the time and they always come out great..make sure that the egg whites are very stiff. I add cinnamon sugar along with some raisins and they taste like raisin bread..

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Vicki

I used almond milk cream cheese to make dairy free. Worked perfect.

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Debby

You can’t whip egg whites when it’s humid out they won’t get stiff peaks.Also make sure your bowl is super clean and no residue of any kind. This is for egg whites for ANY recipe And it is so important that the eggs are at room temperature.

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Shayla

I’ve made this twice now and it is delicious! Do you think it would work if I cooked it as a loaf instead of rounds? Also, do you know how long it will keep fresh for? I’d like to make a huge batch instead of making it new every other day. Thanks!

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Shar

I saw this made into a loaf instead of buns on Pinterest.

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Tamian

has anyone tried it without sugar at all?

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Carol

Just made it, came out great. I used Stevie instead of sugar or honey fluffy used as hamburger bun works great. I used 2 for Hamburg bun

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Diane

I make them all the time and after they cool they go flat why is that

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Marcia S.

I am a little confused: some people say keep eggs at room temp. If I put my bowl in the freezer for a few minutes before whipping the egg whites then do I really need to use eggs at room temp.?
Also, I am looking for a response to the question: Do I have to use cream of tartar?
Is it the cream of tartar that gives my cloud bread that bitter taste? Is there a good substitute? Thanks!

Reply
Deena

I don’t use sugar in mine at all and I use cold eggs… for a bread substitute I like it better without the sugar. My question is I have not found an ideal way of storing them any suggestions? I make these all the time they are not difficult at all and I’m no pro in the baking department. Don’t over think the process just jump in and do what you do .

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Gail

I use baking powder instead of cream of tartar… mine has too strong of an egg flavor… can I put a dash of cream into the egg yolk mixture?

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maria

Before whipping egg whites clean your bowl with vinegar or lemon juice to remove any oil or fat residue – egg whites will get stiff peaks! Cream of tartar helps to masks the eggy flavor & helps the texture too.

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Robin

I have made the cloud bread a few times…this is a good option for me because I have so many food allergies. I follow the recipe, the bread looks just like the picture and taste great. I store my bread in the fridge.

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jeanne

you can make these without the sugar or any sweetener at all. just eggs, cream of tartar and i’m going to try it with drained greek yogurt which we always have in the house but dont always have the cream cheese. should work just fine as its the same density/thickness. 🙂

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Scuba

Has anyone had any success using egg substitute? I tried using Orgran No Egg for the yokes and egg white powder for the egg whites. The egg whites came out fine but even though i followed the directions for the Orgran no eggs it wasn’t quite right.

Does anyone have any suggestions?

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Anita

Hi. Just tried this to be used as a pie crust. My egg whites were perfect. I could put the bowl over my head and they would stay put but once i started folding it into the egg yolks it went liquidy. Any idea what might have happened? It’s ok for the crust but I was hoping to make buns later.

Reply

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