Cloud “Bread”

Kevin and I wanted to really crack down on a diet this year. I decided on us trying a Keto Diet. I did Atkins years ago but always had a few issues with it. This seems much more controlled and, at least for right now, manageable for us.

Well, Kevin was complaining about how all he wanted was a sandwich. Everything we had been eating felt so heavy. He isn’t wrong….  after some looking online I found this recipe for Cloud Bread.

My issue happened halfway through making them. My hand mixer broke so I needed to beat the egg whites by hand….I think that’s why they came out a little flatter then I would have liked. I have to say though….it fulfilled that bread craving almost all the way. It held together well, it was spongy and a nice flavor. I will be making it again!


Cloud Bread

  • Servings: 8 Rounds
  • Difficulty: easy
  • Print


2 TB Cream Cheese, Soft

2 Eggs, Separated

1/4 tsp Baking Powder


  1. Preheat oven to 300. Line a baking tray with paper and place in oven to warm up.
  2. Mix cream cheese and egg yolks together until smooth.
  3. Place egg whites and baking soda in a glass bowl and beat until stiff peaks form.
  4. Fold egg yolk cream cheese mixture into whites until JUST combines and light yellow in color. DO not over mix.
  5. Spoon batter onto baking pans in mounds about 4 inches in diameter. Flatten peaks with the back of the spoon.
  6. Bake until golden brown. 18-25 minutes. Depending on oven.
  7. Once they are cool, place in a ziplock bag until the next day. If you leave them out, they will get hard. They will hold for 3-4 days


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