Cloud bread—light, fluffy, and almost too good to be true. This viral low-carb, gluten-free alternative to traditional bread has taken kitchens by storm. But what exactly is it, and why is everyone obsessed?
What Is Cloud Bread?
Cloud bread, sometimes called “unicorn bread” or “egg white bread,” is a soft, airy baked good made primarily from egg whites, cream of tartar, and sugar or a sugar substitute. Despite its name, it’s not technically bread in the traditional sense. Instead, it’s more akin to a meringue or soufflé that puffs up during baking and collapses slightly when cooled, resulting in a pillowy texture.
Origins of Cloud Bread
The concept of cloud bread isn’t entirely new. It evolved from older meringue-based recipes and gained popularity in the early 2010s within low-carb and ketogenic diet communities. However, it exploded into mainstream awareness around 2017 when food bloggers and social media influencers began sharing visually stunning versions on platforms like Instagram and Pinterest.
The earliest known version resembles the French “gâteau renversé aux blancs d’œufs,” a dessert made from whipped egg whites. Over time, health-conscious bakers adapted the recipe to serve as a sandwich or bun substitute, especially for those avoiding gluten or carbs.
- Originally inspired by meringue and soufflé techniques
- Gained traction in keto and paleo diet circles
- Went viral due to its photogenic, cloud-like appearance
Why Is It Called Cloud Bread?
The name “cloud bread” comes from its striking visual and textural qualities. When properly made, it puffs up dramatically in the oven, resembling a soft, white cloud. Its texture is incredibly light—so much so that it practically melts in your mouth. The ethereal appearance and near-weightlessness justify the whimsical name.
“It’s like eating a piece of edible fluff—delicate, sweet, and barely there.” — Popular food blogger, The Keto Kitchen
The term also helps distinguish it from heavier, grain-based breads, emphasizing its role as a guilt-free alternative for those on restrictive diets.
Cloud Bread Ingredients and Their Roles
The magic of cloud bread lies in its simplicity. With just a few ingredients, it achieves a remarkable texture. Each component plays a critical role in structure, stability, and flavor.
Egg Whites: The Foundation
Egg whites are the backbone of cloud bread. When whipped, they trap air and form stiff peaks, creating the airy structure. The proteins in egg whites—mainly ovalbumin—denature during whipping and then coagulate during baking, setting the shape.
It’s crucial to use fresh egg whites, as older ones don’t hold air as well. Also, ensure no yolk contaminates the whites, as fat inhibits proper whipping. For best results, bring the whites to room temperature before beating.
- Provide structure through protein network formation
- Trap air for volume and lightness
- Must be free of fat for optimal whipping
Cream of Tartar: The Stabilizer
Cream of tartar (potassium bitartrate) is a byproduct of winemaking and acts as a stabilizing agent in meringues and cloud bread. It lowers the pH of the egg whites, strengthening the protein bonds and helping the foam retain its shape longer.
While not absolutely mandatory, omitting cream of tartar can result in a less stable mixture that may collapse during or after baking. A typical recipe uses about 1/8 teaspoon per egg white.
According to ScienceDirect, cream of tartar also helps prevent sugar crystallization in sweet versions of cloud bread.
Sugar or Sweeteners
Sugar adds sweetness and helps stabilize the foam by increasing viscosity. In traditional meringues, granulated sugar is gradually added while whipping. However, for low-carb or keto versions, sugar substitutes like erythritol, stevia, or monk fruit are used.
Sugar also contributes to browning via the Maillard reaction, giving cloud bread a light golden crust. Sugar-free versions may appear paler unless a browning agent like xanthan gum or a touch of honey (in moderation) is added.
“Sugar isn’t just for sweetness—it’s a structural player in foam-based baking.” — Harold McGee, On Food and Cooking
How to Make Cloud Bread: Step-by-Step Guide
Making cloud bread is surprisingly simple, but precision matters. Follow these steps for consistent, fluffy results every time.
Step 1: Whip the Egg Whites
Begin by placing egg whites in a clean, dry bowl. Using a hand mixer or stand mixer, beat on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar or sweetener while mixing on high until stiff, glossy peaks are achieved.
The ideal consistency is when the mixture holds its shape and doesn’t droop when the whisk is lifted. Overbeating can make the mixture dry and grainy, so stop as soon as stiff peaks form.
- Use a grease-free bowl (glass or metal works best)
- Add cream of tartar early to stabilize foam
- Incorporate sugar slowly to avoid deflating the mixture
Step 2: Fold in Cornstarch (Optional)
Some recipes include a small amount of cornstarch (about 1/2 teaspoon per egg white). Cornstarch helps stabilize the foam further and adds a slight tenderness to the final product. It’s especially useful in humid environments where meringues are prone to weeping.
To fold in cornstarch, sift it gently over the whipped whites and use a spatula to incorporate with minimal deflation. Use a cutting and folding motion rather than stirring.
For a gluten-free and grain-free version, arrowroot starch or tapioca starch can be substituted, though results may vary slightly in texture.
Step 3: Bake at Low Temperature
Preheat your oven to 200°F (95°C)—a very low temperature is key. Pipe or spoon the mixture onto a parchment-lined baking sheet in small rounds or ovals. Bake for 45–60 minutes until dry to the touch and lightly golden.
The low heat allows the cloud bread to dry out slowly without browning too much or collapsing. Opening the oven door during baking can cause a sudden temperature drop, leading to deflation—so resist the urge to peek!
For visual reference, check out this step-by-step guide on Food Network.
Cloud Bread Variations and Creative Twists
While the classic version is sweet and delicate, cloud bread is incredibly versatile. With minor tweaks, it can be savory, colored, or even flavored to suit different dishes.
Savory Cloud Bread
For a savory twist, omit sugar and add herbs, cheese, or spices. Popular additions include grated Parmesan, garlic powder, dried rosemary, or everything bagel seasoning. These versions work well as sandwich buns or alongside soups and salads.
One popular variation is “cheese cloud bread,” where shredded cheddar or mozzarella is folded into the whipped egg whites. The cheese melts slightly during baking, creating a golden crust and rich flavor.
- Add 1–2 tablespoons of grated cheese per serving
- Season with salt, pepper, and herbs to taste
- Bake as usual; cheese may require slightly higher temp (225°F)
Colored and Fun Cloud Bread
Thanks to its meringue-like base, cloud bread can be easily tinted with food coloring. This makes it a hit with kids and at parties. Natural colorants like beet juice (pink), spinach powder (green), or turmeric (yellow) can be used for a healthier option.
For themed events, bakers have created rainbow cloud bread, unicorn swirls, and even Halloween-shaped versions. Just a few drops of gel food coloring are enough—liquid coloring can add excess moisture and destabilize the foam.
“We served rainbow cloud bread at my daughter’s birthday—it was the star of the table!” — Parenting blogger, Healthy Kids Kitchen
Flavored Cloud Bread
Vanilla extract, almond extract, or citrus zest can be folded in for extra flavor. For a dessert-like treat, try adding a pinch of cinnamon or cocoa powder. Just be sure any dry ingredients are sifted and folded gently to preserve volume.
Some bakers experiment with protein powder to boost nutritional value, though this can make the texture denser. Start with 1 tablespoon per batch and adjust as needed.
Nutritional Profile of Cloud Bread
One of the main reasons cloud bread has gained popularity is its low calorie and low carbohydrate content. It’s often promoted as a keto-friendly or diabetic-safe alternative to traditional bread.
Calories and Macronutrients
A typical cloud bread made with three egg whites, 1 tablespoon of sweetener, and a pinch of cream of tartar contains approximately:
- Calories: 60–80
- Protein: 6–8g
- Carbohydrates: 2–4g (depending on sweetener)
- Fat: 0–1g (unless cheese or butter is added)
Compared to a slice of white bread (about 80–100 calories and 15g carbs), cloud bread is a much lighter option. However, it’s not a direct substitute in terms of satiety or fiber content.
For detailed nutritional data, refer to the USDA FoodData Central database.
Is Cloud Bread Healthy?
While cloud bread is low in carbs and calories, it’s not particularly nutrient-dense. It lacks fiber, healthy fats, and complex carbohydrates. It’s best viewed as an occasional treat or a creative alternative rather than a staple food.
For those on a ketogenic diet, it can help satisfy cravings for bread without breaking ketosis. However, because it’s mostly protein and water, it may not keep you full for long. Pairing it with avocado, nut butter, or cheese can improve satiety and nutritional balance.
“Cloud bread is a fun, low-carb hack, but don’t expect it to replace whole-grain bread nutritionally.” — Dietitian Maria Sanchez, RD
Allergen and Dietary Considerations
Cloud bread is naturally gluten-free and grain-free, making it suitable for people with celiac disease or gluten sensitivity. However, it is not vegan (due to egg whites) or nut-free (if made with nut-based sweeteners).
For egg allergies, there are experimental substitutes like aquafaba (chickpea brine), though results vary. Aquafaba can be whipped like egg whites, but the final product may be less stable and more delicate.
Always check labels on cream of tartar and sweeteners to ensure they’re processed in allergen-free facilities if cross-contamination is a concern.
Cloud Bread in Popular Diets
Cloud bread has become a staple in several modern eating plans, particularly those that restrict carbohydrates or gluten.
Keto and Low-Carb Diets
The ketogenic diet emphasizes high fat, moderate protein, and very low carbohydrate intake. Cloud bread fits perfectly into this framework when made with low-glycemic sweeteners like erythritol or monk fruit.
Many keto bloggers feature cloud bread as a sandwich base for burgers, grilled cheese, or breakfast sandwiches. Its ability to hold shape (briefly) makes it a functional, if fragile, bread substitute.
- Net carbs can be as low as 1g per serving
- High in protein, which supports muscle maintenance
- Easy to customize with fats like butter or cheese
For recipe inspiration, visit Diet Doctor’s cloud bread recipe page.
Paleo and Gluten-Free Diets
While traditional paleo diets avoid processed sweeteners, a version of cloud bread made with honey or maple syrup (in moderation) can be considered paleo-friendly. It’s naturally gluten-free, making it ideal for those avoiding wheat.
Some paleo chefs use coconut flour or almond flour in combination with egg whites to add texture and nutrients, though this deviates from the classic recipe.
Diabetic-Friendly Options
Due to its minimal carbohydrate content, cloud bread can be a safe option for people managing diabetes. However, portion control is still important, especially if sweetened versions are consumed.
Unsweetened or savory versions are preferable for blood sugar management. Always monitor your individual response, as even low-carb foods can affect glucose levels differently from person to person.
Common Mistakes When Making Cloud Bread
Despite its simplicity, cloud bread can be tricky. Many home bakers encounter issues like collapse, sogginess, or lack of volume. Understanding common pitfalls can help you achieve perfect results.
Using Cold Egg Whites
Cold egg whites don’t whip as well as room-temperature ones. The proteins are less flexible, making it harder to incorporate air. Always let your egg whites sit out for 15–30 minutes before beating.
If you’re in a hurry, you can gently warm the bowl over warm water, but avoid overheating, which can cook the whites prematurely.
Overmixing or Undermixing
Underbeaten whites won’t hold their shape, leading to flat, dense cloud bread. Overbeaten whites become dry and grainy, losing their ability to expand in the oven.
The ideal stage is stiff, glossy peaks that stand straight up when the whisk is lifted. Practice and patience are key.
Baking at Too High a Temperature
Baking cloud bread at standard temperatures (350°F or higher) will cause the outside to brown too quickly while the inside remains wet. The low-and-slow method (200–225°F) is essential for even drying and structural integrity.
If your oven doesn’t go as low as 200°F, use the convection setting or leave the door slightly ajar to reduce heat.
“Temperature control is the secret to cloud bread success—too hot, and it’s a pancake.” — Chef Elena Torres, Baking Science Instructor
Storage and Shelf Life of Cloud Bread
Cloud bread is best enjoyed fresh, but it can be stored for short periods with proper technique.
How Long Does It Last?
Freshly baked cloud bread lasts 1–2 days at room temperature in an airtight container. Humidity is the enemy—it causes the bread to become sticky and lose its airy texture.
In the refrigerator, it can last up to 5 days, though condensation may form and soften it. For longer storage, freezing is the best option.
Can You Freeze Cloud Bread?
Yes, cloud bread freezes well. Place cooled pieces in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months.
To thaw, leave at room temperature for 15–20 minutes or warm in a low oven (300°F) for 5 minutes to restore crispness.
Reheating Tips
Reheating in a toaster or oven helps revive the texture. Microwaving is not recommended, as it makes cloud bread soggy. A quick toast brings back the light crunch on the outside while keeping the inside soft.
For a warm, melty twist, try making a mini grilled cheese with cloud bread slices and a slice of cheddar.
What is cloud bread made of?
Cloud bread is primarily made from whipped egg whites, cream of tartar, and a sweetener like sugar or erythritol. Some variations include cornstarch, vanilla extract, or cheese for flavor and texture.
Is cloud bread keto-friendly?
Yes, cloud bread can be keto-friendly when made with low-carb sweeteners and no added sugars. It’s low in carbohydrates and high in protein, making it a popular choice in ketogenic diets.
Can I make cloud bread without cream of tartar?
Yes, but the texture may be less stable. You can substitute cream of tartar with lemon juice or white vinegar (1/2 teaspoon per egg white) as an acid stabilizer.
Why did my cloud bread collapse?
Common reasons include under-whipped egg whites, opening the oven door during baking, using cold eggs, or baking at too high a temperature. Ensure stiff peaks and bake slowly at a low temperature.
Can vegans eat cloud bread?
Traditional cloud bread is not vegan due to egg whites. However, some bakers use aquafaba (chickpea brine) as a substitute, though the texture may differ.
Cloud bread is more than just a trend—it’s a creative, low-carb solution for those seeking alternatives to traditional bread. While it’s not nutritionally equivalent to whole grains, its light texture, ease of preparation, and versatility make it a fun addition to modern diets. Whether you’re on keto, gluten-free, or just curious, cloud bread offers a delightful way to enjoy the idea of bread without the heaviness. With the right technique and a bit of patience, you can master this airy treat and impress both your taste buds and your guests.
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