Cloud bread loaf is a soft, fluffy, low-carb bread alternative that I first created back in 2016. I was the first to take the classic oopsie rolls and transform them into a loaf, making it easier to slice and enjoy just like regular bread. Over time, I’ve made adjustments to perfect the recipe, including swapping out cream cheese so it wouldn’t stick to the roof of my mouth with every bite. This version is simple, light, and does not contain egg white protein powder.

Why You’ll Love This Recipe

I love how versatile this cloud bread loaf is. It’s low in carbs, gluten-free, and works wonderfully for sandwiches, toast, or just enjoying with a little butter. The texture is light and airy, yet it still holds together well enough for slicing. I also appreciate that it doesn’t have the heavy, sticky feeling cream cheese sometimes gives. It’s an easy, straightforward recipe that feels like bread without all the carbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs, separated

• Cream cheese substitute (such as Greek yogurt or cottage cheese)

• Cream of tartar

• Salt

Directions

1. I start by preheating my oven and lining a loaf pan with parchment paper.

2. I separate the eggs, placing the whites in one bowl and the yolks in another.

3. I whip the egg whites with cream of tartar until stiff peaks form.

4. I mix the yolks with my cream cheese substitute and a pinch of salt until smooth.

5. I gently fold the whipped whites into the yolk mixture, being careful not to deflate the air.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake until the loaf is golden on top and firm to the touch.

8. I let it cool completely before slicing.

Servings and timing

This cloud bread loaf makes about 10 to 12 slices. It usually takes me about 15 minutes to prepare the batter and around 30 minutes to bake, with cooling time needed before slicing.

Variations

I like to play with flavors by adding herbs like rosemary or thyme to the batter. Sometimes I’ll mix in garlic powder for a savory version or a touch of cinnamon and sweetener for a lightly sweet loaf. Another fun variation is sprinkling sesame seeds or everything bagel seasoning on top before baking.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 5 days. If I want to keep it longer, I freeze slices between sheets of parchment paper so they don’t stick together. To reheat, I simply toast a slice in the toaster or warm it gently in the oven.

FAQs

Can I use cream cheese in this recipe?

Yes, but I personally prefer using a substitute like Greek yogurt or cottage cheese so the bread doesn’t stick to the roof of my mouth.

How do I keep the bread from deflating?

I make sure to whip my egg whites until stiff peaks form and fold them gently into the yolk mixture to keep as much air as possible.

Can I make this dairy-free?

Yes, I can use a dairy-free yogurt or soft vegan cream cheese alternative in place of the cream cheese substitute.

Does cloud bread taste like regular bread?

No, it’s much lighter and fluffier, but I find it’s a great stand-in when I want something bread-like without the carbs.

Can I toast cloud bread?

Yes, I toast slices in a toaster or oven, but I keep an eye on them since they brown quickly.

Conclusion

I love making this cloud bread loaf because it’s easy, light, and perfect for when I want bread without the heaviness. Over the years, I’ve refined the recipe to make it even better, and this version is one I come back to often. Whether I’m making a sandwich, toasting a slice, or enjoying it with a little butter, it always satisfies my bread cravings in a lighter way.

Print