Perfectly Puffed Cloud Bread

Super easy to make basic low-carb-no-grain “bread” and a great way to get some fats in. Serve as an appetizer or make into a whole meal. This cloud bread is totally customizable to your taste. It can go sweet or savory. Definitely versatile!

Serving Suggestions:

With eggs, bacon, serrano, and avocado (mmm!)

With soups

For sandwiches

In a gyro or as a soft taco shell (think chalupa texture)

As cake layers with fruit filling in between

Use small drops as “crackers”

With vegan butter straight out of the oven

Who said that sandwiches were off limits??

Perfectly Puffed Cloud Bread

Recipe by Nerd Out NutritionDifficulty: Easy


Prep time


Cooking time




  • 3 eggs, whites and yolks separated in different bowls

  • 3 oz vegan cream cheese, plain* (slightly softened)

  • Spices
  • 1/8 tsp cream of tartar

  • 1/8 tsp Himalayan pink salt to taste

  • Optional Add-Ins
  • Dried/Fresh Herbs

  • Garlic powder

  • Onion powder

  • Equipment
  • Hand mixer/Stand mixer


  • Preheat oven to 300˚F.
  • Line a baking sheet with parchment paper.
  • Separate yolks from egg whites and place in different bowls. Set aside egg yolks*.
  • With hand/stand mixer, beat egg whites until very bubbly.
  • Slowly add cream of tartar to bowl and mix until peaks form and mixture is white. Set aside.
  • In egg yolk bowl, mix yolks with vegan cream cheese*.
  • Add salt. If using add ins, add now.
  • Gently mix yolk and cream cheese with egg white mixture until well combined. Be sure to mix by hand on this step!
  • On a baking sheet with parchment paper, spoon 10 scoops of batter onto sheet (we used the size of the top of a biscuit).
  • Bake for 30-40 minutes until tops are golden brown.
  • Remove from oven and parchment paper.
  • Serve warm immediately.


  • *Vegan Cream Cheese: We used plain Kite Hill Almond Cream Cheese since it has less carbs than Miyoko’s cream cheese flavors. It’s awesome.
  • *Step 3: This step is super important. Be sure that NONE of the yolk mixes with the egg whites, otherwise, the batter won’t form peaks and will be runny when you put it on the baking sheet. It won’t have any “cloud” to it! You could try buying egg whites separately, but you would still need the yolks for the second part of the recipe. Plus, buying egg whites separately = more processing of food which we want to avoid, but if you really, really want to make this bread, but have trouble separating the whites from yolks, it may be a good start.
  • *Step 6: You can use an electric mixer here if you want, but if the cream cheese is softened, it’s not necessary. 
  • Adapted from:

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