3-Ingredient Cloud Bread

This 3-Ingredient Cloud Bread is light, fluffy, and almost melt-in-your-mouth soft. Made without any flour, it’s a fun and simple bread alternative that’s perfect for sandwiches, breakfast, or just snacking. I love how easy it is to whip up with ingredients I already have in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s fast, versatile, and totally flour-free. The texture is pillowy and soft—like a cross between a meringue and a pancake. Whether I’m eating low-carb, gluten-free, or just want something fun to try, this recipe always delivers. And with only three ingredients, there’s no excuse not to make it.

Ingredients

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

eggs
cream cheese or Greek yogurt
cream of tartar (or substitute with a little lemon juice or vinegar)

Directions

1. I preheat the oven to 300°F and line a baking sheet with parchment paper.

2. I separate the egg whites and yolks into two bowls.

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

4. In the other bowl, I whisk the egg yolks with cream cheese (or Greek yogurt) until smooth.

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

6. I spoon the mixture into small rounds on the baking sheet, leaving space between each.

7. I bake for 25–30 minutes, until golden and set.

8. I let them cool on the pan for a few minutes—they’ll firm up a bit more as they sit.

Servings and timing

This recipe makes about 6 small rounds, enough for 2–3 servings. It takes 10 minutes to prep and 25–30 minutes to bake, so I usually have it ready in under 40 minutes.

Variations

Sometimes I add garlic powder or herbs for a savory version. For a sweet twist, I mix in a bit of vanilla extract and a pinch of sweetener. I’ve also sprinkled cinnamon on top or used them as a base for mini breakfast sandwiches. They can even be turned into a quick dessert with whipped cream and berries.

storage/reheating

I store cloud bread in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the toaster oven or a skillet over low heat to bring back the light texture. I don’t recommend microwaving—it can make the bread soggy.

FAQs

Can I freeze cloud bread?

Yes, I freeze it between layers of parchment paper in an airtight container. I thaw it in the fridge and toast lightly before serving.

What’s the texture like?

It’s soft, airy, and a little spongy—somewhere between a soufflé and a pancake. It’s not chewy like traditional bread, but still holds together well.

Can I use cottage cheese instead of cream cheese?

I’ve tried it, and it works if I blend the cottage cheese until smooth. It gives a slightly tangier flavor but the same fluffy result.

Is this bread low-carb?

Yes, it’s naturally low in carbs and gluten-free, which makes it great for keto or paleo-style eating.

How do I keep it from deflating?

I gently fold the egg whites into the yolk mixture without overmixing. Also, I avoid opening the oven during baking to keep the temperature steady.

Conclusion

This 3-Ingredient Cloud Bread is a clever, easy recipe I keep in my rotation when I want something light and simple. It’s surprisingly satisfying, endlessly customizable, and always fun to make. Whether I’m making breakfast sandwiches or just grabbing a quick bite, cloud bread is one of my favorite go-to recipes.

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