Weight Watchers Friendly
Homemade Low Carb Cloud Bread uses just eggs, cream cheese, and a touch of sweetener. The result? Soft, light bread that won’t leave you feeling heavy.
You can grab these rounds for sandwiches, breakfast, or a quick snack.
If you’re ditching gluten or just want fewer carbs, it’s honestly handy to keep a batch ready.
Storing each piece is a breeze. You’ll only need a couple of bowls, a big spoon, and a mixer.
Lunch, meal prep, or just a bread swap cloud bread’s got your back.
Why You’ll Love This Homemade Low Carb Cloud Bread
Low Carb and Gluten Free
This bread works for anyone who wants to cut down on carbs or needs a gluten free option. Each round is light and easy to eat.
Simple Ingredients
You only need a few things from your fridge—eggs, cream cheese or cottage cheese, and a no calorie sweetener.
Multipurpose
Use the bread for sandwiches, as toast, or on the side with a healthy dinner.
Great for Meal Prep
The rounds store well in a zip lock bag or container, so you can make them ahead for the week.
Tips and Tricks
Egg Whites:
Make sure there is no yolk in your egg whites for the best fluffy texture.
Mixing:
Fold the yolk mixture into the whites gently. Don’t rush—this keeps the bread airy.
Storage:
Let the bread cool completely before sealing it up to keep the texture soft.
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Homemade Low Carb Cloud Bread
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 3 eggs separated
- 3 tablespoons cream cheese or whole milk cottage cheese
- ¼ teaspoon cream of tartar
- 1 gram no calorie sweetener
Instructions
- Preheat oven to 300°F.
- Separate the eggs. Make sure there is no yolk in the egg whites.
- In a small bowl, mix the egg yolks, cream cheese (or cottage cheese), and sweetener until the mixture is smooth.
- In another bowl, add cream of tartar to the egg whites. Beat with an electric mixer on high until stiff peaks form.
- Gently fold the yolk mixture into the egg whites. Be careful not to flatten the egg whites.
- Spray two cookie sheets with nonstick cooking spray.
- Use a large spoon to portion the batter into 10 rounds on the sheets. Each round should be about ¾ inch thick and 4 to 5 inches across.
- Place the sheets on the middle rack of the oven. Bake for about 30 minutes, or until the bread rounds turn golden brown.
- Transfer the cloud bread to a wire rack or cutting board to cool.
- While warm, the bread will be light and crumbly. When fully cooled, store the bread in a zip lock bag or airtight container overnight. The bread will become soft and chewy after sitting.
Notes
1 WW Smart Point
Tips and Tricks
Egg Whites:Make sure there is no yolk in your egg whites for the best fluffy texture. Mixing:
Fold the yolk mixture into the whites gently. Don’t rush—this keeps the bread airy. Storage:
Let the bread cool completely before sealing it up to keep the texture soft.
Nutrition
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