I Tried to Make Cloud Bread, and Here’s What REALLY Happened…
Ever tried to make Cloud Bread?☁🍞
Since we like to keep things balanced and REAL around here, I’m sharing my latest Pinterest Fail, and it was a doozy! 😂 I actually wanted this idea to work out because the thought of eating bread with no gluten or carbs sounded interesting! I mean, a girl can dream, right?!
I followed this popular recipe via allrecipes.com. It’s basically a process of beating egg whites and then folding that in with a mixture of egg yolks, cream cheese, and cream of tartar. It seemed pretty promising but mine didn’t really rise or cook evenly. It also stuck pretty badly to my nonstick cooking mat. 😞
Not sure what happened! Oh well…
Before I ruin some more perfectly good eggs, I wanted to check with YOU to see if this brilliant idea has worked for anyone – and if so, what’s the secret? Also, I’d love to hear if you’ve had any wonderful Pinterest fails lately? 😃
It stinks when you try to do a recipe and it doesn’t turn out how it is supposed to. Or with all the effort and time you put into a dish you end up not liking it.
Good try though lol
Haha thanks! I know I had big plans for my cloud bread! 😏
Oh my haha I’ve tried to bake multiple times and each time, it always comes out a fail so now I’ve quit. I have no idea why though since I always follow the recipe to a tee 🙁
Oh no! I’m sorry that happens. I do like to bake in general and can relate when it’s disappointing 😔
Mine keeps coming out raw in the middle this is the last time lm making it if its raw no more
I have made this a couple times and has worked really well. Sucks it didn’t work for you. It really isn’t too bad tasting either.
Great! Thanks for sharing Angela.
Lol, now there’s a review… It really isn’t too bad tasting!
Same idea with cauliflower turned out pretty nice and tasty, you might want to give that a try instead!
Like cauliflower instead of eggs? Or how?
Google “cauliflower bread” for a recipe, but you basically take a head of fresh or a bag of frozen, microwave it for several minutes, and squeeze all of the water out of it with a paper towel or cheesecloth. Then add an egg and salt/pepper, spread thin, and bake. I hate cauliflower and it was yummy!
I make this as a bread instead of a pizza crust. No draining needed! https://m.youtube.com/watch?v=XaCYSX5WE5M
Follow all directions just make into small discs instead of one large crust. It’s amazing if used for a grilled cheese.
If you follow the recipe, and whip the eggs and cream of tartar till there are stiff peaks, you will have perfect cloud bread. User error maybe?
Haha highly likely! 😀
I was going to suggest this too. I haven’t made this bread but I’ve made egg white cookies and if the eggs aren’t whipped JUST right they won’t rise.
Thanks Katie!!
Not always true, I just did exactly this and it was still like pouring soup onto my pans. Keeping in mind I have made VERY successful angel food cakes from scratch on first try, I get the whole stiff peaks and fold gently thing. Thinking there may be humidity issues to factor in!
I doubt it’s user error. I’ve been doing KETO for awhile now and have whipped up some amazing snacks and meals. Some were from recipes and others were a “wing it” thing. All of them have turned out either great or pretty darn good. I’ve tried to make “cloud” bread 3x from a couple of the 5-star recipes online. All 3x I followed the directions to a tea, went slowly, double checked everything…but, my batter was watery and ran all over the baking sheet. I separated the eggs perfectly, made sure to beat the whites into lovely peaks, carefully folded them into the yolks and still ended up with a runny mess. I even scooped carefully onto the baking sheet and measured out the proper amount from the recipe. Like others here have posted, I finally gave up on it. There are too many other great things to spend time on cooking, and I suspect that taste much better than egg whites, egg yolks and cream of tarter. One recipe called for cream cheese while another suggested cottage cheese. Either way, I’m breaking up with Cloud Bread. It just doesn’t work in my healthy gut kitchen. 🙂
https://aseatatmytable.wordpress.com/2013/02/03/cloud-bread-nailed-it/
This is the recipe I tried, but it uses whole eggs (separated). Mine didn’t stick and were so tasty I ate most of them before they hit the table…lol.
Thanks!
use parchment paper on the cooking sheet. I did it the first time without, and it stuck and crumbled. When I used the parchment paper the next time, it’s worked well everytime since. Don’t give up.
I made it once last year it turned out fine. Followed the recipe as stated. The family enjoyed it, seeing post reminded me to make again. Sorry no additional pointers.
Great! There’s hope! Lol thanks Tami. 😀
Oh my goodness did that ruin your Sillpat mat? I love my nonstick mats…
No I had to soak it for a while though! Ha
It’s always been hit or miss as far as baking goes on pinetrest. I made some “strawberry” cupcakes and they didn’t taste like anything. It was a big let down for my little ones party. But I’ve also found my favorite scone recipe on pintrest. Peanut Butter chocolate chip scones…they are the best!! When I’m not in experiment mode, I always go to sites that post reviews. You get a better feel for the recipe that way. Good luck and have fun..cooking anything is always an adventure!!😉
When making strawberry cupcakes you can get a nice strawberry flavor by adding a packet of strawberry jello… Some people don’t care for this method but it definitely gives it a strawberry flavor… HTH
Thanks Chrissy! I agree. And those scones sound fabulous 😀
Recipe for the scones please!
Ok I have never made this but as a professional chef did u beat in the cream of tarter with the egg whites… You do this to give it structure since it is a chemical reaction, also did u beat it to “stiff peaks” before folding in the other ingredients? HTH
I did but may have folded the yolk mixture too much! Thanks Michelle!
Lina, I have been making cloud bread for my husband who is a diabetic. Basically, you have to barely fold it. If you stir too much you will lose the “cloud like” texture and they will be flats and too crispy on the edges. I have even added some spices to mine to make it have a different taste. But seriously, no matter what you do it has a sort of “Eggy” taste. I added shredded Parmesan and it still taste a lot like eggs instead of actual bread. We had planned to use it for hamburger buns, which works ok, but they aren’t super thick to hold condiments. They really work well for a breakfast type sandwich, which is what I use them most for.
Oh maybe that was what I did! Thanks Jennifer. 😀
Btw, my first batch looked exactly like yours!!! I almost cried because used ALOT of eggs. I had planned to make a large batch to eat sandwiches with for the week so I thought doubling the recipe was a good idea. Um, not!
Oh haha thanks!
Wr make them often too.
Never any issues
I make sweet and savory.
Makes delicious shortcake.
Add stevia. Or your sweetener of choice.
I think you get storm bread ?
Lol yep
😂
It doesn’t actually rise, it looks like clouds before you bake it. It looks like you over mixed and deflated your egg whites. Don’t give up. When you do nail it putting it in a plastic bag in the refrigerator overnight helps with the eggy taste!
I have made that Allrecipe Cloud Bread a few times and it worked good. I shortened the bake time about 5 minutes. Also, I used a large cookie scoop to measure each “cloud” the same size and keep it in a mound.
I’ve been on low carb/high fat for several months and have come across the cloud bread recipe many times. I get to the part about separating the eggs, then I keep searching recipes-too much trouble! I have made some wonderful microwave muffins, baked biscuits, bagels, etc. using coconut, almond & flax flours. This is my fav biscuit recipe: https://www.food.com/recipe/buttery-garlic-and-sharp-cheddar-biscuits-low-carb-467871 I added a teaspoon of Italian seasoning & I swear they taste like Red Lobster’s. Also made them in a muffin pan for more uniform shape. Good luck!
Hi Debbie!
Thanks for the recipe link, sounds great!
I’m also doing the LCHF plan. Have you heard of Tim Noakes’ book – Real Meal Revolution?
Also loads of Facebook groups under ‘banting’
No, Amanda, I haven’t, but I will check it out. I follow several blogs & am a member of the Low Carb Traveler’s FB Challenge Page, lots of info out there.
I make this all the time and it come out perfect 😉
Thanks, Debbie! I love Red Lobster biscuits! So excited to try this low carb recipe!
Cloud bread is one of the things I want to try since I’m going to have to get back on the low carb wagon I fell off of and have been rolling around under during the holidays. I say try again and keep a sense of humor….because life’s just better when it’s funny, and boy oh boy have I pulled some doozies. 🙂
I’m a nutritionist. Low carb is way, way over rated! You’ll do your body more harm than good.
Melissa, thanks for the tip. Under the advice of my health care provider, I’m starting a low carb (not NO CARB) way of eating (not diet) that will eliminate a lot of processed junk, refined carbohydrates, and added sugars. Carbs from root vegetables, legumes, whole grains, and fruit are part of my diet in moderation. Fresh low carb veggies and greens are in abundance as is a lot of water and quality proteins. I have to go by how I feel. As someone whose family history is rife with diabetes, a higher carb diet all the time is not what I need, nor what I feel good on.
Anyone who utters the words “no carb” to you needs to be discounted automatically. There is NO SUCH THING. A no carb diet is incompatible with… you know, life. The amount of people who say “no carb” nonetheless is astonishing to me. Regardless, the changes to your diet will likely be beneficial… but it will be because you’ve cut processed, artificial, and refined foods, not simply because you’ve cut carbs. I keep all of my clients on a moderate amount of carbs to start, because otherwise you will most assuredly slow your body’s natural metabolism. Also, you might want to know that if your family has a history of diabetes, cutting carbs is one of the worst things you can do. It is far better to eat a moderate amount of carbs and learn to combine them with lean proteins, high fiber, and healthy fats in order to slow absorption and minimize blood sugar spikes. But, hey, what do I know…
you might want to do some more research Melissa…where you don’t start out assuming the worst about it. read the science behind it too. its there. The low carb lifestyle can actually heal help the body heal a lot of the problems you mentioned. proteins, high fiber, and healthy fats as you mentioned are actually what these methods are based on.
low cal diets have had plenty of time to prove themselves but really, they haven’t…why they are still being advocated is what I don’t get.
LOL. All my education, and I’m told I need to do some more research. That’s rich. Maybe you should do yours. Also, not sure why the heck you brought low calorie diets into this… because I sure as heck didn’t. Bottom line is, the body performs better when properly fueled… AKA with carbs, which are necessary for survival. End of story.
Food doesn’t have a moral temperature it’s all fuel be it good burning or quick burning. Our body uses food for fuel as a car uses gas/elec etc for fuel. All food is fuel all fuel runs the body some makes your body run better than others. ie. Lots of sugar(carbs eaten alone)makes you peak high an crash hard. What Melissa is saying to stop peaks an crashes we need carb an protein together for optimum body function.
Not trying to put words in your Mouth Melissa but it’s how I would explain to clients.
end of story? wow. you wrote the book, i guess.
I’ve never said no-carb, I am all for veggie carbs, some fruits and even legumes but that’s about all. after that, its not what our body needs. the body performs more efficiently when fueled by healthy fats.
and yes, I did say to do some research because obviously removing starches and grains from a persons life isn’t taught in your mainstream nutrition classes and you are somewhat irrationally clsing the door on it being even a bit healthy. my apologies on the calorie comment. most anti-low carb diet people still rely on calories to somehow fix things; so it was a bad assumption.
Good Day.
You are 100% doing the right diet to stave off diabetes. Carbohydrates are the only macronutrient that aren’t a necessity. You get energy from protein through gluconeogenesis and fats from ketones. Apparently it matters how much “education” you have to be able to talk on this matter so I am a nurse practitioner with over two years of anatomy/physiology and biology and multiple research classes, so I’ve been taught not to just teach what I’m taught but look at research continuously. Also just going to leave this here…. https://eatrightdc.org/consumer/dietitian-vs-nutritionist/
@christi321: Thank you. Didn’t want to get in an argument with anyone. My healthcare provider is also a CRNP who is close to my age, and not only recommends this way to eat, but does so herself. (I do see a general practitioner as well and she’s 100% on board). Diabetes for me will be a reality if I don’t get a handle on things. (My numbers are ALMOST bad enough to be diagnosed as pre-diabetic, and I am over-weight). I trust what she’s telling me and I do FEEL better when I eat this way and get moderate, consistent exercise. Thanks again!
I was in the same boat as you a couple of years back and I tried every conventional calorie counting diet with no success, which made me research more. I’ve lost 80 lbs, all health markers are great, even had a pregnancy, currently breastfeeding and still feel better than I ever have. My biggest piece of advice is don’t look at the scale too much, because my measurements continually went down through the process, even when my weight didn’t change for weeks.
@Christi321: I am so tickled for you, and it’s so encouraging to hear!! I know I’ll feel better, and for me, that’s where it’s at. Best wishes to your and yours and thanks again for sharing. 🙂
well said. great link too;)
Absolutely agree.
Your body needs the carbs.
Just watch which ones your eating.
I eat 50% of my calories /macros in carbs.
Oh haha thanks! I will be trying again 😀😂
I actually run a health, fitness, and clean eating blog http://www.muddymelissa.com, and you definitely didn’t whip it enough. It’s always worked out perfectly for me. You just need to be patient! That said, your body needs carbs… just eat real bread and enjoy it! Don’t buy into the low carb hype. And, yes, that’s coming from a nutritionist.
Nutritionist or dietician?!?!?! Big difference…
bingo!
Any chance you got a little bit of yolk in the egg whites? I found out (the hard way) that if that happens you can’t really get stiff peaks!
Maybe! That’s a great thought – thanks 👍
Any chance it was a weather issue? I know I can’t get stiff peaks with cream of tarter if it’s raining out or damp. (Old wives’ tale that rings true)
Also, if I don’t use my kitchen aid mixer, I don’t get the peaks.
I’m definitely getting the mixer out next time! Thanks Jen 👍
I had a pretty epic Pinterest fail (go big or go home, right? lol). I followed the “How to Clean and Shine Your Microwave Without Cleaner” pin. These are the instructions: “Pour one cup vinegar (into a 2-cup measuring cup or bowl) then add one cup of hot water to that. Place measuring cup (or bowl) in the microwave, set your timer for approximately 10 minutes and turn it on. After 5-10 minutes (this will depend on how powerful your microwave is)…CAREFULLY remove the cup with the HOT liquid (use an oven mitt!) and wipe out the inside with a wet rag.” Yeah well, so much for that! I turned my back for one second while it was in the middle of the 10 mins, and all of a sudden I hear this large BANG behind me, and the next thing I know, there is a crap ton of liquid pouring out the bottom of my microwave which is mounted under a cabinet. POURING. There was pretty much no liquid left in the cup- it was raining all over my counter! I guess that was ONE WAY to clean it! lol. Do NOT try this at home, kids. Haha. I don’t even want to know what would happen if I tried to make cloud bread!
I do this method all the time but one time my microwave actually shot open during the process. Not sure why. Never happened again.
That happened to me as well and so scary!!! So now I just boil water on the stove and stick in the microwave to steam in up. Works fine.
Oh my gosh!!! What a mess! At least you can laugh about it now. 😉
I clean my microwave similarly but you really don’t need much, if any, vinegar. I just put a cup of water in the microwave until it’s boiling (bubbles every few seconds). Let it bubble for 10-30 seconds and then wipe the whole microwave down with a hot rag. It’s so simple, no scrubbing and it won’t “bang” or explode because there is no vinegar.
Oh my gosh 😂 Yikes! Thanks for sharing that story Jen!! That made me laugh.
Did the same thing with the vinegar, but my measuring cup fell over (HOW?!?!?) in the microwave and when I put it in the sink to wash it, it EXPLODED. I admit, I screamed a little bit.
Make these weekly.
Biggest tip.
Make sure your beating the egg whites long enough.
Like for a meringue.
I make them sweet and savory.
Different seasoning.
Stevia
Etc.
Thanks Freedom!
I baked mine on wax paper and they turned out perfect! My husband loved them but it definitely didn’t compare to real bread.. lol
Ok thanks Dolly! Will use that next time. 👍
There is no secret, I just followed exact steps. It came out perfect. I think the main part is really to make sure the egg white is in the stiff peak form. To make sure when you flip the bowl upside down, it will not drop. And when you fold the cream cheese to the egg white, do it slowly. Good luck.
Thanks Judy!
I so relate! I was making meringue cloud cookies the other day and I did everything right, they were perfect until the last two hours. I was supposed to turn off the oven and keep the timer going for another two hours…..well I kept the oven on and shut the timer (oops) they looked about like the ones you have posted. The trick with anything cloud is in the egg beating, you need at least 5 minutes of high speed beating to get those stiff high peaks. Folding step be careful, just fold slightly to incorporate, don’t change the texture. Also for the cloud recipe I used, baking was at 200 degrees for two hours then (make sure you don’t copy my fail) you shut the oven off and leave the cookies to rest for two hours. Not sure if it could help with the present recipe but maybes 🙂 Keep trying!
these are really good as pancakes too (minus the cream of tartar) just 2 eggs and 2 oz of cream cheese and a bit of cinnamon (optional sweetener, I didn’t add). I toast them or warm up in various ways and eat plain or with bacon usually. or add a bit of strawberry & cream cheese on top if you don’t mind the fruit.
next plan is Soul Bread…supposed to be the best low carb bread substitute out there…from what I hear. i’ll know next week;)
Use a muffin top pan. they will turn out perfect
also look up oopsie bread. same concept
Mine turned out the same exact way as your picture, total fail 👎🏻 My hubs and kid were like what the heck even is that? I gave it to my dogs 😹
Oh haha! Sounds like we didn’t make perfect peaks! Funny….
Oh no LIna, sorry your cloud bread didn’t work out. I’ve been wanting to try this as well. Reading through this post and the comments, I will take some pointers. The idea of no car bread is very tempting. Thanks for the post!
I know, right!? Ha – thanks Frances 👍🏻
I’ve made it several times, came out great make sure when you mix it you get it very puffy, stiff peaks
Thanks!
I use protein pancakes as bread if I already hit my carbs for the day.
2 eggs (whole or whites is fine)
1 tsp baking powder
1 tbsp Olive oil
3 tbsp almond milk
1 scoop protein powder
Mix all ingredients in a bowl EXCEPT for the protein powder. Let stand for 5 minutes.
Heat skillet. Add protein powder to wet mixture and mix well.
These take just a few seconds to cook literally so watch closely. Makes 2 pancakes for bread.
You can easily make a flavorful pancake by adding sweetener of choice, vanilla, cinnamon, and fruit.
I’ll be trying this recipe. Thanks for posting it! 🙂
thanks for this recipe. I just orderd protein powder to make Soul Bread. this looks great!
My friend Becca posted her recipe. I know she’d be happy to help if you leave her a comment: https://mycrazygoodlife.com/low-carb-cloud-bread-recipe/
Thanks Eileen!
I baked mine in a muffin top pan. They turned out great. Didn’t spread out and get too thin that way.
Great idea!
You aren’t whipping your egg whites Long enough. Whip them on high for 5-6 minutes. I use my stand up mixer bc it’s easy to set it and then go do the yolks and line the pans while it works Itself. The peaks need to be REALLY stiff otherwise when you add the yolks it will deflate. Think cool whip. You want it to be stiffer than that. I love cloud bread.
I made it this weekend with 3 oz of 2% greek yogurt mixed with 3 egg yolks and some salt. Then the egg whites I whipped with cream of tatar and folded that mixture into the yolk mixture. I made “pancake” like disks and topped with Everything But the Bagel seasoning from Trader Joes. I baked them for 25 – 30 minutes on parchment paper lightly sprayed with olive oil until they were golden and then immediately transferred them to a wire wrack to cool. They came out great. Now they don’t hold up well to condiments, it was denigrating with the mustard on my burger, but I like it with chili and with egg salad.
I made this today and it worked! I beat the egg whites with my kitchenaid mixer to high peaks and I folded them into the yolk/cream cheese mixture. I baked them at 300 degrees for 30 minutes on parchment paper.
Awesome!
Most of the recipes that I have seen for cloud bread…..the cream of tartar goes into the egg whites to stabilize them. I am going to try this recipe as soon as my cream cheese comes up to room temp. wish me luck
Good luck! Let us know! 👍
you stated…. It’s basically a process of beating egg whites and then folding that in with a mixture of egg yolks, cream cheese, and cream of tartar. so i was thinking that putting the cream of tarter in with yolks and cream cheese instead of in your whites might be the problem. just a thought….
I don’t care what you said these I know whether it’s parchment paper or it’s a nonstick surface you need to oil the surface very lightly or spray it with coconut oil/Pam
I’ve notice that if I use the egg yolks with the cream cheese blending w/salt. then whip up my egg whites with my cream of tartar the cloud bread flattens out I don’t know why. I make sure that my egg whites are really stiff and I’m very careful about blending them with my egg mixture but they still flatten out I think I’m cooking them too hot 325°
I did go ahead and bought the container of just egg whites and I whipped up 3 1/4 cups of egg whites with cream of tartar (no sugar) and then I put some oil in a Pan and I cook them for about 30 seconds each before I transferred them to a non stick linner and they puffed up really well and they were really good and I love them I like them either way but I like the puffier ones for sandwiches
Omgoosh how awful and I’m a not to bad baker lol no taste flat just terrible
Just made this for the 1st time
Everything went well until they started cooking. Batter ran into each other. Look like 2 flat pieces of something
I just made these today with a Daiya’s dairy free cream cheese (and I added sugar)! They turned out pretty good (though I think I will bake them a little longer next time). Looking at your pictures I’m wondering if your egg whites weren’t aerated enough. That can happen from either not beating them enough or overmixing the resulting batter. Maybe the oven was too hot? Hope your next try works out!
Hi there!
So I have made this bread tons of times, with perfect results from the start. Here is some tips. 🙂
1.) First of all, you mentioned that you used egg yolks… cloud bread is made with egg WHITES no yolks, yolks won’t give u the right results.
2.) Make sure not to over mix you eggs, or undermix them. I would recommend using an electric mixer, as it helps get more air into your whites.
3.) If your cream cheese version doesn’t work, try finding a cornstarch version. The cream cheese makes the mixture heavier, so trying a different variation might work better.
Hope this helps! 😊
Thanks Kathy!!