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Black Friday 2018

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I tried to make Cloud Bread, and here’s what REALLY happened…

99 Comments

cloud-bread-fail

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! lol πŸ˜‚ I actually wanted thisΒ idea to work out, because the thought of eating bread with no gluten or carbs sounded interesting! I mean, a girl can dream, right?!

cloud-bread-pinterest-fail

I followed this popular recipe via allrecipes.com. It’s basically a process of beating egg whites and then foldingΒ 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. 😞

nailed-it-pinterest-fail-cloud-bread

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 ideaΒ 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? πŸ˜ƒ


Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

Join The Discussion

Comments 99

  1. Tracy

    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

    • Lina (Hip's Modern Martha)

      Haha thanks! I know I had big plans for my cloud bread! 😏

  2. Mina

    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 πŸ™

    • Lina (Hip's Modern Martha)

      Oh no! I’m sorry that happens. I do like to bake in general and can relate when it’s disappointing πŸ˜”

  3. Angela

    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.

    • Lina (Hip's Modern Martha)

      Great! Thanks for sharing Angela.

    • Brittany

      Lol, now there’s a review… It really isn’t too bad tasting!

  4. Katie

    Same idea with cauliflower turned out pretty nice and tasty, you might want to give that a try instead!

    • Alissa

      Like cauliflower instead of eggs? Or how?

      • Katie

        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!

    • Amy

      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.

  5. ashley

    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?

    • Lina (Hip's Modern Martha)

      Haha highly likely! πŸ˜€

    • Katie

      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.

      • Lina (Hip's Modern Martha)

        Thanks Katie!!

    • Shell

      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!

    • Lina (Hip's Modern Martha)

      Thanks!

  6. Tami

    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.

    • Lina (Hip's Modern Martha)

      Great! There’s hope! Lol thanks Tami. πŸ˜€

  7. Alissa

    Oh my goodness did that ruin your Sillpat mat? I love my nonstick mats…

    • Lina (Hip's Modern Martha)

      No I had to soak it for a while though! Ha

  8. chrissy

    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!!πŸ˜‰

    • Michelle

      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

    • Lina (Hip's Modern Martha)

      Thanks Chrissy! I agree. And those scones sound fabulous πŸ˜€

    • Mara

      Recipe for the scones please!

  9. Michelle

    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

    • Lina (Hip's Modern Martha)

      I did but may have folded the yolk mixture too much! Thanks Michelle!

  10. Jennifer

    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.

    • Lina (Hip's Modern Martha)

      Oh maybe that was what I did! Thanks Jennifer. πŸ˜€

      • 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!

        • Lina (Hip's Modern Martha)

          Oh haha thanks!

    • Freedom

      Wr make them often too.
      Never any issues

      I make sweet and savory.
      Makes delicious shortcake.
      Add stevia. Or your sweetener of choice.

  11. sooso

    I think you get storm bread ?

    • Lina (Hip's Modern Martha)

      Lol yep

    • Maile

      πŸ˜‚

  12. Kelli

    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!

  13. Kelli

    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.

  14. Debbie

    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: http://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!

    • Amanda

      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’

      • Debbie

        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.

  15. Jamie

    I make this all the time and it come out perfect πŸ˜‰

  16. NavyMom

    Thanks, Debbie! I love Red Lobster biscuits! So excited to try this low carb recipe!

  17. Michelle

    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. πŸ™‚

    • Melissa

      I’m a nutritionist. Low carb is way, way over rated! You’ll do your body more harm than good.

      • Michelle

        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.

        • Melissa

          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…

          • vbo

            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.

            • Melissa

              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.

            • Laurie

              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.

          • vbo

            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.

        • christi321

          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…. http://eatrightdc.org/consumer/dietitian-vs-nutritionist/

          • Michelle

            @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!

            • christi321

              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.

            • Michelle

              @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. πŸ™‚

          • vbo

            well said. great link too;)

      • Freedom

        Absolutely agree.
        Your body needs the carbs.
        Just watch which ones your eating.
        I eat 50% of my calories /macros in carbs.

    • Lina (Hip's Modern Martha)

      Oh haha thanks! I will be trying again πŸ˜€πŸ˜‚

  18. Melissa

    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.

    • Beth Cole

      Nutritionist or dietician?!?!?! Big difference…

      • vbo

        bingo!

  19. Michele

    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!

    • Lina (Hip's Modern Martha)

      Maybe! That’s a great thought – thanks πŸ‘

  20. Jen

    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.

    • Lina (Hip's Modern Martha)

      I’m definitely getting the mixer out next time! Thanks Jen πŸ‘

  21. Jen B.

    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!

    • Kathy

      I do this method all the time but one time my microwave actually shot open during the process. Not sure why. Never happened again.

      • Kimberly

        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.

    • Jaclyn

      Oh my gosh!!! What a mess! At least you can laugh about it now. πŸ˜‰

    • Em

      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.

    • Lina (Hip's Modern Martha)

      Oh my gosh πŸ˜‚ Yikes! Thanks for sharing that story Jen!! That made me laugh.

    • Michelle

      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.

  22. Freedom

    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.

    • Lina (Hip's Modern Martha)

      Thanks Freedom!

  23. Dolly

    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

    • Lina (Hip's Modern Martha)

      Ok thanks Dolly! Will use that next time. πŸ‘

  24. Judy

    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.

    • Lina (Hip's Modern Martha)

      Thanks Judy!

  25. Heather

    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 πŸ™‚ Keep trying!

  26. vmm

    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;)

  27. S K

    Use a muffin top pan. they will turn out perfect

    • S K

      also look up oopsie bread. same concept

  28. Sarah

    Mine turned out the same exact way as your picture, total fail πŸ‘ŽπŸ» My hubs and kid were like what the heck even is that? I gave it to my dogs 😹

    • Lina (Hip's Modern Martha)

      Oh haha! Sounds like we didn’t make perfect peaks! Funny….

  29. frances

    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!

    • Lina (Hip's Modern Martha)

      I know, right!? Ha – thanks Frances πŸ‘πŸ»

  30. michele

    I’ve made it several times, came out great make sure when you mix it you get it very puffy, stiff peaks

    • Lina (Hip's Modern Martha)

      Thanks!

  31. hellfire gainz

    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.

    • Michelle

      I’ll be trying this recipe. Thanks for posting it! πŸ™‚

    • vbo

      thanks for this recipe. I just orderd protein powder to make Soul Bread. this looks great!

    • Lina (Hip's Modern Martha)

      Thanks Eileen!

  32. Michelle R

    I baked mine in a muffin top pan. They turned out great. Didn’t spread out and get too thin that way.

    • Lina (Hip's Modern Martha)

      Great idea!

  33. Samantha

    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.

  34. Danielle C Brady

    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.

  35. Melanie

    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.

    • Lina D

      Awesome!

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