Cloud Bread

Cloud Bread is an easy keto/low-carb alternative to regular bun style bread. I say bun, because that’s the shape I usually make it in, but you could make different shapes for different requirements – such as long versions for subs!

Cloud Bread by Black TIe Kitchen

Since it’s just a bun, it can be your canvas. We know that buns come in all different shapes, sizes, and flavors. I’ve found that sprinkling the bread with some Italian herb seasoning works really well for a slightly different flavor. Sesame seeds, garlic powder, pepper – all really good toppings that give it an extra edge on the original.

Whichever way you choose to season your cloud bread, there are still a dozen ways to use it. I personally think they work really well for breakfast sandwiches and smash burgers since both of these sandwiches us the bread as utility and not flavor.

Bread as key ingredient in a dish is not something that is usually necessary. This is a lesson you quickly learn on a low-carb/diet: the bread in a lot of meals doesn’t actually add anything to the flavor or the overall sandwich. It’s just there to keep it all together. In comparison – tacos are a dish where the ‘bread’ type of container is extremely crucial to the dish, in my opinion of course. And yes, I know tacos are usually made with corn tortillas, which is, the superior tortilla.

Although it’s easy to make, cloud bread could take some effort if you do not have a hand mixer or a stand mixer. Foaming the egg whites is always an intensive process that takes several minutes of attention and to be honest, if I had to use a regular whisk, I probably wouldn’t make it. Don’t get me wrong – cloud bread is good, but it’s not that good. I could also just be really bad at foaming egg whites with a regular whisk – just don’t say I didn’t warn you.

Cloud Bread breakfast sandwich
This is an egg and queso blanco, double decker sandwich with two slices of cloud bread.

What does cloud bread taste like?

The regular, unseasoned cloud bread tastes a little eggy when eaten by itself. However, since you likely don’t plan on eating it by itself, this shouldn’t be an issue. It’s has an airy texture – softer than white bread, and it definitely does not have the chewiness you would get from the gluten in a bread like sourdough.

How long does cloud bread keep?

Cloud bread will keep for a few days in the fridge in an airtight container. But, the likelihood that it will last that long is pretty small, so I wouldn’t worry about it.

Can you freeze cloud bread?

Yes! It actually freezes really well, so if you want to make a super large batch and just keep them on hand in your freezer, it lends itself well to that.

Can I reheat it? How do I reheat it?

To reheat cloud bread, I usually place it in a pan over medium low heat. It doesn’t take long, maybe 30-60 seconds per side. There’s a fine line where it goes from ‘cold’ to ‘burnt’ so you have to watch it closely. If you’re using a toaster or a toaster oven, you really want to keep a close eye on it. You don’t want to start a fire and if you burn it, it will taste like a burnt omelet. You’ll know when it’s getting overcooked because you will see dark brown spots and you will smell it. Don’t ask me how I know that 😉

What can I use instead of cream of tartar?

Cream of tartar is an acidic compound which helps keep the egg foam stiff. If you don’t have any cream of tartar on hand, you can use lemons or even vinegar. Just be aware it may leave a bit of their taste behind.

Cloud Bread - Black TIe Kitchen

Cloud Bread

Yield: 9-10
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

This low-carb/keto bun alternative works great as sandwich buns or hamburger buns. Easy to make and store for future use!


  • 4 eggs
  • ½ tsp cream of tartar
  • 2 tbsp room temperature cream cheese
  • (optional) sesame seeds
  • (optional) Italian herb seasoning


  1. . Preheat the oven to 300°F / 150°C.
  2. Separate the eggs whites from the egg yolks and place both into separate bowls. When cracking the eggs, separate each one into a third bowl. This way, if the yolk cracks, you can discard that egg and use
    another. The egg whites must be strictly egg whites with no bits of yolk, or they wont form the necessary peaks.
  3. Once the egg whites are separated into a bowl, add the cream of tartar. Then, using a stand mixer with a whisk attachment, a whisk, or a hand mixer, whip the whites until they form stiff peaks that stand on their own. Stiff peaks are absolutely crucial - it can't form ribbons, they MUST form peaks (see video for example). This will take several minutes, but once you have stiff peaks, set aside.
  4. Add the cream cheese to the egg yolk and whip until the mixture is even and silky smooth. If the cream cheese is not at room temperature, it will have small chunks that will appear as white pieces in the mixture. We want to avoid this. If you don't have cream cheese, you can also use sour cream or Greek yogurt.
  5. Check that your egg whites are still forming stiff peaks and have not had any egg whites liquefy. If there are liquefied eggs, beat again until you have the desired consistency.
  6. Add the egg whites into the egg yolk mixture and gently fold the two together. We dont want to lose the airiness of the egg whites, so be gentle!
  7. Line a baking pan with a silicone mat or a sheet of parchment paper (silicone mat provides a crispier texture).
  8. Using a ladle, spoon enough of the mixture to make the desired shape of the bun you want. Hamburger bun size seems to work best.
  9. (OPTIONAL) Sprinkle some sesame seeds, Italian herb seasoning, or even some garlic powder atop the buns to provide a different flavor!
  10. Place into the oven for ~30 minutes or until golden brown. When you remove them, if the center jiggles, it needs more time.
  11. Let cool for a few minutes, then remove from the baking tray. Store in airtight bag in fridge.
  12. Best if consumed within 3 days!
  13. Enjoy!


TIP: The best way to reheat them is in a pan over low heat. Since they are eggs, they can burn quickly, so flip it after 30-60 seconds and pull off after another 30 seconds.

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Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 43Total Fat 3.2gCarbohydrates 0gProtein 3g

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