Cloud Bread


3 eggs, separated

1/4 teaspoon distilled vinegar

3 ounces (6 tablespoons) sour cream

1/8 teaspoon salt



Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

After separating egg whites and yolks into separate bowls, beat egg whites and vinegar together until stiff peaks form. 

Then, mix egg yolks, salt and sour cream together until smooth. Gently fold egg white mixture into sour cream mixture, careful not to deflate the egg whites.

Carefully scoop mixture onto the prepared baking sheet forming 5 to 6 "buns". Batter will lay flat, not in a ball like actual bread dough. 

Bake in preheated oven for about 20 to 30 minutes until cloud bread is lightly brown. Mine took 20 minutes. Cooking time will vary depending on the oven. Cool on cooling rack. Store leftovers in refrigerator.


Ingredient substitutes that can be used:


1/4 teaspoon cream of tarter instead of vinegar

2 ounces cream cheese, softened instead of sour cream

3 ounces Greek Yogurt instead of sour cream

1 tablespoon of sugar (or sugar substitute) instead of salt if you want more of a sweet bread


Have you ever heard of Cloud Bread? I stumbled upon all these different recipes for Cloud Bread while searching for a low-carb bread. My first thought was how in the world do you get bread out of these ingredients? I was definitely intrigued so I gave it a try.


As usual, I rarely go with the first recipe I see. I review about three, read comments and then compile my own ingredients that is the best fit for our taste.


Here are the ingredients I used......

Cloud Bread & Review

This sandwich was amazing! It was so delicious! When trying this bread you almost have to take the thought of "Whoohoo, I get to eat bread!" out of your expectations. It's not going to be actual bread but think of it as trying something completely different. Cloud Bread is absolutely worth trying!

August 29, 2016 by Marci LaFavers

Keep in mind this will not form anything like real bread dough. It will be a lot thinner batter and will lay flat on pan but will fluff and spread about like when baking cookies.

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 The Old Barn ‚ÄčHomestead 

I used distilled vinegar because I was out of cream of tarter. On some reviews others said they used vinegar, and it worked fine for me too. I used sour cream instead of cream cheese because I knew sour cream would be easier to work with. I used salt instead of sugar because hubby is a diabetic and doesn't need the sugar.

I topped my Cloud Bread with ham and cheese, put under broiler just until cheese melted. Warming the bread didn't change texture at all. I'm not sure how this would hold up warmed in a microwave. I would think it might change texture seeing microwaves cook from inside out. I am anti-microwave and don't have one so I wasn't able to test it warming the bread that way. I did read that some people put their bread in the toaster for their morning toast and jam.

I couldn't wait to try one right out of the oven. I tried the first one plain. It was good but just ok. The second one had cooled down more so I spread a little honey on top and it was very good. This bread definitely needs to cool before eating, in my opinion. I found it too gooey while warm right out of the oven. The texture was more fluffy like flat bread after it cooled completely.


I felt the true test was making a sandwich. So, I decided on a hot ham and cheese.