This cloud bread made with Greek yogurt adds a bit more protein while staying low-carb and keto-friendly. Using both the whites and yolks reduces waste, improves flavor, and boosts nutrition. If you’ve struggled with meringues before, I finally discovered a simple trick that made them work reliably — and I’ll share it here.
Easy to follow
– Khayesi
Cloud bread is a grain-free, airy alternative to traditional loaves. Typical recipes use eggs, cream cheese, cream of tartar, and seasonings. In this version I replace cream cheese with plain Greek yogurt to increase protein and keep the texture light.
Unlike some egg-and-banana pancake recipes that taste too omelet-like, this cloud bread is delicate, flexible, and takes on the flavor of whatever seasonings you choose. Everything bagel seasoning gives a savory pop, but garlic powder, Italian seasoning, cinnamon, or five-spice all work depending on whether you want savory or sweet notes. You can also skip seasonings for a simple, three-ingredient loaf.
🥚 How to Make Perfect, Fluffy Egg Whites
If you struggle with meringue, try using shell eggs rather than pasteurized carton egg whites. For cooked meringue and cloud bread, raw egg whites are safe because baking denatures the proteins that can interfere with biotin absorption. Pasteurized whites can make it much harder to get stiff peaks.
When using whole eggs, separate whites and yolks. An inexpensive egg separator can speed the task and keep your kitchen tidy. Proper separation helps the whites whip up into a stable foam.
🛒 Cloud Bread with Greek Yogurt Ingredients
All you need are a few wholesome ingredients:
- 3 large eggs (separate whites and yolks)
- 3 tablespoons plain, unsweetened Greek yogurt (nonfat or your preference)
- ¼ teaspoon cream of tartar
- ¾ teaspoon Everything Bagel seasoning (or substitute to taste)
Stick closely to the ingredient proportions; adding flour or almond flour will change the chemistry and may prevent the whites from becoming stable. You can swap sour cream for yogurt in a pinch, but expect subtle changes in texture and flavor.
➕ How to Make Cloud Bread with Greek Yogurt
Preheat the oven to 300°F (149°C). Separate the egg whites and yolks into two bowls.
Place the egg whites and cream of tartar in a large bowl. Using a hand mixer, whip on high until stiff peaks form — usually 4–5 minutes for fresh shell egg whites. The whites should be glossy and hold their shape.
In a separate bowl, whisk the yolks with the Greek yogurt and your chosen seasoning until smooth. Gently fold this yolk mixture into the whipped whites until evenly combined. Take care not to deflate the foam — aim for a uniform color but don’t overmix.
Line a dark baking sheet with parchment paper. Divide the batter into six evenly spaced mounds on the sheet.
Use the back of a spoon to gently flatten each mound into a 4-inch (10 cm) circle about ½-inch (1.27 cm) thick. Try to keep the thickness consistent so they bake evenly.
Bake the cloud breads for 30 minutes on a rack positioned about one-third down from the top of the oven. They should turn golden and feel set, not jiggly, in the center. Allow them to cool to room temperature before serving.
💡 How to Serve Cloud Bread
Cloud bread is versatile: use it for snacks, a light side, or as a sandwich vehicle for cooler fillings. It soaks quickly in hot liquids, so it’s not the best dipper for soups or hot stews. Instead, try it with chilled salads, chicken or turkey salad, or as a bun for burgers when fillings are not piping hot.
🌡️ Storage
Store cloud breads individually wrapped in plastic or airtight containers in the refrigerator for about one day; they may become slightly soggy after that. They also freeze well when wrapped individually and kept in a freezer bag.
🧊 Freezing and Thawing
To freeze, wrap each piece tightly and place in a freezer bag. Reheat frozen cloud bread in the microwave, unwrapped, for 20–30 seconds, checking in short intervals. You can also thaw and crisp in an air fryer for about 2 minutes at 400°F (200°C) or thaw slowly in the refrigerator on a plate.
Watch How to Make It!
Cloud Bread with Greek Yogurt – Keto-Friendly Recipe!
Summer Yule
Ingredients
- 3 large eggs, whites and yolks separated
- 3 tablespoons plain, unsweetened Greek yogurt
- ¼ teaspoon cream of tartar
- ¾ teaspoon Everything bagel seasoning (or to taste)
Instructions
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Preheat oven to 300°F (149°C). Separate egg whites and yolks.
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Whip the whites with cream of tartar until stiff, glossy peaks form (about 4–5 minutes for fresh shell eggs).
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Mix yolks with yogurt and seasoning until smooth. Fold gently into the whipped whites until evenly colored—do not overmix.
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Spoon six mounds onto parchment-lined baking sheet and shape into 4-inch circles roughly ½-inch thick.
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Bake for 30 minutes on a rack one-third from the top. Breads should be golden and set, not jiggly.
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Cool to room temperature before serving.
Equipment
- Egg white separator (optional)
- Hand mixer
- Baking sheet
- Parchment paper
Notes
💭 Expert Tips from the Author
This recipe yields three servings (two cloud breads per serving). Nutrition estimates below are per serving: around 83 calories, approximately 1.6 g net carbs, and roughly 7.4 g protein. Results will vary with ingredient brands and portion sizes.
Cloud bread is gluten-free, vegetarian-friendly (if dairy is acceptable), low-carb, and suitable for many low-carb or keto-style eating patterns.
For weight-loss goals, cloud bread can be a lower-calorie swap for many traditional breads and crackers. Still, individual preferences for satiety differ—higher-fat options may feel more filling for some people.
Nutrition information is an estimate for one serving (two cloud breads).
Nutrition
Carbohydrates: 1.6 g
Protein: 7.4 g
Fat: 5 g
FAQs
Is cloud bread healthier than regular bread?
“Healthier” depends on your goals. For low-carb, low-calorie needs, cloud bread is a useful alternative. If your goal is to gain weight or increase fiber, whole-grain breads may be a better choice.
What does cloud bread taste like?
Cloud bread doesn’t taste like typical yeast bread. It’s airy and slightly egg-forward, somewhat similar to unsweetened angel food cake in texture but savory when seasonings are used.
Why is my cloud bread not fluffy?
Make sure egg whites reach stiff peaks and use cream of tartar to stabilize them. Using pasteurized carton whites can make it difficult to achieve the necessary volume.
Why is my cloud bread batter runny?
If the whites weren’t whipped fully, or if you overfold the yolk mixture in, the batter can become runny. There should be no visible liquid in the whipped whites before folding.
Is cloud bread actually bread?
By technical definitions that require flour and leavening, cloud bread isn’t standard bread. It’s an egg-based, baked alternative that functions like a light sandwich layer or snack base.
Who invented cloud bread?
Versions of egg-based “oopsie” or cloud breads have circulated for decades. More recent viral variations popularized by social platforms introduced sweet or colorful takes, but the basic no-flour, egg-based recipe has been around in low-carb communities for a long time.
👩🍳 Other Keto Recipes with Greek Yogurt
For more low-carb recipes that use Greek yogurt, try other savory or salad-based ideas and adapt seasonings to match your meal.
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