This cloud bread with Greek yogurt packs in a little extra protein and is a low-carb, keto-friendly option. Using both the whites and the yolks in this recipe helps to reduce food waste, tastes better, and is more nutritious! No worries if you have not had success in the past with making meringues. I’m going to tell you the secret that finally helped me to overcome years of meringue-making failure!
Have you heard of cloud bread? This grain-free, high-protein “bread” is typically made with eggs, cream cheese, cream of tartar, and spices of your choosing.
I swapped out the cream cheese in classic cloud bread for some plain Greek yogurt. For cheese, cream cheese is surprisingly low in protein. Using plain Greek yogurt instead gives you a little extra protein boost.
If you’ve tried and been disappointed by the banana-egg pancake recipe that is floating around the web, I still recommend trying this. (We thought the banana-egg pancakes tasted like banana omelets, but YMMV.) I was worried that these “breads” would be omelet-like, but thankfully that was not the case.
Instead, these “breads” are light, flexible, and taste like whatever spices you choose to flavor them with. I went with Chinese five-spice powder to give them a more golden bread color and also for an unexpected pop of flavor.
If you have trouble finding Chinese five-spice, you can blend your own. My store-bought blend contained anise, cinnamon, star anise, cloves, and ginger. More traditional blends may contain star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
My secret to making a perfect, fluffy meringue with your egg whites
What I’m about to say may seem obvious and silly to experienced bakers and chefs. However, I have never had success in making a fluffy meringue until very recently. If you are making meringue, my top tip is to make sure you use unpasteurized egg whites.
I had been trying to make meringue using pasteurized egg whites from a carton, and it was always a flop. Yes, it is a bad idea to consume raw egg whites. Uncooked egg whites contain a glycoprotein called avidin, which can interfere with biotin absorption, possibly leading to a deficiency.
However, meringue is always cooked, so there is no reason to take the extra precautionary step of using pasteurized whites. Cooking denatures avidin, rendering it unable to prevent biotin absorption.
Some sources claim that it is possible to use pasteurized whites for meringues. However, you may have to beat the whites for four times as long. I can tell you that even after 20 minutes under the mixer, I’ve never produced a fluffy meringue with pasteurized whites.
Since we’re using shell eggs, we need to separate the whites from the yolks. Though I dislike cluttering my kitchen with additional equipment, having an egg white separator is very handy. This inexpensive tool quickly drains the whites from the yolks with little mess.
I was unable to find this neat little gadget in my local stores, so I picked one up at Amazon. If you ever need to add a little something extra to your order for free shipping, I’d check it out!
How to serve this cloud bread with Greek yogurt recipe
I’m listing this cloud bread with Greek yogurt under “snacks,” but we sometimes enjoy them as a side dish with meals. This recipe can easily be modified to include spices that go with the rest of your meal.
The last time we had these, I served them with steaming bowls of pea sprout soup. I had the good fortune of coming across some pea greens, which we tried for the first time in this soup. I thought that they were similar to spinach but maybe a bit sweeter and more flavorful. Yum!
We quickly learned that when you dip cloud bread in a hot soup, it disappears. Whoops! So, I’d say cloud bread is not your best option if you want a dipper for a hot entrée.
If you have a weight loss goal and want a low-carb “bread,” I’d consider this recipe a much better option than my herbed cheese crackers. The cloud bread with Greek yogurt is only 79 calories per serving while providing 7 grams of protein. You will save hundreds of calories per serving when you choose this recipe compared to the crackers.
That said, if you find higher fat foods to be more filling, perhaps the cheese crackers are a better option for you. Remaining satiated (full between meals) while in a calorie deficit may help you to achieve your weight loss goals. The “optimal” macronutrient composition will vary from person to person based on a variety of factors. What works best for you?
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Cloud Bread with Greek Yogurt – Keto-Friendly Recipe!
- Preheat the oven to 300°F (149°C).
- Put the egg whites and cream of tartar in a big bowl. Using a hand mixer, whip them until they turn solid white and fluffy, just as you would for meringue. This took me 4-5 minutes.
- In another bowl, combine the egg yolks, yogurt, Chinese five-spice, and salt. Gently fold in the whipped egg whites. Your cloud bread batter should be an even color.
- Line a cookie sheet with parchment paper. Divide your batter into six evenly spaced blobs on the cookie sheet. With the back of a spoon, gently spread each blob into a 4-inch (10 cm) circle. Try to make the circles a uniform thickness to help ensure even cooking.
- Bake your cloud bread for 30 minutes. They should be golden on the outside and not jiggly in the middle when they are finished cooking.
- Let your breads cool to room temperature prior to eating.
This is a level 1 recipe (may help support fat loss). This recipe makes three servings of two cloud breads each. Each serving provides 79 calories and 7 grams of protein and will likely be far more satisfying than those 100-calorie cookie snack packs. Additionally, this recipe is gluten-free, vegetarian, low-carb, lchf, and keto-friendly. It works well with a wide assortment of eating patterns!
Do you notice that you find that certain types of meals tend to be more filling? What components do you think are most important in making a meal feel more filling?
As always, snap a pic and tag me @SummerYuleRDN on your social media if you make this cloud bread with Greek yogurt. I want to see your culinary masterpieces!