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 Trader Joe’s Everything but the Bagel Seasoning for its versatility and pop of flavor. Some other ideas are garlic powder, Italian seasoning, cinnamon, or Chinese five-spice.
If you wanted to make 3 ingredient cloud bread, you could skip the seasoning altogether! The simple and inexpensive ingredients make this an easy recipe to whip up whenever a craving strikes.
- How to Make Perfect, Fluffy Egg Whites for Cloud Bread
- Cloud Bread with Yogurt Ingredients
- How to Make Cloud Bread with Greek Yogurt
- How to Serve Cloud Bread with Greek Yogurt
- How long does cloud bread last?
- Can you freeze cloud bread?
- The Disclaimer…
- 📖 Recipe
- Can cloud bread help you lose weight?
- Other Keto Recipes with Greek Yogurt
- 💬 Comments
How to Make Perfect, Fluffy Egg Whites for Cloud Bread
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.
You can see it in action in the video in the recipe card below.
I was unable to find this neat little gadget in my local stores, so I picked one up here. If you ever need to add a little something extra to your Amazon order for free shipping, I’d check it out!
Cloud Bread with Yogurt Ingredients
Cloud bread with yogurt is made with some healthy whole foods. Here’s your shopping list:
- 3 large eggs
- 3 tablespoons unsweetened Greek yogurt (nonfat)
- ¼ teaspoon cream of tartar
- ¾ teaspoon Everything Bagel Seasoning
If you modify the main ingredients in this recipe, I can’t recommend it will work. Don’t just try throwing some almond flour in there or something like that. The egg whites might not get fluffy like you need them to here.
That said, you do have some leeway in making seasoning substitutions. I’ve also seen recipes for cloud bread using sour cream in place of yogurt.
How to Make Cloud Bread with Greek Yogurt
Let’s make cloud bread with yogurt! Preheat the oven to 300°F (149°C). Separate the egg whites from the egg yolks.
Put the egg whites and cream of tartar in a big bowl. Using an electric hand mixer, whip them on high until stiff peaks form. This took me 4-5 minutes.
Here’s what they should look like:
In a medium bowl, combine the egg yolks, Greek yogurt, and Everything Bagel seasoning until smooth. Gently fold this mixture into the whipped egg whites. Your cloud bread batter should be an even color, but don’t overmix it.
Line a dark cookie sheet with parchment paper. Divide the 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. Mine were about ½-inch thick (1.27 cm).
Bake the cloud bread for 30 minutes on a rack one-third down from the top of the oven. They should be golden on the outside and not jiggly in the middle when they are finished cooking. Let them cool to room temperature before eating.
How to Serve Cloud Bread with Greek Yogurt
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.
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.
What works much better is using it as a vehicle to eat chilled salad. I think this turkey salad or this chicken salad would be great choices.
You could also use cloud bread as a burger bun if the fillings aren’t too hot. Here’s a super yummy air fryer burgers stuffed with cheese recipe for you.
How long does cloud bread last?
You can wrap cloud bread pieces individually in plastic wrap and store in the fridge. They keep about a day and can become a bit soggy after that.
Can you freeze cloud bread?
Yes, believe it or not, you can freeze cloud bread! Wrap the breads individually in plastic wrap and store them in a freezer bag in the freezer.
You can microwave frozen cloud bread (unwrapped) for 20-30 seconds on high to defrost it. Check it in 5 second increments, since all microwaves cook a little differently.
Another way to defrost frozen cloud bread is to use an air fryer. Unwrap the bread and cook for 2 minutes at 400F (200C). Put the bread in a single layer for air frying, and use the top rack if you have an air fryer oven.
To thaw frozen cloud bread in the fridge, unwrap it and let it thaw on a plate in the fridge for a few hours. I was surprised at how cloud bread maintains its texture when frozen and thawed.
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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 nutrition 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 my overnight oats no sugar post. Let's get cooking!
Cloud Bread with Greek Yogurt – Keto-Friendly Recipe!
- 3 large eggs, whites and yolks separated (unpasteurized)
- 3 tablespoons plain, unsweetened Greek yogurt
- ¼ teaspoon cream of tartar
- ¾ teaspoon Trader Joe's Everything But the Bagel seasoning
- Preheat the oven to 300°F (149°C). Separate the egg whites from the egg yolks using an egg separator.
- 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, and everything bagel seasoning. Gently fold into the whipped egg whites. Your cloud bread batter should be an even color. (Don't overmix!)
- Line a dark cookie sheet with parchment paper. Divide the 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. Mine were about ½-inch thick (1.27 cm).
- Bake the cloud bread for 30 minutes on a rack one-third down from the top of the oven. 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.
Can cloud bread help you lose weight?Possibly! If you have a weight loss goal and want a low-carb “bread,” I’d consider this recipe a much better option than my keto crackers. 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? Do you notice that certain types of snacks or meals tend to be more filling? What components do you think are most important in making a snack or meal feel more filling? Paying attention to the answers to questions like this can help you figure out what you need to lose weight. Nutrition information is for one serving (two cloud breads).
“Healthier” always depends on what your personal goals and needs are. If you are looking for a low carb bread alternative that is very low calorie, cloud bread is a good option. If you’re looking to gain weight, some regular whole grain bread is probably a better choice.
I’ll be honest here- cloud bread doesn’t taste like regular bread. It’s probably closest in taste and texture to angel food cake without the sweetness. It’s got an airy quality from the egg whites that regular bread doesn’t have.
You must beat the egg whites into stiff peaks or your cloud bread will be flat. Cream of tartar helps to stabilize the egg whites so they stay airy. Remember to use unpasteurized egg whites, not pasteurized egg whites from a carton.
After beating the egg whites, there should be no liquid left in the bowl. The egg yolk mixture should be gently folded in, so the egg whites don’t get deflated. Watch the video in the recipe card for visuals on what the cloud bread batter should look like at each step in the recipe.
Most definitions of bread refer to it as a food made of flour, water, and leavening that is baked. Since cloud bread has no flour, it doesn’t technically fit most definitions of a bread.
Some attribute the invention of cloud bread to the TikTok user @linqanaaa. Their cloud bread recipe contains sugar and is pastel colored. However, versions of no sugar cloud bread (AKA oopsie bread) have been floating around the Atkins community for decades.
Other Keto Recipes with Greek Yogurt
Looking for more Greek yogurt recipes for weight loss? Check these low carb recipes with Greek yogurt next:
Also, don’t miss our entire collection of keto recipes!
Can I use cloud bread as hamburger buns?
Summer Yule says
I haven't tried it, but I love the idea! I suppose if the burger is extremely hot it could dissolve the cloud bread but I don't see why it wouldn't work otherwise 🙂
The recipe says, "3 t of plain greek yogurt & 3/4 cream of tartar." Does T stand for tablespoon or teaspoon?
Summer Yule says
Hi Robin! T = tablespoon and t = teaspoon. So you need 3 tablespoons of Greek yogurt and 1/4 teaspoon of cream of tartar for the recipe. Happy cooking!
Terrified Amateur says
Inspired creation, Summer, as is your talent. Never heard of cloud bread before, and now that I have, I'm intrigued.
Monkey see, monkey do, and all.
Summer Yule says
Thank you! I’d love to hear if you try it. We were impressed with how flexible these were; nothing like a firm meringue cookie!