Use these unconventional but tasty rolls for hamburgers, breakfast sandwiches, and the classic ham and cheese. Lightly toasting the rolls and topping with peanut butter and jam is a very good option, too.
Sometimes, I post photos of in-the-works recipes on Instagram or Facebook. If I want to do some trouble-shooting or tweaking, I might not post a given recipe here right away. Readers will often ask, “Where’s the recipe?”, and in these cases, I typically offer to email it to those who would like to test it out.
Anytime a reader takes a moment to share feedback–whether it’s in reference to one of these in-progress recipes or one that has already been posted–I truly appreciate it. The primary reason I held off on this low-carb option to a hamburger bun or sandwich roll is that it’s a little weird! …plus the fact that whipping egg whites is a slightly fussy step.
After receiving many positive responses from those who requested a Cloud Bread email, I figured it was time to officially share it. The recipe traces back to the 1972 Dr. Atkins Diet Revolution Book’s “Basic Diet Revolution Rolls”, with two adjustments. The original recipe included cottage cheese and artificial sweetener.
Readers not only praised the taste, texture, freezer-friendliness, and near absence of carbs, they appreciated it as a worthy gluten-free and diabetic option. Fittingly, I thought the feedback provided by one of the early recipe testers (thank you, Deb!) would speak quite well to the finer points of the recipe–and cast aside any questions about that one fussy step!
So in Deb’s words: “OK, I made these last night. I have attached a picture of mine. The final verdict, I LOVE THEM. For what it’s worth here are my thoughts:
The recipe wasn’t too difficult. The hardest part was trying to whisk the egg yolks with the cream cheese. I got it pretty smooth. I still had some little bits of cream cheese that didn’t get completely dissolved but it seemed ok in the end. (From Ann: little bits of visible cream cheese are fine.) I’m not the best at folding in so I wasn’t sure how it would go, but it seemed to come out fine. Maybe not as high as the picture on your recipe, but they were cooked the whole way through and weren’t dense at all.
As far as the taste, they were delicious. The closest thing I’ve found to white bread. A much better texture and taste then other low carb/no carb recipes I’ve tried or products I’ve eaten. Most of them are made with flaxseed flour and always come out very grainy or the store bought products are usually like eating cardboard. By this afternoon after being in the refrigerator all day, mine were substantial enough to spread peanut butter on without falling apart or tearing. I also used them this morning when I made my egg sandwich.
I will make them again and I’m anxious to try some variations such as adding some seasoning to the yolk mixture or sprinkled on top before baking, such as oregano and garlic for an Italian taste or maybe some dill or even some Parmesan cheese. Also I’m wondering if they could be frozen.” (From Ann again…the rolls freeze very well.)
And as for the funny name, they really do look like puffy clouds!
- 3 eggs
- 3 tablespoons cream cheese (softened; use regular cream cheese, not low-fat or fat-free)
- 1 teaspoon honey
- ¼ teaspoon cream of tartar
Preheat the oven to 300 degrees F. Grease 2 baking sheets very well or line with parchment paper. (I actually find these work best cooked on parchment that has been lightly oiled or sprayed.)
Separate the eggs*, placing the whites in a large mixing bowl or the bowl of a stand mixer and the yolks in a small bowl. Make sure no yolk mixes in with the whites.
Add the softened cream cheese and honey to the egg yolks, and whisk with a fork until very smooth. A few little pieces of visible cream cheese is okay.
Start beating the egg whites on low speed. When the whites become frothy, add the cream of tartar. Resume beating, slowly increasing the speed to medium-high for a stand mixer or high for a handheld mixer. Stop beating and check occasionally, and then stop beating when the egg whites form stiff peaks. (If the eggs droop over when the beater is lifted, you’re at the soft peak stage. Beat just until the whites stand up straight without slumping. Beating beyond this stage will cause the whites to become dry and separate; stopping at the soft peak stage will result in a batter that’s too runny.)
Very carefully fold the egg yolk mixture into the egg whites until combined. Proper folding will prevent the fluffy egg white mixture from breaking down too much.
Using a large spoon, scoop 8 to 10 similar size rounds onto the prepared baking sheets. The rounds should be roughly 3/4-inch thick and 4 to 5 inches across. Adjust them gently with the spoon. You can make different shapes (like oblong), if preferred. Just try to keep the size and thickness consistent.
Bake on the middle rack for approximately 25 to 30 minutes. (If you can’t fit your baking sheets on the same rack, rotate them midway through the cooking time.) Cooking times will vary based on oven, so be sure to watch closely. The tops should be golden brown and the buns should not feel mushy when lightly pressed in the center.
Once cooked, cool completely. Store in a single layer in a zip-top bag or airtight container in the refrigerator overnight. (If stacked, the rolls will stick to each other.) As the bread rests, the texture will improve and the egg flavor will lessen. I find that the flatter side–the side that was touching the baking sheet–works better as the part of the roll your hands touch when using as a sandwich roll.
- Eggs will separate more easily when cold but will beat to a higher volume when room temperature. I like to separate the eggs when I put the cream cheese out to soften and let them sit at room temp until ready to proceed.
Nutrition Facts (based on 2 rolls/5 servings) Amount Per Serving: Calories -- 63 Calories from Fat -- 42 Total Fat 4.7g Cholesterol 105mg Sodium 55mg Potassium 43mg Total Carbohydrates 1.5g Sugars 1.4g Protein 3.8g Vitamin A 4% • Vitamin C 0% Calcium 2% • Iron 3%
If you notice any hint of crumbliness–similar to cooked meringue–upon removing from the oven, this will disappear once the rolls have been cooled and then stored overnight in a plastic bag or Tupperware container. (Store in a single layer.) The end result is a soft texture that has a hint of chewiness.
The next time around, I plan to try this recipe with almond butter in place of the cream cheese. I’ve also been thinking that a 1/2 cup or so of shredded cheddar cheese or 1/4 cup of grated Parmesan (with the original cream cheese version) would be a nice addition. If anyone does the experimenting before I do, please comment below. 😀
For extra tips on how to beat egg whites, click HERE.
Tried this today and I have a question. You fold the yolks into the whites? From what I know of folding the aerated item is usually folded into the batter. I did it as you directed, and it seemed to mostly work. It’s baking now, we’ll see what happens. Thanks for the recipe. I was looking for something flourless!
Hi Judy, The recipe calls for mixing the yolks with the cream cheese and then folding that mixture into the beaten whites. Folding should minimize deflation, although some will occur and that’s okay. I hope this answers your question and that the recipe was successful for you. If you have further questions, don’t hesitate to ask!
Hi Ann, I do have another question What is the purpose of the honey? I forgot it in the second batch I made and it came out fine. Thanks.
So glad the recipe was a success, Judy! The honey rounds out the flavor, lightly tempering the tang of the cream cheese. It absolutely fine to skip it though.
Thought you might like to know, the other night I made this again and folded the whites into the yolk mixture instead of the other way around, and it actually came out fluffier. I suppose it could be that I finally got the whites beaten properly, but I think I’ll be doing it that way going forward because I like the fluff!
Just to let you know, I did it the other way last night, folding the whites into the yolk mixture, and it came out fluffier. So apparently both ways work!
Thank you for mentioning that!
I made a double batch and stored the bread in a glass air tight bowl, this is wonderful for lunches for the week. My family also loves this bread.
So happy this was a hit for you and your family, Sherri!
i love these. i found putting the cream cheese in the microwave for 8 to 10 seconds, stir it and then add to egg yolks you won’t have any lumps, nice and smooth. hope this helps.
I’m so happy these were a hit, Darlene, and appreciate your tip regarding the cream cheese!
Where has this been all of my life?! I am so excited about these that I’m about to cry. They are cooling now on my calendar. I doubled the recipe this first time around and used the shredded cheese idea then topped the cheese wants with more cheese. I ate three of them hot right out of the oven because they tasted like cheese eggs. I cannot wait to use these when we have a cook over since I can finally have (pseudo) bread! Thank you. Thank you. Thank you.
Well better late than never, as they say! I’m thrilled that you love these as much as I do and love your addition of shredded cheese. Thanks so much for mentioning!
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Could you add nuts and it would be more like a cookie?
Hi Terie, The texture is much lighter than a cookie. I have never added nuts and I’m not sure if they’d sink to the bottom or not. If you try, please report back!
How long is the shelf life ?? Also I don’t quite understand the nutrition facts do two of the pieces equal 1.5 grams of carbs
Hi Monique, These will keep for at least a week in the fridge and may be frozen. And yes, two pieces have just 1.5 grams of carbs.
Tried your no carb cloud bread and it was delicious. Would like the details on the four ingredient cloud bread
So glad you liked this, Scott. The nutritional details are listed below the recipe. Let me know if you have questions about anything else.
Can cloud bread be frozen?
Yes, Pat. It freezes well and thaws quickly.
How long do they store for? Can you make them and use them for a week?
I have kept them in a Zip-loc bag in the refrigerator for about a week and have also frozen them. They really keep quite well.
Thank you for sharing this recipe, I baked the Cloud Bread today and I am very happy with the outcome.
Very good and easy to make.
You are welcome, Dorothy. I’m happy you liked and appreciate your feedback!
Can this recipe be made into a loaf?
If you put the mixture into a loaf pan, you may have trouble cooking it through. Also, while the texture is really good, it’s different than the typical sliced loaf. If you’d like a different shape, say for a hoagie, you can easily make an oblong or other shape. I hope that helps!
I was getting very tired of trying to find a low carb recipe for a bread that cooked through and was edible. Thank you! The batter didn’t rise, but it was not only done, it tasted pretty good and didn’t crumble apart when sliced. I look forward to trying more of your recipes that you have so generously put on this site. Thanks
I’m so glad you enjoyed this and appreciate your comment. You are right, this batter doesn’t rise when baked. It’s almost as though baking locks in the “rise” that is created through whipping the egg whites. Hope you find more recipes that you like as well!
Does anyone have the original bread recipe from Dr. Atkins original book? If so please emai it to me. If you know the title of the book it was in originally please include the name and year of that book. Thanks!!!
I mentioned it above: “…the 1972 Dr. Atkins Diet Revolution Book’s “Basic Diet Revolution Rolls”, with two adjustments. The original recipe included cottage cheese and artificial sweetener.” Perhaps you can find a copy of the original book online.
I’m a sugar wheat & flour addict in recovery. Back in the 1970’s while on Atkins I flourished on the egg white no sugar (or sugar substitute) cream of tartar “bread”, Thanks for sharing. Happy trails to you and yours always. ❤❤
Thanks for your comment and glad this bread offered a walk down memory lane. : ) Good luck to you as your continue your recovery, Jeanne.
I love this post Ann! From the history behind it, to your honest talk about recipe testing, to the recipe itself, I enjoyed reading it all. The recipe itself sounds really interesting and I love the look of this cloud bread 🙂
Thanks so much for the kind words, Sonali!