Cloud bread is a high-protein alternative to bread, made of eggs, Greek yogurt, and cream of tartar. It's is made by whipping egg white with cream of tartar to give a fluffy texture. You gently fold in the yolk and cream cheese to get a meringue-like product.  It is a gluten-free, grain-free bread to pair with your favorite recipes. This can be a great alternative for someone who needs to follow a gluten-free diet.

As a lower carbohydrates alternative, this might appeal to those following a diabetic restricted diet. Remember, though, carbohydrates are our bodies largest source of fuel and are an essential part of a healthy diet. If you are swapping out your whole grain bread for cloud bread, be sure to enjoy other forms of carbohydrates - fruits, cereals, quinoa - elsewhere in your diet.  

Another component missing from cloud bread is the fiber, in comparison to whole grain breads. Following a high fiber diet can help with cholesterol control and satiety. Again, if making the switch to cloud bread, be sure to include other sources of adequate fiber in your diet - fruits, vegetables and other whole grains.

Like all other swaps out there, there can be a place in any diet so long as the rest of your diet is comprised on high quality, nutrient-dense foods.

Cloud Bread, 6 slices
3 large eggs
1/3 cup plain Greek yogurt
pinch of cream of tartar
pinch pink Himalayan salt

Heat oven to 300 degrees. Lightly coat a baking sheet with non-stick spray. Separate yolk for whites. Add cream of tartar to whites and beat until stiff peaks form. Add salt and yogurt to egg yolks. Beat until well blended. Gently fold egg white mixture into egg yolk mixture. Scoop mixture onto baking sheet making 3-inch diameter rounds. Bake 25-30 minutes, or until golden brown. Loosen with a spatula and allow to cool.

It can be frozen or toasted, so batch cooking can be done! Try adding different spices to the mix to create different flavored breads.

Be Well,

Kristin, RDN CD

For a printable version of this recipe, click here: Cloud Bread
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