When you commit to a high-fat, low-carb eating plan like the keto diet, bread isn’t exactly on the menu. Limiting your carbs to no more than 50 grams per day means there’s no room for that heavenly treat. Enter keto cloud bread.
Cloud bread can be bought in stores or made at home provides a chance for keto converts to have a sandwich again. Sounds great, but what exactly is it? And is it healthy for you? Find all our favorite keto comfort foods here!
What is keto cloud bread?
It’s no surprise that keto cloud bread is not bread at all. This high-protein bread alternative is made from eggs and full-fat dairy, then baked into a fluffy, bread-like cloud. It’s a chance for keto lovers to have their carbs and eat them too.
Not sure where to start with the keto diet? Try our beginner’s meal plan.
How do you make keto cloud bread?
To make your own cloud bread, start by whipping egg whites into stiff peaks; this will give your cloud bread its light, airy texture. You can add in cream of tartar to achieve the right texture or simply keep whipping to get there. Then fold in egg yolks and a full-fat dairy product like yogurt or cottage cheese. Spoon the mixture into small circles on a rimmed baking sheet and bake until set. Once it cools, keto cloud bread has a light, chewy texture like bread.
Incorporate your own cloud bread into your weekly keto meal plan.
Is it healthy?
Carb-free bread sounds like what New Year’s resolution dreams are made of, but are the health benefits worth it? Cloud bread has half the calories of a slice of bread and has few to no carbs. However, it’s missing out on the nutrients and fiber found in whole-grain bread. Cloud bread is also high in saturated fat because it’s made from full-fat dairy products.
If you’re following a keto diet plan, cloud bread could be an occasional treat for those carb-craving moments. (Check out our keto-friendly food list for more ideas.) If you’re simply looking to cut carbs and clean up your diet, opt for whole grain and sprouted grain breads for less fat and more nutrients.
Ready to try cloud bread for yourself? Enjoy your new carb-free bread with one of these keto favorites, like Keto Meatballs and Sauce.
More Keto Recipes You'll Love
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Cheesy Cauliflower Breadsticks
These grain-free "breadsticks" are made with cauliflower instead of flour. It's one of our favorite keto recipes! Serve with your favorite marinara sauce.—Nick Iverson, Milwaukee, Wisconsin Here's our full list of keto-friendly foods.
Chicken & Goat Cheese Skillet
My husband was completely bowled over by this on-a-whim skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California
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Carrot and Kale Vegetable Saute
Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
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Herbed Balsamic Chicken
Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas
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Garlic-Dill Deviled Eggs
In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine
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Zucchini-Crusted Pizza
Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze—and fun to make with kids. It also quadruples nicely. What's not to like? —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
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Creamy Dijon Chicken
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. —Irene Boffo, Fountain Hills, Arizona
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Naked Fish Tacos
This is one of my husband's all-time favorite meals. I've even converted some friends to fish after eating this. I serve it with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington
Denver Omelet Salad
I love this recipe—it's not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Balsamic Zucchini Saute
This super-fast sauteed zucchini recipe is flavorful and only uses a few ingredients, so it’s easy to whip up as your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
Blackened Tilapia with Zucchini Noodles
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Deviled Egg Spread
I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
Asparagus-Mushroom Frittata
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
Blue Cheese Pork Medallions
This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. —Lynne German, Woodland Hills, CA
Asparagus & Cheese Frittata
This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware
Oktoberfest Brats with Mustard Sauce
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. —Deborah Pennington, Decatur, Alabama
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Sage-Rubbed Salmon
If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
Cilantro Lime Shrimp
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Parmesan Roasted Broccoli
Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns an ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
Smoky Cauliflower Bites
These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas
Avocado Crab Boats
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon
Parmesan Chicken
The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. —Schelby Thompson, Camden Wyoming, Delaware
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Roasted Parmesan Carrots
Mom always said “eat your carrots, help your eyes.” Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Tangy Parmesan Tilapia
If you want a gluten-free fish coating, this works beautifully! Some reduced-fat mayos may contain gluten, though, so check the label on yours to be sure. —Deborah Purdue, Westland, Michigan
Coconut Curry Cauliflower Soup
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
Brussels Sprouts with Garlic & Goat Cheese
I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California
Juicy & Delicious Mixed Spice Burgers
We like trying to make “street foods” at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. — Anne Henry, Toronto, Ontario
Parmesan Asparagus
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Roasted Herb & Lemon Cauliflower
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Shakshuka
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Mexican Cabbage Roll Soup
I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Radish, Carrot & Cilantro Salad
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Vidalia Onion Swiss Dip
I’ve got one of those sweet, creamy dips you can't resist. Bake it in the oven, or use the slow cooker to make it ooey-gooey marvelous. —Judy Batson, Tampa, Florida
Citrus Salmon en Papillote
This salmon dish is so simple and easy to make yet so delicious, elegant and impressive. —Dahlia Abrams, Detroit, Michigan
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Hot Chipotle Spinach and Artichoke Dip with Lime
I make spinach and artichoke dip for party guests all the time, but I wanted to give it a Mexican twist. I amped up this app with smoky chipotle chilies and tangy lime for an unexpected kick. —Joseph A. Sciascia, San Mateo, California
Grilled Ribeyes with Greek Relish
The classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it’s magic. —Mary Lou Cook, Welches, Oregon
Asparagus, Squash & Red Pepper Saute
The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
Pressure-Cooker Beef Brisket in Beer
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
Sausage Cobb Salad Lettuce Wraps
I substituted sausage for the bacon to make a lettuce roll-up your family and friends will adore. It’s flavorful, crunchy and pretty on the plate. —Devon Delaney, Westport, Connecticut
Garlic Asiago Cauliflower Rice
The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
Cod and Asparagus Bake
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. —Thomas Faglon, Somerset, New Jersey
Sauteed Squash with Tomatoes & Onions
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
Roasted Cauliflower with Tahini Yogurt Sauce
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
Cajun Sirloin with Mushroom Leek Sauce
In 30 minutes you‘ll have a restaurant-quality steak with a bold Cajun flair. The best part? You can skip the drive, the wait and the bill! —Joshua Keefer, Delaware, Ohio
Chicken and Broccoli with Dill Sauce
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California
Pancetta and Mushroom-Stuffed Chicken Breast
I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania
Leeks au Gratin
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois
Moroccan Cauliflower and Almond Soup
This soup tastes rich and decadent, but is really very healthy! Bonus—it's vegan, and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
Chicken Nicoise Salad
This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Shrimp Scampi Spinach Salad
My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas
Spicy Thai Coconut Chicken Soup
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan
Better Brussels Sprouts
This is the only way my kids will eat Brussels sprouts! It’s actually ideal for me because this dish is fast, easy and healthy, and it makes a lovely side. Quick-cooking Brussels sprout halves are available in the prepackaged salad aisle at the grocery store. They’re a timesaver if you can find them, but you can always just buy whole ones and slice them in half. —Teri Rasey, Cadillac, Michigan
Shiitake and Manchego Scramble
This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey
Slow-Cooker Marinated Mushrooms
Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
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Carrie Madormo, RN