Bread, Dairy Free, Gluten-Free, Low Carb, All Recipes, BBQ

Low Carb Burger Bun – ‘Cloud Bread’

Cloud Bread

Practically carb-free and high in protein, these ‘cloud bread’ buns are soft and pillowy, just like little clouds!

Cloud bread. I’ve been holding it off for quite a while, but I couldn’t ignore it anymore. Just google ‘cloud bread’ and you’ll get over 24 million hits! If it’s shared so many times, there must be something good about it right? I mean, something else than just being virtually carb-free and a good source of protein. And… it’s super easy.

I was really skeptical. I mean, it’s just a baked omelet. Right? Or is it not? Well. I still think it is. But… it actually tastes really good and in this case, I don’t mind the fluffy, omelet-like texture.

As much as I would like to give someone credit for the recipe, I have no idea, at all, who came up first with this cloud bread (some call it oopsie bread). All recipes I looked up, had the exact same ingredients:

Eggs, cream cheese, cream of tartar, salt.

That’s it.

So… Let’s get baking!

Preheat the oven to 160ºC/325F and line a baking sheet with parchment paper.

Beat the egg whites with 1/4 tsp cream of tartar until stiff peaks are formed.

CloudBread1

Mix egg yolks, 1/4 tsp salt and 60 g  (ca. 2 oz) cream cheese until thoroughly combined.

CloudBread2 CloudBread3

Gently fold in the egg whites.

Using a large spoon, scoop batter onto baking sheet and form 6 buns. Round for hamburgers, rectangular for hot dog buns.

CloudBread4

If using, sprinkle some sesame or other seeds over the buns.

Bake for ca. 25 minutes. They should be golden in color.

CloudBread5 CloudBread6

These are a perfect vehicle for your burgers. Or try with cream cheese and smoked salmon. Or… options are endless.

CloudBread10

These keep fresh for 2-3 days in an air tight container. Probably a couple of days more if kept refrigerated.

Enjoy!

Looking for another low carb bread option? Try this delicious bread, that also toasts very well.

Save

Save

Save

Save

2 Comments

  • Reply

    Kathleen Cardinal

    September 24, 2020

    Mine are runny what am I doing wrong?

    • Reply

      Nicole

      September 25, 2020

      Hi Kathleen, the beaten egg whites have to have really stiff peaks, you need to be able to hold the bowl upside down and nothing comes out. The most important part then, is to really gently fold the egg whites into the cheese mixture, no beating or heavy stirring. That would beat out the air out of the egg whites and all goes flat and it will be too runny.

Leave a Reply

Recipe Rating