The internet’s favorite “edible cloud” is back—and better. This cloud bread uses just three pantry staples for a soft, airy, naturally gluten-free treat. Below you’ll find a lab-tested method, chef tips, low-carb options, and a printable recipe. Want more easy treats? Try our Keto Avocado Brownies, Onion Ring Chips (Low-Carb), or the viral “Natural Mounjaro” Drink.

What is cloud bread?

Cloud bread is a flour-free, whipped-egg-white “loaf” baked low and slow until the exterior turns golden and the interior stays pillowy—think toasted marshmallow meets soufflé. It went viral because it needs only three ingredients and looks sensational when pulled apart on camera. Unlike old “oopsie bread,” this version uses only egg whites stabilized with a little starch and sweetener.

Why this method works

• Protein network: Whipped albumen traps air; gentle heat sets a delicate foam.
• Starch stabilizer: A small dose of cornstarch (or arrowroot) reduces weeping and collapse.
• Fine sweetener: Superfine sugar—or powdered erythritol/allulose—creates glossy, sturdy peaks.
• Low heat, longer bake: Controlled drying prevents cracks and keeps the dome uniform.

For a science primer on egg-white foams and why sugar delays coagulation (helping stability), see this Healthline overview on egg whites.

Ingredients & substitutions

• Egg whites — from 4 large eggs (120 g). Room temperature speeds whipping. Carton whites work if labeled “good for whipping”.
• Granulated sugar — 50–70 g for classic. For low-carb, use powdered erythritol or allulose (50–60 g).
• Cornstarch — 10 g (1 tbsp) or arrowroot to stabilize the foam.
• Optional: ¼ tsp cream of tartar, 1 tsp vanilla, pinch of salt, gel food coloring, ½ tsp lemon juice.

Step-by-step (5 steps)

1. Prep: Heat oven to 300°F / 150°C. Line a sheet pan with parchment. Degrease bowl/whisk with vinegar or lemon juice.
2. Whip: Add whites (+ cream of tartar if using). Beat to soft peaks, then gradually rain in sweetener until glossy stiff peaks.
3. Stabilize: Sift in starch; fold gently just until no dry pockets remain. Add vanilla/coloring now if desired.
4. Shape: Mound foam into a 7–8 in dome on parchment. Smooth surface with upward swirls to limit cracking.
5. Bake & dry: Bake 28–35 min to light gold. Turn oven off, crack door, dry 10 min. Cool 5 min before moving.

Flavor ideas & colors

• Vanilla cloud: 1 tsp vanilla + pinch of salt.
• Lemon lift: 1 tsp lemon zest + ½ tsp juice in the whites.
• Berry swirl: Marble a spoonful of thick berry purée before shaping.
• Rainbow dome: Divide foam; tint with gel colors; layer in stripes.
• Cocoa puff: Sift 2 tsp Dutch cocoa with starch; add ~10 g extra sweetener.

Pro tips & troubleshooting

• Under-whipped = flat: Peaks must stand up and look pearly and thick.
• Grainy crumb? Use powdered sweetener; undissolved granules feel sandy.
• Collapsed dome? Oven too hot or rough folding. Bake lower/longer; fold gently; dry 10 minutes with door ajar.
• Weeping syrup: Starch limits moisture migration. Don’t skip it; avoid very humid days.
• Coloring: Prefer gels; liquid thins the foam.
• Texture revive: Toast slices briefly to re-crisp if they soften.

Make-ahead & storage

• Room temp: 6–8 hours loosely covered.
• Refrigerate: Up to 2 days in an airtight box with parchment; re-dry at 300°F/150°C for 5–8 minutes.
• Freeze: Not ideal, but slices can be frozen 1 month; thaw chilled, then warm to dry.

Nutrition (estimate)

This airy loaf is mostly protein from egg whites. Classic versions add a little sugar; low-carb variants use erythritol or allulose. Per ~1/6 loaf:

• Classic: ~50 kcal • Carbs ~10 g • Protein ~4 g • Fat 0 g
• Low-carb (erythritol): ~30 kcal • Net carbs ~1 g • Protein ~4 g • Fat 0 g

FAQs

Credits & sharing

If you make this recipe, tag us on Pinterest—Home Cook Legacy on Pinterest. For more desserts, try our 5-Minute Keto Chocolate Mousse and Avocado Brownies.