Cloud Bread Would you eat it?
CLOUD BREAD Would you eat it? is a medium American recipe that serves 4. 120 calories per serving. Recipe by An | A Writer Who Likes Food on YouTube.
Prep: 22 min | Cook: 20 min | Total: 52 min
Cost: $1.63 total, $0.41 per serving
Ingredients
- 6 large Egg Whites (room temperature, separated from yolks)
- 2 tbsp Granulated Sugar (divided, 1 tbsp for bread, 1 tbsp for glaze)
- 2 tbsp Cornstarch (sifted before folding into egg whites)
- 1 cup Milk (whole milk preferred for richness)
- 2 large Egg Yolks (room temperature)
- 1 tsp Vanilla Extract (pure vanilla)
Instructions
Preheat Oven
Set the oven to 150°C (300°F) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 150°C
Separate Egg Whites
Separate the whites from six large eggs, placing the whites in a clean, dry mixing bowl.
Time: PT3M
Whisk Egg Whites to Stiff Peaks
Using an electric mixer on medium speed, whisk the egg whites until frothy, then gradually add 1 tbsp sugar. Continue whisking until stiff, glossy peaks form.
Time: PT5M
Fold in Cornstarch
Sift 2 tbsp cornstarch over the whipped whites and gently fold with a spatula until just incorporated; do not over‑mix.
Time: PT2M
Portion onto Baking Sheet
Line a baking sheet with parchment paper. Spoon the batter into four equal circles (about 3‑4 inches in diameter), smoothing the tops lightly.
Time: PT2M
Bake the Cloud Breads
Place the sheet in the preheated oven and bake for 15 minutes, or until the tops are lightly golden and the breads feel set to the touch.
Time: PT15M
Temperature: 150°C
Prepare the Creme Glaze Base
While the breads bake, combine 1 cup milk, 1 tbsp sugar, and 1 tbsp cornstarch in a saucepan. Whisk until smooth.
Time: PT2M
Cook the Glaze
Heat the mixture over medium heat, stirring constantly, until it thickens and begins to bubble (about 5 minutes). Remove from heat and quickly whisk in the 2 egg yolks and 1 tsp vanilla extract.
Time: PT5M
Finish and Serve
Allow the glaze to cool slightly, then drizzle or spread it over the warm cloud breads. Serve immediately as sandwich buns or a sweet snack.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 5g
- Carbohydrates
- 12g
- Fat
- 3g
- Fiber
- 0g
Dietary info: Gluten Free, Low Carb, Keto‑Friendly (moderate sugar), Vegetarian
Allergens: Eggs, Milk
Ingredient Substitutions
- Instead of Egg Whites: Aquafaba
- Instead of Granulated Sugar: Erythritol, Stevia (measure accordingly)
- Instead of Cornstarch: Tapioca starch, Potato starch
- Instead of Milk: Almond milk, Oat milk
- Instead of Egg Yolks: Silken tofu (for vegan version)
- Instead of Vanilla Extract: Maple extract
Equipment Needed
- Mixing Bowl
- Electric Mixer
- Spatula
- Baking Sheet
- Parchment Paper
- Saucepan
- Measuring Cups and Spoons
- Oven
- Fine Mesh Sieve (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Whisk egg whites to stiff peaks without any fat contamination.
- Fold cornstarch gently to keep the air incorporated.
- Do not open the oven door during the first 10 minutes of baking.
- Temper egg yolks when adding to the hot custard to prevent curdling.
Chef Tips from the Video
- Use a completely clean, grease‑free bowl for the egg whites – even a drop of oil will stop them from whipping.
- Sift the cornstarch through a fine mesh sieve for a smoother texture.
- For a savory version, omit the sugar and add a pinch of salt; serve with deli meat or avocado.
Troubleshooting
Cloud breads collapse after baking.
Make sure the egg whites are whipped to stiff peaks and that no yolk or grease entered the bowl. Fold the cornstarch minimally and avoid opening the oven early.
Glaze curdles or looks grainy.
Temper the egg yolks by whisking a small amount of the hot milk mixture into them before adding back to the pan. Keep the heat medium and stir continuously.
Breads are too dense.
Do not over‑mix after adding cornstarch; the air bubbles should remain intact. Also, bake at the low temperature specified.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze individually wrapped for up to 1 month; reheat in a toaster or oven.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Bake the cloud breads ahead and store in the fridge; reheat briefly before assembling.
- The creme glaze can be made up to 2 days in advance and kept refrigerated; gently re‑warm before using.
Frequently Asked Questions
What is the cultural significance and history of cloud bread in American low‑carb cuisine?
Cloud bread originated in the 1970s as part of the Atkins diet, a high‑protein, low‑carb regimen popular before keto. It was used as a sandwich bun for those avoiding bread, and its airy texture made it a novelty that resurfaced as a viral food trend in the 2020s.
How did the Atkins diet influence the creation of cloud bread and its original purpose?
The Atkins diet emphasized protein and limited carbohydrates, so cloud bread was invented as a bread substitute made almost entirely of egg whites. It provided the bun structure without the carbs of traditional wheat bread, allowing dieters to enjoy sandwiches.
What regional variations of cloud bread exist within United States cuisine?
Some cooks add cocoa powder for a chocolate version, others incorporate herbs or cheese for a savory twist. In the Pacific Northwest, a version with almond flour is popular, while Southern home cooks sometimes sweeten it with honey instead of granulated sugar.
What occasions or celebrations is cloud bread traditionally associated with in modern American food culture?
Cloud bread is often featured at low‑carb brunches, keto potlucks, and as a novelty snack at social media food challenges. Its light texture also makes it a fun addition to birthday brunches for diet‑conscious guests.
How does cloud bread fit into the broader low‑carb and keto cuisine tradition?
It exemplifies the low‑carb principle of replacing grain‑based staples with protein‑rich alternatives. Cloud bread’s minimal ingredients and high protein content align with keto’s macronutrient goals while offering a unique, airy mouthfeel.
What are the authentic traditional ingredients for cloud bread versus acceptable substitutes?
Traditionally the recipe uses egg whites, a small amount of sugar, and cornstarch. Acceptable substitutes include aquafaba for egg whites, erythritol or stevia for sugar, and tapioca or potato starch for cornstarch, keeping the texture similar.
What other low‑carb American dishes pair well with cloud bread?
Cloud bread works nicely with avocado‑egg salads, smoked salmon and cream cheese, or a classic BLT made with turkey bacon. It also pairs with keto‑friendly soups like cauliflower chowder for a light meal.
What are the most common mistakes to avoid when making cloud bread at home?
Common errors include not whipping the egg whites to stiff peaks, over‑mixing after adding cornstarch, and opening the oven too early, all of which cause the bread to collapse or become dense.
How do I know when the cloud bread is done baking?
The tops should be lightly golden and feel set when gently pressed. If the surface still jiggles or looks wet, bake for another 2‑3 minutes.
Can I make cloud bread ahead of time and how should I store it?
Yes, bake the breads, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days or freeze for up to a month. Reheat briefly in a toaster or oven before serving.
What does the YouTube channel An | A Writer Who Likes Food specialize in?
The YouTube channel An | A Writer Who Likes Food focuses on testing viral food trends, exploring food history, and creating detailed, narrative‑driven cooking tutorials that blend storytelling with practical cooking advice.
Last updated: August 31, 2026
