Cloud bread became popular in the low‑carb and keto movements as a grain‑free alternative to traditional bread, offering a light, fluffy texture with virtually zero carbs. It is celebrated for enabling sandwich‑style meals without breaking ketosis.

In the United States, variations include adding herbs, cheese, or flavored sweeteners. Some versions replace cream cheese with cottage cheese or Greek yogurt, while others incorporate almond flour for extra structure.

It is commonly used as a bun for burgers, a base for breakfast sandwiches, or toasted with butter and a low‑carb jam. It can also be enjoyed plain as a light snack.

Keto enthusiasts often serve cloud bread at brunches, potlucks, and holiday gatherings where low‑carb bread alternatives are needed, especially for those avoiding gluten and grains.

Its simplicity—just eggs, cream cheese, and a pinch of baking powder—makes it quick to prepare, high in protein and fat, and completely carb‑free, distinguishing it from other low‑carb breads that require flour substitutes.

Common errors include contaminating egg whites with yolk, over‑whipping the whites, over‑mixing the folded batter, and baking at too high a temperature which causes premature browning.

A small amount of baking powder provides a chemical leavening boost that helps the bread set and rise evenly, complementing the air incorporated by the whipped whites without making the texture too airy.

Yes. After cooling, place the rounds in a sealed plastic bag and refrigerate for up to three days. For best texture, let them rest overnight; they become fluffier and softer.

The tops should be lightly golden with a slightly crisp edge, while the interior remains airy and pillow‑soft. When tapped, they should spring back gently.

Check that the edges are set and lightly browned, and a toothpick inserted into the center comes out clean with no wet batter. The bread should feel firm to the touch.

The YouTube channel Alyssia Sheikh focuses on simple, health‑focused recipes, especially low‑carb, keto, and quick two‑ingredient meals that are easy for home cooks to replicate.

Alyssia Sheikh emphasizes ultra‑minimal ingredient lists, often using just two or three pantry staples, and provides clear visual cues for technique, making her recipes especially accessible for beginners.