Is it a bread? Is it a bun? Well, it’s a fluffy version of either. Our Dairy-Free Cloud Bread is a favorite among low-carbers everywhere who like to eat LCHF, but also dairy-free. Check out our recipe and try it for yourself.
Mistakes to Avoid
Now, as you can see from the video (and we promise, there is no camera magic happening), this Dairy-Free Cloud Bread is pretty simple to make. However, we have heard occasional feedback that bread has spread too much. So, our two fool-proof tips include:
- Whip those egg white until stiff peaks form. There should be no watery egg whites at the bottom of your bowl.
- GENTLY fold in your yolk/coconut cream mixture. Do not over-mix. If you attempt to fully combine (as in the white+yellow=perfect pale yellow, you’ll deflate your masterpiece. Just fold that spatula over a few times. The color will be more swirly than solid.
- Spoon onto your sheet and lightly flatten. Check out the video! Our buns are foamy and tall. We flatten them ever so slightly, but the oven does the rest. They’ll spread just a bit and flatten out. So allow the oven to do the work.
- Most Cloud Bread contains cream cheese. That’s a no-no for dairy-free peeps.
- Ours are nearly carb-free
- Eggs contain choline, help raise good cholesterol, and are high in complete protein.
Some of our Low Carb Bread Favorites
Do you have any idea how much we love your comments? We do! We love hearing about your kitchen triumphs, your take on our recipes, and even your kitchen catastrophes. Leave us a comment below about this Dairy-Free Cloud Bread, or any 131 Method recipe!
Dairy-Free Cloud BreadPrint Recipe
- 3 eggs, divided
- 3 tablespoons coconut cream (from a can)
- ½ teaspoon baking powder
- Pinch sea salt
- Optional: cinnamon, garlic powder, onion powder, or bagel seasoning
- Preheat oven to 325°F. In a small bowl, whisk the egg yolks and coconut cream together vigorously until smooth.
- In a large bowl, add egg whites and beat using a hand or stand mixer until soft peaks form (about 2 minutes). During final seconds, add in the baking powder and salt.
- Carefully fold the yolks into the whites. Combine well, but it’s important they stay fluffy.
- Spoon 8 dollops onto a silpat or parchment paper lined baking sheet. Flatten tops slightly. Bake for 22 minutes, or until golden brown and cooked in the center.
- Add any optional additions during the folding stage. Refrigerate up to a week, or freeze.
Calories: 87 | Protein: 5g | Fat: 7g | Carbs: .6g | Fiber: 0g | Net Carbs: .6g
For how long you can store these? Fridge? Outside?
Store in the fridge up to 5 days:)
So, I gently folded the yolks into the whipped egg whites, but as soon as the yolks hit the whipped egg whites, it would dilute the whipped egg whites and leave me with no fluffiness at all. I tried this twice. Same effect both times. 🤷🏻♀️
I would say that yes, the fluffiness diminishes a bit, but once you quickly add it to the oven, they bake and hold their shape.
Amazing! Can’t wait to try this recipe out. Your page is full of such great recipes especially healthy ones. Keep up the good work!