CLOUD BREAD
This recipe has been around for awhile. I’ve poo-pooed it and thought: GAG. But that just goes to show ya’…try it before you say you don’t like it!
I have to thank so many people from Before&AfterChat message board for being ‘pushers’ and talking incessantly about this stuff. I finally broke down and made a batch and it’s pretty darn good.
Light, airy, fluffy, mild tasting – not eggy at all. I made it with cream cheese, and the smell was wonderful as it baked. It has sort of a tangy flavor – maybe like a very mild sourdough. But this is right out of the oven and cooled. We’ll see what we get after it sits overnight and mellows!
This is NOT bread…and won’t pass for it in a blind taste-test!! But as a “holder” for all sorts of fixings, this works great.
I’m thinking of SO many variations: orange zest and almond extract, cinnamon and minced raisins, cocoa powder, finely shredded sharp cheddar and minced crisp bacon, pizza seasonings and Parmesan, roasted garlic and Feta crumbles….somebody STOP ME!!
~~~~
(this recipe adapted from cleochatra)
3 eggs, separated
3 ounces reduced-fat/fat-free cream cheese OR 3 tablespoons sour cream or ricotta cheese or cottage cheese or thick yogurt
1/2 teaspoon Splenda granular
1/8 teaspoon cream of tartar
Pinch of salt
.
Preheat oven to 300 degrees. Spray a large baking sheet with vegetable cooking spray and set aside.
In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes – or until very stiff peaks form and they are almost turning dry. Set aside.
With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.
Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them.
Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf pan…whatever shape and size you want). Bake for 30 minutes – depending on size. (I made 6 large pieces and 30 minutes was just right. Smaller sizes will require less time…just watch.) They should be a deep golden brown and crispy to the touch.
Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan. Remove to a wire rack to cool completely. Store in an airtight container or plastic bag.
These are the stats for the WHOLE recipe. Divide by how many servings you prefer.
Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium
Ohhhh…linda…yours look much prettier than mine
Yours almost look like flat kaiser roll! Mine puffed up more…we’ll see what happens overnight…
I have seen this recipe so many times and have fought the urge to make it! I just didn’t think it could be good! Your pictures make me want to try it. If they are good the next day, I will try it!
OMG, your photos are gorgeous!! Gotta try this asap!! lol~! I am thinking using the onion & chive cream cheese instead of the plain!! OMG, then add garlic, OMG. I can see these could become an obsession!! lol!
Thanks Linda!
YOU ROCK!
HUGS! D
I;m almost brave enough to try these. Yours look beautiful….how could we get them to taste yeasty?
You are the best Linda…without you teaching me to plan and cook…My family and I would starve !
I’m with ya, doll…love me some yeast bread!!
These are so easy and I’m going to do some more experimenting with them…I’ll try a little yeast because I’d really like them to be puffier, too….stay tuned!
I can’t believe how much this looks like a kaiser roll!!
I am really going to have to finally try this one.
So neat! I have never heard of a bread with no flour, but hey, I am willing to give everything a try!
Okey dokey. You’ve got me now. Even though I am a low carber, I don’t love, miss, or crave bread. But these look so close to baking and I am envisioning them sprinkled with cinnamon sugar. (whey low actually) as a dessert. I have all I need for once too! Thanks a bunch! You are a miracle worker.
I’m not at all surprised that this works. This is an adaptation of a classic French recipe. I make a recipe very similar with bleu cheese.
I’d LOVE that recipe!!
Soooo what IS that recipe anyway? Curious!
I don’t have a recipe for no flour bread, but I do have one for low carb/high protein bread which is made with vital wheat gluten (no white or wheat flour).
This looks like a cloud, but resemble a pancake more than a bread to me. Still, they look tasty.
Thanks Linda for the pics! I made some Saturday and then yesterday for my birthday I used these as FRENCH TOAST!! OMG! They were wonderful!!
I SO want to try as French Toast…glad to know they work well!!
I’m going to try bread pudding tomorrow. I’ll keep you posted!
OOOOOOOOH…..I will be anxiously awaiting your results with french toast and bread pudding! I miss bread pudding!
Linda – if the cream cheese needs to be cold, isn’t that really difficult to get smooth with the beaters? I want to try it this weekend – looks like great hamburger buns for that Greek recipe you just posted!
I don’t know why cold is better – the original poster stated that and I followed her directions…but it does work great. I bet anything room temp would be fine and I’ll try it next time.
The reduced fat is softer than regular and beating it first helps smooth it out. THEN beat in the egg yolks.
I’ve not had a problem with it clumping!
Has anyone tried to double the recipe in one batch? will it work do you think?
It would work, as long as you have enough room in your oven to bake them right away…sitting they will lose their fluffiness.
I tried to spread it out into a 10×15 inch pan and it was WAY too thin…so a double batch in that would be perfect.
For the last year, I have seen this (or a similar recipe) and have been too afraid to ever try it! But yours look good! I can’t wait to see the results of the other things you try with it like the french toast and bread pudding! Please post the recipes! I just recently found your website, and even though I am just 5 weeks out from my RNY, I am just waiting to try your recipes! Thanks so much for doing this for all of us!!
Congratulations on your new LIFE!! You are in for a very exciting year.
Welcome to my site, and I hope you find some new recipes that you and those you feed love!
Hello Linda
ALL your recipes are absolutely fantastic and easy to follow.
I was wondering if you ever plan to make a book or do you have your recipes in a PDF format for printing so I can put them all in a binder?
Thanks!
Brenda
I would LOVE to do a book, and hopefully someday that will happen!
I’m afraid they aren’t in a format for printing…I just copy and put them into a Word doc and do it that way.
I will be one of the first to buy one!!! Can’t wait for you to publish!
These are lovely! I am picturing them topped with a spinach-artichoke spread….chicken salad….even made up as a BLT! I am making these tomorrow! THANKS!
Wondering if extra batter could be used to make a full sheet (foccocia style)? Then adding oregano, garlic, rosemary, thyme.
Yes, it could…
I tried to spread this onto a 10×15 inch sheet and it wasn’t enough batter. It only covered 2/3 of the sheet and was too thin. If I did it with a SINGLE batch I’d put it in an 9×9 or 10×10 into pan and that would be perfect.
Adding the seasonings to the top or IN the batter would both be great!
Wondering if using WheyLow would work?
It would…the sweetener is just to give it SOME sort of flavor!!
Linda-
What do you think about putting it in a loaf pan? Do you think it would work? If it did, I think you would have to be careful cutting it. You would have to use a knife like for an angel food cake.
I keep wanting to try it, but am having too much fun making those gorgeous rounds!
It would be VERY airy and soft…and would probably need to be chilled for a couple days.
I’ve got a batch in the oven right this minute that I used sour cream in instead of cream cheese. Can’t wait to taste them!
Help! Mine look like brown edge cookies; very thin with a darker brown edge and the middles look paler than yours. I beat the whites for 6 minutes in a glass bowl with clean beaters. Any ideas as to what I am doing wrong?
I’m sorry you’re having so much trouble with these, dolly…they are so good, I want you to love them!
Could have over-beaten the whites…did they stay puffy and nice when you folded them into the yolk mixture? It is a really fine line between enough beating and too much.
Are you baking them at 300? I have to measure the temp in my oven because it’s 25 degrees TOO hot. That could make a big difference.
Mine came out flat and smell funny. No taste.
I’m sorry they didn’t work for you…
They are not full of flavor, that’s true. They are basically simply meringues…which isn’t any too tasty, either!
It was the smell that I could not get past, sort of like wet dog.
Very interesting, this looks like bread. I bet it tastes great!
Linda,
I made these all the time when I was on Atkins for a year. I loved them and used them for sandwich rolls. They were always best with the cream cheese. My favorite was with onion powder mixed in and dried diced onion and parmesan on top. Tasted like an onion roll! I did find they could be picky though – exact same recipe sometimes turned out great, other times too eggy and moist. I had hoped to get a cinnamon roll type roll using splenda and cinnamon but they never had much taste when sweet. Your recipes are GREAT and maybe you can play around with it and find a way to fix that problem too!
Thanks for sharing all your great recipes!
I have fallen in love with these. They are so easy! So far I’ve only done savory, usually adding garlic powder, paprika, pepper, oregano – I’ve also done a rosemary one that turned out fantastic. Reminiscent of focaccia, since they were nice and puffy that time. I plan to make a chocolate version soon. Will report back
made these today with the cream cheese….oh my they are great@!! cant wait to experiment with different spices and herbs. yummm
I made these this afternoon. Just before portioning them into the pan, I added about 2 Tablespoons of chopped raisins and cranberries. Then I mixed 2 pkts of splenda (fiber) and about a teaspoon of Cinnamon and swirled that through the batter after they were portioned into the pan.
I baked 30 minutes as directed and they came out PERFECT!
I topped them with a tablespoon of splenda sweetened cream cheese as “frosting”.
Cinnamon Raisin Buns!!!!!! YOU ROCK!
WOW does that sound good!
Cream cheese and cranberries have to be two foods of the Gods!!
ok..another secret. Meringues don’t have to be bland.
I make a fantastic Banana Walnut meringue (using splenda and LorAnn banana flavoring and chopped walnuts).
I think the LorAnn flavorings would work in these too…and they have a flavor called Cinnamon Roll. I’m going to try it.
By the way, I toasted one of the Cinnamon Raisin Cloud Bread thingies this morning and then split it and spread it with sugar free Peanut butter and Sugar free Grape jelly. I haven’t had a PB & J in FOREVER, and it reallly hit the spot!
P.S. watch them close, they toast up really fast
Thanks Linda! I made smaller ones of these last night and topped off with some bbq pork…. little mini bbq pork sammies hit the spot!
And I had been craving a ham and cheese sammich and that totally hit the spot as well. I think next time I’ll use my muffin top tin to help make sure they’re all even…apparently I’m not good at eyeballing as some were much thicker than others.
Crystal must be reading my mind. I have a pan that is called a mini tart pan with 6 cups that are wider and shallower that a cupcake pan and I was thinking of using that to see if it improved my results.
Hi, Linda!
After 8 months I finally tried this – fantastic. I wanted to add that I had a scoop of batter left after I made my batch (got to figure out the sizing!) and decided to experiment. So I put it into a single serving baking dish and microwaved on high for 1 minute. It was great! Like a soufle at first, but as it cooled, it became like a soft roll. Can’t wait to try more variations.
Just made my first batch, like everyone else I am so excited about this recipe! Mine turned out great but I think I will portion my batter next time with a small measuring cup for uniformity. Linda thank you so much for your time and efforts, I really hope you are able to write a cookbook, you are incredibly talented. Thank you.
First time I saw (and tried) this recipe was in the original Atkins book in the early 70s. This is a vast improvement with the cream cheese instead of cottage cheese. Yum! But hey – now we can make real “sliders” !! Or cream cheese stuffed cinnamon bread. So many possibilities and so little time! Thanks Linda for reviving this!
Can these be frozen, or will they go limp?
They can be frozen. I would wrap them individually tightly with plastic wrap. They will be soft like they are before you freeze them, but shouldn’t get soggy. I’ve also kept them in the fridge for at least a week – if you think you’d use them that fast!
I was sooo excited when I found the recipe for cloud bread today! Well, something horribly wrong happened, I’m not sure what I did. I used cottage cheese instead of cream cheese. They absolutely looked nothing like the picture and I couldn’t get a bite down. What could I have done wrong? I’m definately trying again and again until I get it right!
Any tips would be appreciated!
Pam
I made some last night, and they turned out so well. I used low fat cream cheese and it worked perfectly. I am going to try the recipe again using greek yogurt. Thanks for the recipe!
Hot damn!! This is good stuff! I made this recipe tonight and was amazed at how good it is! It fluffed up good and high and browned nicely. It will be great buns for hamburgers… or ANY sandwich for that matter. I cannot have wheat and this is just the ticket for me! I’ve looked for years and years for bread I could eat that wasn’t either so dry it chocked me, or so dense it vied for a spot in my back yard brick wall! Thank you EVER so much for this wonderful bread!
I love to put sugar free syrup on these and heat them in the microwave for a few seconds, they taste just like sour dough pancakes. I have used mayonnaise in place of the cream cheese and they were fantastic.
Awesome! I never thought of treating them like pancakes, but they certainly could be!! And the mayonnaise idea is great, too. Will definitely try it as I’m a mayo fanatic!
I’m glad you loved them!
Would this work with full fat cream cheese and regular splenda? I don’t have any granulated splenda!
Yes, this would work with full fat cream cheese and the splenda in the packets. I know the packs are a lot more concentrated than the granular, so it wouldn’t be nearly as much. It’s just to bring out the flavors, not for any actual sweetness to the bread itself…so probably a half pack or so.
Thank you! I look forward to trying them!
This is Oopsie bread. The creator of this recipe would scoff at the name change. It is a fabulous holder for panini sandwiches etc. They firm up quite a bit if you put them in an air tight container to use as stuffing, french toast etc.
Her website is : Your lighter side. She has a TON of flourless amazing things like pizza, “bread sticks” cheese curls. Like WOW for someone like me who is flour free
I am forever grateful to WHOEVER came up with these little sweeties…thankfully, I did not claim to have created them myself! (And those breadsticks look to die for!)
these weren’t created by your lighter side, even though, like you, i love her site. they have been around for decades, they were an atkins-followiing creation. Oopsie bread was a take off on that, when someone accidentally made a mistake making them and they still came out good. they have been floating around the internet for a very long time, with lots of variations.
Atkins called them Revolution rolls, so the name has changed as well.
just a little bit of low carb history.
I made these today without a hand mixer and did it by hand and it came out pretty good, they are a little flat but tasty!!!! Even my kids tried a bite and they liked it!!!
Yeah…everyone wants to try it from the photo…but I came looking for something that is functional and tastes good…OK…passable as a pseudo sandwich. Got any I’ve eaten it comments?
If you don’t want to use it as bread, what would you eat it with? I’m an avid bread maker, and cam across this recipe on Pinterest. I’m VERY interested, but want to know what I would eat it with before I try it =]
MMmmmm!! I just made this, with a couple of changes. I am dairy intolerant (as well as wheat), so I replaced the cream with pureed pumpkin. I doubled the salt, and left the sugar out. I also used a good shake or two of onion powder in the batter. I dumped the batter into 4 ‘buns’, baked for around 30 min. They are so pretty, and even though they’re thin, they are still fluffy and perfect for sandwich bread! I’m going to try using pureed butternut squash next!
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tried these, a little disappointed, just tasted like baked eggs, but I guess essentially that’s all they are
Same here, it was just like baked eggs?
Looks like the picture of the outside, but nothing like the pictures you took from the inside?
Does anyone know if you could use either liquid stevia concentrate, or granulated stevia (truvia). I would like to try it with a healthier sweetener.
I’m making these right now and they are in the oven. Already they do not look as round as yours and have kind of merged into one flat mess.
Made these today and they were great, but wonder how to store them. I placed in plastic bag and they stuck together. How can I store and have them stay drier?
Maybe putting them in a plastic container with waxed paper between the layers will work.
I’d also like to know if you can use a healthier sweetener. Does anyone know?
Yes, you can. Regular sugar, honey, agave, stevia…whatever you like!
I’ve used Stevia or no sweetener at all. Works either way.
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