Low Carb Fluffy Cloud Bread

If you are on TikTok, you have seen these fluffy puffs called cloud bread! They are not too unlike the Keto cloud bread recipes except with the addition of cornstarch. The cornstarch helps the bread keep its light and fluffy texture. It bakes up into a cloud! The batter can be colored in an assortment of colors for fun or left as is. The bread has a wonderfully light texture that is enjoyable to eat. This recipe is kid-friendly as well, and they will enjoy watching the egg whites triple in size!

How stiff should the egg whites be?

You should whip the egg whites to a stiff peak. The cream of tartar and the addition of cornstarch will both help to foam and set the egg whites. Even if you have had trouble with egg whites in the past, these two ingredients will significantly help you.

Do I have to add food coloring?

No! You do not have to add food coloring. Another option is to add natural colors like matcha powder, turmeric, and others.

What can I serve with Low Carb Fluffy Cloud Bread?

Since this dessert is very low in fat, please serve the cloud bread with a fat-heavy Keto coffee or another higher-fat snack.

Net Carbs

8.2 g
Fiber

0.1 g
Total Carbs

44.3 g
Protein

10.9 g
Fats

0.2 g

84 cals

Quantity

Serving Size

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Egg whites

3 large
Cream of tartar

0.13 teaspoon
Monk Fruit Erythritol Blend

3 tbsp
Cornstarch

1 tbsp

Step 1

Preheat an oven to 300 F. Separate the yolks from the egg whites, making sure not to let any of the yolk break (if a yolk breaks, you will need to throw out all of the whites!). The best way to separate the eggs is to crack them into a bowl and then use your hands to cup the yolks and allow the whites to fall through your fingers. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment.
Step 2

Begin whipping the egg whites until foaming. Then add the cream of tartar and the cornstarch and continue beating until stiff peaks form. To check this, stop the mixer, remove the whisk from the machine, then dip the whisk attachment into the whites and pull straight up. If a peak forms that does not fall over, then a stiff peak has been achieved. If the peak bends down, then you will need to keep beating the mixture. Add a couple of drops of gel food coloring (optional) and beat in briefly.
Step 3

Scoop the batter onto a baking sheet lined with a silicone baking mat. Shape the egg whites with a spatula until nicely rounded/domed. Bake for 20 minutes or until the outside is nicely browned and the center is cooked through.
Step 4

Allow the bread to cool on the baking sheet for 5-10 minutes as it will continue to cook and be easier to handle.