Fluffy 3-Ingredient Cloud Bread That’s Keto Magic

Question 1

Can I make cloud bread without cream of tartar?

Accepted Answer

Yes, but your egg whites might be a little diva-like about it! Cream of tartar helps stabilize those perfect peaks, but in a pinch, you can use 1/2 teaspoon lemon juice or vinegar instead. Just don’t skip a stabilizer completely unless you want flatter, sadder clouds (speaking from experience here). Without it, your peaks may droop faster than a toddler at bedtime.

Question 2

Can I freeze cloud bread?

Accepted Answer

Oh honey, don’t do it! Cloud bread turns weepy and rubbery after freezing—like a melted snowman. It’s best fresh, but if you must store it, keep it in an airtight container at room temp for a day or two. Reheat gently in a toaster oven to bring back some crispness. My freezer experiments ended in soggy tragedies I’d rather not relive!

Question 3

Why did my cloud bread deflate?

Accepted Answer

Usually one of three culprits: overmixing (that delicate egg foam collapses if you manhandle it), opening the oven door too early (they’ll sigh and give up), or humidity (on muggy days, I run my AC before baking). If your clouds pancake, check your mixing bowl was grease-free and your cream cheese was truly softened—lumps are sneaky deflators!

Question 4

Can I make cloud bread ahead for meal planning?

Accepted Answer

It’s not ideal, but if you’re prepping for a keto meal plan, bake it the morning you’ll eat it. The texture changes fast—think of it like a soufflé with commitment issues. For grab-and-go breakfasts, I’ll bake a batch while my coffee brews—they cool by the time I’m dressed!

3-Ingredient Cloud Bread

Ingredients

Instructions

Notes

Nutrition