how to make cloud bread

How To Make Cloud Bread (Yes, The One You’ve Been Seeing On the Internet)

CategoryCooking MethodTags, , , DifficultyBeginner
Yields6 ServingsPrep Time20 minsCook Time25 mins
Yields6 ServingsPrep Time20 minsCook Time25 mins

If you’ve been spending your days lazily scrolling through your Facebook/Instagram/Tiktok feed lately, you might’ve noticed people trying their hand at making Cloud Bread. What is Cloud Bread anyway? Simply put, it’s an egg-heavy bread that mimics the light and fluffy texture of normal bread, but it’s mainly made of egg whites. The measurement and exact ingredients are critical in this recipe so that you can achieve that dreamy, fluffy texture of Cloud Bread. Oh, and its keto-friendly.

Each slice of your Cloud Bread “loaf” is baked separately and maintains a soufflé-like texture when it first comes out of the oven. Be patient and wait a while (like a few hours) and the texture becomes more bread like, so it starts becoming similar to regular bread.

Taste-wise? “Light, airy, fluffy, mild tasting – not eggy at all…” said many a homecook after trying their hands at it. Just like regular bread, you can add all sorts of fixings to make it your own – orange zest, lemon zest, rosemary and garlic salt, the list goes on. Because the original taste is not as flavourful as say, sourdough – most love adding their own flavours to it.

But here’s the basic recipe for you to try.

Is Tiktok your new recipe guide? We’ve been taking some inspiration too. See our recipes for frozen prata egg tarts, baked milk treats, ultra-crispy french toast and perfect scrambled eggs.


 3 eggs, separated into yolks and whitesroom temperature eggs are important!
 85 g cream cheese or mascarpone cheese, softenedroom temperature
  tsp Ccream of tartare
  tsp sea salt



Preheat the oven to 148 deg. Line a baking sheet with parchment paper and grease lightly.


In a large bowl, use your Kenwood mixer to beat the egg whites and cream of tartar until stiff peaks form.


In a second large bowl, use the mixer to beat the mascarpone/cream cheese, egg yolks, and sea salt until smooth.


Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites. Do NOT stir the mixture, use a gentle folding motion. This is important!


Scoop the mixture into six circular globs onto the parchment paper. Bake 25-35 minutes, until golden.

This recipe uses Kitchen Machines

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