Cloud Bread, Low Cholesterol, GF, Low Fat

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 60.3
  • Total Fat: 2.4 g
  • Cholesterol: 93.0 mg
  • Sodium: 88.7 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Cloud Bread, Low Cholesterol, GF, Low Fat calories by ingredient


This recipe can be used a base to produce many savory or sweet variations of cloud bread. This recipe can be used a base to produce many savory or sweet variations of cloud bread.
Number of Servings: 4


    2 large Egg, fresh, whole, raw
    0.5 cup Egg White--All Whites 100% liquid egg whites
    0.5 tsp Cream Of Tartar
    2 Tbsp Fage Total 0% Fat Free Plain Greek Yogurt
    Any dry spices or non-oily flavorings you would like
    Any fruits such as raspberries or blueberries.


Make poppy seed, sesame seed, or even kimmelwicke buns.
Make vanilla blueberry/raspberry cloud bread.
Make a savory sage, garlic or cheesy type cloud bread.
The variations are endless as long as you make sure your don't "deflate" the meringue with the folded ingredients.


Preheat oven to 350 F.

1. Carefully separate egg yolks from egg whites.
2. Place separated egg whites, liquid egg whites and cream of tartar in mixer bowl. Beat on High until meringue forms a VERY stiff peak.
3. While egg whites are mixing, combine egg yolks, Fage Greek Yogurt, and any spices in a small mixing bowl. Whisk until well mixed.
4. Gently fold egg yolk mixture (and additional dry spices or berries) into the meringue until evenly distributed. Do not overwork the meringue.
5. Immediately spoon 8 evenly sized mounds of meringue onto two greased cookie sheets. (Parchment paper of a silicon mat may also be used.)
6. Bake at 350 for approximately 30 min or until cloud bread is nicely browned.
7. Let cloud bread cool. The cloud bread at this time will be crisp and crumbly. Storing the cloud bread in a closed container overnight in the refrigerator will produce a chewy bread good for hamburger buns, etc.

Serving Size: make 4 large tops and bottoms of a sandwich/hamburger bun. Or makes 8 low cal desert servings.