Cloud Bread

I’ve heard a lot about Cloud Bread over the last little while so thought I would give it a go. It has also inspired me to start a new section for recipe’s on here.

So what is cloud bread? It’s a no flour, low carb bread replacement. It is thin, light and fluffy and can be used for sandwiches, burgers or even as a breakfast ‘muffin’. (On a side note, I’m pretty sure you could make a sweeter version and serve it with quark and fresh strawberries for a yummy dessert. Watch this space for that one.)

Although I do love to cook I am not really one for overcomplicated cooking. If I can do this without any hassle I’m fairly confident anyone can do it. I’ve also included some pictures of the process at the bottom for added help.

The ingredients are super simple. If you are already a Slimming Worlder then you may have all the ingredients in your cupboard already.

  • 3 Medium Eggs
  • 3 tbsp Quark
  • 1/4 tsp Vinegar
  • Sweetener
  • Salt
  • Optional: Herbs

As I say they are really simple to make and I had them ready for the over in less than 10mins. Pre heat oven to 150°C.

Step 1: Separate the eggs. Be sure not to get any yolk at all into the whites or they won’t whip up.

Step 2: Add the quark, pinch of sweetener and salt to the yolks and mix well. If you want to add other herbs or spices add it to the yolk mix now. (I added a touch of mixed herbs to this to try out, I would probably add a little more next time)

Step 3: In a separate bowl whisk up the egg whites until it’s nice and firm.

Step 4: Add the yolk mixture to the whites and fold in gently. You want to make sure it is mixed well but be sure to take your time with this and do it gently so you don’t beat the air out of the whisked whites.

Step 5: Spoon the mixture onto a baking tray in little roll size (you should probably use baking paper or something but I popped it straight on because I didn’t have any.

Cloud BreadCloud Bread

 Step 6: Spray with calorie free cooking oil. I used Olive Oil on one tray and Garlic on the other… I’m sure there are other options too.

Step 7: Bake away! On the recipe I was given it instructed for 30mins cooking time although I took mine out after about 20 as I felt they would burn otherwise. Keep an eye on them and judge it yourself. You could just make one big loaf suppose, in which case it might take the full 30mins. I was able to make 11 with this amount and I think they are a good size.

Cloud BreadCloud Bread

Well do give this a go boys and girls and let me know how it goes.

To keep up to date with the latest news make sure you connect with me on Instagram by clicking the link or search for me using @slimmers_world

Happy Baking x


13 thoughts on “Cloud Bread”

    1. Hi Adam, I’ll admit I treat it as free but I think a consultant might disagree as it is a tweak. If you do syn it it would be quite low I imagine. Maybe half syn for each sandwich to be in the safe side. If you try it let me know what you think.


      1. For everyone asking about the vinegar… Good spotting, I didn’t actually realise I had left it out. So… I am trying to cast my mind back to when I made these and honestly… I don’t quite remember. If I am right I think the vinegar is in there to stabilise the egg white so I am tempted to say add it in there but can’t confirm for sure right now. I am also sure I have made this without vinegar and had good results so have a play around. When I next make them I will make a point to update the page. Hope that helps


  1. I’ve read quite a few variations of cloud bread over this past week. I don’t think it is a tweak if you’re using it as part of a meal. Things are usually considered a tweak of you’re tying to make things like potato/veg ‘crisps’ for snacking as it’s easy to overeat on snack things. Like it’s been said though, even if you Syn it, it’s not going to break the bank!!


  2. You can use 1/4 teaspoon of cream of tarter to stabilise the egg whites instead of vinegar. Better. Add to whites before beating.


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