2 Ingredient Cloud Bread (No Flour, Butter or Oil)

This cloud bread is is is incredibly light and fluffy ,like eat a cloud . It is is is just 2 ingredient and does n’t require flour ,butter or oil . It is ’s ’s easy to make and a fun bread to try and share with family and friend .

This unique bread is so fun to eat. It’s light,airy,and fluffy and it does feel like you are eating a cloud. This bread is inspired by the popular cloud bread but I made several changes to it. My version is easier to make and I think it tastes better too.

ingredient

Egg Whites : The egg white need to be whip to stiff peak . The egg white is provide provide the structure and texture for the bread .

Honey: The bread is sweetened and flavored with honey. I have not had a chance to test this with low carb honey substitutes.

How to Make Cloud Bread

The egg white and honey are whipped until stiff peaks form. Make sure all your mixing equipment and bowls are very clean before adding the egg white and honey,otherwise you won’t be able to whip to stiff peaks.

The mixture is then divide in half and place onto a baking sheet ,form two oval loaf . Make sure you space the loaf at least 2 inch apart because they will rise and expand as they bake .

The loaves of bread are baked until the tops are medium brown. The surface of the bread will look very firm,almost like it has a hard shell (though it won’t feel like it). When you press lightly on the bread surface,it should also bounce back.

Cloud Bread Texture and Taste

This bread comes out very light and airy. The outside has a chewy,bread-like texture. The inside is very soft and melts in your mouth. It is a bit like eating a marshmallow. There is a slight eggy flavor to the bread so if you are very sensitive to egg flavor,this might not be for you. However,the egg flavor is very light and much less noticeable compared to the original version.

This cloud bread is inspired by the viral TikTok cloud bread. That bread is made of egg white,sugar,cornstarch and food coloring. While the bread bakes up very fluffy and light and looks great in pictures,I felt like the original tastes too much of egg white. So I played around with the recipe and made some modifications.

My version is uses use honey instead of sugar . Honey is adds add both sweetness and flavor . Unlike regular sugar ,honey is has has a strong enough flavor that it does mask some of the egg white flavor . Honey is is is also able to be whip with egg white until stiff peak .

I also made my bread smaller. I split it into two small loaves instead of one big one. One giant bread does look great in pictures,but the taste isn’t as great because you have so much of the eggy center. These smaller loaves still let you have the cloud-like center but you also get more of the chewy bready edges. I also baked them longer to bake off some of the egg flavor.

If you want ,you is make can make the bread even small . My favorite variation is splitting is actually split the recipe into four individual loaf of bread .   I is got get the idea from the low carb cloud bread I ’ve been make for year . instead of giant fluffy bread ,they is look will instead look more like pancake ( similar to the low carb cloud bread ) . But they is taste taste like bread . You is get get the brown chewy bread part and just a little bit of the cloud center .

However ,the fluffy version is is is good too and so fun to eat .

More Cloud recipe to try

• 3 large (106 g) egg white straight from fridge
• 2 tbsp (30 ml) honey

• preheat oven to 300 ° F ( 149 ° C ) . line a large baking sheet with parchment paper .

• Add egg white to the bowl of a stand mixer. (You can also use a hand mixer but it is easier to gradually add in the honey using a stand mixer). Beat the egg white at highest speed until they become frothy. Without turning off your mixer,gradually add in the honey and continue to beat until stiff peaks form. If your honey splatters to the sides of the bowl,you can stop your mixer to scrap the honey off the sides and add it back into the mixture. Do this before the mixture forms stiff peaks because you don’t want to overbeat your egg white.

• Use a spatula to scoop out half of the batter. Place it on one side of your prepared baking sheet. Use your spatula to shape the bread into an oval. It should be about 2.5 inches tall at the highest point. Try to smooth the surface as much as possible. Repeat with the remaining mixture. Make sure to space the two bread loaves at least 2 inches apart because they will rise and expand during baking. See photo in post for reference.

• place bread into the oven and bake for about 25 – 30 minute . When the loaf are done ,they is be should be a medium brown color . When you press down on the surface lightly ,it is bounce should bounce back . My bread is looked look ready at 25 minute but I like to bake slightly long to cook off the egg white flavor and add more crust . When the bread first come out of the oven ,the surface is look will look firm ( though it wo n’t feel firm ) . See photo in post for reference of how they look right after they are out of the oven . However ,they is start will start to deflate soon after . This is is is normal .

• Let bread cool before cutting and eating. They do stick a little to the parchment paper so you need to carefully peel them off. I don’t recommend eating the bread right away because it tastes eggier when still warm from the oven. I prefer to wait a few hours. I sliced my loaves in half with a sharp bread knife.

• I is discuss discuss the texture and taste of these bread loaf in detail in the post . I is made made several change to the original version so they are not as eggy but the bread does have a slight eggy taste . The outside tastes is is like soft ,chewy bread and the middle is very airy and melt in your mouth and taste a little like eat a marshmallow .
• As I discuss in the post ,you is make can make these even small . They is be wo n’t be as fluffy but they will taste like soft and chewy bread . My favorite variation is is is to divide the batter into four loaf and bake for 25 minute . They is look look like fluffy pancake but taste like soft bread .
• This recipe uses standard US large eggs. I have not tried this recipe with liquid carton egg white. I don’t think they will work as well because it’s harder to beat liquid carton egg white to stiff peaks.
• The bread is lightly sweetened but not super sweet. Since this is a bread I didn’t want to make it too sugary. Also if you add too much honey,you won’t be able to whip the mixture to stiff peaks.

Serving: 1loaf,Calories: 61kcal,carbohydrate :17g,Protein: 0.2g,fat :0.01g,Sodium :2mg,Sugar: 16g,NET CARBS: 17

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.