Almond Flour Cloud Bread | Kevin Wagonfoot
I’ll be honest—my first attempt at cloud bread looked more like a deflated UFO than anything edible. But I kept at it, and now I make this stuff weekly. It’s one of those recipes that seems too simple to actually work, but somehow it does.
The beauty of almond flour cloud bread is that it fills that carb-shaped hole in my life without the guilt. I slather it with almond butter, use it for sandwiches, or just eat it plain when I’m feeling virtuous. It’s become my secret weapon for staying on track.
Why This Works for Low-Carb High-Protein
This recipe hits the sweet spot for low-carb, high-protein eating because it leans on eggs and almond flour—two ingredients that give you serious protein and healthy fats while keeping carbs minimal. You’re getting structure and satisfaction in one fluffy package, which means you stay fuller longer and don’t find yourself raiding the pantry at 3 p.m.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Almond Flour Cloud Bread
Almond Flour Cloud Bread is a light, fluffy alternative to traditional bread, perfect for low-carb diets. Enjoy these protein-packed delights as a sandwich base or a side with your meals.
Ingredients
- 3 large eggs
- 3 oz cream cheese
- 1/3 cup almond flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Begin by preheating your oven to 300°F (150°C). This ensures your cloud bread rises properly and gets a nice golden color.
- In a mixing bowl, combine cream cheese and eggs. Use a hand mixer until the mixture is smooth and creamy, ensuring no lumps remain for the best texture.
- Add almond flour, baking powder, and salt to the mixture. Mix until everything is well incorporated, creating a thick, homogeneous batter.
- Line a baking sheet with parchment paper to prevent sticking. Spoon the batter onto the sheet, forming two round mounds that will expand while baking.
- Bake in the preheated oven for about 30 minutes, or until the tops are golden brown. The bread should feel firm to the touch when done.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Room temperature eggs make all the difference. Cold eggs won't whip up properly, and you'll end up wondering why yours didn't puff like mine.
- Don't skip the cream of tartar if you have it—it stabilizes the egg whites and gives you that cloud-like texture. If you don't have it, a pinch of lemon juice works in a pinch.
- Bake it low and slow. I used to crank my oven and watch it burn on the outside while staying gooey inside. Patience here pays off.
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