This Paleo Cloud Bread recipe is completely dairy free! No need for sour cream, cream cheese or whey protein for these bad boys!
Easy Dairy Free Cloud Bread
I have been making paleo cloud bread for the past couple of years and making different sandwiches or even pizzas with them from time to time and I just realized that I’ve actually never uploaded a recipe for it. It’s one of the simplest recipes out there in the low carb world and one that I make many times per month.
I’ve tried making multiple versions, some with cottage cheese, cream cheese, sour cream, mayo or even coconut oil. I’ve increased the eggs and decreased the eggs and yet my favourite version has always been dairy free cloud bread. It’s simple. It doesn’t need hard to find ingredients, and it tastes awesome!
I personally always like to add different seasonings to my batter just to give it a little taste. I always add cream of tartar to my cloud bread because I find it makes the bread hold better together and doesn’t break as much when you make a sandwich with it. If you’d like to try another dairy-free recipe that I have for bread, you must try out my Ultimate Keto Buns or my Low Carb Paleo Bread!
What is Cream of Tartar?
Cream of tartar is a tartaric acid, a byproduct after making wine. When it’s added to baked goods, it acts as a leavener helping the breads and cookies rise. Because it’s an acid, recipes that call for baking soda usually also call for cream of tartar, lemon juice or vinegar.
Baking soda will fluff up your baked goods really well, but if you use it alone it will have this intense metal, soapy flavour. That’s why it’s usually used in combination with cream of tartar. You need to balance it out with an acid.
When you combine baking soda and cream of tartar together, you create carbon dioxide gas which is the same as yeast. Just like how yeast helps baked goods rise, the combination of cream of tartar and baking soda create the same gas and help baked goods rise.
Using cream of tartar in recipes that do not call for baking soda are usually to either help the air bubbles not deflate so quickly, or to prevent sugar from crystallizing. So when adding it to this recipe for example, it helps the air bubbles of the egg whites stay super fluffy and not deflate, which is why you can see that the cloud bread in the pictures is pretty thick and fluffy. Now that you know what cream of tartar is, definitely try it out in your next batch of paleo cloud bread!
If you don’t have cream of tartar on hand, simply substitute it for lemon juice or vinegar. For 1/4 teaspoon of cream of tartar you should add 1/2 teaspoon of lemon juice or white vinegar.
My sandwiches can go from simple to super complicated, but the bread always tastes amazing! For the picture above, I made a sugar-free BBQ pulled pork sandwich with some homemade pulled pork that I made in my slow cooker and topped with with some veggies and some chipotle mayo from Primal Kitchen.
Totally random, but that mayo goes extremely well with BBQ pulled pork!! You have to try it. Another thing I love with pulled pork is pickles. I don’t know why, but the sourness of the pickles and the sweetness of the BBQ sauce go so well together in my opinion.
As for the recipe for pulled pork, I’ll be uploading it soon in an ebook that I’m currently working on. It should be out soon for everyone. That ebook will also be completely dairy-free so it will be Keto and Paleo friendly! If you want a BBQ meat recipe asap, then you should check out my Smoky BBQ Low Carb Ribs recipe. Take off the bones and make a sandwich with the meat with this dairy free cloud bread recipe! It will be AMAZING.
Video Showing How to Make Paleo Cloud Bread:
Keto Paleo Cloud Bread
Cloud bread that is dairy-free and gluten-free.
- 4 egg whites
- 4 egg yolks
- 4 tbsp mayonnaise
- 1/4 tsp cream of tartar or 1/2 tsp lemon juice or white vinegar
- 1/4 tsp garlic powder
- 1/2 tsp parsley
Preheat the oven to 200C/400F.
In a large bowl, add the egg whites and cream of tartar. Whip with a hand mixer until stiff peaks form.
In a separate bowl, mix the mayonnaise, egg yolks, garlic and parsley with a hand mixer for a minute.
Gently fold the firm meringue into the yolk mixture in 3-4 batches. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy.
On 1 or 2 baking sheets that are covered with parchment paper, add like a 1/4 cup of the foam to make 12 even circles. You can also use a spoon to spread the mixture so that it looks more like a circle.
Place in the oven and bake for 20 minutes. Take out of the oven and let completely cool before picking them off the parchment paper.
Store in a plastic bag in the fridge.
Make sure you don't put any egg yolks in the egg whites or it won't whip!
If you want a dairy version, just replace the mayo for sour cream or cream cheese. I actually prefer the dairy-free version if terms of taste. You could even add a bit of protein powder if you want them to be a bit higher in protein.
**If you don't have cream of tartar on hand, replace it with lemon juice or white vinegar. Read notes in the blog post about it!