Last updated on September 24th, 2018 at 01:56 am
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.
Keto Paleo Cloud Bread
Ingredients
- 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
Instructions
- 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.
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Ashley says
So…my go at this wasn’t very successful. Can you tell me which mayo you use for it to be PCOS compliant???
Mira says
You can make homemade mayonnaise or you can use primal kitchen avocado mayonnaise or chosen food avocado mayonnaise.
Lizzy says
Hi Mira. Thanks for the recipe. How long do these keep in the frig? Thanks, Lizzy
Mira says
Hi Lizzy, about 4-5 days maximum.
Jean says
Hi. These were great. I have been paleo since Jan 2nd 2018. I love bread so needless to say I was excited to find this recipe. I have been using sweet potatoes to make buns. The cloud buns hold together wonderfully. The only thing is they are very “eggy” tasting. Is there something I can add to “hide” the egg taste? It doesn’t always go with what your making
Mira says
Hi Jean, unfortunately cloud bread will always test eggy as it’s made of just eggs. Not so much you can do apart from making a sandwich with lots of ingredients hoping to mask the eggy taste.
Kelly says
This recipe was easy to make, but it tasted like egg yolks…is that how it is supposed to taste like? Thanks for the recipe.
Mira says
Hi Kelly, thanks for making it. But yes, since it’s just eggs. It’s supposed to taste like eggs.
Diamond says
They were beautiful and fluffy but exploded after cooling down. Never could figure out how to remove the from the sheet. I had to run them through with water just to get them off. I tasted the chip pieces and was very tasty. But please tell me what I did wrong. Thanks
Mira says
It sounds like you used wax paper and not parchment paper. And I’m not quite sure by what you mean by exploded?
Vanessa says
Just made these! So so so great!! I put tuna on top. They are blowing my mind. I’m thinking a little fruit on top in the AM would be amazing. They are very fragile, but not so fragile I can’t pick them up by my hand carefully. Highly recommended!
Erin says
I can’t wait to see how this turns out. I finally got the eggs to separate properly today. I’ve always had trouble with that for some reason. Just practice, I suppose. Thanks for the recipe.
Nick says
This article has a subtitle called “VIDEO SHOWING HOW TO MAKE PALEO CLOUD BREAD:” but I don’t see any video. Am I missing something?
Mira says
The videos on most food blogs require you to disable your adblocker to see them. If you do that, you’ll be able to see it.
Roberta Morrell says
I love cloud bread! I have never tried using my homemade mayo instead of cream cheese. I am going to try that today since I am out of cream cheese. I am wanting to make a loaf of cloud bread and wondered if you have ever tried making the cloud bread recipe as a loaf? Thank you for these great recipes.
Amanda Ethridge says
I just had gastrointestinale surgery. Even though bread in moderation is allowed I find I can no longer eat it. I’m hoping this will fill the void. Have you tried freezing these? If so do they have the same consistency when thawed?
Mira says
Hi Amanda, I have not! Let me know if it works.
Lance says
Hi! I’ve not made the recipe yet, but I look forward to doing do very much. I do have a question, can the final baked version be frozen and stored in the freezer? I like to cook on the weekends for my week’s meals.
Mira says
Hi Lance, I’m not quite sure as I’ve never frozen them! Do let me know though if you try!
Shannon Pickin says
I am gluten free and dairy free, so can’t have bread. I made these tonight and used them for “hamburger buns” and they turned out perfect! They were so easy to make and tasted great, too! I’m so glad I finally found a type of bread that I can actually have.
Lori says
I’m anxious to try this recipe. Question … have you tried with nonfat Greek yogurt instead of the mayo? I substitute a lot of time with that but don’t know how or if that would work well with this. Thoughts? Thank you.
Mira says
I haven’t tried! But I feel like it should work because it’s a fat?
Leah says
OK- so i made these and then ate one and it was dry and terrible BUT THEN I put my chicken burger on it, and I swear these are magical. They transform when actually used as a roll. I mean they are UNBELIEVABLE and I actually started second guessing whether these are permitted on my diet. They are that good. Total game changer for me. Thanks so much!!!!
Meredith Stewart says
I created a recipe for very similar recipe in 1987!
Cream of Tartar is the key secret!
And yes, you can make any kind of sandwich, I take
my buns when I go out for a meal….great with hamburgers,
hotdogs/ I also use for strawberry shortcake!
So many variations!
Thank you, Meredith Stewart
Jamie says
I made these today, but took them out at around 15 minutes in the oven and they were already slightly darker than what the pictures show. So I think 20 minutes would be way too long to have them in there, I would keep an eye on them.
Mira says
Hi Jamie, thanks for making my recipe! I made these today and 20 minutes was perfect so our ovens must be different!
Hélène Nicole says
I missed bread so much until now! Merci Mira!
Cindy says
Do these taste eggy?
Mira says
Hi Cindy, yes they do since they are mostly just eggs.
Chelsea says
This looks amazing! Who knew cloud bread were so easy? As always, thanks for the recipe!