3-Ingredient Fluffy Cloud Bread Recipe

Hey guys!

Have you ever heard of cloud bread?! YES, it’s just as dreamy as it sounds.

I’d heard of cloud bread being popular in the low carb community, but the recipes I usually saw were cheesy and savory (which, I DO love) but then a sweeter, prettier recipe started going viral on TikTok. So, you know me. I had to see what the cloud bread hype was about.

The original and popular TikTok recipe is blue and sweet, just like a cloud! I headed into my own personal test kitchen with the goal of trying to make my own version… and you guys. IT WORKED! You only need 3 ingredients to make this recipe, so what are you waiting for?!

Try this Fluffy Cloud Bread Recipe!

Here are the ingredients:

  • 3 Egg Whites
  • 1 Tbsp Monk Fruit Sugar
  • 1 Tbsp Tapioca Flour

Annnd make your fluffy cloud bread!

  1. Whip the egg whites with a whisk or mixer until stiff peaks form.
  2. Add the monk fruit sugar and tapioca and whip for a little longer, until combined.
  3. Grease a lined baking sheet. Dollop large spoonfuls of the egg mixture onto the prepared sheet, forming little “clouds.”
  4. Bake at 300F for 20-25 minutes, until lightly golden.

Breaking them open is my favorite part. Can you believe that fluff?!??

This is a super yummy dessert AND it’s high in protein! You could even serve this cloud bread with fresh berries kind of like a strawberry shortcake. YUMMMM.

If you make this recipe, pleeeeease tag me on Instagram or let me know in the comments! I wanna know what you think! And if this inspires you to try more healthy dessert recipes, I’ve gotcha covered with some of my faves 🙂

36 thoughts on “3-Ingredient Fluffy Cloud Bread Recipe”

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  1. Lilly says:

    Hello! Which is the best monk fruit sweetener in your experience, I tried monk fruit in the raw but didn’t like the after taste

    1. Erin Woodbury says:

      Definitely Lakanto brand!

  2. Erica says:

    Hello, so I tried the recipe but they didnt come out as fluffy and definitely does not look like yours Cassey. Mine came like crunchy and flaky. Any ideas how to make it more like a bread consistency. Thanks.

  3. Kara says:

    I made a “whole30” version using date syrup and Bob’s red mill gluten free flour and they turned out great! And yes, I know whole30 prohibits making non-approved food with approved ingredients but it’s better than cheating!

    1. blogilates says:

      OOOHHH sounds yummy!!!

  4. Angela says:

    Did you use the golden monk fruit sugar or classic white?

    1. blogilates says:

      Classic monkfruit!

  5. Giada says:

    Is It possible that my calories calculator says that every roll is only 22 calories?
    I used 3 egg whites, 1 tbsp of sugar and 1 tbsp of corn flour and I made 6 rolls

  6. Ellen says:

    I also tried coconut flour as I couldn’t find tapioca, and it didn’t fluff! The egg whites fluffed, but when I added the sugar and flour to it, it completely flattened out and wouldn’t fluff again. I wonder if it was the coconut flour, or perhaps an error I made? Not sure how I could have been the cause as there are only three steps to this recipe! XD I am going to try to find tapioca flour and try again because these look AMAZING.

    1. blogilates says:

      I love that you’re experimenting!! Keep us posted!!!

    2. Allison says:

      Whole Foods sells tapioca flour.

  7. Lili says:

    It looks so good!! I wonder if I can substitute tapioca flour for another type of flour that doesn’t have gluten.

    1. blogilates says:

      You should try it and let me know if that works!!

  8. Jes says:

    As tapioca is mainly starch and coconut flour contains a lot of fibre and saturated fat, they have very different baking properties… By that logic, the result would differ… Corn starch or potato starch might give similar results on the other hand.

    1. Megan says:

      As an update, coconut flour does NOT work ~ I’m definitely gonna have to search harder for tapioca! I even added baking powder as a levener but no such luck. It still made delicious, high-protein pancakes though!

      1. blogilates says:

        Ahhh thanks for trying, that’s good to know!! Was coconut flour not fluffing it up?

  9. Piia says:

    Can I make it without any sweetener and just have a savory bread?

    1. blogilates says:

      I haven’t tried it but give it a shot and lemme know how it goes! You might want to replace the sweeteners with other savory seasoning and spices

  10. Adis says:

    Have you ever tried this with stevia or regular sweetener? Is it works?

    1. blogilates says:

      I haven’t but I’m sure if that’s your preference it could work!

  11. Adis says:

    Hey, Have your very tried this recipe with stevia or regular sweetener? Is it work?

  12. Kristina says:

    Replacement for eggs?

    1. blogilates says:

      Hmmm not sure, the eggs are a main ingredient for this one!

  13. Francine Johnson says:

    Has anyone tried using Splenda instead of monk fruit?

    1. blogilates says:

      Give it a shot!! I don’t know the measurements if you use Splenda but if that’s your sweetener of choice I’m sure it’s good!

  14. Marcia Pacak says:

    Can you use coconut flour?

    1. blogilates says:

      I haven’t tried it with coconut flour!

  15. Anastasia says:

    Hey speaking of food and drink, have you tried Trader Joe’s low calorie lemonade? It is soooo good but pretty much guilt free cuz it only has 40 calories per serving.

    1. blogilates says:

      not yet but that sounds yummyyyyy

  16. What did you do with the yolks?:)

    1. blogilates says:

      My sister made chocolate chip cookies with them haha

  17. Eudora says:

    Are there any other kinds of sweeteners I could use instead of monk fruit?

    1. blogilates says:

      I’m sure others would work, but you will have to experiment!

  18. Tough but Trying says:

    Does it taste super eggy?

    1. blogilates says:

      Not to me, it’s nice and sweet and fluffy!

    2. Asha says:

      Is the nutrition info for the whole recipe?