Cloud bread

Ingredients

• 5large egg whites, chilled (save the yolks to make quindim)
• 2.5 ml (½ teaspoon)xanthan gum (or 5 ml (1 teaspoon) cornflour if you are not following a keto diet)
• 2.5 ml (½ teaspoon)cream of tartar (or 5 ml (1 teaspoon) fresh lemon juice)
• 1.25 ml (¼ teaspoon)salt
• 5 ml (1 teaspoon)almond extract
• 45 ml (3 tablespoons)granulated erythritol or another granulated sweetener of your choice
• 45 g (½ cup), plus extra for toppingflaked almonds (you may leave them out if preferred)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C (300°F).

2. 2

   Prepare the bowl

   Make sure the mixer bowl is completely clean, dry and free of any trace of fat or egg yolk.

3. 3

   Whip the whites

   Beat the egg whites until foamy. Add the xanthan gum, cream of tartar and salt, then beat again until soft peaks form.

4. 4

   Add the flavouring

   Mix in the almond extract. With the mixer running, add the sweetener gradually and continue beating until stiff peaks form.

5. 5

   Fold in almonds

   Gently fold in the almonds with a rubber spatula. Line a large baking tray with baking paper and spoon the mixture onto it in four mounds.

6. 6

   Shape the mounds

   Shape each mound into a plump ball, keeping it tall so the cloud breads puff up as they bake.

7. 7

   Top with almonds

   Decorate the tops and sides with extra flaked or sliced almonds.

8. 8

   Bake until firm

   Bake for 45–55 minutes, until golden, puffed and firm, or appearing baked through. Let the almond cloud breads cool slightly, or until warm enough to eat. They should be light and airy inside; enjoy plain or with jam.

What is cloud bread?

Cloud bread is a light, meringue-like bake made by whipping egg whites until they hold their shape. This sweet version is associated with American-style low-carb cooking and became widely shared on TikTok.

The egg whites provide its airy structure, while almond extract and sliced almonds give it a sweet, nutty character. The tall mounds help the portions puff up in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 117 calories, 7g protein, 4g carbs, 8g fat.

The egg whites provide most of the protein, while the sweetener contributes the carbohydrates and the almonds account for much of the fat. Pair a portion with fruit or another filling food to make it part of a more substantial plate.

The ingredients that shape it

Egg whites: chilled whites are the base, and the mixing bowl needs to be clean, dry and free from fat or yolk so they can whip properly.

Stabilisers: xanthan gum and cream of tartar help support the whipped mixture. The recipe offers cornflour or lemon juice as alternatives, though cornflour is not the keto option.

Almonds: almond extract flavours the mixture, while sliced almonds folded in and scattered on top add more almond flavour and a little texture.

How to whip the egg whites

Soft peaks: first beat the whites with the xanthan gum, cream of tartar and salt until the peaks bend over when the beaters are lifted.

Stiff peaks: mix in the extract, then add the sweetener gradually with the mixer running. Stop when the peaks stand upright; fold the almonds in gently so you keep as much air as possible.

Shape tall, even portions

Four mounds: divide the mixture into four portions on a baking-paper-lined tray. Shape each one into a plump, tall mound rather than flattening it.

Almond topping: press or scatter the extra almonds over the tops and sides. Keep the portions spaced apart on the large tray.

Check for doneness

Bake for 45–55 minutes at 150°C. The cloud breads should look golden and puffed, and feel firm rather than wet or wobbly.

Cool them only slightly if you want to eat them warm. Their inside is intended to stay light and airy.

Serving ideas

These almond cloud breads can be eaten on their own or served warm with jam, as the recipe suggests. Their sweet flavour also suits a simple spread at breakfast or alongside a cup of tea.

For a more balanced plate, pair one with fruit or another filling item rather than relying on the cloud bread alone.

Recipe notes & tips

• Separate the eggs carefully so no yolk gets into the whites.
• Check that the mixer bowl and beaters are clean and completely dry before whipping.
• Add the sweetener gradually while the mixer is running.
• Fold the almonds in gently to avoid knocking too much air out of the mixture.
• Keep the mounds tall when shaping them so they can puff up in the oven.
• Begin checking for doneness at 45 minutes, as baking time can vary.

Variations

• Use lemon juice: replace the cream of tartar with 5 ml (1 teaspoon) of fresh lemon juice.
• Choose cornflour: use 5 ml (1 teaspoon) instead of xanthan gum if you are not following a keto diet.
• Change the sweetener: use another granulated sweetener in place of the erythritol.
• Skip the almonds: leave out the sliced almonds if you prefer a plain cloud bread.
• Serve with jam: add a little jam at the table for a sweeter finish.

Common mistakes to avoid

• Greasy bowl: any trace of fat can interfere with whipping; wash and dry the bowl thoroughly.
• Yolk in the whites: separate the eggs carefully, as yolk can hinder the whites from whipping.
• Soft peaks only: keep beating after adding the sweetener until the peaks stand upright.
• Rough folding: stir the almonds in gently with a spatula to preserve the whipped mixture's air.
• Flat mounds: shape the portions tall and plump rather than spreading them thinly.
• Underbaking: bake until golden, puffed and firm, allowing up to 55 minutes.

How to store

Let the cloud breads cool, then store them in an airtight container in the fridge and eat within 2 days. Warm briefly in a low oven before serving; they may lose some of their airy texture after storage.

Frequently asked questions