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Cloud Bread 2.0 is a modern take on the internet-famous low-carb bread. This version is fluffier, more stable, and higher in protein thanks to the addition of Greek yogurt. The sesame topping adds a subtle crunch and a nutty aroma — making this bread not just functional but flavorful too.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bakery, Breakfast, Brunch, Snack
Cuisine American
Servings 6
Calories 45 kcal

Ingredients
  

  • 4 egg whites room temperature
  • ½ tsp cream of tartar or 1 tsp lemon juice
  • 3 tbsp Greek yogurt plain, 2% or 5% fat
  • 1 pinch salt
  • 1 tbsp sesame seeds for topping

Instructions
 

Preheat Oven:

  • Preheat to 150°C (300°F) and line a baking sheet with parchment paper.

Whip Egg Whites:

  • In a clean, dry bowl, beat egg whites with salt and cream of tartar (or lemon juice) until stiff peaks form.

Add Yogurt:

  • In a separate bowl, whisk Greek yogurt until smooth. Gently fold into the beaten egg whites using a spatula — do not overmix.

Form Rounds:

  • Spoon 6 equal rounds of the fluffy mixture onto the baking sheet. Shape gently into circles.

Top & Bake:

  • Sprinkle with sesame seeds. Bake for 25 minutes or until lightly golden and firm to the touch.

Cool:

  • Let cool on the baking sheet for 10 minutes. They will firm up as they cool.

Notes

  • Store in an airtight container in the fridge for up to 3 days. Toast lightly to revive texture.
  • Use as a base for open-faced sandwiches or breakfast toasts.
  • Cream cheese, avocado, or smoked tofu pair well for toppings.
🍳 Tip: Add herbs or spices to the mix (like garlic powder or za’atar) for a savory twist!
Keyword cloud bread recipe, easy protein bread, egg white bread, fluffy low carb bread, gluten-free cloud bread, Greek yogurt bread, healthy bread substitute, high protein bread, keto bread alternative, sesame cloud bread