Rosemary Cloud Bread

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Rosemary Cloud Bread BT

I’m so excited to share this “bread” with you all!

I miss bread so much…there, I said it.

There’s “gluten-free” bread, of course, but it typically has to be stored in the refrigerator and it really isn’t the same. Β The simplicity of just being able to pull out some bread and slap together a grilled cheese or peanut butter & jelly is highly missed!

Whisk Egg Whites Until Stiff

BUT, there’s good news to all of you who have given up traditional bread because of the gluten or because you’re on a no-carb or low-carb diet….and it is this Rosemary Cloud Bread!

This bread substitute is going to blow your mind! It’s so yummy and so simple to make AND it has no carbs. Doesn’t get much better than that if you ask me!

Drop onto Parchment Paper

Oh, and did I mention that it only has 5 ingredients? I know, it keeps getting better. πŸ˜‰

You can do so much to jazz up this bread – I chose to use fresh dried rosemary, but you can choose whatever you like. Let me know what combinations you think would taste awesome in the comments below.


Rosemary Cloud Bread


  • 3 cage-free eggs, separated
  • 1/4 teaspoon cream of tartar
  • 3 Tablespoons dairy-free cream cheese, room temperature (or regular cream cheese, or sour cream, or whole-milk ricotta cheese)
  • 1/2 dropper of liquid stevia (or one packet stevia or 1 teaspoon honey)
  • dried rosemary


Preheat oven to 300Β° and line two cookie sheets with parchment paper. Separate three eggs. Mix 3 yolks, cream cheese, and sweetener together by hand or by mixer until blended well. Whisk together 3 egg whites and cream of tartar until stiff peaks form. Fold yolk mixture into egg white mixture carefully and spoon onto parchment-lined sheets. Sprinkle rosemary on top. Bake for 25 minutes or until golden brown. (Watch time carefully as all ovens and cookie sheets differ).

5 Ingredient, No-Carb, Rosemary Cloud Bread - I've died and gone to heaven!

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  1. WooHoo! Can’t wait to try it next weekend! Totally in love with Rosemary myself.

    Comment by Terrie — 15 June, 2015 @ 2:14 pm

  2. Sounds so light and delicious! Can’t wait to try it!

    Comment by Linda @ 2 Cookin' Mamas — 15 June, 2015 @ 7:39 pm

  3. You’re going to love them! πŸ™‚

    Comment by Christina Russell — 16 June, 2015 @ 12:04 am

  4. These look fabulous! Thanks for sharing!
    Diane @runninrocker recently posted…32 Years and Still Runnin’My Profile

    Comment by Diane @runninrocker — 16 June, 2015 @ 2:02 am

  5. Thanks Diane!!

    Comment by Christina Russell — 17 June, 2015 @ 10:36 pm

  6. Can’t wait to try these. Thanks.

    Comment by Don — 4 July, 2015 @ 6:14 pm

  7. Bodyrebooted- does anyone know the fat and calorie content of these wonderful morsels?

    Comment by Lynn — 27 July, 2015 @ 12:25 pm

  8. Looked it up on my fitness pal- looks like 36 calories if you make 10 from this recipe.
    2.9 grams fat
    Love these!

    Comment by Lynn — 27 July, 2015 @ 12:37 pm

  9. Thanks Lynn!

    Comment by Christina Russell — 27 July, 2015 @ 10:36 pm

  10. looks delish! Do you think I could use Greek yogurt instead of cream cheese?

    Comment by Jillian — 21 August, 2015 @ 12:22 pm

  11. It might actually work! Let me know if you try it and what results you get. πŸ™‚

    Comment by Christina Russell — 27 August, 2015 @ 10:12 pm

  12. […] lunch my friend. Eat it as is or throw it between gluten-free bread slices or my Pinterest favorite Rosemary Cloud Bread – either way it’s a […]

    Pingback by Healthy Chicken Salad Recipe - Body Rebooted | Body Rebooted — 8 September, 2015 @ 10:03 pm

  13. Is adding the stevia or honey crucial to the recipe? Or can I skip it all together?

    Comment by Diana — 10 September, 2015 @ 9:23 am

  14. You can try without but it usually needs a bit of sweetness.

    Comment by Christina Russell — 10 September, 2015 @ 1:38 pm

  15. Thank you sooooo much! Just made a batch of these and they are delicious…
    I had to tweek the recipe a little as I am also dairy intolerant, so made the following adjustments and they worked just fine:
    I substituted the cows milk products you mentioned by finely grating goats cheese into coconut milk and blitzed that in the processor for a few seconds till smooth and same thickness as yoghurt…for a first attempt they came out great…although did stick to the parchment so I may try greasing that ever so slightly next time!

    Comment by Debi McCarthy — 27 December, 2015 @ 7:05 am

  16. Very cool Debi!! I’ll definitely have to give that tweak a shot! πŸ™‚
    Christina Russell recently posted…Pumpkin Spice Ice Box CookiesMy Profile

    Comment by Christina Russell — 27 December, 2015 @ 10:05 am

  17. I tried this and followed the directions as stated however it’s soupy and never gained a consistency to scoop onto a cookie sheet. How long did you whisk? Or is there some trick I’m missing?

    Comment by Heather — 3 January, 2016 @ 3:25 pm

  18. You definitely have to whisk for awhile until you see stiff peaks. Your best bet is to use a power mixer.

    Comment by Christina Russell — 3 January, 2016 @ 3:46 pm

  19. I did use the power mixer on a second try and it’s still soupy….

    Comment by Heather — 3 January, 2016 @ 4:02 pm

  20. I tried 3 times once by hand once with a kitchen aid mixer and once with a hand held mixer. The 3rd time I blended the egg whites for 10 minutes (literally) and they are still soupy…

    Comment by Heather — 3 January, 2016 @ 4:36 pm

  21. Hmmm…perhaps the egg whites are over whisked? I haven’t had this problem yet. The mixture does go onto the sheet soft and spreads a little, but it’s not completely runny.

    Comment by Christina Russell — 3 January, 2016 @ 8:27 pm

  22. Super Yummy!
    I actually made 3 different kinds- a plain w no rosemary, rosemary, and one with rosemary and a bit of grated romano cheese. The cheese one was my fave because the texture was a bit denser and the cheese flavor just added a little something. Thanks for the recipe. I’ve already shared with my bestie who’s son is on a keto diet. She loved them too.

    Comment by mizmez — 12 January, 2016 @ 9:20 pm

  23. This makes me so happy!

    Comment by Christina Russell — 12 January, 2016 @ 10:06 pm

  24. How do you store these?

    Comment by Linda — 13 January, 2016 @ 3:24 pm

  25. Storing these are pretty tricky. I usually put mine in a wax-paper lined tupperware container – but definitely eat within a day or two because they get a bit stickier over time.

    Comment by Christina Russell — 13 January, 2016 @ 4:09 pm

  26. I am trying this tonight!!!! I cannot wait to see how it comes out when I do it! haha What fun! My husband is gluten intolerant and he is so happy I found this! Thank you!

    Comment by Rosie — 20 January, 2016 @ 11:38 am

  27. I hope you love it as much as we do!

    Comment by Christina Russell — 20 January, 2016 @ 5:09 pm

  28. […] around gluten or dairy. Today we are trying Cloud Bread for the first time! I got this recipe from Body Rebooted, a blog written by a gluten-free food enthusiast! I didn’t have cream cheese or cream of […]

    Pingback by Cloud Bread | This one time in York — 20 January, 2016 @ 12:11 pm

  29. My mixture was pretty runny also. They are in the oven now, so we will see how they come out…

    Comment by Mindy — 6 February, 2016 @ 10:06 pm

  30. How did they turn out?

    Comment by Christina Russell — 7 February, 2016 @ 8:13 pm

  31. As written, how many servings does this recipe make?

    Comment by Marjie — 10 February, 2016 @ 8:05 pm

  32. Hi Marjie, it really depends on how big you make them. I like mine to cook up to about 3-4″ so it makes a batch of 12. I’ll use two at a time so it’s 6 servings.
    Christina Russell recently posted…Meat Lasagna {Vegetarian Option too)My Profile

    Comment by Christina Russell — 11 February, 2016 @ 12:29 pm

  33. I don’t know what happened…mine looked like scrambled eggs on a cookie sheet

    Comment by Sheila — 16 February, 2016 @ 6:59 pm

  34. Oh no!

    Comment by Christina Russell — 17 February, 2016 @ 9:29 am

  35. Mine are in the oven. They may turn out huge because I wasn’t sure how big you spoonful was. Can’t wait to try. I’ve recently did a detox with no gluten no sugar no caffeine no dairy. Arthritus is doing so much better and I’m feeling great.

    Comment by Paula — 17 February, 2016 @ 8:13 am

  36. I love hearing that you’re feeling great! πŸ™‚ Hope they turn out delicious – they can never be too big in my opinion. πŸ˜‰

    Comment by Christina Russell — 17 February, 2016 @ 9:30 am

  37. We dont have cage free eggs where I live at. I do most my grocery shopping at walmart. Can I use regular eggs?? Please say yes!

    Comment by Janet Kelly — 17 February, 2016 @ 10:50 am

  38. Absolutely!

    Comment by Christina Russell — 17 February, 2016 @ 1:20 pm

  39. Do they taste “eggy”, though?

    Comment by Darcy — 20 March, 2016 @ 6:43 pm

  40. Not really, more sponge-like.

    Comment by Christina Russell — 21 March, 2016 @ 10:47 pm

  41. Made these with Greek yogurt! In the oven right now, I can hardly wait to try it!!!!

    Comment by Kasey — 14 May, 2016 @ 4:46 pm

  42. Ooohhhh! Sounds delish! Let me know how they turn out.

    Comment by Christina Russell — 14 May, 2016 @ 10:11 pm

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