(Fluffiest, low-carb, 3-ingredient bread substitute)
This is the updated viral version of cloud bread that uses mayo instead of cream cheese it makes the bread softer, more stable, and easier to make.
The Simple Formula
- 3 eggs
- 3 tbsp mayonnaise
- ½ tsp baking powder
- Optional: garlic powder, herbs, parmesan, or a pinch of sweetener for a dessert version.
How to Make It
- Preheat oven to 300°F (150°C).
Line a baking sheet with parchment. - Separate the eggs.
Whites in one bowl, yolks in another. - Whip the egg whites:
Add the ½ tsp baking powder to the whites.
Beat until stiff peaks form (looks like shaving cream). - Mix the yolks + mayo:
Stir until completely smooth. - Fold gently:
Add the yolk mixture into the whipped whites.
Fold carefully so you don’t collapse the fluff. - Spoon onto the baking sheet:
Make 6–8 round “bread” circles. - Bake 25–30 minutes
Until lightly golden and set. - Cool 10 minutes:
They’ll firm up and become flexible, soft, and easy to handle.
Why This Version Works Better
- Mayo keeps it moist and flexible, unlike the classic cream cheese version.
- Stays puffy, doesn’t collapse as easily.
- Fewer ingredients, easier to whip up.
- Flavor is more neutral → works for anything.
How to Use Cloud Bread
Savory Ideas
- Sandwich “bread”
- Wraps
- Mini pizzas (add sauce + cheese and broil)
- Burger buns
- Garlic “bread” (add garlic butter + parmesan)
Sweet Ideas
- Dessert rolls
- Strawberry shortcake base
- Cinnamon cloud rounds (add cinnamon + sweetener to the batter)
Pro Tips
- Don’t skip the cooling: that’s when the texture stabilizes.
- Keep the whites fluffy: overmixing ruins the cloud.
- Want extra structure? Add 1 tablespoon parmesan.
- Want it sweeter? Add vanilla + a teaspoon of sweetener.