Chia Seed Cloud Bread Recipe (Dairy-Free, Keto)
GLUTEN FREE II DAIRY FREE II NIGHTSHADE FREE II SOY FREE II YEAST FREE II PALEO II SUGAR FREE II GUT FRIENDLY
This cloud bread recipe is your go-to if you want something soft, fluffy, and seriously satisfying yet still light. It’s packed with protein and fibre, made with just two ingredients, and comes together in only 15 minutes (yes, really!).
You’ve probably seen the viral cloud bread recipe floating around, but this is my dairy-free twist, no cream cheese needed and I have added chia seeds for extra fibre. Traditional cloud bread is a flourless, low-carb, keto-friendly alternative made with eggs, cream cheese, and cream of tartar, which gives it an airy, meringue-like texture. This version keeps all that fluffiness, just without the dairy.
This recipe is suitable for so many types of diet, yeast-free, nightshade-free, it's gut-friendly, low calories, high in protein and fibre.
Notes on ingredients for cloud bread
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Egg whites
I use carton egg whites for this recipe. Please don't separate whole eggs yourself, because you'd need dozens to get enough whites. You can usually find carton egg whites in the chilled section of most supermarkets. I also like to add a small amount of lemon juice, as it helps stabilise the egg whites and stops them from collapsing as easily. It isn't essential, but if you have a lemon at home, less than 1/4 teaspoon is enough.
Chia seeds
You can use either black or white chia seeds, but grind them first. You can buy milled chia seeds, or mill them yourself in a Nutribullet if you have one.
How should I serve and eat cloud bread?
Like regular bread, actually, here are my fave fillings:
Smoked salmon, avocado and lettuce with a squeeze of lemon and black pepper.
Dairy-free cheese (I love Cathedral City) with plant-based coleslaw and crispy lettuce.
Prawn mayo with shredded iceberg (add some sriracha to the prawns if you like it spicy).
Dairy-free cream cheese and jam.
chicken mayo, with lettuce/tomato/bacon/avocado/olives/red onion. Add herbs like chives, basil or tarragon to the chicken mayo or spices like onion or garlic powder, black pepper, cayenne for some heat, mild curry powder for a chicken coronation style sarnie.
Ingredients
Why you will love this dairy-free cloud bread recipe
It’s high in protein with 38g per recipe, 17g of fibre and only 330 calories FOR THE WHOLE RECIPE!!
It's so delicious, fluffy, soft, and pillow-like in texture; it’s the total opposite of store-bought cardboard-tasting gluten-free bread.
Suitable for many different diets.
Takes minutes to make with only 2 ingredients. This really is a mind-blowingly delicious recipe (you're welcome).
Serve these cloud bread baps in the same manner as regular bread, fill them with savoury or sweet fillings!
No additives, gums or preservatives make this cloud bread recipe super clean and healthy.
Faq’s
Why is my cloud bread wrinkly?
That’s just the nature of cloud bread! Because it’s not a cake or an actual bread recipe with a significant amount of flour to stabilise it, it will get wrinkly as it cools, kind of like a soufflé.
Why didn’t my egg whites whip up? I’ve been beating them forever!
If your egg whites didn’t get fluffy, it’s because there was oil or fat in your egg whites. Oil or fat is the enemy of whipping up meringues. Fat interferes with how the proteins in egg whites bond together to whip up. If you’re separating your egg whites by hand and there is fat on your hand, your whites might not whip up. If there is any oil or fat on your whisk or in your bowl, your egg whites won’t whip up.
How do I whip the egg whites?
Make sure your utensils are COMPLETELY clean, and there is absolutely no oil or fat residue on your whisk or bowl. Then pour your whites into a large bowl and whip with an electric beater or cake mixer. Do not attempt to whip by hand, it will take you a whole day, and your hand will most likely fall off! Im not kidding!!
How should I store cloud bread?
Cloud bread is best the day it's made, because moisture can make it softer over time. You can keep it in an airtight container in the fridge for a few days, with parchment between pieces if they stick. But I find this makes them slightly slimy to touch, so I just eat them the day I have prepared them, and they only take 15 minutes to make from start to finish.
Is cloud bread keto and gluten-free?
Most cloud bread recipes are gluten-free because they don't use wheat flour. They're also often keto-friendly, since the main ingredients are eggs and chia seeds.
What does cloud bread taste like?
Cloud bread has a very light, airy texture with a slight chew, so it often feels somewhere between a moist marshmallow, angel food cake, and a bao bun. Its flavour is mostly egg-based. It can also seem slightly bouncy when you eat it. But it has a pillow/cloud-like texture, hence the name
Does cloud bread taste like regular bread?
Cloud bread doesn't taste like standard yeast bread, it tastes better, and its texture is much lighter. It's soft, airy, and slightly eggy. If you want it to feel more bread-like, savoury add-ins such as garlic powder, herbs, or a pinch of salt usually help.
Why did my cloud bread go flat?
Flat cloud bread usually means the egg whites weren't whipped enough; it needs to be firm, so when the bowl is tilted upside down, the whites do not fall out but holds it shape. In addition, even a little yolk in the whites can keep them from reaching stiff peaks.
Bake it right after mixing, because the batter starts to deflate if it sits too long. I always like to add a drop of lemon juice, which stabilises the egg whites so that it holds it shapes better. The cloud bread will look puffy straight out of the oven and will deflate quickly, which is normal. Just slice it in half and enjoy with your fave fillings.
Tips on the best fluffiest cloud bread
Make sure your egg white whipping equipment is completely clean and free from fat or oil, or your egg whites won’t whip up.
Similarly, make sure there are ZERO egg yolks in your egg whites.
Preheat the oven first before you do anything else, the cloud bread will collapse in a cold oven.
Don’t overbeat! If your meringue starts to look grainy or really wet, it means your egg whites have been over-beaten and your cloud bread won’t be fluffy. It should take approx 5-8 minutes with an electric whisk.
Got a question you don’t see here? Leave a comment below!
Makes 5/6 buns - 15 mins cooking & prep time
Step by Step
Recipe
250 g egg whites
3 tbsp milled chia seeds
1 drop of lemon juice *optional see notes
Method
Preheat the oven to 160 C, gas mark 3, 320 F. Line a large baking sheet with baking parchment or greaseproof paper.
Pour the egg whites into a bowl and add a drop of lemon juice. Whip until the egg whites are stiff, roughly 10 minutes. Make sure that when you turn the bowl upside down, the egg whites do not fall out. This is how you know you have whipped them enough.
Fold in the milled chia seeds.
Spoon six equal rounds of the egg white mixture onto your baking sheet; they do not need to be perfectly smooth or round, rustic is good. Plus, you want to get them in the oven ASAP so they do not collapse.
Bake in the middle of the oven for 10-12 minutes.
Leave to cool before slicing and gobbling up!
Other recipes or resources you might like
Read my article - Is gluten-free bread healthy or a nutritional nightmare?
Read my article - Best gluten-free breads and wraps on the market Plus recipes
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