• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Daily Yum
  • Home
  • About
    • Privacy Policy
    • Media Kit
  • What's Cooking
    • Air Fryer Recipes
    • Low Carb Recipes
    • Instant Pot recipes
  • AF Cookbook
menu icon
go to homepage
  • Home
  • Air Fryer Recipes
  • Low Carb Recipes
  • Instant Pot recipes
  • About
search icon
Homepage link
  • Home
  • Air Fryer Recipes
  • Low Carb Recipes
  • Instant Pot recipes
  • About
×

Home » What's Cooking

Keto Low-Carb Garlic Bread with Cheese

April 3, 2016 by Irina 55 Comments

       Today's deliciousness is yummy, fluffy and melt-in-your-mouth Cheesy Garlic cloud bread which was inspired by my recent No-Carb Cloud Bread recipe, which became loved and popular. Due to the overwhelmingly positive response, I was thinking about mixing things up a little.  So many of you have shared with me your love of the cloud bread recipe.. and photos too! (Thank you so very much!) that I thought it would be a good idea to come up with another cloud bread recipe to share.  I call this recipe Garlic Cloud Bread. So delicious! Cheesy and garlicky!

carb-free Garlic bread - only 4 ingredients

       One of my favorite bread has always been garlic bread, especially if I am eating a pasta dish or something with a white wine cream sauce.  I just love dipping cheesy garlic bread into the sauce and eating it all up.  Well, that was until I started paying more attention to my carb and gluten intake. 

Check out this easy Garlic Cloud bread recipe that I’m sure you will enjoy.

Best No-Carb Garlic Cloud Bread

Original No carb Cloud Bread Recipe is here. But I of course I will repeat ( And will post a printable recipe card below)

For Cloud Garlic Bread You will need:
  • 3 eggs, separated
  • 3 Tablespoons cream cheese
  • ¼ teaspoon baking powder
  • ½ TBS garlic powder
  • ½ TBS grounded oregano flakes
  • Sliced Mozzarella cheese or shredded Mozzarella
  • 2 tbs butter
  • Optional: 1 Tablespoon Honey or some natural sweetener that you like. I like to use Organic Coconut Palm Sugar.

Directions

  • Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). While preheating, prepare the baking sheet with parchment paper lightly sprayed with cooking spray or greased with Avocado oil or Olive oil.
  • Separate the eggs, there must be no yolk in the white.
  • In one bowl, mix together the egg yolks, cream cheese, and sweetener (optional) until smooth.
  • In the second bowl add ¼ teaspoon of baking powder (or cream of tartar if you prefer) to the whites and beat the whites on high speed until they are fluffy, form medium-hard peaks, and hold their peaks. This takes few minutes and it should look something like this:

stiff egg whites

  • Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
  • Spoon the mixture into 10-12 even rounds onto a lightly greased baking sheet, sprinkle with rosemary or your favorite spices (optional), and put it in the oven.
  • Bake for 19-20 minutes on the middle rack until slightly golden brown.
  • Remove from the oven
spread garlic paste on top of cloud bread
spread garlic paste on top of cloud bread (you can use a spoon or a brush)

Prepare the garlic mixture just before the cloud breads are ready - melt butter in a glass jar in a microwave or in a small pan. Stir in garlic powder and oregano. Spread the mixture over each bread (Cloud bread will absorb the garlic mixture nicely) and place the desired amount of shredded mozzarella cheese or half a slice of mozzarella on each one. Cook it on broil (cooks the top) for 2-3 minutes until the cheese melts. Garnish with fresh parsley and Parmesan cheese if desired.

Now you're ready for a delicious Garlic Cloud bread to be melting in your mouth! Enjoy!

delicious garlic bread (Cloud bread with no carbs) melts in your mouth

Bon Appetit!

Best Low-Carb Bread with Garlic and Cheese!
 
Save Print
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Low carb
Cuisine: Any
Ingredients
  • 3 eggs, separated
  • 3 Tablespoons cream cheese
  • ¼ teaspoon baking powder (or cream of tartar)
  • ½ TBS garlic powder
  • ½ TBS grounded oregano flakes
  • Sliced Mozzarella cheese or shredded Mozarella
  • 2 tbs butter
  • Optional: 1 Tablespoon Honey or some natural sweetener that you like. I like to use Organic Coconut Palm Sugar.
Instructions
  1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). While preheating, prepare the baking sheet with the parchment paper with lightly cooking spray or greased with Avocado oil or Olive oil.
  2. Separate the eggs, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, cream cheese and sweetener (optional) until smooth.
  4. In the second bowl add ¼ teaspoon of baking powder (or cream of tartar if you prefer) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks.
  5. Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
  6. Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices (optional) and put it in the oven.
  7. Bake for 19-20 minutes on the middle rack until slightly golden brown.
  8. Remove from the oven
Notes
Prepare the garlic mixture just before the cloud breads are ready - melt butter in a glass jar in a microwave or in a small pan. Stir in garlic powder and oregano. Spread the mixture over each bread (Cloud bread will absorb the garlic mixture nicely) and place the desired amount of shredded mozzarella cheese or half a slice of mozzarella on each one. Cook it on broil (cooks the top) for 2-3 minutes until the cheese melts. Garnish with fresh parsley and Parmesan cheese if desired.
Now you're ready for a delicious Garlic Cloud bread to be melting in your mouth! Enjoy!
3.5.3228

 

More What's Cooking

  • Air Fryer Mushroom Grilled Cheese
  • Turmeric Cumin Roasted Potatoes
  • Air Fryer Pepperoni Grilled Cheese
  • Air Fryer Sausage and Potatoes

Reader Interactions

Comments

  1. Tammy S

    April 03, 2016 at 1:23 am

    You're kidding me, right? This is so delicious and the best tasting bread that melts in your mouth! Thanks for upgrading the Cloud Bread recipe!

    Reply
  2. Liladyblogger

    April 05, 2016 at 4:06 pm

    This looks so yummy! Serena made garlic bread for our Easter dinner!!! Delish!

    Reply
  3. Jen

    April 08, 2016 at 12:19 pm

    How many would you estimate it makes? Thanks for this, so excited to try!

    Reply
    • Irina

      April 10, 2016 at 11:37 pm

      HI Jen, from this recipe I usually make 11 even rounds. YOu can make 12 but a bit smaller. I'll look forward to hear what you think and how yours came out? Enjoy!

      Reply
  4. Gerri McGrath

    April 09, 2016 at 10:12 pm

    Was wondering if you could make a pizza "dough" with the cloud bread???????

    Reply
    • Irina

      April 10, 2016 at 11:35 pm

      Hi Gerri. Absolutely! I have tried the cloud bread as a pizza dough. I put some tomato sauce and melt mozzarella cheese over it. I prefer fresh mozzarella though. Go for it! Just make sure to cover with cheese the sides. place it in the oven or toaster and toast for couple of minutes but watch it closely to insure that sides will not burn. For pizza dough also try from my site - 3 Ingredient Paleo Friendly FlatBread

      Reply
  5. Maureen levin

    April 20, 2016 at 1:30 pm

    I can't understand why you need to bake your cloud bread for so long in the oven I put mine in at 375 for ten minutes and it's perfect. is there a reason . I also use. 4eggs and 4tbls fat free cream cheese I also use 1tsp baking powder

    thanks

    Reply
    • Irina

      April 20, 2016 at 1:46 pm

      Hi Maureen, I will try your suggestion 375 degrees for 10 minutes. Maybe it will bake better and faster. as for the amount of breads, you must be putting the bigger breads onto baking sheet?. I remember when I put the very large breads onto a sheet, i got 8 breads out of the mixture. But if they are smaller size then I get about 10-11 "breads"

      Reply
  6. Maureen levin

    April 20, 2016 at 1:35 pm

    I see on your website you get 11 out of that mixture I only get 8and I am using more ingredients 4eggs 4tblscream cheese

    Reply
  7. Michelle

    April 24, 2016 at 9:58 am

    Does the cloud bread freeze well?

    Reply
    • Irina

      April 24, 2016 at 3:51 pm

      Sure it can be frozen not for too long though. If you defrost it you can put it into a toaster oven and toast for a minute or minute and a half

      Reply
  8. Julie Stone

    June 06, 2016 at 5:10 pm

    Is there an estimation of how many calories this is with the cheese and all? I have a friend with celiac and this looks perfect

    Reply
    • Irina

      June 06, 2016 at 5:17 pm

      Yes! 60 cal, 2 SmartPoints, 1 g carb per bread

      Reply
  9. Janet

    June 18, 2016 at 11:47 am

    Does cottage cheese have to be used or can you use normal cheese?

    Reply
    • Irina

      June 21, 2016 at 12:05 am

      Yes, absolutely, you can sub for Greek yogurt, cottage cheese, cream cheese, sour cream or tofu. Simply follow the directions with separating and fluffing the egg whites. Let me know how it comes out.

      Reply
  10. Gwen

    July 13, 2016 at 7:59 pm

    Okay l, what did it do wrong? The yolk kind of leaked out of my bread as they were baking. And they look nothing like yours. Mine are flat and yellowish. 🙁

    Reply
    • Irina

      July 14, 2016 at 3:36 am

      Hi Gwen. Make sure you follow the recipe instructions and watch the video. The key to success is to beat the egg whites to stiff peaks (takes about 5 min, depending on your mixer)

      Reply
  11. Justine

    August 15, 2016 at 12:01 am

    Made this today it's amazing!!!

    Reply
  12. Kiki

    September 16, 2016 at 10:18 pm

    Mine did not come out like yours. They were much flater. Maybe I made them too big. I did use a spoon. Any suggestions and do you make sure they are brown on both sides?

    Reply
    • Irina

      September 17, 2016 at 11:53 pm

      Hi Kiki, the key to fluffiness is beating the egg whites to stiff peaks condition. (approx 5 minutes using your hand mixer) then they should come out fluffy and cloudy. Then follow the instructions and directions in the post. Let me know if the second time come out better... Good luck

      Reply
  13. Lorrie

    October 09, 2016 at 10:58 am

    Do you think a dairy free cream cheese could be used to make the bread?

    Reply
    • Irina

      October 09, 2016 at 11:29 pm

      Hi Lorrie, yes, this should be no problem. Then you follow the directions for recipe as long as egg whites are beaten to stiff peaks. Good luck.. Let me know how they come out

      Reply
      • Lorrie

        October 13, 2016 at 8:03 pm

        Irina....I think they would have turned out much better using regular cream cheese. The dairy free just didn't taste good at all and the consistency was different so it didn't mix well. I'll try it again though with the regular and let my family enjoy!

        Reply
        • Irina

          October 13, 2016 at 11:21 pm

          Sorry Lorrie about this and thanks for letting us know. Give it a try with the regular cream cheese and let your family enjoy! Good luck

          Reply
  14. Joyce Dillow

    January 03, 2017 at 10:33 pm

    Do you have any more recipes for no carbs other than the cloud bread I have just been told I have PMR which is inflammation in the body and that I should not eat any carb or fruit or potato's or pasta
    Joyce Dillow jjdillow@sbcglobal.net I signed up for your news letter

    Reply
    • Irina

      January 03, 2017 at 10:41 pm

      Hi Joyce. Sure I have various low-car recipes. You can search my web site using a key word. Or you can click on Food category

      Reply
  15. Sally

    January 18, 2017 at 8:41 am

    This was amazing! I used a stand mixer for about 5 minutes on the egg whites, and they were perfect! My husband was blown away by how delicious the cloud bread was. Thank you for creating this, it might help us win the war on carbs?

    Reply
    • Sally

      January 18, 2017 at 8:43 am

      Also, I baked it at 375 for 10 minutes, as one commenter recommended. Got 9 nice sized cloud breads from this recipe.

      Reply
      • Irina

        January 18, 2017 at 12:14 pm

        Good suggestion. I will give it a shot today to bake it at 375 for 10 minutes.

        Reply
    • Irina

      January 18, 2017 at 12:12 pm

      HI Sally, Stand mixer is probably the best for beating egg whites. Glad you and your husband enjoyed..

      Reply
  16. Galina

    February 10, 2017 at 9:51 am

    I'm so sorry, but I cannot find the recipe! I cannot have carbs either (not much)!! Could you repost the recipe and how to make this? Thanks!!

    Reply
  17. Galina

    February 10, 2017 at 2:27 pm

    Hello, Irina!! Thank you for responding to my comment!! The recipe did not show up on my phone the first time. But thanks! I have the full recipe now!! Wonderful!!

    Reply
  18. Maria

    February 15, 2017 at 3:47 pm

    Hi. I had great peaks but my taste was a bit eggy. Are they suppose to be?

    Reply
    • Irina

      February 15, 2017 at 6:02 pm

      For some people they taste eggy. There;s nothing wrong with this... Feel free to add more or less of your favorite herbs, spices or try to add more cream cheese if they taste too eggy for you..

      Reply
      • Kristyn King

        June 20, 2017 at 9:08 am

        Most of the cloud bread recipes that I have read and tried says to store them in the refrigerator in a zip lock bag overnite. This helps with the egg taste and the texture is more like bread after a day... instead of souffle. Hope that helps!

        Reply
  19. Bernice

    May 05, 2017 at 3:44 pm

    Oh my Goodness these are undeniable mouthwatering !!!

    Reply
  20. Peggy

    May 12, 2017 at 8:09 am

    I really want to make these to take to my kids Sunday. Can I make them the day before? If so, should I store in open or closed container. Thank you, can't wait to make them.

    Reply
    • Irina

      May 18, 2017 at 5:45 pm

      Fresh out of the oven is best of course. But sure you can make them the day before. Store them on the countertop at room temp. you don't need to close the container if it's just for 1 day...

      Reply
  21. Hope Moss

    October 28, 2017 at 8:30 pm

    Ive tried this and its great for a low carb diet but i wonder about the calories

    Reply
  22. Sarah

    April 23, 2018 at 2:26 pm

    Holy crap are these delicious! Mine came out a little thing but taste amazing. These will definitely satisfy my carb cravings. I want to pair them with spaghetti (spaghetti squash of course) and meatballs!

    Reply
    • Sarah

      April 23, 2018 at 2:26 pm

      *thin

      Reply
    • Irina

      May 06, 2018 at 12:16 am

      So glad you're enjoying these Sarah

      Reply
  23. Tracy

    April 25, 2018 at 12:50 pm

    Would this work for gyros?

    Reply
  24. Karen

    June 12, 2019 at 9:03 pm

    I'm either blind or stupid! I see the cloud recipe but do not see the ingredients for the fathead dough for the bagels! I watched the video but it doesn't say how much of each! H-E-L-P!

    Reply
    • Irina

      June 13, 2019 at 12:42 am

      Hi Karen, the ingredients and directions are posted inside the recipe post and in recipe card below the post... were you able to find it?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Search this site

About Me

Hello & welcome! I'm Irina, the “face” behind DailyYum.com and the author of the air fryer cookbook! Busy mom, and lover of quick, easy, and delicious meals. I do my best to lead happy & healthy life. Here you'll find Easy low carb and keto friendly recipes, Air Fryer recipes, healthy & fit guides and more.
---MORE ABOUT ME---
  • Facebook
  • Pinterest
  • Instagram
  • YouTube

Footer

  • Facebook
  • Pinterest
  • Instagram
  • YouTube

Footer

↑ back to top

About

  • Privacy Policy

Contact

  • Contact
  • Media Kit

As an Amazon Associate, I earn from qualifying purchases.

The posts on this site may contain affiliate links. Our disclosure.

Copyright © 2022 Daily Yum