Ricotta Cloud Bread with Everything Seasoning

Cloud bread blew up on TikTok in 2021, and most versions are terrible — eggy, flat, and about as filling as a napkin. This ricotta version fixes all three problems. The ricotta adds enough fat and moisture that the bread tastes like actual bread, holds together well enough to use for sandwiches, and has a subtle tang that sets it apart from the usual egg-white-and-cream-of-tartar situation. Top it with everything bagel seasoning and it’s something you’d put on a table at brunch without apology.

Why You’ll Love This Ricotta Cloud Bread

It’s the cloud bread that doesn’t taste like a compromise.

• Less eggy — the ricotta mellows the egg flavor significantly.
• Actually sliceable — thick enough to halve for a sandwich.
• Low-carb and gluten-friendly — works for keto and gluten-free eaters.
• Only 5 ingredients — nothing obscure.
• Bakes in 25 minutes — no proofing, no rising, no waiting.

Ingredients

Use whole-milk ricotta for the best texture and flavor. Part-skim works but produces slightly drier bread. If your ricotta is very wet (some store-bought brands are swimming in whey), strain it through a cheesecloth-lined sieve for 10 minutes before using.

• 4 large eggs, separated
• 1 cup whole-milk ricotta cheese
• ½ tsp cream of tartar
• ¼ tsp fine salt
• 2 tbsp everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt)

Equipment

• Stand mixer or electric hand mixer with a clean bowl
• Rubber spatula
• Rimmed sheet pan
• Parchment paper

How to Make Ricotta Cloud Bread

Step 1 — Prep (3 minutes)

Preheat the oven to 300°F. Line a sheet pan with parchment paper. Make sure the parchment is flat — wrinkled parchment causes uneven rising.

Step 2 — Whip the egg whites (4 minutes)

Place the egg whites in a large, completely clean, dry bowl. Add the cream of tartar. Beat on high speed with an electric mixer until stiff peaks form — about 3–4 minutes. The whites should hold their shape when you lift the beaters, and the bowl can be turned upside down without anything sliding. Any fat in the bowl (a trace of yolk, a bit of oil) will prevent the whites from whipping properly, so be meticulous.

Step 3 — Mix the ricotta base (2 minutes)

In a separate bowl, combine the egg yolks, ricotta, and salt. Stir until smooth but don’t over-mix — a few small ricotta lumps are fine and actually contribute to the texture.

Step 4 — Fold together (3 minutes)

Spoon one-third of the whipped egg whites into the ricotta mixture and stir vigorously. This lightens the base so the remaining whites fold in without deflating. Now add the rest of the whites and fold gently with a rubber spatula — cut through the center, sweep along the bottom, fold over the top. Rotate the bowl. Repeat until no white streaks remain. The batter should look like a thick, billowy clouds.

If you stir instead of folding, you’ll knock out all the air and the bread will be dense. This is the step.

Step 5 — Shape and bake (25 minutes)

Scoop 6 large mounds of batter onto the parchment-lined pan, spacing them 3 inches apart. Use the back of a spoon to shape them into rough rounds about ¾-inch thick. Sprinkle generously with everything bagel seasoning. Bake at 300°F for 25 minutes without opening the door. The bread should be golden on top and spring back when gently pressed.

If the tops brown too fast, tent loosely with foil for the last 10 minutes.

Step 6 — Cool and serve (5 minutes)

Let the bread cool on the pan for 5 minutes. They’ll deflate slightly — that’s normal. Serve while still warm, or cool completely and store.

Pro Tips

Clean bowl is non-negotiable. Wipe the bowl and beaters with a paper towel dampened with white vinegar before whipping egg whites. It cuts any residual fat.

Gentle fold or nothing. The stiff egg whites are the entire structure of this bread. Deflate them and you get egg crepes, not bread.

Low and slow baking. 300°F for 25 minutes. Higher heat causes the outside to set before the inside has puffed, and you get a crater.

Use parchment, not a silicone mat. The bread needs to grip the surface slightly to puff upward. Slippery silicone matted gives flatter results.

Variations & Substitutions

Everything bagel — skip it

Plain ricotta cloud bread is excellent with butter and flaky salt, or used as the base for scrambled egg sandwiches.

Sweet version

Omit the everything seasoning. Fold in 2 tbsp powdered sugar and 1 tsp vanilla extract with the ricotta. Top with cinnamon sugar after baking. Good with berries and whipped cream.

Savory herb version

Omit the everything seasoning. Fold in 2 tbsp grated parmesan and 1 tsp Italian herbs. Serve alongside soup or as a base for bruschetta toppings.

Goat cheese bread

Swap ricotta for soft goat cheese (chèvre). Reduces moisture, adds tang. Use the herb version.

Storage & Reheating

Room temperature: 1 day in an open container (a closed container makes them sweat and get soggy).

Refrigerator: Up to 3 days in a paper bag inside a zip-lock (the paper absorbs moisture). Rewarm in a 300°F oven for 5 minutes.

Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature, then rewarm in the oven. Don’t microwave — they turn rubbery.

What to Serve With Ricotta Cloud Bread

We use this bread as a sandwich base, a side with soup, or on its own with butter for breakfast. It pairs naturally with our slow cooker French onion soup, and it’s excellent as the base for our miso-glazed eggplant as a light lunch. If you’re brunching, serve alongside our savory Dutch baby with brie and figs.

Nutrition Information

Per serving (1 bread round): approximately 120 calories, 9 g protein, 3 g carbohydrates, 7 g fat, 0 g fiber. Values are estimates.

Frequently Asked Questions

Can I make this without a mixer?

You can whip egg whites by hand with a whisk, but it takes 8–10 minutes of aggressive whipping and very clean equipment. A hand mixer is strongly recommended.

Why did my bread deflate after baking?

Some deflation is normal. If it collapses completely, the egg whites were over- or under-whipped, or you over-folded and deflated them. Next time, fold more gently and check that your whites hit stiff peaks.

Can I add baking powder?

No. The structure comes entirely from the whipped egg whites. Baking powder changes the chemistry and makes the bread dense.

Is this keto?

Yes — about 3g net carbs per round. The ricotta adds a small amount of lactose (milk sugar), but it stays within keto macros.

If you make this ricotta cloud bread, leave a comment with the variation you tried. The everything bagel version is our default, but the sweet cinnamon-sugar one has a following. Save this one for your next low-carb brunch.