Lactose free cloud bread


After the great success of the regular cloud bread I decided to find a solution for those who would like to try it but are allergic to lactose. For those who do not know the cloud bread it is a delicious frittata/omelet that was baked in order to be used as a bread slice. In this version I use coconut milk and a handful of fresh rosemary to add some extra flavor. Personally between the 2 recipes I prefer this one because the cloud bread becomes more compact and tasty.

Lactose free cloud bread
Preparation time
Cooking time
Waiting time 1h


For 6 Serving(s)


  • 2 eggs
  • 2 tbsp Coconut milk put in the fridge on the previous day
  • 1 pinch cream of tartar or baking powder
  • fresh rosemary to taste

Lactose free cloud bread Directions

  1. Divide the eggs. Mount the whites with a pinch of cream of tartar until stiff.

    pane nuvola senza lattosio 01
  2. In the second bowl mix the yolks with the coconut milk and the chopped rosemary. I recommend putting the coconut milk in the fridge the day before to make it more dense (the grease parte will become more dense). Add the egg yolks to the whites stir in gently.

    pane nuvola senza lattosio 02
  3. Divide the mixture on a baking tray lined with the baking paper.

    pane nuvola senza lattosio 03
  4. Cook in the preheated oven at 150 °C for 30 minutes. Remove the cloud bread from the oven and allow to cool down for 1 hour before serving.

    pane nuvola senza lattosio 04
    share post pin

Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Wednesday, 05 July 2017
Thank you for this recipe. I've been wondering if I can use some lactose free cream cheese but cocon...
See Full Review >>
- Jenn

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more