A low carb, keto friendly, gluten free, and grain free bread substitute. This bread tastes light and fluffy like a cloud and is only four ingredients.
Six years ago, I came across a recipe for cloud bread, also known as Oopsie Bread. With keto and low carb diets being so popular now, I thought it would be a good time to revisit this recipe.
Making the Bread
The breads are made up mainly of eggs and cream cheese. The eggs are separated and the whites are whipped up to create the structure for the bread.
You do need to make these ahead of time. The breads need to sit overnight after they are made before they are to be eaten. This allows them to soften.
The breads are extremely light and fluffy, almost cloud-like. You can tear them like bread and they are sturdy enough to work for small sandwiches.
You can make a large batch and store them in the fridge for a few days.
This recipe is just four ingredients, so the breads are definitely a little plain. However, you can add different herbs and spices to change the flavor profile.
I’ve seen people use sesame seeds, everything bagel seasoning, or shredded cheese on top.
Sometimes I’ll add dry herbs, onion powder or garlic powder to the mixture before baking.
- 3 eggs separated
- 3 tbsp cream cheese softened
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the egg yolks, cheese and salt until smooth.
- In a bowl of a stand mixer, add the cream of tartar with the egg whites and beat on high speed until the egg whites form stiff peaks. You should be able to turn the bowl upside down without the egg whites falling out.
- Very carefully fold the egg yolk mixture into the egg whites until mixed and no egg white streaks remain. Be careful to use a gentle folding motion and don't try using the mixer because you do not want to remove the air whipped in by the egg whites, otherwise the breads will collapse
- With a large spoon, divide mixture into 12 even circles on the prepared baking sheets (6 per sheet). Bake on the middle rack about 25 minutes or until surface turns a golden brown. Place breads onto wire rack to cool.
- Once they are completely cool, seal them in a ziplock bag or a Tupperware container overnight on the counter. The breads will change texture overnight and become very soft and bread-like.
- Recipe very slightly adapted from Genius Kitchen
- After the breads are softened, keep any uneaten breads stored in the fridge for up to 3 days.
- You can reheat breads in the toaster.
- This recipe makes 12 medium cloud breads. You can make them larger, just make sure to bake them long enough.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.