A low carb, keto-friendly, gluten-free, and grain-free bread substitute. This cloud bread is light and fluffy and easy to make with only four ingredients.
Six years ago, I came across a cloud bread recipe, 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. I always like trying low carb bread recipes and this one looked like a good one to try.
What is cloud bread made from?
- Large eggs with whites separated from the yolks
- Softened cream cheese
- Cream of tartar
Even though they’re made without flour, the texture is extremely light and fluffy, almost cloud-like which is how they got the name. You can tear them like bread and they are sturdy enough to be used to make sandwiches.
I love that they’re low carb and you can make a large batch and store them in the fridge for a few days. You can freeze them, too, and then toast them in the oven or toaster to warm them up. This makes it easy to stay on track if you’re trying to reduce the number of carbs in your diet.
Making the Bread
The breads are made up mainly of eggs and cream cheese. The eggs are separated and the whites are whipped with an electric hand mixer until stiff peaks form. This is what gives the bread its structure.
The batter is spooned onto a cookie sheet. I make rounds and can fit about six on a sheet. Then you bake them!
You do need to make these ahead of time. The breads need to sit overnight in a sealed container or ziplock bag before they are to be eaten. This allows them to soften.
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 them.
Different Ways to Use Them
- Sandwiches: Layer on your favorite lunch meat, sliced cheese, and spreads for an easy low carb sandwich.
- Soup Side Dish: If you like to dunk bread in your soup, stew, or chili this cloud bread would work great.
- Burgers and Hot Dogs: You can use them as hamburger buns and I’ve even seen them used as hot dog buns, but you would need to shape them differently.
- Toast: Use them to make avocado toast or top them with your favorite nut butter spread.
- Pizza: I’ve also seen it used as pizza crust, but I haven’t tried this. If you like a soft pizza crust it might be fun to try.
Low carb cloud bread is definitely something I’ll make again. It’s a good easy substitute for bread and I like that you can flavor it with different seasonings and ingredients.
More Low Carb Bread
- 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.