Cloud bread, also known as oopsie bread or oopsie rolls, is a gluten-free, low-carb bread substitute that has gained popularity for its light, airy texture and simple ingredients. This recipe is perfect for those following a keto diet or looking for a bread alternative that is both delicious and easy to make.
What is Cloud Bread?
Cloud bread gets its name from its light and airy texture, resembling a cloud. It's a bread substitute made primarily from eggs and cream cheese, requiring no flour. This makes it an excellent option for those avoiding gluten or carbohydrates. Many recipes involve just 2 or 3 ingredients, combining eggs (yolks and whites), a creamy fat source (like cream cheese, cottage cheese, or coconut cream), and leavening (like cream of tartar or baking powder).
Why This Recipe Works
- Light white bread texture: The cloud bread is soft and fluffy, never dense.
- Neutral taste: The taste isn’t too eggy, just a little. The trick to avoid that is ensuring it doesn’t deflate.
- Simple, clean ingredients: You don’t need any specialty ingredients.
- Quick and easy: You can whip up a batch in just around half an hour.
- Low carb, gluten-free, light, and protein packed: This recipe for cloud bread only has nearly 0 net carbs and 4 grams of protein per serving.
Key Ingredients and Substitutions
Here's a breakdown of the essential ingredients for this cloud bread recipe, along with substitution options:
- Eggs: Use large eggs for the right ratio. Separate the whites and yolks carefully, ensuring no yolk gets into the whites.
- Cream Cheese or Mascarpone: Most cloud bread recipes use cream cheese, but mascarpone offers a buttery flavor. Ensure it's softened to room temperature for a smooth texture. Alternatives include cottage cheese, Greek yogurt, or coconut cream for a dairy-free option.
- Cream of Tartar: This ingredient is optional but highly recommended. It helps stabilize the egg whites, allowing them to reach stiff peaks faster and more effectively.
- Sea Salt: A pinch of sea salt balances the flavors.
Step-by-Step Instructions
Here's how to make cloud bread:
- Prep: Preheat your oven to 300°F (149°C). Line a baking sheet with parchment paper. Preheating your baking pans while your oven preheats helps the batter to begin cooking as soon as it touches the pan.
- Whip the egg whites: In a large bowl, use an electric mixer (or a stand mixer) with a whisk attachment to beat the egg whites and cream of tartar until stiff peaks form. Beat the egg whites longer than you think you need. If the whites don’t get “stiff” enough, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up.
- Beat the yolks with mascarpone or cream cheese: In another mixing bowl, add the egg yolks and cream cheese and beat until a pale yellow color.
- Fold together: Carefully and gradually fold the meringue into the mascarpone and egg yolk mixture with a spatula, being careful not to break down the air bubbles in the whites. In batches, gently fold the egg whites into the egg yolk mixture using a spatula until just combined. Don’t overmix, as this will deflate the batter. Use a folding motion to avoid breaking down the whites. Use your spatula to scoop from underneath and “fold over” the sides.
- Form the rolls: Scoop portions of the batter onto the parchment paper, leaving some space between them. Scoop the mixture onto the baking sheets with a spoon and shape them into ¾-inch thick, 4-inch rounds.
- Bake until golden: Bake for 15-20 minutes or until golden. The center should NOT be soft or jiggly-they should be set and cooked through completely. Bake no carb cloud bread at 300°F (150°C) for 15-20 minutes. This keto cloud bread is done when it’s firmed up, lightly golden brown, and cooked through completely. The exact baking time for my cloud bread recipe varies a bit depending on the size and thickness you make them.
- Let it cool: Let the bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying. Allow to cool slightly before enjoying, or transfer to a large plastic bag or airtight tupperware to store.
Tips for Perfect Cloud Bread
- Lining the pan is crucial: Cloud bread sticks to pans easily, so always line your baking sheet with parchment paper. A silicone mat can work too, but not as well as parchment.
- Use ingredients at room temperature: Having room temperature egg whites helps them form stiff peaks faster. If your eggs are cold, my shortcut is to place them in warm water to come too room temp more quickly. The mascarpone or cream cheese is best at room temperature as well, so that it mixes well and doesn’t form small chunks.
- Beat the egg whites longer than you think you need: If the whites don’t get “stiff” enough, your cloud bread will spread and be flat.
- Traces of fat will prevent your whites from whipping: To ensure your egg whites whip properly, make sure your bowl is clean and free of any traces of fat. Even a drop of yolk can prevent stiff peaks from forming. Avoid plastic bowls, which can retain traces of residue from previous cooking.
- Use a folding motion to avoid breaking down the whites: When combining the yolk mixture and beaten egg whites, it’s super important to use a folding motion to avoid deflating the whites.
- Monitor during baking: The exact baking time for my cloud bread recipe varies a bit depending on the size and thickness I make them.
Sweet or Savory Variations
Cloud bread is a blank canvas, and with a few alterations, you can also use this base to make cloud bread bagels. You can add different spices, like garlic powder or onion powder, to add more flavors to your cloud rolls (also known as oopsie rolls).
Read also: Keto Bread Recipes
Serving Suggestions
My keto cloud bread recipe is very versatile! Here are some ways to enjoy it:
- Sandwiches: This is how I use cloud bread the most. One of my favorites is a BLT or a turkey sandwich with lettuce, sun-dried tomatoes, and pesto sauce. Any of your favorite sandwich fillings can be used.
- Toast: Grab a slice of this oopsie bread, pop it in the toaster, and finish with a spread! My kids love it with sugar-free Nutella, but I’m a fan of strawberry chia jam or sugar-free jelly.
- Meals: I love using slices to sop up the sauce in my creamy mushroom chicken or garlic butter shrimp or dunk them into comforting bowls of broccoli cheese soup or vegetable soup.
- Cloud Bread Pizza: Top baked cloud bread with marinara, mozzarella, and your favorite toppings, then bake again until melted. This low carb keto cloud bread will be a great addition to any soup or stew out there. Try serving it with HEALTHY KETO ZUPPA TOSCANA SOUP or KETO CAULIFLOWER SOUP. You can also have it on the side with this NO BEAN KETO CHILI RECIPE or even with EASY BEEF BOURGUIGNON RECIPE.
Storing and Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 1 week. I line with parchment paper between the pieces. These bread rounds need to be stored in a zip bag or plastic bag to retain their soft, chewy, bread-like texture. Allow your cloud bread to cool down completely before storing the rounds in a zip bag or airtight container for up to 3 days.
- Reheat: You can certainly enjoy your cloud bread cold, but if you want it warm, reheat it in the toaster very briefly. Sure you can toast cloud bread! However, keep an eye on your oopsie rolls, as they can burn super-fast.
- Freeze: Arrange in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer bag and freeze for up to 6 months. When you make it, you will understand that it's not made for freezing. It's so airy and light that freezing and thawing will ruin the product. While you can freeze eggs, sadly, cloud bread doesn’t freeze well because egg whites change in texture when frozen, so these cloud bread rounds will become soggy and wet.
Recipe
Ingredients:
- 3 eggs, yolks and whites separated
- 3 Tbsp full-fat cream cheese, softened to room temperature
- ½ tsp cream of tartar, (or baking powder)
- ⅛ tsp salt (Optional)
- 2-3 tsp sweetener of choice, (honey, stevia, etc. (Optional)
Instructions:
- Preheat oven to 300°F (150°C). Line baking sheets with parchment and transfer to the oven to preheat.
- Carefully separate egg yolks and whites into 2 different bowls. (I find it easiest to do this with my hands.)
- In a large bowl, beat softened cream cheese with a hand mixer until smooth and fluffy. (You don’t want any lumps, so it’s very important that the cream cheese is room temperature!)Add egg yolks (and optional salt and/or sweetener), beating until combined.
- To the bowl of a stand mixer, add egg whites and cream of tartar. Whip with a whisk attachment on high speed, until stiff peaks form. (Or you can whip using a hand mixer.)
- Gently fold yolk mixture into whipped whites with a spatula, just barely mixing to combine-until you have a cohesive, pale-yellow mixture. (Don’t overmix because you want the meringue mixture to stay fluffy!)
- Carefully remove pans from oven. Spoon dollops of mixture onto preheated pans, using the back of a spoon (or a spatula) to flatten them out slightly and form your bread “rounds.” Aim for circles that are 4-5 inches across and about ¾ of an inch tall. (Leave some space between rounds!)
- Bake 15-20 minutes at 300°F (150°C), until firm.
- Remove from oven once firmed up and lightly golden brown. The center should NOT be soft or jiggly-they should be set and cooked through completely.
- Allow to cool slightly before enjoying, or transfer to a large plastic bag or airtight Tupperware to store.
Is Cloud Bread for You?
This keto bread recipe is not only perfect for those who follow a keto diet but also for those who follow a carnivore diet!
Let's be real, this keto bread will never be like a piece of regular bread, taste-wise. Personally, I think that cloud bread tastes quite neutral, which is great to use with sweet spreads or to make a savory sandwich. It’s definitely different than traditional bread, with a light creamy-like flavor from the cream cheese although most people find it a bit eggy.
Read also: The Best Vegan Banana Bread
Read also: Best Bread for Candida