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I first made this easy 3 ingredient cloud bread recipe years ago, and while I’ve since made lots of other keto bread and flourless bread recipes, I still make this one regularly — it’s so easy, fluffy, and light. Whether you call it keto cloud bread or oopsie bread or oopsie rolls, these are all names for this same delicious low carb bread. You’ll only need a few common ingredients, which you probably have on hand.
What Is Cloud Bread?
Cloud bread, sometimes calls oopsie bread, is a gluten-free, low carb bread substitute made with eggs and cream cheese. It has a light, airy texture and requires no flour.
This bread has been around for years, but more recently there has been a Tiktok trend that made it popular all over again. While it’s pretty common on a keto diet, I made one little tweak that I believe makes this the best cloud bread recipe. But if this isn’t your thing or you think it tastes eggy, try my white keto bread, keto bagels or almond flour bread instead.
Why You’ll Love This Cloud Bread Recipe
- Tastes like light and fluffy white bread
- Airy texture (not dense!), a bit like angel food cake
- Just 3 simple ingredients
- No cornstarch or cornstarch substitutes
- Quick 10 minute prep
- Great for low carb macros (less than 1g net carbs)
- High protein (4g apiece) and low calorie (less than 100 calories each)
Cloud Bread Ingredients & Substitutions
This section explains how to choose the best ingredients for keto oopsie bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggs – For the right ratio, use large sized eggs, not medium or jumbo. Separate the egg yolks and whites.
- Cream Cheese Or Mascarpone – Most cloud bread recipes are made with cream cheese, and you can make this recipe using that, but I love the buttery flavor from using mascarpone (either store-bought or homemade mascarpone). Other popular alternatives to the cheese include Greek yogurt (or keto yogurt should work as well!), super thick coconut cream (runny won’t work), or sometimes a thick mayonnaise.
- Cream Of Tartar – This optional ingredient is a powdery acid that helps stabilize the egg whites, so that it’s easier to beat them to stiff peaks. (You’ll find it in the baking aisle at the grocery store, or online here.) You can still make fluffy cloud bread without it — just make sure your egg whites are at room temperature for easier whipping.
- Sea Salt – You only need a little bit for balance. The rolls won’t be salty.
How To Make Cloud Bread
This section shows how to make cloud bread without cornstarch, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with parchment paper. Grease the paper lightly (you can use butter, brush with oil, or simply use cooking spray).
- Whip 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. (This is called meringue.)
- Beat yolks with mascarpone or cream cheese. In a second large bowl, use the mixer to beat mascarpone or cream cheese, egg yolks, and sea salt, until smooth.
VARIATION: Add herbs or spices!
Beat garlic powder and dried herbs (such as Italian seasoning) into the yolks. You can also add natural food coloring just for fun, if you want different colors.
- Fold. 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.
- Scoop. Spoon the mixture onto the prepared baking sheet to form 6 circular discs.
- Bake. Place the cloud bread in the oven and bake until golden.
- Cool. Let the bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Tips For The Best Cloud Bread Recipe
- Lining the pan is crucial. Cloud bread sticks to pans easily, so line your baking sheet with parchment paper or a silicone mat. Do not use foil, because the oopsie rolls will stick.
- Use ingredients at room temperature. Egg whites will form stiff peaks faster if you have them at room temperature first. If you have cold eggs, you can let them sit in warm water for a bit to help them come to room temperature. The mascarpone or cream cheese is best at room temperature as well, so that it mixes well and doesn’t form small chunks. You can soften it faster by cutting it into small cubes first.
- Use cream of tartar to beat egg whites. Just 1/8 teaspoon of cream of tartar helps the egg whites reach stiff peaks faster and more effectively. Use it if you can!
- Beat the egg whites longer than you think you need. If you don’t beat the egg whites sufficiently to stiff peaks, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up. They also should not move or slide out if you tilt or invert the bowl. See the photo in the step-by-step process above for a visual of how it should look.
- Traces of fat will prevent your whites from whipping. Make sure your bowl is completely clean, and don’t get even a drop of yolk into the whites. They won’t form peaks if there are traces of fat.
- Use a folding motion to avoid breaking down the whites. When you combine the yolk mixture and beaten egg whites, it’s super critical to use a folding motion, otherwise the result will be flat. To do this, use a spatula to scoop from underneath and “fold over” the sides.
- Monitor during baking. The exact cloud bread baking time will vary depending on the size and thickness. Watch them closely, because they can go from done to burned fairly quickly.
Storage Instructions
- Store: Keep leftover oopsie bread in the refrigerator for 5-7 days, with parchment paper between the pieces. Don’t stack them without lining with paper, because they will stick together.
- Reheat: If your cloud bread has been refrigerated or frozen, reheat it in the toaster very briefly, as it burns much faster than regular bread would.
Can You Freeze Cloud Bread?
Yes, cloud bread can be frozen for up to 6 months. Freeze in a single layer on a parchment lined baking sheet until solid, then transfer to a freezer bag. Thaw in the fridge overnight before using.
Ways To Use Keto Cloud Bread
Get ready to explore the versatility of 3 ingredient cloud bread recipe! From savory sandwiches to sweet desserts, here are a few ideas to get you started:
- Sandwiches – The easiest way to use this recipe for cloud bread! Try a BLT, peanut butter and jelly, sandwich with crack chicken, or grilled cheese. One of my faves for lunch is a sandwich turkey, lettuce, sun-dried tomatoes, and pesto sauce.
- Toast – Grab a slice of bread, pop it in the toaster, and top with your favorite sugar-free toppings! Try strawberry chia jam, sugar-free Nutella, sugar-free jelly, peanut butter, or just plain butter.
- Pairings – Serve oopsie bread on the side with salads like taco salad or antipasto salad, dunk in soups like broccoli cheese soup or vegetable soup, or use it to sop up the sauce in creamy mushroom chicken or garlic butter shrimp.
- Cloud Bread Pizza – Top baked cloud bread with marinara, mozzarella, and your favorite toppings, then bake until melted. Check out my keto pizza recipe for sauce and topping ideas.
- Cloud Cream Puffs – Get the recipe in The Easy Keto Carboholics’ Cookbook!
Recommended Tools
- Electric Hand Mixer – Ideal for making stiff peaks. I like this one because it comes with storage for the attachments.
- Baking Sheet – A warp resistant baking sheet ensures even and consistent baking results, making it a must-have tool for this easy cloud bread recipe.
- Parchment Paper Sheets – Super convenient, so you don’t have to fight curling edges from a roll.
Cloud Bread Recipe
Cloud Bread Recipe (Easy, 3 Ingredients!)
This popular cloud bread recipe is soft, fluffy, keto, & gluten-free! You need just 3 ingredients: eggs, cream of tartar, and cream cheese or mascarpone.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
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In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
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In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
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Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, being careful not to down the air bubbles in the egg whites.
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Scoop the mixture into six circular discs onto the parchment paper.
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Bake 25-35 minutes, until golden.
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Let the cloud bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 piece
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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389 Comments
ConT
1Very good. I used stainless mixing bowls to make these. I feel egg whites peak higher blended in stainless. The results were almost perfect. Looking forward to toasting with Elderberry jam.
Debbie
1I have used this recipe numerous times and it is delicious. I planned on making it today for a friends
daughter but I forgot to buy the cream cheese. Do you think Boirsin (french cream cheese) will work?
Maya | Wholesome Yum
0Glad you like these, Debbie! I haven’t tried it with Boirsin, but I think it should work.
Lisa
1I did something wrong. Tried to do circles and it all flowed together. Did I not beat the egg whites enough? Or did I fold in too much?
Wholesome Yum D
0Hi Lisa, It sounds like you needed to beat your egg whites longer, or you broke them down too much during the folding process (make sure not to stir).
Bernadette Nulty
0Hi, Where would I get a circular disc for this cake? Regards.
Maya | Wholesome Yum
0Hi Bernadette, You would shape the “batter” into circular discs. There is nothing to buy.
Monica
0Hi Lisa, I sometimes get this result as well. It can be egg whites not beaten enough. When I make sure they are “super peaky” the bread seems to hold the shape instead of flowing. I’m also very careful with the fold. Try again “overbeating” the egg whites. I hope this can help.
Kathleen Park
1It was tasty and quick. I liked it very much. Many gluten-free breads are dry, but this was tender and moist. I’ll make it again. I’d give it five stars.
Jennifer
0Turned out great!! Very satisfying and so many options with this bread. My only question is, I made 4 of them with 2 eggs. How many can I have during my egg fast at each meal? I would think 2 would be one serving of egg.
Wholesome Yum D
0Hi Jennifer, Yes, 2 would equal 1 egg.
dave
0First time making this and turned out perfect. Used it for a egg and cheese sandwich and it worked great. Did not crumble like some “breads” do. Next test is to use it as a hot dog bun , taco shell style. Going to add some spices next time to kick it up a notch as Emeril would say.
Natasha
0It was so soft and fluffy, it’s a bonus that it’s also gluten-free! We loved this bread a lot, thank you!
Matt
0This cloud bread recipe is awesome and super easy to make. It is so light and fluffy and delicious! A perfect low carb snack.
Toni
0Oh, I love how quick and easy this!! A new favorite gluten-free bread for me!!
Denice
0These awe amazing! Ate on right out of the oven. Will make these often.
Chris
0I just wanted to let everyone know that you should never use “plastic” bowls, spoons or measuring cups or spoons when dealing with egg whites.
Ksenia
0I couldn’t believe how this tasted while being low carb! An amazing dish all around.
Debbie Weddington
0This tells the ingredients but not how much.
Wholesome Yum D
0Hi Debbie, You can find the ingredient amounts on the recipe card right above where you left this comment.
Jessica Haggard
0You really can’t go wrong with a recipe that only has three ingredients, plus salt. This is a great staple for my children, they aren’t full keto but do enjoy lots of healthy, low-carb and gluten-free baked goods.
Vladka
0That was my first bread made from scratch. It was easy, and I can’t wait to make it again.
Shruthi
0This was so fluffy and delicious and so protein rich – swapped the bread for my breakfast sandwich and I don’t think I’ll ever go back to regular bread again!
Liz
0I saw this on TikTok and I was so curious to try it. It was so good!! Thanks for the recipe!
Vickie
0I love the recipes you have! I also follow you on pinterest.
Maya | Wholesome Yum
0Thank you so much, Vickie!
Teresa A Lindgren
0I love these! Very easy to make and they’re delicious just plain out of the oven with a little butter! The only problem I have is that I can eat all of them in one day!
Roxanne
0First time these they where awesome light and fluffy very versatile.
Aletta
0I made this with Greek full fat yogurt and the meringue inside the bread did not cook through. I used my thermofan oven.
Maya | Wholesome Yum
0Hi Aletta, It sounds like they needed to bake for longer.
Pam
0Versatile bread and only 3-4 ingredients. Instead of rounds, I made one big, flat rectangle. Added Asian pork floss and rolled it up like a swiss roll. My mom loved it! She commented that it reminded her of Japanese fluffy pancakes. She added that it would go well with ice-cream too.
I do have a question. My yolk mixture was very runny. After folding in a third of the whites (in stiff peaks) which deflated, I decided to fold in the rest without evening them out. That means there were pockets of white mixture which held the shape and the result was airy, soft and fluffy. Any suggestions what I might have done wrong? Thank you.
Wholesome Yum D
0Hi Pam, I suggest placing all the egg whites in at once and then gently fold until combined.
Monica
0Love the fluffyness and taste.
Tonya
0Any modifications needed for high altitude? I’m very excited about trying this recipe and the meals you’ve mentioned. Thank you.
Wholesome Yum D
0Hi Tonya, Unfortunately, I don’t live at a high altitude so I wouldn’t be able to say for sure if any modifications are needed.
Becky
0I just made these at 9700ft with no modifications. They are bit more crumbly than the pictures but all in all I would say they worked. Next time I might intentionally deflate the eggs a bit more.
Kate
0Can you make these using my mini flip pan? Or should I save it for pancakes only?
Wholesome Yum D
0Hi Kate, I have never used a mini flip pan, so I can’t for sure if that would work.
Linda Smith
0It says to use circular disc. What are the circular discs? Where do you get them?
Wholesome Yum D
0Hi Linda, Circular disc is just the shape you want the mixture to be in on the baking sheet.
Symantha Bonham
0Another great recipe that I can’t wait to try!! Can I make this in my Black and Decker toaster air fryer oven? If so, what special instructions or baking time do I need to know? Thanks very much for helping me!!
Wholesome Yum D
0Hi Symantha, As long as your toaster oven has a bake setting, it should work for this recipe. Time may vary.
Jean
0What does it mean to “fold” in a recipe
Maya | Wholesome Yum
0Hi Jean, Folding means combining two mixtures that have a different density, in a gentle way to avoid deflating the lighter part (in this case the whipped egg whites). To do this, scrape from the bottom of the bowl, up the side, and scoop over the top. Rotate the bowl and repeat until the consistency is uniform. You never want to stir. You can see a visual in the video on the recipe card above.
Jeani
0Can you freeze this bread?
Wholesome Yum D
0Hi Jeani, Yes, you can find the instructions for that in the post.
Michelle
0I need to try these again because I think I may not have fully incorporated the eggs whites to the rest of the batter out of fear of over folding (there were still a few lumps of white when I spooned them onto the baking sheet). After baking there was some runnoff/bleeding and most of the discs had run into each other (maybe yolks and butter?), they weren’t very bread-like in texture, and they tasted very eggy – kind of like a buttery baked omelet. Fortunately, I like eggs and still think the flavor was quite good even so. I’m not a huge fan of mascarpone, in general, but I had some in the fridge waiting for me to find a use for it and it seems to go great in this. If anyone knows whether my theory of what went wrong is correct or not, please let me know. I’d like to troubleshoot a little before I try again.
Wholesome Yum D
0Hi Michelle, It sounds like you may need to mix the egg whites a little longer to they are the correct texture + make sure all the ingredients are fully incorporated.
Vicki
0Love it!! Easy to make! True to it’s name it is light and soft as a cloud!
jacquie
0Made it for the first time tonight . Turned out perfectly . Thank you for the recipe.
Melanie
0Love this recipe, I am on WW so the cheese makes it pretty high in points. I used the fat-free Greek yogurt instead and it’s delicious and 0 points on WW. So happy with these. I put everything bagel seasoning on top and it’s perfect. I also found that the next day if you put them in the air fryer for a min it will make them less sticky and taste the same as the day you made them. Thanks for this recipe I am making them every few days. So nice to have a healthy alternative to bread.
Deb
0Is marscapone lower in calories than cream cheese? I loved the bread! But the calories are high for me. Any suggestions are appreciated.
Maya | Wholesome Yum
0I’m glad you liked the bread, Deb! Mascarpone is higher in calories in than cream cheese. This bread has 98 calories using mascarpone, which is already less than the average slice of bread, but it would be even lower if you used cream cheese. Light cream cheese should also work fine.
Sue
0Love this recipe! So simple.
Nancy
0This 90 second bread is so good! It is so incredibly easy and so fast. After I made it, I melted a little butter in a hot skillet and browned them. Mmmmm, I can’t wait to use this in so many ways… like French Toast! Thank you!
Felicia
0Sadly I really didn’t like this recipe. I realized about half way through that I do not have the patience to whip the egg whites. The bread definitely tasted too eggy for me it made my cheeks pucker lol. I’m going to try one of her other bread recipes instead.
angela k
0it tasted that way the first time I made them but I didn’t whisk the egg whites enough …. when whisked to stiff peaks (many videos on youtube how to tell when stiff), there is absolutely NO egg taste at all …. definitely worth taking the time to whisk it properly.
Lara
0Smells amazing! I haven’t tried them yet but they look great. Mine spread into each other so next time will use a bigger tray. Thanks for the recipe.
Donna
0I can hardly wait to try this. I do miss my bread. Thank you for all your time and effort to share all your findings on keto. I’m really going to enjoy trying them out.
Wendy
0Can I make this in a silicone mold?
Wholesome Yum D
0Hi Wendy, I believe that would work for you.
Joseph
0I made this and I was so nervous about burning it that I pulled it too soon and it was mushy. So I tossed it back in the oven and it firmed up nice. Even sat in a ziplock bag on the counter overnight and stayed dry and firm. And they taste great. Thank you. Going to see how they fare with meat and mayo between them next.
Paula
0I made this bread for my son and thought I’d made way too much but as it turned out I made not enough!!!!!! My grandkids liked them my son and his girlfriend loved them!!! I was so very pleased and will make it again in the morning.
Christina
0I followed the recipe exactly and it was my first time ever making cloud bread. Soooo simple and they came out amazing! So, it gave me an idea to make pumpkin spice cloud bread. I did that today and OMG wow! They are so good! I left the salt out, added a few shakes of pumpkin pie spice and a splash of vanilla. Thank you for providing such an easy and versatile recipe!!
RAYMOND T WHITLEY
0This recipe is FAB. I made 12 sandwich style slices and they were great for hamburgers, salmon burgers, veggie burgers and even avocado sandwiches. Thanks for the recipes!
Judy
0Can the bread be made with yolks?
Wholesome Yum M
0Hi Judy, Yes, this bread uses the whole egg. The whites are whipped in step 2 and the egg yolks are incorporated in step 3. I hope this helps!
Lola
0It’s great ! Followed as written (without cream of tartar) and it turned out wonderful ! I made a sandwich ! Hooray for almost bread!
John
0Whisking egg whites is a challenge even with cream of tartar make sure you check out videos on YouTube on what equipment you’ll need. Stick blender and old fashioned double beater won’t do the job. Hand whisk on a power drill will or purchase a £500 kitchen aid. Then folding in is tricky too. This recipe will take a few goes to get right. If you’re not a pro.
Maya | Wholesome Yum
0Hi John, A hand mixer or stick blender works just fine as long as it’s powerful enough and you use a whisk attachment (not the double beaters, like you said). I don’t have a power drill (never heard of using one for cooking?) or a stand mixer, and make cloud bread using my hand mixer.
dave
0Used a hand mixer with a whisk attachment and no problem. If I can make this anyone can.
Alan Shapiro
0I followed the recipe to the letter and my “bread” looks just like the photos. I don’t like it and don’t think it is bread at all. It is more like a very light pancake, way lighter than any white bread. I will not make again. I think there are some excellent Keto breads out on the commercial market that are far better, more like wheat bread and much more usuable for sandwiches, etc.
Wholesome Yum M
0Hi Alan, Sorry this recipe didn’t turn out as expected. This bread is a truly clean keto solution for those who are looking a bread alternative, while other commercial keto breads contain additives and ingredients that are not so clean. If you are interested, I have several other bread recipes on the website. This Keto White Bread, Almond Flour Bread, Flax Seed Bread, and Coconut Flour Bread are all excellent for sandwiches or toast. I also have a pre-made Keto Bread Mix here. I hope you find what works best for you!
Wil
0I can not have anything with erythritol in it, what would be the next best things for cooking?
Wholesome Yum M
0Hi Wil, Allulose is the answer! It doesn’t give a lot of people the same tummy issues that erythritol can. You can find Besti Allulose here!
Corinne
0Hi, I separated the eggs but the yolks and cheese have split. Will that make a difference to the finished product?
Wholesome Yum D
0Hi Corinne, The yolks and cheese should not have split and may not produce the correct outcome.
Lynn
0Does the cream cheese need to be softened?
Wholesome Yum D
0Hi Lynn, Yes it does.
Cindy
0Can you make waffles out of this recipe? Love the bread.
Wholesome Yum M
0Hi Cindy, Unfortunately not. The structure wouldn’t hold up well in a waffle iron.
Jo
0I love this recipe, Im not on keto, but I’m on WW so instead of ricotta I use whipped cottage cheese as it’s lower in calories and cheaper. Turns out great everytime! Thank you!
mary
0I really love this recipe. It was easy to make & it taste great
Lynne Brown
0The Cloud bread was delicious!