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Get It NowI 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.
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)
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.
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, oven 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.
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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.
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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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410 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.
zinna scott
0Had never heard of a friend told me about it so I looked up the recipe and tried it very easy to make very easy to bake. I would beat my egg whites a little bit longer next time but still very good
Deb
0I was so surprised at how yummy these were! I had them with some vegetable soup!it was a perfect combo! Thanx Maya!
Peggy
0Can you use flavored cream cheese?
Wholesome Yum D
0Hi Peggy, Yes, that should work.
Rhonda
0Came out perfect. Worked great for my fried egg, bacon, avocado breakfast sandwich.
Ann
0Loved it! Delicious and so helpful to stay on Keto. Thank you looking forward to more great recipes!
Halima
0Couldn’t get the egg whites into stiff peaks. Didn’t have the cream of tartar but you said might work anyway? I beat for over ten minutes and egg whites remained liquid
Wholesome Yum D
0Hi Halima, Did you use an electric mixer?
Helen
0The recipe did not work – the mixture did not hold shape. And yes, I beat those egg whites so they were super stiff and I folded the cream cheese in very gently. I will try the recipe again but with xanthan gum.
Maya | Wholesome Yum
0Hi Helen, Sorry to hear you had issues with it. It sounds like the egg whites broke down when folding. Check the video above for how the mixture is supposed to look and spread.
Regena
0Could you tell me how much xanthan gum?
Sandi Dunham
0I was a skeptic.. BUT this won over everyone in the house, not just the 2 of us doing KETO. I have made this recipe 4 or 5 times. I have even doubled the recipe with great results. Ty ty ty ty
Nancy Bergman
0Very easy to make and turned out perfect but tastes too eggy. I will be using it with cheese and bacon as a breakfast sandwich.
C
0It was easy to make, and I agree that it does taste eggy, so if you don’t mind that, it can be very versatile.
Andy
0Well, i did not know what to expect, no flour involved. I prepared the ingredients and baked as instructed, everything went well, apart from my non stick baking paper proved to be not very nonstick. I then made 2 Bacon Lettuce and Tomato sandwiches using four of the ‘rolls’. Sandwich construction was fine, no issue. Taste was fine, expected it to taste eggy, but it didn’t. `texture, well, that is another matter. My throat rebelled and did not want to swallow. The texture inside reminded me of a soft meringue and has lingered. Certainly easy to make, and did exactly what I wanted. I will try it a few more times, but so far the Jury is out.
Margaret
0Great recipe, simple, easy to follow instructions with conversions from farenheit to celcius therefore making it easy to achieve desired results. Thank you so much 👍🙂