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If you’ve been following along, you know I’ve been promising some big news for the past couple of weeks, but wasn’t ready to share what it was. I have to say, I’m totally blown away by the outpouring of kindness I’ve received in response to that announcement. It means a lot to know that so many of you are interested and paying attention! And I have to say, it makes me that much more excited to share today’s keto cloud bread oopsie rolls recipe.
I’ll get to the announcement in a bit, but first I have to address one question. The big question that I’ve been getting from people when I announced that I have mysterious news.
Many of you have impatiently asked if the big news would be an upcoming Wholesome Yum cookbook. I definitely wish that it was! I’m not quite there yet, but I do hope that one day soon I’ll be sharing that exciting announcement with you.
We get a little bit closer to that as more new people find out about Wholesome Yum, so go tell a friend (or three) if you’re looking forward to that day, too. (Come on, I know you know someone that would love this oopsie bread recipe!)
Seriously, how awesome would it be to have a collection of easy, low carb, and gluten-free recipes – all with just a few ingredients – in a cookbook? A girl can dream…
Before We Get To Oopsie Bread, The Big News…
Back to reality, this past weekend has been a whirlwind. My husband was out of town racing his car at the track, so it was just my daughter and I at home for the weekend. Her recent bout of teething finally came to an end, to be replaced by even more joyful exuberance. (If you ever wondered how much energy and happiness one little human can possibly possess, spend an hour with an eighteen-month-old!)
I had games to play with her, work to catch up on from my software engineering day job, new food photos to take, blog posts to write, finances to go over, Todoist tasks to review, the entire house to clean and organize… the long and mostly boring list goes on. How people get it all done with two (or more) kids, I will always wonder.
Well, not really… because apparently I’m going to find out in six months! Yes, the big news is more personal that you may have expected:
My husband and I are expecting another little girl at the end of April!
This is why the blog posts have been sparse. This is why I haven’t been feeling well for weeks now, while desperately trying to hide it from everyone. This is why it has been so difficult to write when I couldn’t mention the big thing that was truly on my mind. We just weren’t ready to share this with the world until the end of the first trimester.
Being a food blogger suffering from severe all-day nausea, fatigue, and food aversions has been taxing, to say the least. Testing recipes is such a challenge when the food not only tastes different, but you don’t feel like eating in the first place.
Even my favorite oopsie bread hasn’t been tasting the same. Fortunately, having an existing backlog of photographed recipes saved me during these last couple months.
Hooray for advance planning!
Now, as these issues will be winding down at the end of the first trimester, I’m back to creating brand new recipes for you. In the meantime, I’m still glad to share ones I had queued up. And, this keto cloud bread recipe is first in line.
Just to get it out of the way, being pregnant does not mean my recipes will be any different. Low carb and gluten-free all the way for this girl! I may throw in some higher carb sweet potatoes or higher-sugar fruit into my own diet, but you won’t see any of that on the blog. Pinky promise.
What is Oopsie Bread?
Keto cloud bread, also known as oopsie bread, is a low carb bread replacement that has a light and airy texture. It requires no flour to make – not even low carb flours like almond or coconut.
The traditional way to make oopsie bread is by using eggs and cream cheese. Beating the egg whites to stiff peaks achieves the fluffy texture.
As far as I can tell, the original no carb cloud bread recipe came fom Your Lighter Side. I might be wrong about that, so feel free to correct me.
The story goes that they are called low carb oopsie rolls because they came about by accident. Oops! Apparently, the recipe author was trying to make something else entirely. Funny how that works!
So, what does cloud bread taste like? It’s similar to a very light and fluffy white bread. The best way to describe the texture is “light”. It doesn’t have a lot of flavor on its own, which makes it that much easier to use on sandwiches or whatever you like.
All that being said, I found a way to improve the flavor of keto cloud bread, to make it even better…
The Best Cloud Bread Recipe
For a long time, I would just make the usual easy cloud bread with cream cheese. Because I love mascarpone so much, I decided to give that a try one day. And, I think I like this oopsie bread version even better!
These little golden oopsie rolls are light and airy. But, the best part is that the mascarpone in this carb-free cloud bread has an unmatched buttery flavor.
Cream cheese is a little tart, whereas mascarpone is not, so that affects the end result. The flavor almost reminds me of buttery croissants!
The best keto cloud bread recipe. With mascarpone. Who would’ve thought?
Oh my goodness, you guys, this stuff is incredible. This no carb cloud bread is not only light on carbs and keto friendly, but they are light on calories too. And even if low carb is your focus, calories do still matter.
They are just perfect for pretty much any sandwich. So if you’re missing bread or having doubts about whether a good no carb bread exists, wonder no more. This keto cloud bread recipe is your answer.
If for whatever reason this isn’t your thing, try my paleo keto bread, keto bagels or almond flour bread. Or, check out my entire collection of low carb bread recipes. I’m sure you’ll find one you like.
For another mascarpone idea, try my four-ingredient mascarpone crepes! My whole family begs me for those.
I digress. You wanted to know how to make cloud bread, right?
How To Make Cloud Bread
The steps for how to make cloud bread are very simple. And, you only need four ingredients.
Because oopsie bread is so delicate, it bakes at a very low temperature. This takes longer, but is necessary to avoid burning them. So, preheat your oven to 300 degrees Fahrenheit.
Line a baking sheet with parchment paper. Do not use foil, because the oopsie rolls will stick. If you have a silicone mat, you could use that.
Beat the egg whites to stiff peaks using an electric mixer. The easiest way to do this is with a little cream of tartar, but you can skip it if you don’t have any.
Another thing that helps the egg whites form stiff peaks faster is to 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.
Set the egg whites aside, and grab another large bowl. Beat the mascarpone cheese, egg yolks, and sea salt until smooth.
This will only work if the mascarpone is soft ahead of time, so make sure that is also at room temperature. You can get it there faster by cutting it into small cubes first.
By the way, this would be the step where a typical cloud bread recipe would use cream cheese, and we are using mascarpone instead. Really, you can use either one that you have! I hope you’ll at least try the mascarpone to compare.
Now, gradually fold the egg whites into the mascarpone mixture, using a rubber spatula. Make sure to use a folding motion. Do not stir! The goal is to avoid breaking down the air bubble in the egg whites, so that the end result is fluffy and not runny.
Spoon the mixture onto the parchment paper or mat, forming thin, round circles. I usually make six of them, but you can make fewer large ones or more small ones.
Bake the oopsie rolls for about 25 to 25 minutes, until they are golden. The exact time will vary depending on the size and thickness. Watch them closely, because they can go from done to burned fairly quickly.
Let them cool a bit before trying to move them.
Viola! Light and buttery keto cloud bread!
Storing Low Carb Oopsie Rolls
Okay, so you made a batch of the best cloud bread. And you had a sandwich. No what? How do you store the oopsie bread that you have left?
You have two options. You can keep it in the fridge or the freezer. With both options, don’t just stack the pieces, because they will stick together. Instead, line them with pieces of parchment paper or even paper towels between them.
If you decide to freeze oopsie rolls, thaw them in the fridge first. After that you can use them any way you like.
For best results, cloud bread that has been refrigerated or frozen is best to reheat in the toaster. It’s still good if you don’t, but it will be very, very soft.
If you opt for the toaster, just choose a very low setting and watch it closely. Oopsie bread burns much faster than regular bread would!
Now, what will you do with your keto cloud bread? So many possibilities…
Tools To Make Cloud Bread:
Click the links below to see the items used to make this recipe.
- Hand mixer – Powerful with adjustable speeds, and a whisk attachment for beating egg whites to stiff peaks.
- Cookie sheet – Sturdy and affordable!
- Parchment paper sheets – Super convenient, so you don’t have to fight curling edges from a roll.
The Best Keto Cloud Bread Oopsie Rolls Recipe:
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RECIPE CARD
The Best Keto Cloud Bread Recipe (Oopsie Bread or Oopsie Rolls)
The BEST keto cloud bread recipe - EASY, light & buttery! The perfect no carb bread for a sandwich, also known as oopsie bread or oopsie rolls. Only 4 ingredients & 10 minutes prep!
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
- In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
- In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
- Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.
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Recipe Notes
Serving size: 1 oopsie roll
Video Showing How To Make Cloud Bread:
Don't miss the VIDEO above - it's the easiest way to learn how to make Cloud Bread!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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236 Comments
Sehri
Where has cloud bread been all my life!
Great article on cloud bread, tried the recipe, first batch not so great, second batch perfect!
Looking forward to adding extra’s into the mixture.
Lynda Miles
Just made these for 1st time today.
Followed instructions exactly.
Not having had bread for over a month, these were wonderful!! And looked exactly as pictured.
SANDY
I made them and they turned out exactly like the picture. I used cream cheese. I popped them in a baggie in the fridge and didn’t get around to trying one for 3 days. I toasted them and they were as much like bread as I’ve tasted in keto as I put peanut butter and cheated with a tiny bit of raspberry jam. Very good texture.
Chris Scott
Thank you so much for this recipe! These set up and came out exactly as advertised.. The only issue we had was that they stuck to the parchment paper!! Any tips on this? They are delicious but unfortunately turned in to crumbs because they had to be scraped off. Help!!
Wholesome Yum M
Hi Chris, It sounds like your rolls needed to bake a few minutes longer. They will release cleanly when they are fully baked through.
Lina Chung
I love this recipe so much. I have made five times (double) of the recipe since. Instead of salt, I substituted with Allulose, and it tastes so much better, like the Japanese jiggly cheesecake. I love love love this and have been eating two bread or more with my meal LOL! My question is, can I bake this in a cake pan or loaf pan? I am thinking bake in a water bath like the Japanese jiggly cheesecake recipe? What would be the baking time and temperature?
Thank you so much. I love all of your recipes.
Wholesome Yum M
Hi Lina, I’m so glad you are enjoying the recipe! I think this recipe could be baked in a cake pan, although, I’m not sure a water bath is necessary. I would keep it at the same oven temperature and extend the bake time to 35 minutes. It may need a few more minutes than that, so check it before removing from the oven.
Monica
THIS. IS. IT. My spouse is trying so hard to do the KETO diet but she absolutely hates most veggies and is having difficulty getting adequate fats and protein because she doesn’t like to eat meats, cheeses etc on lettuce or other “non-carb” things. I made claoud bread for her yesterday and she not only ate every bite of the lovely sausage cheese breakfast sammie I made…she asked me to keep making the cloud bread and make her lunch sammioes on it too! A WIN-WIN for certain!
This is a supremely easy dish to make; parchment or SILPAT for you baking pan is a must. Containment rings are not necessary-simply spoon out large heaping tablespoonfuls and even out using the back of the spoon. The mixture holds its shape well.
I look forward to experimenting with various add in flavors, hoping to add a cinnamon and a light touch of stevia to add to the rotation for breakfast. Move over keto dutch baby—-there’s a new fave in town!
Ryann
I love this bread. I added a tad bit on sweetener to make it a litter sweeter since I used the cream cheese! Also I’m not sure what I did wrong my bread stuck to the parchment paper? Can you maybe give me a suggestion on what to do better? It’s got a delish taste! My kids even eat it!
Wholesome Yum M
Hi Ryann, Were the rolls completely baked through? They may not release as easily if they aren’t fully baked.
Sharon
I have never been a bread eater, so finding a bread substitute was never important to me. But I came across this recipe and thought I would try it to go with a hamburger for dinner. I am so delighted! It was light and airy, yet served its purpose! Definitely will be making again, and may be trying adding different flavors to change things up! Thank you so much!
Amy
I loved it! But needs Truvia or monk fruit to offset the saltiness. I’m gonna try it with a half teaspoon of Truvia. Still, it’s a great recipe- delish. Tried to leave a 5 star rating but it won’t let me
Chris
My son just married a wonderful young woman who can’t tolerate gluten; I try to make things that she can enjoy. So, I was very happy to find this recipe. It turned pretty good- I think the only thing I did wrong was that I got a bit hurried, and didn’t whip the egg whites enough. They turned out a very beautiful golden color, but a bit flat. Also (personal preference here, a touch too eggy for me), but I really appreciate some of the suggestions made by other people – thanks for these: chives, garlic, other spices like cinnamon. I will try again tho’. Thanks again.
Jerry Griffin
Can cloud bread be frozen?
Wholesome Yum M
Hi Jerry, Yes, please place a piece of parchment in between each roll before freezing so they don’t stick together.
Amanda
Since I don’t care for an eggy flavor or the texture as a bread, I added a couple spoons of powdered sugar alternative and cinnamon. It’s masked the egg flavor completely, is slightly sweet, and is similar to a spongy French toast.
TONI
Hi, I would like to make this using Cream Cheese. Would I use 3 or 4 oz??
Wholesome Yum M
Hi Toni, Use 3 oz.
mgdhhd
This recipe was not good at all and harder to make than actual bread. It didn’t work at all and I used everything precisely. I whipped the eggs for more than 10 minutes and they were still watery. It ruined my night.
Wholesome Yum M
Hi, There are several reasons why your egg whites could not be whipping. 1. The bowl you use has to be completely clean and dry. Even soap residue left in the bowl can prevent egg whites from whipping up. 2. Any traces of egg yolk in your will prevent the whites from whipping. To successfully separate the eggs, be sure to use fresh eggs or carton egg whites. 3. Temperature. Cold egg whites will eventually whip, but they take a long time to reach stiff peaks. Leave your eggs or carton whites out to reach room temperature before whipping. Lastly, feel free to use the cream of tartar. It will help to get your egg whites to the right consistency. I hope you decide to give this recipe another try. Cloud bread makes a great versatile addition to a low carb/keto diet!
Ruthy Rivera
Hi! I just did this recipe (haven’t tried it yet) but something came out wrong. The mix was to watery. Could it be that I beated the egg whites to much? Never saw the soft peaks, instead it looked like cotton candy♀️ Can someone help! Smells good though!!
Wholesome Yum M
Hi Ruthy, Yes, it sounds like the egg whites were overbeaten. The texture should hold its shape, but still be late. Check out the video on the recipe card for reference. On the other hand, if it was watery, it sounds like you broke down the egg whites when combining with the yolks – be sure to fold gently, don’t stir. I hope you decide to give this recipe a try again.
jacki
made this cloud bread for my husband, he is on keto diet, it turned out perfect, he thought it was delicious, toasted is even better. thank you so much for the recipe.
therry
This was perfect , my son is carb free but misses bread, I made it also with melted camembert and a bit of garlic. Also if you don’t have cream of tarter put a half teaspoon of viniger or lemon juice in the egg whites.
Jes Hay
Hubby and I loved this recipe! It’s the first recipe I’ve made, that came out perfectly, in a very, very long time. I haven’t looked, but I’m wondering how long they stay fresh, and what is the best way to keep leftovers?
Wholesome Yum M
Hi Jes, These will keep in the fridge for about a week. Please layer parchment between the rolls to prevent them from sticking together. If you prefer to store for longer-term, these rolls also freeze well. Enjoy!
HC
This was really tasty, it was very light and airy, I enjoyed it a lot!
Elsie
Amazing!! So easy! So fluffy & light, true to its name!
Taste great too!
Thank you!
Justine Putnam
Rubbish, I tried 3 times then my sister tried twice, 3 egg whites and 1/4 baking power does not work
Wholesome Yum M
Hi Justine, That is not the recipe for cloud bread. Just egg whites and baking powder would not work. Check out the recipe card on the page, it will give you the full list of ingredients.
Linda
Best recipe ever!
Patty
It worked great. I put my bowl and beater in the freezer and kept the egg whites cold before I whipped them and it was great. It made a total of 8 nice size ones and delicious.
Thank you.
Patty
Grand Mommu
Great, easy to follow recipe. I used 4 ounces of cream cheese plus 2 heaping tablespoons of chive & onion cream cheese spread; which has 2 g of carb per 2 tablespoon, so 1/6 of that per piece of bread. Thanks for your other recipes too!
antoinette
Hello has anyone tried to make this with the non dairy cream cheese I cannot have dairy please let me know any outcomes
Wholesome Yum M
Hi Antoinette, This recipe works with dairy-free cream cheese.
Diane Wilson
Actually, the cloud bread or oopsie roll as originally posted by Dr. Atkins. It was called the Dr. Atkins Revolution Rolls. It was in his book in 1972. Here is the original, which I use a lot still today
(The Original) Basic Diet Revolution Rolls Straight from the 1972 Dr. Atkins Diet Revolution book
Ingredients:
Pam spray
3 eggs separated
1/4 tsp. cream of tartar
3 oz. cottage cheese
1 package of Sugar Twin * (or Splenda)
Directions:
Preheat oven to 300°F. Separate eggs very carefully (make sure that none of the yolk gets into the whites.) Spray Pam on a Teflon cookie sheet.** Beat egg whites with cream of tartar until whites are stiff but not dry. Fold in yolks, cottage cheese and Sugar Twin*** (Be extremely careful not to break down the egg whites. Mix for no more than 1 minute.) Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp. full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles. Place the cookie sheet in the oven and bake for about 1 hour.****
Makes 6 rolls
Total carbs 3.1; grams per serving .5
I have the big baking pans that fill my oven. I am seriously thinking that this round I could get more at a time if I just poured the batter onto sprayed parchment paper and when it is baked, cut it with a pizza roller into equal size pieces. I think I could get 12 rather than just 6 out of the batch. Does anyone else do that? I would make some as buns if I wanted them for a burger but personally I don’t care if they are round or square. They are also good to snack on instead of something higher carb. There are several recipes out there varying it, one with using fibre but I think these are great for freezing and making sandwiches on a hot day in the summer. I am happy I found your page as I am fighting high blood pressure and sugars and looking for simple, less dishes and cooking kinds of meals
Diane Wilson
Oh in addition to my first post. I do not add sweetener at all. I may add some spice like dill, or onion/garlic powders and sprinkle the top with shredded cheese to have with a burger because I use them for buns for things like burgers, etc.
Wholesome Yum M
Hi Diane, Thanks so much for the info! This is great!
Penelope Stavropoulos
I’m pretty sure I followed everything correctly, but they expanded when I baked them. Did I overmix? When I folded the egg whites into the mascarpone mix I wanted to make sure it was thoroughly mixed but I was still gentle. Any ideas?
Wholesome Yum M
Hi Penelope, Do you mean that your oopsie rolls spread on the baking sheet? That is due to over mixing. If you haven’t, take a moment to check out the video in the recipe card so you can see the technique used to incorporate the egg whites into the mascarpone mixture. I hope this helps!
Joanne M. Madigan
Can you use sour cream instead of cheese?
Wholesome Yum M
Hi Joanne, No, that won’t work in this recipe.
Jennyfer
So I started doing Keto with my boyfriend for almost a month. Since we started he was non stop talking about cloud bread. Today I finally gave in. The only thing I regret was not doing this sooner!! I loved it!!!! I will definitely be making this more often.
Ps I love all your recipes
Jamie W
My mom and I went on a road trip the other day and we usually always stop and get a breakfast sandwich and coffee before we hit the road, but since starting Keto, we haven’t been able to get our favorite McGriddles or Biscuit sandwiches. So before heading out the other day I made a batch of these and took 4 pieces along with us. We stopped and got Sausage, Egg and Cheese McMuffins without the muffin and used the cloud bread as the bun. OMG< SO GOOD!!! It felt like cheating. Although not a biscuit or english muffin it worked great and I will making these again and again. Thank you so much.
Lori
I’m doing another post since I’ve discovered, through my own misadventures, the ways this recipe is (at times) forgiving and, when it is utterly unforgiving. The ways cloud/oopsie bread is forgiving are: 1) if the egg-whites don’t have peaks but are stiff enough not to budge one iota when the bowl is held upside down, 2) if baking powder is accidentally used instead of cream of tartar, 3) if the salt is added to the egg-whites, 4) if grainy once-frozen cheese is used (though that can be improved with 30 seconds or less in the microwave). The finicky things that will cause failure are: 1) if room temperature is cool so warm cheese with the microwave, 2) if the eggs are cold so use the warm water fix, 3) the bowl for egg-whites is not perfectly clean and perfectly dry, 4) if an oven’s 300 degrees Fahrenheit by its own dial is not actually 300 degrees so get a oven thermometer, 5) if flat parchment paper is not used since a crease will make an easy break point and everything else it sticks to, 6) if final mixture is handled vigorously so very gentle folding of cream cheese mixture into the egg-whites. Hope this helps add to cloud bread experience.
Andrea
I don’t know why so many people are complaining. I like your post and love the bread. It’s delicious! My daughter even eats it!
I’m diabetic so this is a welcome treat. I added some garlic powder and some cheese on top. Simply delicious. Thanks for sharing!
Andrea
I don’t know why there are so much complaining on this post. I think the bread is delicious and my daughter loves it! I added some garlic powder and some cheese on top and it’s delicious!
Sherry
Great recipe…thank you for sharing and educating us to be better!
Jenn G
This absolutely PERFECT, I love the simplicity and the flavor! I personally add an 1/8 tsp of garlic powder and a few pinches of ground chives (I use a mortar and pestle) and it turns out absolutely fantastic! You could add anything you wanted to this to change the flavors, as long as that herb compliments eggs. It’s fantastic!
Moeksie
I stored these in a paper bag on the counter over night and they were fine the next day.
Qasem Varzideh
Great stuff!
Julie
Hi there! I didn’t have mascarpone so I tried it with cream cheese; they turned out wonderful and very easy to make. I made myself a fried egg sandwich with bacon and vegan mayo…delicious! Thanks for your explanations and for sharing your story. I look forward to try more of your recipes. Cheers to your day! Julie (Quebec)
Bob Sweet
Fantastic, awesome, unbelievable, and so easy to make. Thank you for the wonderful recipe and keep them coming.
Elizabeth Vitale
Hi, could you please tell me the keto macros in oopsie bread? I can’t find the breakdown for carbs, fat, protein and calories. Thank you.
Wholesome Yum M
Hi Elizabeth, The macros can be found in the recipe card, but I’m happy to provide them for you here. Serving is 1 roll. Calories 98, Fat 9g, Protein 4g, Net Carbs 0.2g. I hope this helps!
Lori
I made the oopsie bread with mascarpone 3 times (well, twice with 3 oz. and one with 2 oz plus 1 oz cream cheese to use the 8 oz). I do prefer the flavor to cream cheese but not enough to justify the consistent expense as the mascarpone goes for about $6 and a store-brand cream cheese for $1. A few notes that may help others: 1. buy a measuring spoon set that has odd and small sizes like 1/2 tbs, 1/3 tsp, 1/8 tsp, and 1/16 tsp; 2. buy multiple magnet-backed timers and keep one set at 25 minutes; 3. flat (not folded) parchment sheets are definitely the way to go; 4. if using cream cheese, room temperature may be too cool to whisk well, microwave the cream cheese for 30 sec in a 700W MW or 15 sec in a stronger MW; 5. “tempering” the yolk-cheese mixture with 1/4 of the egg whites to “loosen it up” before adding to the remainder of the egg whites to then gently fold in seems to help keep it fluffy while fully incorporating the mixture. This is my sandwich and hamburger roll of choice! Even non-low-carbers like the flavor and texture. Thank you so much!
Sarah Wilson
I made the mixture and followed every direction and it came out really watery.
Is that normal? Waiting to see how it turns out after baking
Wholesome Yum M
Hi Sarah, That is not normal. Did you whip your egg whites into stiff peaks?
Sarah Wilson
Yes, definitely.
Sarah Wilson
yes, I definitely did.
Wholesome Yum M
Hi Sarah, There are two crucial steps in this recipe. 1. Whipping the egg whites into stiff peaks and 2. Gently folding the egg whites into the rest of the batter. Both not whipping the egg whites enough and breaking down the air bubbles, by overfolding can cause problems in the outcome of the recipe.
Kathryn
Mine turned out flat and rather dry. What did i do wrong?
Wholesome Yum M
Hi Kathryn, Did you whip your eggs into stiff peaks? That is crucial to achieving the structure of these rolls.
Margaret Holstien
The best keto bread recipe I have found! So glad I tried this. Turned out perfect. We have been missing our bread. Have you tried these in muffin tins, for rolls or biscuits? Think I will give it a try and also make a bigger round to use as pizza crust! Thanks!
Wholesome Yum M
Hi Margaret, I have not tried these in muffin tins or rolls but feel free to experiment! Enjoy!
Beth
Mine turned out very puffy, what did I do wrong?
Wholesome Yum M
Hi Beth, They should be puffy. It doesn’t sound like anything went wrong! I hope you enjoy them.
Savannah
I made two batches recently. I added some garlic powder and oregano and about two ounces of shredded Parmesan cheese to the egg yolks. The first batch I added a little Stevia and left that out of the second batch. Both were great. We liked the second batch best. Stevia made it too sweet (I think it put in too much). Next batch I will be adding a little cinnamon. My husband is excited that he can have a sandwich again!
Chris
Would I be able to make this in a bread machine?
Wholesome Yum M
Hi Chris, Sorry, this recipe cannot be made in a bread machine.
Tracy
I have made these revo rolls for years…tney also work with 1tbsp of mayo per egg, or cottage cheese (dr Atkins’ original recipe for revolution rolls…bless him). Anyway, one of my favourite ways to eat them is grilled cheese…mmmmm
Lori M
Thank you so much for your recipes (particularly bread) as I start on a moderately low carb journey. I’ll keep my carb grams for fruit and sweeter vegetables. I successfully made 2 batches of cloud bread in one night using cream cheese (no mascarpone at a small market). The first batch I made 6 larger cloud breads and the second I made 8 smaller. The larger breads made wonderful hamburger buns to make a Big Mac copycat with homemade ‘special sauce’ (1000 Island dressing from homemade 1-minute olive oil mayo). My question is regarding an increased batch size to use the entire 8 oz package of cheese in 2 batches (after I get a 1/16 and 1/32 tsp spoon). Can some of the mixture rest in the fridge for 35 minutes until the oven is free or will it deflate? Your 3-egg/3-oz batch size was perfect for my largest baking sheet but I ended up with a small messy amount of cheese from an 8-oz brick/tub. Thanks again.
Wholesome Yum M
Hi Lori, The batter should be fine to wait while the first batch is baking. I wouldn’t push it overnight though, they would probably turn out flat.
Georgiana Peterson
I am 67 and over weight. I like food. I have been on the keto diet for one month. I was doing it on my own. T went to the internet and found you. I made this bread for the first time today. Where have you been all my life. It is wonderful. Thank you. I am sure you folks will help me be successful.
Siobhan
I made cloud bread today for the first time. They were quite soggy. Can anyone offer any advice on how to get them firmer? Thanks
Wholesome Yum M
Hi Siobhan, It sounds like your egg whites were not whipped to stiff enough peaks. The cloud bread will not hold its shape unless properly beaten.
eemie
I tried your recipe to the T but mine didn’t keep its shape. In fact, it became a blob of cloud instead of like yours round and beautiful. what happened that mine didn’t keep its shape? puzzled!
Wholesome Yum M
Hi Eemie, Did you achieve stiff peaks when whipping? The batter will become very loose and not hold shape if the egg whites are not whipped properly.
Perry
Like this stuff. Would be nice if it had a touch of sweet to it. You think I could add a small amount of stevia? How much and what step would I add it? Thanks!
Wholesome Yum M
Hi Perry, Yes, you could add a couple drops of stevia to sweeten as desired. I would start very small, like 2-3 drops and then adjust to taste.
Yvette Berens
They came out picture perfect! Although I made 8 and they were a good size. They are a little eggy, but they are very good!! Perfect for a sandwich!
Shirley Gunn
What do you think about Low carb flour tortillas on the keto diet. They claim there are only 4 net carbs because of the fiber content. They taste good and are the best swap I have found for bread in a hurry.
Wholesome Yum M
Hi Shirley, Most of those off the shelf low carb products contain wheat, which I try to stay away from. We have several recipes for homemade tortillas on the blog, which are wheat free.
Melanie
Just made these and they turned out fantastic! Puffed up like little clouds and came out pillowy soft. Stored as suggested with pieces of parchment between each bread and will be interested to see how a re-toasted piece holds up. As long as your whites are to stiff peaks and you fold them in nice and gentle this recipe is a no-fail. SO fast and easy. Thanks so much!!
Mary Harvey
The “Oopsie Roll” was named after a mistake. The author was making a batch of Atkins “Revolution Rolls,’ which is made with cottage cheese. She misread the recipe and used cream cheese….and history was made! I have used this recipe as bread, but also sweet (as a cinnamon. roll) and savory (garlic toast) applications. Today I scraped the batter onto a waffle iron, and had “oopsie waffles.”
Lyn
Congratulations on your bun in the oven I can’t wait to try these, just read the reviews and everyone seems very pleased with them! Thanks again for your wonderful site!!
Lindsey
I found them to be a little eggy (duh – it’s made of egg) so when I bake them I add some Italian herbs and some red pepper flakes to the egg yolks and they’re the PERFECT base for mini pizzas!
mj
Can I make this into a bread, instead of the buns…have you tried that? Thanks, mj
Wholesome Yum M
Hi MJ, I don’t think it would work to make a single loaf of bread with this recipe. If you would like a loaf of bread, I suggest this Easy Paleo Keto Bread Recipe.
Heidi
I just made these to use for sandwiches this week and can’t wait to try it! I did not have any cream of tartar and maybe the eggs were too cold, but they only whipped up firm halfway. I then just spread it out in a sheet pan and baked it for 30 minutes. I’ll cut it into squares and make it that way!
ChloeD
WOW – I love this bread! The texture really hit the spot, and it was much easier to make than I thought it would be. Thank you so much!
Beth
I love your website. Awesome job!
Dee Dee
I just made my first (of what will be many) batch of Cloud Bread, it was super easy. I intended to make it to have for sandwiches during the week BUT it smelt so good when I pulled it out of the oven I couldn’t wait to try it. I spread a tsp of softened cream cheese, sliced strawberry and topped with a tbl of Reddi Whip OMG it was like eating strawberry shortcake but only 68 Cal & 1.5 Carbs
Kendall Keith
Hey I have 2 questions for you
1. let’s say I don’t separate the egg and egg yolk and just mix all the stuff together would I still be able to make the bread and
2. Could I use my baby bullet food blender to mix all the ingredients together it would be cool if you can make a video without separating the egg yolks.
Wholesome Yum M
Hi Kendall, There isn’t any way to get around separating the eggs in this recipe. The whites need to be whipped into stiff peaks and the only way that can be accomplished is if they are separated. Also, as the egg whites are whipped they will expand in size, so a baby bullet will (unfortunately) not be able to do the job.
Metqa
Some people have tried just scrambling the eggs together to make a bread type product. I think they ended up pouring the egg-cheese mixture into some sort of well and baking it for a more flat bread type concoction. I’ve not tried it myself but several friends have. If you are feeling experimental go for it. You know it will still be edible whatever texture it comes out. It won’t be fluffy and light, but I’m sure you could still use it to spread or hold something.
Also, It’s funny how changing one small thing in a recipe turns out new ideas and successes. I know the person who made the Oops, and she told me that it was a matter of measures, not ingredients, that was the oops. The recipe she was trying called for a smaller amount of the cream cheese (which she was subbing for the cottage cheese in the Revolutionary Rolls), but read it as 3 ounces instead of the smaller 3 Tablespoons. Original Dr. A Revolutionary Rolls, with only 3 Tablespoons of Cottage/Cream Cheese, come out rather dry, brittle and sandy tasting. Don’t believe me? Try baking just whipped egg whites and see how fast you choke on it! The Cottage/Cream cheese is basically a stabilizing binder, but just barely. But with the additional fat from the (Oops) extra ounces she added, they came out soft, pliable and with a better mouthfeel. She shared her Happy Accident with the rest of us and the world is a better place for it! So Thank Dr. Atkins for the Revolutionary Rolls that lead to the accident that Lighter Side dubbed “The Oopsie Roll” that everyone now calls Cloud Bread! It has many iterations. Some have made Oopsie Danish, Oopsie Pancakes, Oopsie Cheddar Rolls, Oopsie Sesame Buns, Oopsie Cake. You’ll find many variations on it, and I hope people keep trying new ways to make wonderful food!
Louise
Thank you so much!
Mary
How do you store these and can they be frozen? Can wait to have a sandwich with them.
Wholesome Yum M
Hi Mary, Yes you can store these in the freezer. Be sure to separate each “roll” with freezer or parchment paper.
Nicole
Great recipe but it tastes a little egg yolky. Any suggestions? Can I reduce to 2? Add something to cut it down?
Maya | Wholesome Yum
Hi Nicole, Yes, you can reduce the egg yolks a bit if you like. Or you might like a more traditional fluffy white keto bread recipe like this instead.
Areli
Thank you for sharing your recipes, just now I’m making the cloud bread. It’s baking can’t wait for the results.
Jason Bartholomeusz
Awesome recipe. I just started down the low carb path and this recipe was so easy. I had to use cottage cheese as the local shop didn’t have mascarpone. If I can cook it, anyone can!
Becky
Any thoughts on a dairy free substitute for the cream cheese or marscapone? My mom was recently diagnosed with multiple food allergies, including wheat, corn, rice, yeast, and casein. I’m trying to find alternatives for her with baked goods.
Maya | Wholesome Yum
Hi Becky, A dairy-free cream cheese, such as one made from almond milk, should work.
Dianne
Great easy recipe!
Great with butter.
I’m going to make cheesy garlic bread with them for dinner!
It’s like a fluffy white bread – no taste to it.
Peachie
Ok, Maya. All truth. I make many of your recipes. This one because it only had four ingredients. How hard would that be? Anyway, it was not stiff so I just put it on the sheet as it was. Thought I’d cut it out, once done. I did this by making a ham sandwich. It is really good. Can you tell me what made mine so liquid?
Wholesome Yum M
Hi Peachie, Sounds like your egg whites didn’t get stiff enough. Did you use the cream of tartar when you whipped the egg whites? That should help them hold their shape.
Brandon
My third time with your recipe.
Love it!
Was missing bread but this is the best substitute ever.
Most low or no carb breads taste lousy even though the texture is closer to regular bread.
Oops! Gotta go time to pull my bread out of the oven.
Thanks
Sab
Just wondering how long I can keep it and where? In the fridge or in the pantry?
Wholesome Yum M
Hi Sab, These store best in the refrigerator. If you want a more long term storage solution, you can store them in the freezer. Either way, please be sure to separate the rolls between pieces of parchment, as they will want to stick together.
Margaret Laing
Made it with cream cheese. Love it. Will try the mascarpone cheese next . Ì receive your emails, totally enjoy most of the recipes.
Noelle
Hi!
Can aquafaba be used in lieu of egg white for our vegan friends (I plan on trying Just Egg for the yokes)?
Apologies if has already been answered — I scrolled through the comments as much as I had the attention span to but didn’t see my question.
Wholesome Yum M
Hi Noelle, I have not personally experimented with this ingredient, so I cannot gaurentee it will turn out. Aquafaba should be a suitable substitute for replacing egg whites, however, it is not a low carb ingredient. If you are not concerned about keeping this recipe low carb, then I believe it will work fine.
Carole Watson
I love that the ration is one egg to one ounce of soft cheese. Makes it so easy to adapt : )
Tabitha A Allen
My breads are really high, and are taking forever to get cooked. They look like really yummy, fluffy biscuits, not the breads in the picture. What did I do wrong?
Maya | Wholesome Yum
Hi Tabitha, It sounds like you didn’t spread them out enough. You have to spread them into fairly thin circles before baking, as shown in the video above.
Ritch Quattlebaum
I was really surprised at how easy these were to make and how tasty they are! I didn’t have Cream of Tarter this time but will get it for the next batch. Not sure why but I had to bake these for almost an hour for them to brown. Could be a problem with my oven I just have to check that out.
Corina Wright
Could I turn this recipe into a load of bread rather than rolls?
Wholesome Yum
Hi Corina, I wouldn’t recommend that with this recipe. If you’d like a loaf you might enjoy this keto bread recipe, which also uses whipped egg whites.
Laura Taff
I had to make the cream cheese version because that’s all I had on hand. I can’t wait to try the mascarpone version because even the cream cheese version topped with butter tasted like heaven. I havent had bread in three weeks so its a great way to trick my brain into thinking I’m having some bread. yes, it is “eggy” but I do not care. That was wonderful. And this is a bread replacement that can fit in my every week budget cause it’s just eggs and cream cheese or mascarpone. Ah, I love you. Thank you.
Laura
I just had to share my recent discovery with everyone. I don’t know if anyone has tried this yet or not. I was in the mood for pizza but I didn’t want to spend the time making one of the low carb pizza crusts. It’s late in the evening and I just wanted a snack. I remembered I had a number of oopsie bread rounds. I grabbed one and put it in a glass pie pan on 350 in the oven. I let it warm for a few minutes then took about 2 or 3 tbls of marinara and spread it around, added 1 oz of shredded mozzarella and scattered a few pepperoni slices. I let it bake until the cheese was melted, maybe 10 minutes or so. This turned out better than I expected. The oopsie bread was soft, but firm enough to fold over, which I did, because I found it easier to eat. I was pretty happy with this little snack…very tasty and only 3 carbs. Be careful not to burn the oopsie because it seems to take on a funky flavor. I gotta go…I have to go make another one!
Laura
What a great recipe!! When you’re dieting and have to give up bread this is a super substitute. Being able to have a sandwich everyday for lunch has made all the difference in the world. I honestly believe I can achieve my weight loss goal now. Thank you!!
Pauline
I love it taste great easy to make the 8 yr old loves it cant get enough of it as I make it she consumes it lol
Donna r Smith
I just started the keto diet and bread is really big for me so I made the cloud bread and it’s great I love it! I put some butter on one and it was really good, I’m very pleased!
Keith
Do you think these could be good to replace buns for burgers?
Wholesome Yum
Absolutely, Keith! It’s a very versatile recipe.
Cyn
Wow, just wow is all I have to say. I am shook. I used these to make a bacon, egg and cheese (shout out to NYC) and all I have to say is wow, they are soooooo good.
Johanne
Just making this now… looks amazing in the oven! Wondering what kind of mascarpone you are using to keep that carb count so low? Mine end up being 1.3 net carbs per serving. Thanks for the amazing site!
Wholesome Yum
Hi Johanne, like other soft cheeses, mascarpone varies by brand for carb counts. Just keep shopping around and checking your labels. 🙂
Wholesome Yum
Hi Johanne, we use the USDA Food Database for all our nutrition information. Keep shopping around and checking your labels to find the lowest-carb mascarpone!
Katherine Bowser
Accidentally used whole 8 oz. Cream Cheese…Oopsie. Still came out good, cooked longer to brown the tops. At least I can eat my mistakes…lol.
Paola
Amazing recipe Maya, thank you!
I followed the recipe exactly and it came out delicious! I have already make twice this week!
Being a type 1 diabetic low to zero carbs, delicious, healthy food is what I’m all about!
I’m so happy I found this super tasty and basically 0 carbs bread!! Thanks!!
Holly
I just made your cloud bread for the first time and it turned out great. Tastes good! I used the mascarpone. I’ve only been on keto for a week now, I’ve lost 9 lbs.
Denise Faustino
Hi Holly, congrats on your weight loss thus far! I began my weight loss journey about a year ago and slowly lost 25 lb over about six months or so but I’ve been on keto since February and have to happily say I’m now down 80 lb so far. I love keto and just wanted to wish you the best of luck! Wholesomeyum has TONS of GREAT recipes to try. I haven’t found one yet that I didn’t like, even my husband enjoys them!
KJ
Hi,
Its feels so great to hear about your progress. Would you mind sharing a your keto routine, any diet plan you follow. Any tip would be really helpful.
Thanks
Kathy Partridge
The nutritional info for Cloud Bread was listed, but what is the serving size?
Thank you.
Wholesome Yum L
Hi Kathy, the serving size is one roll.
Jenifer Trzepacz
I love this recipe but i had the same problem where they weren’t puffy mine would be thin and runny no matter how stiff my peaks. I was never a fan of eggs so i just bought regular white ones. Ive been doing keto for a few months now and finally bought brown eggs. Wow! What a difference my cloud bread was beautiful! So brown eggs equals beautiful clould bread. I couldn’t believe the difference.
Mike
There is no difference between white & brown eggs other than colour.
Scachi
There IS a difference. Usually, brown eggs are local eggs. Thus more apt to be fresher. Call your state co-op extension rep to get more info.
LaDonna
Interesting recipe! I made some keto biscuits that were a waste of ingredients, so I searched for keto bread and found this one. It was easy enough to make and I was shocked to find it tastes very similar to the shell of a cream puff! I slathered butter on the first one I ate but I think I’ll make some whipped cream tonight, add a little swerve and see how it tastes as a “cream puff”. Thanks so much!
Catinnie
There is absolutely no difference in white or brown eggs.
Beth
I disagree, my backyard, free range eggs are better tasting, prettier, and I refuse to believe those pale yoked, store bought, mass farmed eggs are the same quality of nutrition. But, to each his own…
Valeria
Store eggs will be older, much older than anything you procure from your back yard. So that is probably the main difference. No one really knows how old store eggs are as some are often repackaged multiple times with later use by dates. Any other difference would be in the yolk more than anything so that also would’t affect the whipping of the whites to ideal peaks. Even if you bought organic brown whatever, they are likely to have been stored longer and shipped farther than any home hen eggs. But if you harvested white eggs from your white hens and brown eggs from your red hens, you would see that the color of the shell would make no difference in the quality of the whites because the other factors would be equal. Now of course what you feed them might be superior to store bought so the various levels of vitamins and minerals in the yolks would make them better, and prettier(deeper) in color.
Denise Faustino
I was reading your blog this morning and wishing I had some bread. That’s the one thing on keto that I have missed. So I ran across your oopsie bread and decided I was going to make it this morning. It’s just out of the oven and I had my first piece and oh my gosh! I completely love this and will most certainly be making it again. Thank you for a great recipe and a way for me not to miss bread.
Sylvia
Did the cloud recipe today and love it. I have really missed putting butter ON something, instead of cooking with it. These are yummy, so good with cream cheese in the. Sprinkling onion salt over the butter eas tastes! I am eagerly anticipating trying more of your recipes! Thank you
Ellen Gillam
I am just starting on this adventure after see what my daughter and husband have done. I will be starting on March 4,2019.
Becky
Thank you Maya for sharing this recipe, I was about to give up on keto bread. I have made many different keto bread recipes using almond flour & coconut flour. None of them were that good & I usually ended up throwing most of it away. I’m going to make my 3rd batch of ur cloud bread. My husband & I love it! We use it for everything from Burger buns to just toasting it with some butter. It is amazing, & I am so happy to be able to have a sandwich again.
Jenifer Del Rio
This was the first recipe I made. It was so good and easy to make. I was very happy. Loved it and will make it again.
FinaG
I absolutely love how these turned out!!! I poured mine a bit thinner and came out with about 12. My kids absolutely fell in love with them! I will definitely be making more. Thank you do much for sharing!!
Angela Bryant
My cloud bread came out perfect!! Good recipe!
Rachael
Just made my 1st batch of Keto Cloud Bread and it definitely won’t be my last ! One of the challenges with keto is finding low carb treats. This works great as a bread for sandwiches etc, but I love it with a tbsp of peanut butter along with a cup of coffee in the afternoon.
Thanks for sharing this recipe.
Maya | Wholesome Yum
So glad to hear that, Rachael! It’s the best with coffee, right?!
Susie Cooperstein
I made them. They all grew together, but one was perfect still waiting to be golden brown? They are on the bottom shelf (maybe not a great idea). Can you put these in a popover pan?
Maya | Wholesome Yum
Hi Susie, It sounds like you broke down the egg whites too much when folding, this will cause them to run together and flatten. I also recommend baking in the middle of the oven and not the bottom shelf. I haven’t tried them in a popover pan, but in theory that should work.
Christina
Is the 98 calories for 6 individual pieces?
Maya | Wholesome Yum
Hi Christina, It’s 98 calories per piece (1/6 of the recipe). All nutrition info is per serving.
Doreen Garrett
Maya, these are truly mouth watering!! Great with fresh off the bone ham and a touch of dijon (or english) mustard!!
Kimberly
I was a bit skeptical because I had a hard time with the egg whites. Even though they were already at room temperature it was easy to get them the way the recipe called. And my marscarpone mixture was more runny than I anticipated. So overall the mixture was more runny but somehow they still turned out great. They’re so good. I’ll have to double the recipe next time to make more than just 6. Thanks so much for sharing!
Rachel
I’ve had the same problem with the batter running when I put it on the cookie sheet. I bought a set of six, small tart pans. The kind where the bottom lifts out after baking to remove the tart. I bake the cloud bread in these, and love it. Each piece is the same size which is great for sandwiches.
Pauline Geas
You get it to hold up for sandwiches? I definitely did something wrong then cause it didn’t hold up for sandwiches for me
Ashley
Do you think this would work with goat cheese in place of cream cheese? I love cloud bread but recently had to remove cow’s milk products from my diet.
Maya | Wholesome Yum
Hi Ashley, I haven’t tried that. Let me know how it goes if you try it.
Jon Rueck
This was OK. I expected too much. It’s easy. Cream Cheese was used. The recipe was adapted to 4 oz cheese and 4 eggs to use half of an 8 oz package of cream cheese. Another recipe for the same thing also used 3 oz and 3 eggs, so apparently that may have had something to do with the mascarpone package size.
It was flimsy, and soft. That’s not bad, just odd. Drying it by leaving it out on the counter uncovered overnight made it curve up, so that wasn’t good. Taste? Not much. But easy? Great! And useful, yes, it would suffice to avoid holding something you wanted to put in a sandwich.
Maya | Wholesome Yum
Thank you for sharing, Jon. Cloud bread is definitely meant to be soft. If you prefer a different type of bread, check the other low carb bread recipes here.
Agha
Worked perfectly and came out exactly like the photo shows. It’s VERY fluffy and light, and does not feel like bread at all actually. I think it could use some more taste with spices or herbs or garlic, I might try adding those to the cream cheese/yolk mix next time.
As Bethany pointed out, it sticks a little on a silicon sheet, but not an issue.
Willow
Super easy! My six pieces are in the oven right now. Can’t wait to test them!
I think this is going to be a favorite of mine.
Thank you for the inspiration!
Bethany
My notes on cloud bread/ oopsie bread:
To taste more eggy, bake on silicone non stick mat (mine kinda stick on that).
To taste less eggy, bake on parchment paper (mine did not stick at all).
They freeze great and toast nicely. Thank you for the recipe!
Terry M Yarbrough
No idea what I did wrong! I thought I followed your directions, but the batch turned out like soupy cake mix. Poured on the pan and now I am baking a giant single biscuit, I think. I did not use cream of tartar, however, so maybe it was the egg whites? I may try again…
Maya | Wholesome Yum
Hi Terry, It sounds like the egg whites were either not whipped to stiff peaks enough, or they were broken down when folding with the other ingredients. Hope you’ll try again! Watch the video to see how they are supposed to look.
Paula
I just made this today. Your instructions were perfect & even though I don’t like egg yolks, the bread turned out great. I love the fluffyness & how it pops when you bite into it. I made mine a bit crispy. Thank you for the recipe & all the tips.
Maya | Wholesome Yum
I am so happy to hear that, Paula! Have a great day!
Agata
Hi Maya, I like how easy the recipe is, but unfortunately, it tasted like a very fluffy omelet to me. After reading the comments, you mentioned that it’s probably overmixed egg whites that broke down. What I did is, I beat the egg whites till they were stiff enough so that when I turned the bowl around they wouldn’t move anymore, just like in your video. So I don’t think it’s because of the broken egg whites… However, the mascarpone & egg yolks mixture was very different from what was in the video and I only beat it for maybe 1 min. cause it started to get runny instead of creamy pretty fast. Should I just beat it longer until it gets really creamy? Then, even when I folded the egg whites into the mixture, it wasn’t that fluffy anymore. I appreciate any advice you have cause I love easy recipes like this one! 🙂 Thank you!
Maya | Wholesome Yum
Hi Agata, Yes, beat the egg whites and mascarpone until they are creamy. But also, when you said “even when I folded the egg whites into the mixture, it wasn’t that fluffy anymore” – that is what I mean by broken down egg whites. Even if they are stiff peaks, you have to fold very gently to avoid breaking them down, and it sounds like this is what happened. I’d fold more slowly and gently next time – check the video again to see how it’s supposed to look.
Alma
Hi Maya, First time reading by accident your blog and I’m very surprised of knowing such a different way of make healthy recipes. Thank you.
My question on this easy and wonderful sounding recipe, can I add just a drop of vanilla or a pinch of cinnamon to the mix to fade off the eggy taste?
Have a wonderful day!!
Maya | Wholesome Yum
Thank you, Alma – so glad you’re here! Yes, you can definitely add vanilla or cinnamon.
Leslie T
Great recipe, clear and well executed. My only question is how is this a ‘bread’? It simply is an empty omelette. I was disappointed to expect a bread.
Maya | Wholesome Yum
Hi Leslie, Sorry to hear that it wasn’t for you. It shouldn’t look or taste like an omelette, if it does most likely you overmixed and the egg whites broke down. Did yours look like the pictures and video? Other than that, I agree that there are keto bread recipes that are closer to a wheat bread than this one, but the advantage of cloud bread is it’s very light in both carbs and calories. If it’s not for you, you might like almond flour bread (more chewy and similar to whole wheat bread) or 5-ingredient keto paleo bread (more similar a light, fluffy white bread).
Tammy
Hello- I want to try this cloud bread but I’m afraid it’ll taste eggy. Does it? I don’t care for eggs. Thanks!
Maya | Wholesome Yum
Hi Tammy, This is a matter of taste, as some people think cloud bread tastes eggy and others like it. I think it’s good, but if you’re afraid it will be egg-y, you might like this keto white bread (it uses only egg whites so no egg-y flavor) or this 90-second bread which isn’t egg-y either.
Betsy
We find that after a day of storage in the fridge they don’t taste as eggy and are quite great for making sandwiches and mine are usually about 3 1/2 inches round, the perfect sandwich size.
Maya | Wholesome Yum
Thank you, Betsy!
Rochelle Dunn
This is the perfect recipe to keep in rotation in Keto! Thank you for all of the extra tips-it makes a big difference. So so good and useful in many ways!
Maya | Wholesome Yum
Thank you, Rochelle! Have a nice day! Please come back again soon!
Jamie
Huh… Ten minutes in it looked super puffy, then when I checked it at twenty minutes it has gone flat. 🙁
Any suggestions?
Maya | Wholesome Yum
Hi Jamie, Were they already golden when they were puffy? If so, they were probably done at that point. Otherwise it could be that the egg whites were broken down too much before placing in the oven.
Theresa
I have never tried cloud bread before. I have tried a ton of paleo bread recipes using almond flour and they were all too heavy for my tastes. So I resorted to regular bread on the rare occasion that I just HAD to have bread. Well I decided to try your cloud bread recipe. I was skeptical because I don’t like cheese. I figured if I don’t like it I’d give to my daughter. I made 2 batches. 1 with cream cheese and 1 with the mascarpone. They are awesome. I actually like the cream cheese one better but I forgot to put the salt in the mascarpone batch so that may be why. I added a little sweetner to the last 2 scoops before baking. It is awesome either way. Looking forward to experimenting with different flavors. Thanks for the great recipe.
Maya | Wholesome Yum
I am so happy you liked the cloud bread, Theresa!
Susan
I tried your Oopsie Bread today and, even though it didn’t LOOK like bread, it was surprisingly tasty! I cannot eat wheat so on top of wanting another lo carb alternative, it’s kinda difficult. Thank you.
Maya | Wholesome Yum
Thank you, Susan! Oopsie bread doesn’t ever look like bread but I’m glad you liked it. I have lots of other bread recipes in the recipe index, and some of them look more like bread if that matters.
Rebeca Ruiz
Hi! It would be great if you could make a video for this recipe 🙂 thank you!
Maya | Wholesome Yum
Hi Rebeca, A video for this one is coming soon!
Lynn Ellis
I just made this cloud bread for the second/third time. It’s very tasty. This time I made two batches and added garlic/herbs to one and cinnamon/vanilla to the second. I accidentally dropped some egg yolk in the whites of the first one and it didn’t hold it’s shape very well. The second batch seems to be doing better. First time I’ve ever used mascarpone cheese, too. I do like it lightly toasted.
Maya | Wholesome Yum
Toasting the cloud bread sounds amazing, Lynn! Thank you for stopping by!
Fareea
Hi, We are a family of 4, 2 are large teenage boys. Could I double or triple the recipe? Thanks.
Maya | Wholesome Yum
Yes, definitely! You can adjust the number of servings on the recipe card and it will update the amounts for you.
Fareea
Thanks for sharing the recipe. How much in weight or tablespoons is 3 ounces mascarpone please?
Can’t wait to try. Never tried before, as many people said cloud bread tastes “eggy”, so really can’t wait to try.
I also want to make savory pies, if you could please advise a recipe.
Thanks, Fareea
Maya | Wholesome Yum
Hi Fareea,
A tablespoon of mascarpone is 1/2 ounce, so 3 ounces would be 6 tablespoons. Hope you like the cloud bread!
For a pie, I have a coconut flour pie crust and almond flour pie crust that you can use for any savory filling (each has a version for sweet or savory). You might also like spinach pie.
Madeleine Mulanix
Do you use the same amount of cream cheese as marscapone?
Maya | Wholesome Yum
Hi Madeleine, Yes, it’s the same amount!
Fran
How much cauliflower?
Maya | Wholesome Yum
Hi Fran, Are you looking for a different recipe? This one doesn’t have any cauliflower.
Kathy Swingle
Yes, love this cloud bread!! But how long will it keep? I assume you refrigerate leftovers. Thanks, Kat.
Maya | Wholesome Yum
Hi Kathy, It will keep for about a week in the fridge. Store it in a container lined with paper towels on the bottom and between each piece, otherwise they will stick together.
Scott in Chicago
I want to share how badly I messed up the recipe and what happened. New to keto (2 weeks!) and not really someone who bakes. A cautionary tale? 1) I doubled it since I thought 12 could fit on a cookie sheet. But I ended up using a 12-unit muffin pan instead when I realized the volume of the doubled mix. 2) I thought I had 3/4 cup of mascarpone, but found I only had about 2/3 when I was well underway. So I just used that and the ratios were off. 3) I used a Nutribullet twice, once for the whites w/cream of tartar, and once for the yolks with mascarpone and salt. The whites weren’t meringue-like, they were more like frothy milk. 4) So when I baked this in the muffin pan, they rose and streamed so much oil off their tops which ran off the muffin pan edges and dripped to the bottom of the oven. Seriously I had about a half cup of clear, slightly yellow oil that smelled and tasted like vegetable oil at the bottom of the oven (between 6 eggs and 2/3 cup of mascarpone, how could this recipe even generate that much oil?) 5) When I pulled them out and they started cooling, they sank into the muffin cups. I ended up having little fluffy omelet tops that were apparently floating on air in their cups in the oven. With just enough stuck at the bottom that the pan still needs a decent cleaning. 6) This won’t be accurate in the chronometer site where I enter all my food since so much fat was lost in the oven that my metrics for this food will be way off (one reason I should stay away from complex recipes – apparently even those with 4 ingredients!)
I’m not blaming the recipe or Maya at all. Just sharing how I learned the hard way that baking, even when you’re not using flour, is nothing like assembling a salad. 🙂 I think I did at least 3 major things wrong here. Not deterred. I’ll keep trying your recipes!
Maya | Wholesome Yum
Hi Scott, I’m sorry you had so much trouble the first time making these! I encourage you to keep trying as I’m sure you’ll get the hang of it. 🙂
Holly
Congratulations. I love how all the recipes you make make dieting easier. Thank you.
Maya | Wholesome Yum
Thank you, Holly!
Elizabeth Rodriguez
Hi Maya, Silly question – would the nutritional information for the cloud bread rolls be for 1 roll only?
Maya | Wholesome Yum
Hi Elizabeth, Not silly at all – yes, the nutrition info is for one roll.
Erin Morrissey
About a month now gluten-free, because I have Hashimoto’s Hypothyroidism. Now I have another problem, I really miss pizza and sandwiches. I made these earlier. Very easy and really yummy. I had a tuna salad sandwich, and was pleasantly surprised. Thanks for that! Your pizza crust and tortillas are next!
Maya | Wholesome Yum
Thank you, Erin! I’m glad you enjoyed the cloud bread and hope you get the chance to try the other recipes, too.
megunprocessed
Homemade is always better!
amindfullmom
Congratulations!! This is such exciting news <3
Maya | Wholesome Yum
Thank you!
Yvette
How do you measure your marscarpone cheese?
Maya | Wholesome Yum
Hi Yvette, You can use a kitchen scale if you have one (reset the scale to zero with a container on it, then add the mascarpone until it shows 3 ounces). Otherwise, you can use the conversion of 1/2 oz = 1 tablespoon. So, 3 ounces would be 6 tablespoons, which you can measure out by volume instead using a measuring spoon.
Alexia
Hi! I’m allergic to dairy. Any suggestion to sub the cheese? Thanks and congrats from Argentina!
Maya | Wholesome Yum
Hi Alexia, A dairy-free cream cheese substitute might work. Otherwise, I also have a recipe for dairy-free 4-ingredient almond flour biscuits here, which I’ve used as sandwich bread as well by making them flatter. (And thank you!)
Marion
What is mascarpone?
Maya | Wholesome Yum
Hi Marion, This was asked recently by Trudy, so I’ll paste the answer I gave her: “Mascarpone is a soft Italian cheese similar to cream cheese. Any grocery store should have it – sometimes it’s next to specialty cheeses and sometimes next to cream cheese. I buy mine at Trader Joe’s.” Mascarpone is a bit more buttery in flavor than cream cheese, and less tart. Hope that answers your question!
Trudy Guldin
What is mascarpone cheese and where do you buy it?
Maya | Wholesome Yum
Hi Trudy, Mascarpone is a soft Italian cheese similar to cream cheese. Any grocery store should have it – sometimes it’s next to specialty cheeses and sometimes next to cream cheese. I buy mine at Trader Joe’s.
Andrea Escobar
This looks so good! Gotta try this. Awesome recipe.
Charlotte Sumner
Congratulations and thank you so much for your awesome recipes. You make living low carb really easy 🙂
Sarah
I have a 21 month old, so I completely understand all the energy! (I also have 9 and 7 year olds who are a big help!) I’m so happy for you and your new little one – babies are such a sweet blessing! It’s been a long time since I made oopsie rolls – these look fantastic!
Katrin
Congratulations Maya! Getting over the first few months of pregnancy is always the hardest. Glad to hear you’re feeling better. I’ll have to have another try at cloud bread – for some reason, I have never managed to beat egg whites until stiff. My last attempt broke the food processor! You do make it sound very easy, so I am feeling inspired 🙂
Debra Elwell
When beating egg whites, ALWAYS use a glass or metal bowl that is super clean. One drop of oil or yolk will keep the whites from getting stiff. This is why plastic bowls won’t work.
Yvette
Hi maya! I’m wondering if I could add some garlic powder or even onion powder to help with the eggy taste. How much would you suggest? Thank you!!
Wholesome Yum M
Hi Yvette, Yes that would be great! Start with a pinch and build up to 1/8 teaspoon depending on how strongly flavored you want your could bread to be.
Taryn
Congrats!! I know that if we have another baby my blog posts will be sparse for a few months as well. Those early months of pregnancy are so hard. Hoping you feel better soon!
And this cloud bread looks delicious!
Georgina
These look SO good. Love mascarpone. And many many congratulations!
Tasha
OMGOMGOMGOMGOMGOMG! Congratulations Maya! What a blessing! <3 I've been wondering since last week what the big news was and just truly so happy for you!
My little ones are about the same age apart as your LOs and it's fantastic now that they're a bit older and starting to play together. They are the best of buds! Happy news! Thank you for sharing!
Kim | Low Carb Maven
What happy news! I’m thrilled for you and your family. I can’t imagine how you’ve been dealing with the food aversions and testing – nightmare! Yes, your advanced planning was a blessing, just like your new little one. Congratulations.
Stacey
I love the idea of using mascarpone cheese instead of cream cheese. 🙂