My
Shop Keto
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
I first made this easy 3 ingredient cloud bread recipe about 5 years ago, and while I’ve since made lots of other keto 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. Another huge plus is you’ll only need common ingredients you probably have on hand, which is super convenient.
I originally posted this cloud bread recipe together with an announcement that we were expecting my second little girl. While it sure brings back fond memories, it seems strange for me to rehash that several years later. And let’s face it, I’m sure what you really want to know is how to make cloud bread, not the story of my life during that time.
So let’s just suffice to say, even my kids happen to love this bread, which says a lot about how good it is. While it’s pretty common on a keto diet, I made one little tweak that I believe makes this the best cloud bread recipe. Try it and see what you think!
If for whatever reason this isn’t your thing, or if you think they taste eggy, try my white 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.
But you wanted to know how to make cloud bread, right?
What Is Cloud Bread?
Keto cloud bread, also known as oopsie bread, is a gluten-free, 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.
This 3 ingredient cloud bread is not only light on carbohydrates and keto friendly, but it’s high protein and light on calories too. And even if low carb is your focus, calories do still matter for your macros.
The traditional way to make the oopsie bread trend is by using eggs and cream cheese. Beating the egg whites until stiff peaks form achieves the fluffy texture.
As far as I can tell, the original no carb cloud bread recipe came fom Your Lighter Side. 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, but turned into a bread substitute. Funny how that works!
What does cloud bread taste like?
Oopsie bread is similar to a very light and fluffy white bread. The texture is airy (you can see it in the image below). It doesn’t have a lot of flavor on its own (maybe just a hint of egg), which makes it that much easier to use on sandwiches.
Is cloud bread good?
Yes, I think cloud bread is delicious! The flavor is very neutral on it own, but the original version does have a bit of tartness from the cream cheese.
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 liked it even better. Now I always prefer to use mascarpone in my cloud bread recipe – it gives it a more neutral, buttery flavor.
Cloud Bread Ingredients
This section will explain how to choose ingredients for the best cloud 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.
- Mascarpone cheese OR cream cheese – Mascarpone is my preference for the best flavor, but you can also use cream cheese.
- Sea salt – You only need a little bit for balance. The rolls won’t be salty.
The other ingredient I highly recommend for making oopsie bread is cream of tartar. This is a powdery acid that helps stabilize the egg whites, so that it’s easier to beat them to stiff peaks. But, it’s optional and you can still make cloud bread without it!
How To Make Cloud Bread
This section will show you how to make cloud bread 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.
- Beat egg whites. Use an electric mixer (hand mixer or stand mixer) to beat the whites to stiff peaks. As mentioned above, the easiest way to do this is with a little cream of tartar, but you can skip it if you don’t have any.
- Beat yolks, cream cheese or mascarpone, and salt. Do this in a separate bowl, and make sure your mascarpone is soft first, so that it incorporates well.
FYI: 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.
- Fold. Gradually fold the egg whites (meringue mixture) into the egg yolk mixture, using a rubber spatula, until uniform. Make sure to use a folding motion here and avoid over-mixing, so that you don’t break down the whites.
- Form circles. Spoon the mixture onto a prepared baking sheet (lined with parchment paper), forming circles about 1/2 inch thick. I usually make six of them, but you can make fewer large ones or more small ones.
- Bake. Bake cloud bread in the oven for about 25 to 25 minutes, until they are golden.
- Cool. Let the oopsie rolls cool a bit before trying to move them – this helps them firm up. Voila! Light and buttery keto cloud bread!
Tips For The Best Cloud Bread Recipe
- Line the pan with parchment paper. For best results, line your 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 as well.
- 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 is best at room temperature as well, so that it mixes well and doesn’t form small chunks. If your mascarpone is cold, 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!
- Make sure the whites have sufficient stiff peaks. If you don’t beat the egg whites sufficiently, your cloud bread will spread and be flat.
TIP: The peaks are stiff when they “stand up” when you hold the beaters up. They 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.
- 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. To do this, use a spatula to scoop from underneath and “fold over” the sides.
TIP: Do not stir or over-mix. The goal is to make the mixture uniform, but avoid breaking down the air bubble in the egg whites, so that the end result is fluffy and not runny.
- Bake at low temperature. Because oopsie bread is so delicate, it bakes at a low temperature (300 degrees F). This takes longer, but is necessary to avoid burning them.
- 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.
Cloud Bread FAQs
Why is my cloud bread flat?
This usually means that you didn’t beat the whites to stiff peaks, or broke down the whites when folding in the yolk mixture. See the pictures above for how each step should look.
Can you make cloud bread without cornstarch?
Absolutely! This easy cloud bread recipe does not require any cornstarch.
Can you make cloud bread without cream of tartar?
Yes, you can. The cream of tartar helps the egg whites form stiff peaks better, but you can omit it if you don’t have any. You might need to beat for a bit longer to stiffen the whites.
Can you make cloud bread without cream cheese?
Yes, oopsie bread without cream cheese can work! In fact, I prefer to use mascarpone cheese instead, as in the recipe below.
Other popular alternatives to the cream cheese include Greek yogurt (or keto yogurt should work as well!), super thick coconut cream (runny won’t work), or sometimes a thick mayonnaise.
How many carbs in cloud bread?
This 3 ingredient cloud bread recipe has 0.2g net carbs each, which is essentially almost zero. Full nutrition info is on the recipe card below.
How to tell when cloud bread is done?
Your oopsie bread is ready when it’s golden on top.
How To Store Cloud Bread
Store leftover oopsie bread in the refrigerator for 5-7 days, with parchment paper between each slice. Don’t stack them without lining with paper, because they will stick together.
Can you freeze cloud bread?
Yes, cloud bread can be frozen! Place them on a parchment lined baking sheet and freeze, then transfer to a freezer bag after they are solid. Thaw in the fridge overnight before using.
Reheating instructions:
For best results, cloud bread that has been refrigerated or frozen is best to reheat in the toaster very briefly. 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!
Ways To Use 3 Ingredient Cloud Bread
The main way to use keto cloud bread is for sandwiches. Here are some ideas – these use various breads, but you can use oopsie bread for any of them:
- Keto BLT – Pictured above on cloud bread.
- Keto Peanut Butter And Jelly – The soft, fluffy texture of oopsie bread reminds me of a crustless white bread PB&J!
- Keto Grilled Cheese – Follow the same instructions and use cloud bread for the bread. You may need to reduce the stovetop temperature.
- Toast – Grab a slice of bread, pop it in the toaster, and top with your favorite sugar-free jam! Try strawberry chia jam.
- Pizza – Top cloud bread with marinara, mozzarella, and your favorite toppings, then bake until melted.
- Garlic Herb – Fold garlic powder and herbs into the batter before baking, then serve with soup or salad.
Tools To Make Oopsie Bread
Tap 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 the perfect size for making 6 oopsie rolls.
- Parchment paper sheets – Super convenient, so you don’t have to fight curling edges from a roll.
How To Make Cloud Bread
Cloud Bread Recipe (Keto Oopsie Bread)
The BEST 3 ingredient keto cloud bread recipe (a.k.a. oopsie bread) – EASY, light & buttery! See how to make cloud bread with 10 minutes prep.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
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.
-
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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 oopsie roll
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
366 Comments
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.
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.
ConT
0Very 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.
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.
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.
Debbie
0I 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.
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.
Kathleen Park
0It 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.
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.
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.
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.
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