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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!)
My Other Low Carb Recipes:
My Other Low Carb Recipes:
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)
PrintIngredients
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- 3 large Egg (whites and yolks separated)
- 3 oz Mascarpone (softened; can also use cream cheese)
- 1/8 tsp Cream of tartar (optional)
- 1/8 tsp Sea salt
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Serving size: 1 oopsie roll
Video Showing How To Make Cloud Bread:
Click or tap on the image below to play the video. 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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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78 Comments
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?!
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!
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. It’s the Whole30’s theory of ‘sex with your pants on’ feeling.
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.
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. 🙂