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My Cloud Bread Recipe Makes The Lightest, Fluffiest Low Carb Bread
I first made this cloud bread almost 10 years ago, when not many people knew about it. And while I’ve since made lots of other keto bread and flourless bread recipes, I still make this one regularly. Here’s why:
- Light white bread texture – My cloud bread recipe is soft and fluffy, never dense! I think it tastes like those very airy white breads (not a baguette, though). The lightness reminds me a tiny bit of angel food cake, but it’s a bit more chewy and of course not sweet — unless you want it to be.
- Pretty neutral taste – I don’t think it’s too eggy, just a little. The trick to avoid that is ensuring it doesn’t deflate (see my tips below). If you’re sensitive to that flavor, though, you might prefer my almond flour bread or keto bagels.
- 3 simple, clean ingredients – They’re not what you’d expect when making bread, but it works so well! You don’t need any specialty ingredients. I also have some options for add-ins to make different variations.
- Low carb, gluten-free, light, and protein packed – Some versions use cornstarch or cornstarch substitutes, but it’s totally unnecessary. I don’t use any starches. My cloud bread only has 100 calories, nearly 0 net carbs (yep, it’s keto friendly), and 4 grams of protein per serving. You can even enjoy it on an egg fast!
- Quick and easy – You can whip up a batch in just around half an hour. It’s quite simple once you get the hang of working with the whipped egg whites.
Some people call this keto cloud bread, oopsie bread, or oopsie rolls, but they’re all the same delicious, low carb bread. And although the recipe started out as a little trend, those of you who have made it understand how it has stood the test of time. Make it with me, and you’ll see why it’s still worth making today!
“I’m absolutely AMAZED at just how delicious and how much like bread this bread actually was!!! I’d give it 10 stars if I could.”
-Vanessa
What Is Cloud Bread?
Cloud bread, sometimes calls oopsie bread, is a gluten-free, low carb bread substitute made with eggs and cream cheese. It gets its name from its light, airy texture (like a cloud), and requires no flour. While this bread has become popular on TikTok in recent years, I’ve been making mine since 2016.
Ingredients & Substitutions
Here I explain the best ingredients for my cloud bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – For the right ratio, use large eggs, not medium or jumbo. Separate the egg yolks and whites.
- Cream Cheese Or Mascarpone – Most cloud bread recipes are made with cream cheese, and you can make this recipe using that, but I love the buttery flavor from using mascarpone (either store-bought or my homemade mascarpone). I’ve also experimented with it using Greek yogurt (or my keto yogurt should work as well), super thick coconut cream (runny won’t work), or even a thick mayonnaise.
- Cream Of Tartar – This ingredient is optional, but I always use cream of tartar to beat my egg whites, because they reach stiff peaks faster and more effectively. If you haven’t heard of it, it is a powdery acid that helps stabilize the whites. (You’ll find it in the baking aisle at the grocery store, or online here.) You can still make fluffy cloud bread without it — just make sure your egg whites are at room temperature for easier whipping, which I recommend anyway.
- Sea Salt – You only need a little bit for balance. The rolls won’t be salty.
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Sweet Or Savory Variations:
Cloud bread is a blank canvas. The neutral flavor is perfect when you just want something resembling regular bread, but sometimes I make additions in step 3 together with the yolks:
- Sweet – Add 1-2 tablespoons of your favorite sweetener, 1/2 teaspoon of vanilla extract, and a dash of cinnamon if you like.
- Savory – Add a tablespoon of fresh herbs or a teaspoon of Italian seasoning, along with 1/4 teaspoon of garlic powder.
- Colorful – You can also add natural food coloring just for fun, if you want different colors.
How To Make Cloud Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat your oven. Line a baking sheet with parchment paper. Grease the paper lightly (you can use butter or brush with oil, but I often use avocado oil cooking spray for a shortcut).
- Whip the egg whites. In a large bowl, use a hand mixer (or a stand mixer) with a whisk attachment to beat the egg whites and cream of tartar, until stiff peaks form. (This is called meringue.) Ironically, I accidentally grabbed my beaters instead of the whisk attachment when I took these pictures — they still worked, but it took longer.
- Beat the yolks with mascarpone or cream cheese. In a second large bowl, use the mixer to beat mascarpone or cream cheese, egg yolks, and sea salt, until smooth.
- Fold together. Carefully and gradually fold the meringue into the mascarpone and egg yolk mixture with a spatula, being careful not to break down the air bubbles in the whites. (See my tips on this below.)
- Form the rolls. Spoon the batter onto the prepared baking sheet to form 6 circular discs.
- Bake until golden. Pop the cloud bread in the preheated oven, and bake until it’s nice and golden brown. Let the bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying. The flavor and texture improves as it cools!
My Tips For Fluffy Results
- Lining the pan is crucial. Cloud bread sticks to pans easily, so I always line my baking sheet with parchment paper. A silicone mat can work too, but not as well as parchment. Avoid using foil, as the oopsie rolls will definitely stick to it.
- Use ingredients at room temperature. Having room temperature egg whites helps them form stiff peaks faster. If your eggs are cold, my shortcut is to place them in warm water to come too room temp more quickly. The mascarpone or cream cheese is best at room temperature as well, so that it mixes well and doesn’t form small chunks. You can soften it faster by cutting it into small cubes first.
- Beat the egg whites longer than you think you need. If the whites don’t get “stiff” enough, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up (see my picture above). They also should not move or slide out if you tilt or invert the bowl.
- Traces of fat will prevent your whites from whipping. To ensure your egg whites whip properly, make sure your bowl is clean and free of any traces of fat. Even a drop of yolk can prevent stiff peaks from forming. Avoid plastic bowls, which can retain traces of residue from previous cooking. Glass or stainless steel both work great, but stainless actually works the fastest.
- Use a folding motion to avoid breaking down the whites. This is my top tip! When combining the yolk mixture and beaten egg whites, it’s super important to use a folding motion to avoid deflating the whites. My best way to describe this is, you use your spatula to scoop from underneath and “fold over” the sides. Avoid stirring at all costs!
- Monitor during baking. The exact baking time for my cloud bread recipe varies a bit depending on the size and thickness I make them. Check on them occasionally, because they can go from done to burned fairly quickly.
Cloud Bread (Easy Recipe)
By
My cloud bread recipe is light, fluffy, and a little buttery! It's naturally low carb, gluten-free, & easy to make with just 3 ingredients.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
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In a large bowl, use an electric mixer to beat the egg whites and cream of tartar, until stiff peaks form. (Make sure they are stiff peaks, not soft peaks!)
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In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
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Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, being careful not to break down the air bubbles in the whites.
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Scoop the mixture into 6 circular discs onto the parchment paper.
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Bake for 25-35 minutes, until golden.
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Let the cloud bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 piece
- Tips: Check out my recipe tips above to help you get the right texture in your cloud bread, and avoid excessive spreading or flat results.
- Storage: Keep the bread in an airtight container in the refrigerator for up to 1 week. I line with parchment paper between the pieces. Don’t stack them without lining with something, because they will stick together!
- Reheat: You can certainly enjoy your cloud bread cold, but if you want it warm, reheat it in the toaster very briefly. It burns much faster than regular bread.
- Freeze: Arrange in a single layer on a parchment lined baking sheet until solid, then transfer to a freezer bag and freeze for up to 6 months. Thaw in the fridge overnight, or on the counter for quicker thawing also works.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cloud Bread
Serving Ideas
My cloud bread recipe is very versatile! You can use it in most ways that you’d use regular bread, though not all. Here are some of the things I do with it:
- Sandwiches – Surprise, this is how I use cloud bread the most. One of my faves is a BLT (pictured above) or a turkey sandwich with lettuce, sun-dried tomatoes, and pesto sauce. You can also slather creamy crack chicken between 2 slices, or even make grilled cheese.
- Toast – Grab a slice, pop it in the toaster, and finish with a spread! My kids love it with sugar-free Nutella, but I’m a fan of strawberry chia jam or sugar-free jelly. You could also slather it with peanut butter, or just plain grass-fed butter.
- Meals – I love using slices to sop up the sauce in my creamy mushroom chicken or garlic butter shrimp, or dunk them into comforting bowls of broccoli cheese soup or vegetable soup. But you can also just serve these alongside salads — the garlic herb version in the variations above is perfect with my antipasto salad.
- Cloud Bread Pizza – Top baked cloud bread with marinara, mozzarella, and your favorite toppings, then bake again until melted. Check out my keto pizza recipe for sauce and topping ideas.
- Cloud Cream Puffs – For a light dessert, get the recipe in my Easy Keto Carboholics’ Cookbook.
527 Comments
dave
3First time making this and turned out perfect. Used it for a egg and cheese sandwich and it worked great. Did not crumble like some “breads” do. Next test is to use it as a hot dog bun , taco shell style. Going to add some spices next time to kick it up a notch as Emeril would say.
Chris
3I just wanted to let everyone know that you should never use “plastic” bowls, spoons or measuring cups or spoons when dealing with egg whites.
Tammie
2Great recipe! I’ve made it many times, as written. I got bored with the texture & experimented with adding a bit of coconut flour. It was good! I only add about a tablespoon (slightly more for very runny batter), but it changed the texture to more like regular bread with less egg taste. Now, I always add the coconut flour. I thought maybe you’d like to experiment too! Beware though, too much coconut flour will make them very crumbly.
Maya | Wholesome Yum
0I’m happy you like it, Tammie! Thank you for sharing the coconut flour variation, it sounds great. I’ll try that soon!
Linda
0It’s rather like having a slice of the top of a souffle. It worked, but I much prefer your low carb, almond flour bread recipe.
Maya | Wholesome Yum
1Hi Linda, Cloud bread is meant to be fluffy and airy, very different from my almond flour bread. Feel free to make the other one if you prefer that texture to this lighter one!
Debbie
2I 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.
Margaret
1Great recipe, simple, easy to follow instructions with conversions from farenheit to celcius therefore making it easy to achieve desired results. Thank you so much ??
ConT
1Very good. I used stainless mixing bowls to make these. I feel egg whites peak higher blended in stainless. The results were almost perfect. Looking forward to toasting with Elderberry jam.
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?
Monica
1Hi 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.
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.
Mary W
0Can I refrigerate the batter and bake it latter ?
Thanks, Mary
Maya | Wholesome Yum
0Sorry, I don’t think that would work because it will likely deflate. But, you can make them ahead and store them for later after baking.
Kathleen Park
1It was tasty and quick. I liked it very much. Many gluten-free breads are dry, but this was tender and moist. I’ll make it again. I’d give it five stars.
Vicki
1Love it!! Easy to make! True to it’s name it is light and soft as a cloud!
Linda Hall
0Hi, just made these and oh my goodness they are absolutely wonderful. I have been on keto for two months and have lost 17 pounds. I crave something sweet and these absolutely cured that craving. I added 2 tablespoons of monk fruit powdered sugar, a fourth of a teaspoon of cinnamon and a half a teaspoon of vanilla to the yolk mixture. After baking and cooling, I topped them with cream cheese and a few berries. I followed her directions to the T and they are absolutely wonderful. Thank you so much for posting such a wonderful recipe.
Wholesome Yum D
0I’m so happy to hear you loved them, Linda. Congratulations on your progress! I love that this recipe helped satisfy your sweet cravings and I hope you continue to enjoy the cloud bread.
Jon McIntyre
0How in the world do you fold egg whites into a a mixture that is almost as dense as sculpting clay. It seemed impossible. On the one hand the egg white are light and airy and fluffy. On the other hand the egg yolks and cream cheese are not much softer than a brick.
Maya | Wholesome Yum
0Hi Jon, The yolk mixture should not be dense, that’s a sign that your cream cheese was too cold. Make sure it’s softened at room temperature. Hope this helps!
michelle
0I must be doing something wrong but I’ve made these 3 times now, following recipe verbatim and they always flatten out. They taste fantastic…melt in your mouth texture, but when you pick them up they LITERALLY fall apart, they are so delicate. My egg whites are peaked 3” high so it’s not that. What am I doing wrong?
Shanda
0I add 1/4 TSP Cream of Tartar because I live at a 5K plus elevation, and cook at a higher temperature like 325 degrees, works great, they will brown faster so you need to check them after 12 minutes.
Maya | Wholesome Yum
0Sorry to hear that, Michelle. The issue is likely not how high your peaks are initially, but breaking them down while folding. Make sure to fold gently to prevent breaking down the whites. When you form the circles, they should have some height and not spread out in a runny way. It could also be that your whites are so extremely stiff and hard to fold without breaking down, but I’d check the folding method first. I have a video above if you want a visual of how the “batter” should look before baking. Hope this helps.
Sue fowee
0Love these
Llia Barnes
0Is the serving size 2 cloud breads or 1 ?
Thank you
Maya | Wholesome Yum
0Hi Llia, It’s one but they’re very light, you can easily have two.
Wholesome Yum D
0I’m so glad you loved them, Sue! Thanks for taking the time to let me know!
Paula Hegg
0Hi,
I’m wondering about doubling the recipe….would the second pan get ruined waiting to go in the oven while the first pan bakes? Or could they be baked together one on top of the other?
Thanks!
Maya | Wholesome Yum
0Hi Paula, Yes, the second pan would deflate if you let it sit while the first one bakes. Instead, I would bake both together on different racks, and just swap the pans halfway through baking. Hope this helps!
Carol A Haigler
0This is my favorite bread. I’ve been gluten-free for over 10 years and haven’t found a bread I really like. This one works for me and is low-carb, which is a win-win.
Wholesome Yum D
0I’m so happy to hear that, Carol! Finding a gluten-free bread you actually like is no small feat. Total win-win indeed!
Gwen
0I’ve actually added a bit of Almond meal to the recipe which has made it a bit sturdier – and because I make it fresh when I want it reduced the recipe appropriately. So 1 egg with 20g Almond meal = 2 medium slices. I suspect Almond flour would be better as its finer, but I usually only have almond meal in the house, so adapted. I shape the batter on the parchment in squares for a more traditional bread slice. Works great. Thanks for the recipe and your website – have learned a lot from it this last year.
Wholesome Yum D
0That’s such a smart adaptation, Gwen! Using almond meal to make it sturdier and adjusting for a single serving is a great idea and shaping them into squares is clever too. I love hearing how you’ve made it work with what you have on hand. So glad the site has been helpful this past year!
mrslaurennjames
0Great recipe. How should I properly store them for later use?
Maya | Wholesome Yum
0Thank you, Lauren! I have storage instructions above.
vanessaannesanders
0I’m absolutely AMAZED at just how delicious and how much like bread this bread actually was!!! I’d give it 10 stars if I could⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️💫
Maya | Wholesome Yum
0Thank you so much, Vanessa! That means a lot. Hope you make this again soon.
Jeannette
0I absolutely love this stuff. Easy & quick. Now I have a question. Can this be done in a non stick muffin top pan? Or should I just keep doing it on the parchment paper.
Maya | Wholesome Yum
0I’m so happy you love this cloud bread, Jeannette! Yes, you can use a nonstick muffin top pan. I would probably grease it anyway, just in case. Please let me know how that turns out!
Donna
0Loved the cloud bread! I just made the delicious coconut cookies with a chocolate glaze and pecans on top. Maya, thank you so much for the wonderful recipes. I use them nearly every day.
Maya | Wholesome Yum
0Thank you, Donna! I’m so glad you loved both my cloud bread and coconut cookies.